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You are here: Home / By Occasion / Party Food / Old Bay Shrimp

Published December 18, 2018. By Alyssa Brantley 88 Comments

Old Bay Shrimp

  • Dairy free
  • Grain free
  • Nut free
  • Low carb
  • Shellfish
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cooked old bay shrimp falling out of a paper bag in front of cocktail sauce on a tray sprinkled with old bay

Make this classic Old Bay Shrimp boil recipe in advance and chill. Serve with cocktail sauce or butter and watch these Boiled Old Bay Shrimp disappear!

Originally Posted: April 24th, 2012    |   Updated: December 18th, 2018

close up overhead shot of cooked old bay shrimp boil topped with extra old bay seasoning with wood bowl filled with cocktail sauce

OLD BAY SHRIMP BOIL RECIPE

Have you ever wanted something really bad and not been able to have it? Well, my husband did, and what he wanted was these Old Bay Shrimp.

See, at his 16th birthday party,  he found out that he was allergic to shellfish, not mildly, but anaphylaxis-carry-an-EPI-pen-emergency-hospital-admission type of allergic.

Now that I am a parent, I cringe to think of the horror that my mother-in-law had to endure when she saw her son start to have trouble breathing and not understand why.

Yikes right!?!

Fast forward to many years of avoiding shellfish at all costs while still being a good-enough sport to sit through clam bakes, crab-eating trips to Baltimore and a road trip through coastal Maine where someone made said person who is allergic to shellfish stop at every roadside stand in view for real clam chowder.

All the while, all he wanted was a big bowl of Old Bay Shrimp.

cooked old bay shrimp falling out of a paper bag in front of cocktail sauce on a tray sprinkled with old bay

To sit and eat them, dirty fingers and all, in peace, with some spicy cocktail sauce.

After we had our son, our son’s pediatrician suggested that my husband get re-tested for his shellfish allergy, because apparently, you can “out-grow” your allergy. Who knew?

Yep, you guessed it – Mr. EverydayMaven is no longer allergic to shellfish or any food for that matter.

We found this out about a year ago and I am embarrassed to admit I just finally got around to making this for him.

Yes, he loved it.

And, ate one pound by himself in peace, dirty fingers and all.

How long does it take to make a shrimp boil?

Not long at all. In somewhere around 10 minutes (Including prep time!) you can have this Old Bay shrimp boil recipe finished and chilling in the fridge. If you’re making your own cocktail sauce for the shrimp, that will only tack on an extra minute or two.

Can you make this Old Bay shrimp boil recipe Keto or Whole30?

Yes, absolutely. For Whole30, leave out the sauce or just use sugar-free ketchup instead. For keto, serve with melted butter.

Looking for more Old Bay recipes?

Here are a few more recipes on the blog featuring Old Bay seasoning:

  • Crispy Old Bay Shrimp
  • Old Bay Shrimp Celery Boats
  • Baked Old Bay Sweet Potato Fries
  • Old Bay Grilled Salmon

Did you make this recipe? Please give it a star rating below!

Old Bay Shrimp
Prep Time: 5 mins
Cook Time: 5 mins
Chilling Time: 30 mins
Total Time: 10 mins
 

Make this classic Old Bay Shrimp in advance and chill. Serve with cocktail sauce or butter and watch these Boiled Old Bay Shrimp disappear!

Course: Appetizer, Lunch
Cuisine: American
Keyword: boiled shrimp, Old Bay, Old Bay Shrimp, peel N' eat shrimp, Shrimp Appetizer
Servings: 4 servings
Calories: 268 kcal
Author: Alyssa Brantley
5 from 22 votes
cooked old bay shrimp falling out of a paper bag in front of cocktail sauce on a tray sprinkled with old bay
Print
Ingredients
SHRIMP:
  • 1 cup apple cider vinegar *can sub beer
  • 8 cups water
  • 1/3 cup Old Bay seasoning
  • 4 cloves garlic
  • 6 whole peppercorns
  • 2 pounds large Wild-caught Shrimp
  • 2 T Old Bay seasoning for tossing
COCKTAIL SAUCE:
  • 1 cup ketchup natural or organic
  • 3 T horseradish
  • 1/2 tsp Worcestershire sauce gluten free if necessary
  • pinch salt
Instructions
SHRIMP:
  1. Combine vinegar, water, 1/3 cup Old Bay, garlic and peppercorns in a large soup pot. 

    Bring to a boil over medium high heat.

    pouring old bay seasoning into vinegar in a large soup pot to make old bay shrimp
  2. When water is rapidly boiling, add shrimp, cover and cook 2 to 4 minutes (until shrimp are just pink).

    large soup pot filled with cider vinegar, old bay, spices and shrimp. covered with a lid and boiling for old bay shrimp
  3. Immediately drain shrimp and toss with remaining 2 tablespoons Old Bay.

    draining cooked old bay shrimp into a colander
  4. Place uncovered in a bowl and refrigerate (at least 30 minutes) until ready to serve.

COCKTAIL SAUCE:
  1. Combine all ingredients.

    I use 3 tablespoons of horseradish to 1 cup of ketchup but I like my cocktail sauce to have a kick. 

    Start with 2 tablespoons and slowly adjust to taste and spice level. Cover and refrigerate until ready to serve.

    Serve with plenty of napkins and Enjoy!

    combining ingredients for easy cocktail sauce recipe in a small glass bowl
NOTES:

 

  • Click here to get help figuring out which Shrimp to buy! (Seafood Watch)
  • For Whole30, omit the sauce or use a sugar free ketchup to make it.
  • For Keto, serve with melted butter.

Note that the nutrition information is for the Old Bay Shrimp ONLY and doesn't include the cocktail sauce as many of you will serve this without the sauce or with melted butter. 

Nutrition Facts
Old Bay Shrimp
Amount Per Serving (0.5 pound of cooked shrimp)
Calories 268 Calories from Fat 27
% Daily Value*
Fat 3g5%
Cholesterol 571mg190%
Sodium 1792mg78%
Potassium 292mg8%
Carbohydrates 6g2%
Protein 47g94%
Vitamin A 210IU4%
Vitamin C 11.2mg14%
Calcium 433mg43%
Iron 7.8mg43%
* Percent Daily Values are based on a 2000 calorie diet.

Did you make this recipe? Tag @EverydayMaven on Instagram with the hashtag #EveryDayMaven and please give a star rating below.

cooked old bay shrimp falling out of a paper bag in front of cocktail sauce on a tray sprinkled with old bay

Filed Under: 30 Minute Meals, Christmas, Dairy Free, Date Night, Egg Free, Fall, Favorites, Football, Gluten Free, Grain Free, July 4th, Keto, Kid Friendly, Labor Day, Low Carb, Memorial Day, New Years Eve, Nut Free, One Pot Meals, Paleo, Party Food, Potluck + Picnic, Primal, Shellfish, Spring, Summer, Whole30, Winter

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Reader Interactions

Comments

  1. Chris says

    December 31, 2020 at 12:52 pm

    The shrimp are incredible. I’ve gotten asked by about 10 different people for the recipe. I use 6 cups of water one can of beer and one cup of apple cider vinegar because I really like the extra flavor that it adds. The recipe really is amazing thank you so much!

    Reply
    • Alyssa Brantley says

      January 1, 2021 at 11:35 am

      Thank you so much Chris!! I appreciate you sharing my recipe and website with your friends. So happy everyone loves it! Happy New Year!

      Reply
  2. Marty says

    November 16, 2020 at 12:50 pm

    I’m curious when you talk about this recipe for parties or dinners…do you take the shells off or have your company take off their own shells? Isn’t that a bit difficult when people are there for a party and dressed up….(not sitting around a table). I’d be worried for accidental fingers going on my sofa etc. I understand doing this around a family table, great fun I’m sure.

    Reply
    • Alyssa Brantley says

      November 16, 2020 at 2:01 pm

      Hey Marty! Great question – for a casual gathering (close family, sitting around a table, backyard BBQ, etc.), I leave the shells on. But, for a fancier party where people would be dressed up or more of a cocktail party, I would remove the shells after cooking, leave the tails on and sprinkle with a bit more Old Bay before serving so that the guests could pick up the tail and easily eat like they would a shrimp cocktail. Hope that helps!

      Reply
  3. Mike Keefe says

    May 26, 2020 at 2:08 pm

    I’ve made these twice in the past week. Yhe family loved them. We served them warm with a caesar salad. I didn’t have peppercorns and used garlic powder, but they were AMAZING! So glad Costco sells the big containers of Old Bay Seasoning. Thank you so much for this recipe!

    Reply
    • Alyssa Brantley says

      June 23, 2020 at 11:51 am

      Best comment Mike! Thanks and I am most definitely adding that to my Costco shopping list – we use A LOT of Old Bay!

      Reply
  4. Mike says

    May 12, 2020 at 8:04 am

    Can I use jumbo (16-20 count) shrimp for this recipe? How do I adjust the cooking time? Really looking forward to trying this once the Covid-19 pandemic is over.

    Reply
    • Alyssa Brantley says

      May 12, 2020 at 10:17 am

      Hey Mike! Absolutely! I have made this with all different size shrimp and it works perfectly! Cooking time should be the same but just check 1 before pulling them all out!

      Reply
  5. Gaya says

    April 27, 2020 at 10:36 pm

    Hi, I only have frozen cooked shrimp in my freezer. Any modification I should keep in mind?

    Reply
    • Alyssa Brantley says

      April 28, 2020 at 8:59 am

      Hi Gaya – you could quickly warm the shrimp by submerging in boiling water for 15 seconds and then toss with the Old Bay. It won’t be the same (cooking the raw shrimp in the mixture adds a ton of flavor and locks it in with the shells), but, it will still be pretty yummy!

      Reply
  6. Shannon says

    April 2, 2020 at 11:24 am

    Made this for dinner for my family the other night and there were none left! Really easy and delicious. I will definitely be making this again!

    Reply
    • Alyssa Brantley says

      April 2, 2020 at 1:34 pm

      One of our favs as well Shannon – they always go so fast!! So happy your family loved them 🙂

      Reply
  7. Mike Keefe says

    January 22, 2020 at 8:33 am

    Can the recipe be doubled or tripled? Looking forward to trying this out.

    Reply
    • Alyssa Brantley says

      January 23, 2020 at 1:55 pm

      Hey Mike! Absolutely – I’ve made 5x the recipe as written 🙂

      Reply
  8. Suzy says

    March 17, 2019 at 6:59 am

    Do the shells split when boiled? And we like ours warm , so we can eat fresh from the pot, yes?

    Reply
    • EverydayMaven says

      March 17, 2019 at 10:11 am

      Hi Suzy! The shells shouldn’t split with this amount of cooking time! We also eat them warm sometimes – soooo good!

      Reply
  9. Nicole Foster says

    February 18, 2019 at 10:06 pm

    This was fantastic – both my husband and I loved it! Thank you for the keto suggestion of dipping in butter also!

    Reply
    • EverydayMaven says

      February 25, 2019 at 1:23 pm

      You’re welcome Nicole – so happy to hear you loved it!

      Reply
  10. Emily Wildes says

    January 1, 2019 at 2:55 pm

    Do I use frozen or showed shrimp?

    Reply
    • EverydayMaven says

      January 2, 2019 at 11:22 am

      I have used both!

      Reply
      • Tom says

        March 17, 2019 at 11:04 pm

        Do I have to do anything special with frozen? Thaw them first? Just dump them in? I’m new at this cooking thing, bare with me.

        Reply
        • EverydayMaven says

          March 18, 2019 at 9:35 am

          Hey Tom! Great question – I would thaw them first so that they cook evenly. You can take the frozen shrimp (in the shell) and put them in a colander and run very cold water over them for about 10 minutes to quick thaw OR just leave in the fridge overnight or for a few hours. Hope you love it!

          Reply
  11. Ann says

    December 31, 2018 at 2:54 pm

    Do I mince the garlic?? I’m about to do this now for tonight.

    Reply
    • EverydayMaven says

      January 2, 2019 at 11:16 am

      Hi Ann! Nope, you just toss them right into the pot! Hope you loved it 🙂

      Reply
  12. Lindsay Cotter says

    December 20, 2018 at 9:41 pm

    Such a delicious party appetizer!

    Reply
    • EverydayMaven says

      December 21, 2018 at 10:57 pm

      Yes, they always dissapear FAST!

      Reply
  13. Toni says

    December 20, 2018 at 8:33 pm

    This will be a sure hit for our parties!

    Reply
    • EverydayMaven says

      December 21, 2018 at 10:57 pm

      Yay! Hope everyone loves it!

      Reply
  14. Dawn says

    December 20, 2018 at 5:50 pm

    This recipe is the best!! Only one I will use. Always get rave reviews when use it! Thanks for sharing it.

    Reply
    • EverydayMaven says

      December 21, 2018 at 10:56 pm

      Thank you so much Dawn!! It means so much to hear this feedback!

      Reply
  15. Jennifer Blake says

    December 19, 2018 at 12:13 pm

    So simple yet flavorful! Love shrimp cocktail.

    Reply
    • EverydayMaven says

      December 20, 2018 at 10:45 am

      Thanks! So glad you loved it!

      Reply
  16. Liz says

    December 18, 2018 at 5:28 pm

    PS Thanks for the book and chocolates! Looking forward to diving into both! xo

    Reply
    • EverydayMaven says

      December 20, 2018 at 10:45 am

      You are soooo welcome!! I hope you love them – Merry Christmas 🙂

      Reply
  17. Liz says

    December 18, 2018 at 5:23 pm

    Whoa, these were so easy and so delicious!! Time to buy another huge can of Old Bay!

    Reply
    • EverydayMaven says

      December 20, 2018 at 10:45 am

      Always have to stay stocked in the Old Bay! So glad you loved them!

      Reply
  18. Sharon says

    September 20, 2018 at 11:41 am

    I tried this recipe today and it was DELICIOUS!!! Thank you so much for sharing.

    Reply
    • EverydayMaven says

      October 4, 2018 at 9:38 am

      Fantastic Sharon!! Thanks for letting me know 🙂

      Reply
  19. Ann says

    July 22, 2018 at 6:01 pm

    Just made tonight and NEVER have made shrimp with Old Bay like we get steamed at the grocer in Nags Head…this seriously mimics it and may even be better (I used twice as much garlic and saved it from the colander to add to my post-peeled scrumptious shrimp!) Thanks so much for this recipe…glad Costco sells huge bottles of Old Bay as I’ll be doing this recipe on a regular basis as its so quick, easy & delicious!

    Reply
    • EverydayMaven says

      August 8, 2018 at 8:34 am

      That is such a HUGE compliment – thank you!! 🙂

      Reply
      • John Leblanc says

        October 21, 2018 at 6:05 pm

        Amazing recipe! Just like a bar we go to in Baltimore in my travels. I go there only for that reason!! Very nice!!

        Reply
        • EverydayMaven says

          November 6, 2018 at 10:51 am

          Thank you John! Glad to hear it 🙂

          Reply
  20. M. Goodwin says

    July 18, 2018 at 1:48 pm

    Amazing results. Thanks a bunch

    Reply
  21. Ralph De Pino says

    December 30, 2017 at 9:38 am

    Hi Alyssa, I used your recipe this past christmas eve. I used colossal ready cooked shrimp and left the tail on. I will never eat raw shrimp again after that. Thank You

    Reply
    • EverydayMaven says

      January 4, 2018 at 3:59 pm

      Glad you liked it!! Happy New Year 🙂

      Reply
    • Marty says

      November 16, 2020 at 12:37 pm

      I never heard of eating “RAW” shrimp. Not sure I would eat it raw and never knew anyone who would.

      Reply
  22. Joel says

    October 12, 2017 at 6:59 am

    One thing we do in the south to take advantage of all those spices before cooking the shrimp we throw in sausage and mushrooms to Soak up some of the seasoning and keep that separated along with the corn and potatoes before the shrimp for those people that are shellfish allergic

    Reply
    • EverydayMaven says

      October 12, 2017 at 2:58 pm

      I love that idea Joel!

      Reply
  23. Ed Tinker says

    August 31, 2017 at 12:30 pm

    Can you serve it hot and not chill it ?

    Reply
    • EverydayMaven says

      August 31, 2017 at 9:05 pm

      You can Ed but it’s not nearly as good!

      Reply
  24. Deni says

    February 6, 2016 at 6:25 pm

    I’m trying to figure out cooking the shrimp without deveining. I thought that wasn’t possible. Why DON’T you need to devein?

    Reply
    • Brandon says

      May 10, 2016 at 3:56 pm

      Following this recipe at least 5 times, I have not de-veined the shrimp any of those times. There is nothing off-putting or anything that has made us ill. ?

      Reply
    • Steve Rivkin says

      March 20, 2017 at 10:09 am

      It is true some say deveining makes shrimp tastes better but a large percentage of the world does not do this and says no difference – I think it is more the thought for “some” people that the black vein is shrimp poop which does not sound yummy – but many eat crab guts and all kinds of things – so let cultures and people make their own decisions. On stir fry shrinp my Asian friends eat them shell and all – they taught me. I got used to it and like it fine but how they are cooked is a factor.

      Reply
  25. Shannon says

    January 5, 2016 at 10:49 am

    This looks amazing! Can’t wait to try it tonight! Question–can I peel the shrimp before cooking? Not a huge deal, but I’d like it to be a little less messy to eat. (And if they’re already peeled I can eat them more quickly ?) Thanks in advance!

    Reply
    • EverydayMaven says

      January 6, 2016 at 3:11 pm

      Hi Shannon – you can peel them but you get a much better flavor if you leave the peels on!

      Reply
  26. Monica says

    December 6, 2015 at 10:32 am

    Thank you for recipe! I know you said you used thawed shrimp but can I use frozen shrimp? I have two lbs in the freezer and plan to make it this afternoon. Thanks again!

    Reply
    • EverydayMaven says

      December 6, 2015 at 10:57 am

      Hi Monica! Do you mean put the frozen shrimp directly into the boiling water? I wouldn’t suggest that as the shrimp will likely get overcooked. A quick thawing method is to take the frozen shrimp and put them in a colander and run cold water over them for 10 to 15 minutes. Then continue on with the recipe as written. Enjoy!

      Reply
      • Monica says

        December 6, 2015 at 11:01 am

        Thanks so much! Can’t wait to eat them! Doot!

        Reply
  27. Gina says

    August 22, 2015 at 5:05 pm

    YUM!!! So easy, so tasty, and fun to eat! My daughter says its a keeper!

    Reply
    • EverydayMaven says

      August 24, 2015 at 1:37 pm

      Thanks for taking the time to let me know Gina! So glad you all enjoyed it 🙂

      Reply
  28. Cathy Todd says

    March 4, 2015 at 8:25 am

    I made this last night.Wow, wonderful. I am a seafood snob and this reminded me of the Jersey shore, newspapers, and licking fingers. Thank you so much!

    Reply
    • EverydayMaven says

      March 10, 2015 at 10:43 am

      Love it Cathy!!! I grew up going to the Jersey shore as well so I totally hear you 🙂

      Reply
  29. Chiefan13 says

    October 26, 2013 at 1:46 pm

    Just got back from Galveston, TX with #20 of fresh shrimp of various sizes. This is the first thing we’ve done with them and it’s hard to beat. Thanks!!!!

    Reply
    • EverydayMaven says

      October 28, 2013 at 2:07 pm

      20lbs of fresh gulf shrimp sounds amazing!!!! enjoy – that is the perfect way to eat them 🙂

      Reply
  30. Beth says

    September 28, 2013 at 3:42 am

    I’m doing this shrimp thing as part of a surprise birthday party for my husband (and his 6 best friends). A total “boy food” event…you know, messy wings, meatballs and these delicious sounding shrimp. Can’t wait! And, yes, newspapers all over the table on the porch and paper plates. And a roll of paper towels. Thanks for the recipe!

    Reply
    • EverydayMaven says

      September 28, 2013 at 9:11 am

      Can my husband come? That sounds like an ideal party for him lol! Have fun!!!

      Reply
  31. Sara S. says

    March 12, 2013 at 10:49 am

    Made this recipe last weekend and we LOVED it! I think I could’ve eaten all two pounds myself! haha 🙂 That was some serious self control…

    Reply
    • EverydayMaven says

      March 13, 2013 at 9:14 am

      Totally Sara – that is one of those dishes that NEVER has any left over!

      Reply
  32. Jonny Hackett says

    February 2, 2013 at 1:09 pm

    Plan on making this for my wife tomorrow since she’s never had peel and eat shrimp. My mother used to make this for us as kids and I loved it. Did you both with de-veining the shrimp? I can’t remember if we did or not. Thanks!

    Reply
    • EverydayMaven says

      February 2, 2013 at 7:20 pm

      Hi Jonny, Anytime I cook shrimp with the shells on, I don’t de-vein them. Enjoy!!

      Reply
  33. Ellie Keller says

    September 19, 2012 at 2:04 pm

    You didn’t specify whether to use thawed or frozen shrimp in this recipe? Please advise.

    Reply
    • EverydayMaven says

      September 19, 2012 at 2:48 pm

      Hi Ellie, I used thawed Shrimp! Enjoy 🙂

      Reply
  34. Katherine Martinelli says

    April 29, 2012 at 12:10 pm

    I’ve never heard of outgrowing an allergy like that – amazing!!! These shrimp look just perfect. Love old bay!

    Reply
    • EverydayMaven says

      April 29, 2012 at 1:35 pm

      I know – I had never heard of it either and was (happily) shocked and surprised!

      Reply
  35. Linda says

    April 28, 2012 at 2:41 pm

    I am curious as to the purpose of the vinegar in the mixture? I make Old Bay shrimp, but have never added vinegar. I like the idea of adding some Old Bay at the end of the cooking time to increase the flavor–haven’t tried that either, but I’m going to!

    Reply
    • EverydayMaven says

      April 28, 2012 at 4:50 pm

      Hi Linda, The vinegar helps the shrimp peel easier and enhances the flavor. Definitely toss them with some extra Old Bay – it’s the best!

      Reply
  36. carolina says

    April 26, 2012 at 8:53 am

    you had me at “shrimp”

    yuuum

    Reply
    • EverydayMaven says

      April 26, 2012 at 12:34 pm

      Right? Yum! Enjoy Carolina:)

      Reply
  37. Laura says

    April 25, 2012 at 1:33 pm

    One of my all time favorite appetizers or light meals. What a great boil recipe and cocktail sauce!

    Reply
    • EverydayMaven says

      April 25, 2012 at 7:14 pm

      Me too Laura! Thanks for stopping by 🙂

      Reply
  38. CJ at Food Stories says

    April 25, 2012 at 12:53 pm

    OMG – I had no idea you could outgrow a shellfish allergy – Fantastic!

    Reply
    • EverydayMaven says

      April 25, 2012 at 1:05 pm

      Isn’t that amazing and awesome! A whole new food world available for him!

      Reply
  39. Joanne says

    April 25, 2012 at 5:03 am

    I’m still hoping I outgrow my dog allergies but no such luck just yet. Thankfully, I have no food allergies! So I’m i the clear to make this!

    Reply
    • EverydayMaven says

      April 25, 2012 at 1:05 pm

      Joanne – I hope you outgrow your dog allergy too! You never know! 🙂

      Reply
  40. Alison says

    April 24, 2012 at 2:22 pm

    These sound fabulous!!! And I love the recipe for the cocktail sauce.

    Reply
    • EverydayMaven says

      April 24, 2012 at 2:37 pm

      Thanks Alison and thanks for stopping by!

      Reply
  41. Heather @girlichef says

    April 24, 2012 at 3:41 pm

    Oh my gosh, YUM! I haven’t had this type of shrimp in years — and yes, now I’m totally in NEED of some, as well. How awesome that he outgrew that allergy – it’s like the clouds parted. Ha! Yum.

    Reply
    • EverydayMaven says

      April 24, 2012 at 7:07 pm

      Seriously Heather – it’s like a whole new world for him! You need to make some 🙂

      Reply

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