Shrimp Boil Recipe
Get ready for a flavor-packed, one-pot Shrimp Boil Recipe that’s easy, fresh, and downright delicious. A classic Southern seafood feast with plump shellfish, tender potatoes, sweet corn, and a kick of Cajun spice simmered in hearty garlic butter and Old Bay–seasoned broth.
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.
Notes
For extra color, add chopped bell peppers or scallions before serving. Peeling shrimp before serving is optional.
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