Shrimp Boil

This Shrimp Boil recipe is an easy and hearty dinner perfect you can whip up on weeknights or weekends! It's so flavorful and fun to eat!

Course Main Course

Cuisine American

Prep Time 10

Cook Time 20

Total Time 30

Servings servings

Calories 548kcal

Author John Kanell

Equipment

Large Pot
Colander or strainer
Small mixing bowl

Ingredients

4 quarts water for boiling (4 L)
½ cup Old Bay seasoning (224g)
3 lemons 2 halved and 1 wedged for serving
1 onion quartered
8 garlic cloves
1 pound baby red potatoes halved (450g)
1 pound andouille sausage cut into 1-inch pieces (450g)
4 ears corn husked and cut into quarters
2 pounds shrimp peeled and deveined, with tails on (900g)
¼ cup unsalted butter melted (57g)
3 tablespoons chopped parsley

Instructions

In a large pot, combine the water, Old Bay seasoning, halved lemons, onion, and garlic. Bring to a boil over high heat.
Add the potatoes and cook until just fork tender, about 10 minutes. Add the sausage and corn and cook for 5 minutes.
Stir in the shrimp and cook until opaque and pink, about 2 minutes.
Drain the shrimp mixture into a large colander, reserving 3/4 cup of the boiling liquid in a small bowl. Whisk the butter into the reserved boiling liquid.
Transfer the shrimp mixture onto a large sheet pan. Garnish with parsley. Serve with the butter mixture and lemon wedges.

Notes

Shrimp cooks quickly and can become rubbery if overcooked. Keep a close eye on the shrimp.
Make sure you have everything ready to go near the end! To help ensure the shrimp do not overcook from residual heat, you want to drain the mixture quickly and spread it on a sheet pan to cool.
Feel free to add more seafood to this dish. Crab, lobster, clams, and scallops make for a delicious addition.
As this recipe has so many components, it’s a whole meal on its own. However, I enjoy serving this recipe with coleslaw, macaroni salad, cornbread, and potato salad if you'd like some sides.

Nutrition

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