Shrimp Boil Recipe
Get ready for a flavor-packed, one-pot Shrimp Boil Recipe that’s easy, fresh, and downright delicious.
A shrimp boil is a classic Southern seafood feast—think plump shellfish, tender potatoes, sweet corn and a kick of Cajun spice all simmered in one pot. This easy shrimp boil recipe is special because it brings people together—no fussy steps, just hearty garlic butter and Old Bay–seasoned broth that’s perfect for a summer backyard gathering or cozy family dinner. You know what? I first learned this from my grandmother, who’d mix seafood spices like she was conducting an orchestra. Today, I’ve added my own twist—fresh lemon zest, just enough heat, and a drizzle of herb-infused garlic butter that makes each bite pop. Whether you’re aiming for a festive meal or a quick weeknight treat, you’ll love how this recipe balances comfort and spice.
Why You’ll Love This Shrimp Boil Recipe
- No oven needed—just one large stockpot on the stove
- Ready in under 45 minutes, from prep to table
- Feeds a crowd (or makes great leftovers)
- Packed with protein-rich shrimp and fresh veggies
- Customizable spice level—from mild Southern to fiery Cajun
- Garlic butter finish adds rich, buttery flavor
- Perfect for low-carb swaps (skip the corn, add extra green beans)
- Holds up well for picnics, potlucks or casual dinner nights
Ingredients
• 2 pounds large shrimp, shell-on, deveined (fresh or thawed; U-15 or 16/20 count works beautifully)
• 4 small red potatoes (about 1½ pounds), halved
• 3 ears fresh corn, cut into thirds (frozen kernels are fine in a pinch)
• 1 pound Andouille sausage, sliced into 1-inch rounds (sub: smoked kielbasa)
• 1 large yellow onion, quartered
• 6 garlic cloves, smashed (use peeled jarred garlic if short on time)
• 4 tablespoons Old Bay seasoning (plus more for serving)
• 2 tablespoons Cajun seasoning (adjust heat to taste)
• 1 lemon, halved (reserve zest for garnish)
• 4 sprigs fresh parsley (or 1 teaspoon dried Italian herbs)
• 1 stick (½ cup) unsalted butter
• 1 teaspoon smoked paprika
• 1 teaspoon kosher salt (plus extra to taste)
• 1 teaspoon black pepper
• 10 cups water (or low-sodium chicken broth for deeper flavor)
Tips on choosing & prepping:
– Pick shrimp that smell faintly briny, not fishy.
– Rinse potatoes and soak garlic cloves in warm water for an extra-mild bite.
– If you love corn sweetness, boost kernels by tossing in frozen baby corn.
Directions
- Season the broth
In a 6-quart stockpot, combine water (or broth), Old Bay, Cajun seasoning, smoked paprika, salt and pepper. Squeeze in lemon halves, then toss them in too. Bring to a rolling boil over high heat—this builds a flavor-packed base for seafood. - Start with the potatoes
Add potatoes and onion quarters. Boil for 10 minutes, stirring once. They need a head start since they’re denser than corn or shrimp. Pro tip: poke a fork into a potato; it should glide in with slight resistance. - Add sausage and corn
Toss in sliced Andouille and corn chunks. Cook 5 more minutes—sausage absorbs spice, while corn soaks up that savory broth. If you want it spicier, sprinkle an extra dash of Cajun seasoning now. - Drop in the shrimp
Nestle shrimp (shell-on helps lock in moisture) into the bubbling pot. Let them turn pink—about 3 to 4 minutes. Don’t overcook or they’ll get rubbery. Tip: stir gently only once to keep your shrimp plump. - Make garlic butter
Meanwhile, melt butter in a small saucepan over low heat. Add smashed garlic and chopped parsley. Cook 1–2 minutes until fragrant, then remove garlic bits (or leave them in for extra punch). - Drain and serve
Pour the pot contents into a large colander set over your sink. Give it a gentle shake to let excess broth fall away. Transfer shrimp, sausage, potatoes and corn to a giant serving platter. Drizzle garlic butter all over, sprinkle extra Old Bay and a bit of lemon zest.
Servings & Timing
Yield: Serves 6–8 as a hearty main course
Prep Time: 15 minutes (peeling, chopping and seasoning)
Cook Time: 30 minutes (staggered boiling steps)
Total Time: 45 minutes
Variations
• Green Bean & Shrimp Boil: Swap corn for fresh green beans for a low-carb twist.
• Citrus Herb Shrimp Boil: Add orange and lime slices with rosemary sprigs for a zesty boost.
• Vegan “Shrimp” Boil: Use artichoke hearts and vegan sausage, skip shellfish.
• Low-Sodium Seafood Boil: Use a sodium-free seasoning blend and low-salt broth.
• Maple-Spiced Boil: Stir in a tablespoon of maple syrup with smoked paprika for sweet heat.
Storage & Reheating
Store cool leftovers in an airtight container in the fridge for up to 3 days. For longer keep, freeze portions (minus corn) in freezer bags for up to 1 month. To reheat, steam gently over low heat or microwave with a damp paper towel on top to lock in moisture. Make-ahead tip: prep garlic butter up to 2 days early—just rewarm before drizzling.
Notes
I tested this shrimp boil thrice, tweaking spice levels each time. Lesson learned: letting the sausage and potatoes mingle longer yields deeper flavor in the broth. Also, peeling shrimp before serving is an option, but I love the interactive feel of cracking shells at the table. For extra color, toss in chopped bell peppers or a handful of chopped scallions right before serving.
FAQs
Q: Can I use frozen shrimp?
A: Absolutely—just thaw fully and pat dry to avoid watering down your broth.
Q: Is shell-on shrimp mandatory?
A: It’s not, but shells add more flavor and help seal in juices while cooking.
Q: My potatoes are still hard—what now?
A: Boil an extra 3–5 minutes before adding sausage and corn; fork tender is key.
Q: How do I turn up the heat?
A: Stir in a teaspoon of cayenne or a few sliced jalapeños when you add potatoes.
Q: Can I grill instead of boil?
A: You can skewer sausage and shrimp, brush with garlic butter and grill—just monitor closely so shrimp don’t dry out.
Q: Can I reuse the cooking liquid?
A: Yes—strain and save it as a flavorful base for gumbo or chowder within 48 hours.
Q: What sides pair well?
A: Southern coleslaw, crusty French bread and a simple green salad all work beautifully.
Q: Any tips for a large crowd?
A: Double the recipe and cook in two pots—or use an outdoor propane burner for a big batch.
Conclusion
This shrimp boil recipe is your ticket to a fuss-free, flavor-filled seafood feast that’s perfect for gatherings or cozy dinners alike. With just one pot, fresh ingredients and a simple garlic butter finish, you’ve got a Southern-inspired meal that’ll have everyone asking for seconds. Give it a try, drop a comment below, and don’t forget to explore more of my Cajun and seafood recipes for your next culinary adventure!
Shrimp Boil Recipe
Ingredients
- 2 pounds large shrimp, shell-on, deveined fresh or thawed; U-15 or 16/20 count
- 4 small red potatoes halved
- 3 ears fresh corn cut into thirds
- 1 pound Andouille sausage sliced into 1-inch rounds
- 1 large yellow onion quartered
- 6 cloves garlic smashed
- 4 tablespoons Old Bay seasoning
- 2 tablespoons Cajun seasoning adjust heat to taste
- ½ cup unsalted butter
- 1 teaspoon smoked paprika
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 10 cups water or low-sodium chicken broth
Instructions
- In a 6-quart stockpot, combine water (or broth), Old Bay, Cajun seasoning, smoked paprika, salt and pepper. Squeeze in lemon halves and bring to a rolling boil over high heat.
- Add potatoes and onion quarters. Boil for 10 minutes, then add sausage and corn.
- Toss in sliced Andouille and corn chunks. Cook for an additional 5 minutes.
- Add shrimp and cook until pink, about 3-4 minutes.
- Melt butter in a saucepan, add smashed garlic and parsley. Cook until fragrant.
- Pour contents into a colander, transfer shrimp, sausage, potatoes, and corn to a serving platter. Drizzle with garlic butter and sprinkle with Old Bay and lemon zest.
