If summer had a flavor, this good ol’ shrimp boil would be it!
This easy recipe comes together in one big stockpot filled with creamy potatoes, sweet corn, zesty sausage, and jumbo shrimp perfectly seasoned with Old Bay!
What is a Shrimp Boil?
- Also known as a Southern Boil, shrimp boils dump everything onto a newspaper-lined table so everyone can dig in! This version uses a large serving platter or tray.
- Since the protein and veggies are cooked in one pot, everything gets infused with robust Cajun flavor.
- So simple! This recipe tastes delicious and fresh – all you need are lemon wedges, melted butter, and sliced baguettes for all that juicy broth!
Ingredients Needed For Shrimp Boil
Shrimp: The star of the boil is the shrimp! Choose shell on jumbo or large shrimp. If using frozen shrimp, it doesn’t need to be thawed, just add a minute or two to the cooking time. Typically, ¼ pound of shrimp for each person is a good ratio.
Sausage: This recipe calls for smoked sausage. You can use any variety, including andouille sausage or kielbasa; I love a spicy or garlicky version.
Potatoes: Whole baby red or yellow potatoes are easy to use but you can also use quartered red potatoes or Yukon Golds – no need to peel them! Skip the Russet or baking potatoes, they’re too grainy and starchy for this application.
Corn: Corn on the cob adds a sweet flavor to a shrimp boil! So will colorful strips of red bell pepper and halved cherry tomatoes.
Seasonings: Beer is added to the water with lemon, onion, garlic, and other seasonings for flavor. Old Bay Seasoning has all the delicious components for a classic Southern boil (you can also make your own homemade Old Bay Seasoning). You can use a shrimp boil seasoning if you’d like in place. Feel free to zest it up with some Cajun seasoning in the butter.
Variations—Not every region has access to crawfish, but they’re a great addition to shrimp, and so are fresh crab legs.
How to Make a Shrimp Boil
- Bring water, beer, lemon, garlic, ½ cup of Old Bay, and bay leaves to a boil in a large stockpot, per the recipe below.
- Add potatoes and then the corn and sausage and reduce heat to a simmer.
- Add shrimp and cook until they are pink and cooked through.
- Discard bay leaves and drain the stockpot.
- Transfer to a platter and drizzle with melted butter and some fresh parsley.
A seafood boil is an all-hands affair; lots of sliced bread and a squeeze of lemon juice are must-haves!
PRO TIP: Save that rich seafood broth! Strain out any solids and freeze in quart-sized zippered bags and use in a future gumbo, jambalaya, or seafood chowder.
Storing and Reheating Leftovers
Leftover shrimp boil can be kept in a covered container in the refrigerator for up to 4 days. Reheat under the broiler until heated through.
More Shrimp Faves
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Shrimp Boil
Shrimp, corn, potatoes, and sausage are cooked together with flavorful spices in one big pot!
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In a large stockpot, add 4 quarts water, beer, onion, lemon, garlic, ½ cup Old Bay seasoning, and bay leaves. Bring to a boil and simmer 5 minutes.
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Add the potatoes and boil for 10 minutes.
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Reduce the heat to a simmer and add corn and sausage. Cook for 8 minutes.
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Add the shrimp and boil gently for 2 to 3 minutes or just until the shrimp is cooked through (this can vary based on the size of your shrimp).
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Drain well, reserving some of the broth if desired, and discard the bay leaves. Transfer to a rimmed baking sheet or a large serving platter. Drizzle with melted butter and toss to combine. Season with additional salt to taste.
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Serve with lemon wedges, Old bay seasoning and sliced baguette.
Leftovers can be stored in an airtight container in the fridge for up to 4 days. Reheat under the broiler.Â
Calories: 543 | Carbohydrates: 40g | Protein: 28g | Fat: 29g | Saturated Fat: 13g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 0.5g | Cholesterol: 214mg | Sodium: 1416mg | Potassium: 723mg | Fiber: 4g | Sugar: 3g | Vitamin A: 681IU | Vitamin C: 26mg | Calcium: 167mg | Iron: 4mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Dinner, Main Course, Seafood
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