Shrimp Boil Recipe

This Old Bay shrimp boil recipe cooks in a single pot and feeds eight people, making it the perfect summer meal to feed a crowd. This classic southern recipe is a coastal tradition that creates a range of complementary flavors and textures. The sweet corn is juicy and crispy, while the potatoes are tender and creamy. The snappy finish of the spicy, smoky sausage contrasts the springy texture of the subtle-flavored shrimp. Pile it high on a serving platter, and watch it disappear before your eyes.

The shrimp are the star of this dish, but the potatoes might be the best part. They tie everything together because potatoes soak up the flavors from the cooking liquid. They get a little smoke from the sausage, sweetness from the corn and zesty flavor from the seafood seasoning. Finished with a little butter and lemon juice, these potatoes gain a rich, tangy finish that always stands out in this mountainous pile of food.

How to Make a Shrimp Boil

You can make a shrimp boil indoors in a large stockpot on the stovetop or take the party outside, if you have the right equipment. You’ll need an outdoor propane burner and a large stockpot fitted with a steamer basket. The outdoor version is a fantastic option for backyard barbecues, camping trips or beach parties.

No matter where you make your boil, the key to success is adding the ingredients in the right order. It would be a huge mistake to add everything at once. The shrimp would become rubbery and overcooked by the time the potatoes become tender! So stagger the ingredients, adding the longest-cooking items (like potatoes) first to give them a head start. Add the remaining ingredients in stages depending on how long they take to cook or heat through. Quick-cooking items like shrimp should always be added last.

Shrimp Boil Ingredients

TMB Studio

Shrimp boil seasonings: We season the cooking water with onion, garlic and seafood seasoning to create a flavorful broth.
Red potatoes: Waxy potatoes like red potatoes are the best potato for seafood boils because they hold their form as they cook. They won’t break down and turn to mush, like starchy russet potatoes. Other good potato choices are Yukon Golds or fingerling potatoes, which are small enough to cook whole.
Sweet corn: Fresh corn tastes best, but you can use frozen corn on the cob in a pinch. If the corn is still in the husk, shuck the corn and remove the silk before adding it to the boil.
Andouille sausage: This smoked sausage is a staple ingredient in Cajun and Creole cooking. It’s smoky and spicy, thanks to seasonings like garlic, paprika and cayenne pepper. If you can’t find it, substitute another smoked pork sausage like kielbasa or linguica sausage.
Shell-on shrimp: We recommend using shell-on shrimp here. The shells add flavor to the boiling water and protect the shrimp from drying out.
Butter: After cooking, everything gets drizzled with melted butter to give the dish a rich finish.
Lemon wedges: There are a lot of bold flavors going on in this shrimp boil, and a squeeze of fresh lemon at the end adds some much-needed brightness.

Directions

Step 1: Boil the potatoes

TMB Studio

In a stockpot, combine the water, onion, garlic and seafood seasoning. Bring the water to a boil. Add the potatoes and cook, uncovered, for 10 minutes.

Step 2: Add the corn and sausage

TMB Studio

Add the corn and sausage, and return the water to a boil. Reduce the heat and simmer, uncovered, until the potatoes are tender, 8 to 10 minutes.

Step 3: Add the shrimp

TMB Studio

Add the shrimp and cook until the shrimp turn pink, two to three minutes longer.

Step 4: Finish with butter

TMB Studio

Drain the stockpot, and transfer the contents to a large serving platter. Drizzle with butter.

TMB Studio

Serve with lemon wedges and, if desired, additional seafood seasoning.

Shrimp Boil Recipe Variations

Turn it into a Cajun shrimp boil recipe: Instead of seafood seasoning, use Cajun seasoning to give the boil a bold, spicy kick.
Add flavor: Add orange juice, beer or herbs like bay leaves to the boiling water to add depth of flavor.
Include more seafood: Turn this recipe into a seafood boil by adding crab clusters, scallops, lobster tails, clams or mussels. Feel free to mix and match seafood items depending on what’s in season.

How to Store Shrimp Boil

Store leftover shrimp boil in an airtight container in the refrigerator for up to three days. Reheat the leftovers in simmering water on the stovetop until heated through.

Shrimp Boil Tips

TMB Studio

How long do you boil shrimp for a shrimp boil?

Cook the shrimp for two to three minutes. You’ll know the shrimp are finished when the tails curl toward the head in a loose C shape and the shrimp turn pink with no signs of gray. Avoid overcooking the shrimp, or they will gain an unpleasant rubbery texture.

What’s the difference between a shrimp boil and a Lowcountry boil?

Shrimp boil and Lowcountry boil are two types of seafood boils, a coastal tradition that involves cooking seafood and non-seafood items (like potatoes, corn and sausage) in a single pot. You’ll find shrimp boils along the Gulf coast, Lowcountry boils in South Carolina, crawfish boils in Louisiana, and New England clam bakes in the Northeast. Most seafood boils are made with Old Bay seasoning, but Cajun seasoning is a popular alternative for Cajun boils.

How do you serve shrimp boil?

Serve shrimp boil on a large serving platter or a sheet pan. For a rustic experience, line your picnic table with newspaper and pour the shrimp boil contents directly onto the table. You don’t necessarily need to serve this recipe with side dishes, as it’s a complete meal in one. However, we doubt that anyone would complain if you whipped up a side of buttery cornbread! If you feel like you’re missing vegetables, try serving the boil with coleslaw, a green salad, roasted okra or southern collard greens.

Shrimp Boil

Prep Time
10 min

Cook Time
35 min

Yield
8 servings.

Ingredients

4 quarts water1 large onion, cut into 6 wedges1 whole garlic bulb, halved horizontally1/2 cup seafood seasoning6 medium red potatoes, quartered4 medium ears sweet corn, cut into thirds3/4 pound fully cooked andouille sausage links, cut into 1-inch pieces2 pounds uncooked shell-on shrimp (26-30 per pound)1/2 cup butter, meltedLemon wedges

Directions

In a stockpot, combine water, onion, garlic and seafood seasoning; bring to a boil. Add potatoes; cook, uncovered, 10 minutes. Add corn and sausage; return to a boil. Reduce heat; simmer, uncovered, until potatoes are tender, 8-10 minutes. Add shrimp; cook until shrimp turn pink, 2-3 minutes longer. Drain; transfer to a large serving platter. Drizzle with butter. Serve with lemon wedges and, if desired, additional seafood seasoning.