Mussels, Shrimp & Veggie Broil

Updated: Feb 24

I knew Harris Teeter was going to have shrimp on sale, and lately, they also have mussels on sale. Baby and I teamed up and we made something amazing.

Unfortunately, it does not have a true recipe because we adjusted it for our taste as we cooked it. If you choose to make it tell me how you adjusted it in the comments!

Warning in advance (*) stands for spicy life (Teen Titans Go!) ingredients. You do not have to add them. Spicy food does help with digestion, but I know it can also be painful.

Prep time: 30 minutes

Active cooking time: approximately 30 minutes (depends on mussels opening)

Total cook time: 1 hour and 30 minutes

Serves 6-8 people

Preheat the oven to 400 degrees

Ingredients Used:

  • 1.5 pounds of shrimp (cleaned and deveined, you can leave the little tails on)

  • 1 veggie sausage (Kielbasa flavored from Tofurky, thinly sliced)

  • 1.5 broccoli crowns (bottoms chopped off)

  • 1 yellow squash (thinly sliced)

  • 1 green zucchini (thinly sliced)

  • 2 red chili peppers (leave one whole, finely chop another)*

  • 2 habanero peppers (leave one whole, finely chop another)*

  • 1 whole head of garlic (1/2 minced, half crushed)

  • 4 limes ( 1 zested and juiced, 3 cut in half)

  • 4 lemons (1 zested and juiced, 3 cut in half)

  • 1 Tbs minced Bay leaves

  • 1 tsp of dry Jerk seasoning

  • 2 Tbs of Walkerswood mild jerk seasoning

  • Butter (just go grab the tub, you'll see why)

  • 1 bottle of White Wine (we did Chardonnay)

  • 1 Tbs of thyme

  • 1 Tbs of oregano

  • 1 tsp of sea salt

  • Adobo seasoning

  • Lemon pepper seasoning

  • Honey

The idea is to layer flavors as you build on the dish.

In a large cookie sheet, take 4 sheets of foil and lay them perpendicular, two pieces on each side. Spray the pan and layer the sliced zucchini and squash on top. Season the squash and zucchini with a little bit of salt, pepper, dry jerk seasoning, and melted butter. Season the shrimp with the Walkerwoods jerk seasoning, 4 shakes of adobo seasoning (Let the ancestors guide you), 3 shakes of lemon pepper seasoning. Mix it until you no longer can see the pink of the shrimp.

I personally believe if I can see the color of the meat I am cooking then I have not seasoned it enough.

Place the seasoned shrimp on the pan with the zucchini and squash. Add the melted butter marinated veggies with the shrimp. Cut the broccoli crowns into little trees and neatly place them all over the pan. Take one of each of the minced peppers, along with the minced garlic, and sprinkle it over the pan.

In a saucepan, add about 1 Tbs of butter and let it simmer until it is melted. Once it is melted, add the zest of one lemon and the zest of one lime to the pot.

The sauce became very citrusy so I started to add wine to balance it out. Next, add the crushed garlic, minced bay leaves, thyme, black pepper, two of the whole peppers*, crushed red pepper*, and some more wine.

This is where we really started to adjust for taste.

It got very spicy so I added some: honey (waved it over the pan a few times), freshly squeezed lemon juice, freshly squeezed lime juice, about 1/4 cup of wine, and a teaspoon of salt.

Store-bought mussels have directions on the bag of how to cook them. I'll tell you to cook with your eyes. Cooked mussels open up when they are done. Simple.

Evenly distribute the mussels across the pan, then add the sauce. Cover the pan and poke holes in the foil. Place in a 400-degree oven for about 10 minutes. It is slow cooking and is ready for the next step. Remove the top layer of foil, keep it on the middle shelf, and place it on high broil. Watch to see for the mussels to open.

Once it is out of the oven, give it a good stir.

We ate it out of bowls so we could pour a little of the sauce into the boil to dip the seafood in. It was amazing.


If you are not a fan of spicy food, use little to no spice. Ours came out HOT.

Try out this recipe and tell me how it goes!

19 views0 comments

Recent Posts

See All

Candace Mollison

Aspiring Chef


North Carolina


Subscribe to Our Newsletter