Shrimp Boil

4.80 from 5 votes

Made with fresh shrimp, tender potatoes, sweet corn, and smoked sausage in a perfectly seasoned broth, this shrimp boil recipe is one of the easiest, yet tastiest recipes to make!

Prep Time10

Cook Time30

Total Time40

Course: Main Course

Cuisine: American

Servings:

Author: Kristen Chidsey

Equipment

Ingredients

8 cups water
2 large lemons used in 2 steps*
12 ounces pale beer such as Corona
4 tablespoons Old Bay Seasoning used in 2 steps*
1 large yellow onion cut into large chunks
3 dried bay leaves
4 cloves garlic
1 pound small red potatoes cut in half
1 pound smoked sausage, kielbasa, or andouille sausage cut into 1-inch pieces
4 ears sweet corn husks removed and each cut into 4 pieces
2 pounds large jumbo shrimp deveined with shells and tails
½ cup unsalted butter
2 tablespoons minced fresh parsley plus more for garnish
1 tablespoon Old Bay Seasoning used in 2 steps*
2 large lemons used in 2 steps*

US Customary - Metric

Instructions

Add 8 cups water, 12 ounces pale beer, 4 tablespoons Old Bay Seasoning, 1 large yellow onion (chunked), 3 dried bay leaves, and 4 cloves garlic (peeled) to a large stock pot. Cut 2 large lemons into quarters and add to the pan. Bring the mixture to a boil over medium-high heat.
Once boiling, add 1 pound small red potatoes(halved) to the boiling liquid and cook for 8-10 minutes or until just barely fork-tender.
After 8-10 minutes, add the 1 pound smoked sausage, kielbasa, or andouille sausage (cut into 1-inch pieces) and 4 ears sweet corn (husked and cut into 4 pieces each) to the stock pot. Cook for 6 minutes.
After 6 minutes, add 2 pounds large jumbo shrimp and cook for an additional 4-5 minutes or until bright pink/reddish in color and the potatoes are tender.
Remove the mixture from the heat, and use a slotted spoon or colander to drain off the cooking liquid, transferring the shrimp, onions, potatoes, corn, and sausage, to one or two large rimmed baking sheets.
In a microwave-safe bowl, melt ½ cup unsalted butter. Add 2 tablespoons minced fresh parsley and 1 tablespoon Old Bay Seasoning to the melted butter and whisk well. Drizzle half of the butter mixture evenly over the sheet pans with the shrimp boil and gently toss to coat.
Serve immediately with the remaining butter mixture, lemon wedges (from 2 large lemons), chopped parsley, and hot sauce on the side if desired.

Video

Notes

Storage: A Shrimp Boil is best served immediately. That said, store leftover shrimp boil in an airtight container in the refrigerator for up to 2 days.

Shrimp: If you use small sized shrimp or shrimp without the shells, it will cook quicker. Wait to the shrimp to the boil until after the potatoes and corn are tender.

Sausage: Pork or beef smoked sausage or kielbasa is best. Use andouille sausage for a bit of additional kick to the shrimp boil.

Cajun Shrimp Boil: Replace the Old Bay seasoning with Cajun seasoning. If your Cajun seasoning is unsalted, you will also need to add 1 tablespoon of kosher salt to the cooking liquid as well.

Nutrition