This classic shrimp boil contains fresh shrimp, potatoes, corn and sausage, all boiled in a flavorful broth. A complete meal in one pot that’s perfect for feeding a crowd!
Shrimp is always a quick and easy meal option, whether it’s teriyaki shrimp stir fry, orange shrimp and broccoli, grilled shrimp skewers, shrimp Alfredo or this impressive looking shrimp boil.
When I’m looking to enjoy some fresh seafood, I often end up making a shrimp boil. It’s a great option because everything gets tossed into one pot, it’s fun to eat, and of course, it’s super flavorful.
Table of Contents
Shrimp Boil Ingredients
To make this recipe, you will need lemons, Old Bay seasoning spice, garlic, onion, potatoes, corn, large shrimp, sausage, butter and fresh parsley.
How Do You Make A Shrimp Boil?
Place lemons, Old Bay seasoning, garlic and onion in a large pot of water and bring everything to a boil. Add the potatoes and cook until tender, then add the corn and sausage to the pot to cook. Finally, add the shrimp. Drain the shrimp and vegetables, reserving 1 cup of the cooking liquid. Whisk the butter into the liquid, then pour the mixture over the shrimp, sausage and veggies. Sprinkle with parsley and serve.
Tips For Shrimp Boil
- You can boil your shrimp with or without the shells. I typically remove the shells and just leave the tails on as it’s easier to eat this way.
- Fresh corn on the cob has the most flavor – you can use white, yellow or bi-color corn.
- I use small red potatoes, but Yukon gold potatoes are also a great choice.
- You can use kielbasa sausage or andouille sausage. Andouille sausage can be a bit spicy, so I’d recommend using that variety if you prefer a little heat.
- This dish is best when served immediately. Leftovers will stay fresh in the refrigerator in an airtight container for up to 2 days.
Quick Tip
I recommend buying the largest shrimp you can find for this recipe. I use 16-20 count jumbo shrimp.
Recipe FAQs
Shrimp cook very quickly, and it only takes about 2-3 minutes to boil shrimp. You can tell when your shrimp are done because they’ll be bright pink and opaque.
This recipe calls for raw shrimp which are cooked in seasoned boiling water. I typically buy my raw shrimp with just the tail attached, but many shrimp also come still in the shell. If your shrimp have shells on them, you can easily remove them by pulling the main part of the shell and legs off with your fingers. I like to leave the tails on for a nicer presentation.
A shrimp boil can be served as-is, but some people prefer to add more side dishes to round out the meal. Some great options include arugula salad, sourdough bread, broccoli slaw or dill potato salad. I typically keep things simple with a loaf of garlic bread and sometimes a green veggie such as air fryer asparagus, sauteed broccolini or green beans with bacon.
I use Old Bay seasoning in this recipe, which is made of celery salt, red pepper, black pepper, paprika, and other spices.
FOLLOW ME
Flavor Variations
This recipe is fabulous as-is, but you can add other ingredients to customize the flavors to your tastes.
- Seafood: You can use one pound of shrimp and one pound of some other type of seafood such as clams, mussels, crab, lobster, crawfish or scallops to make a seafood boil. Scallops and crawfish will cook in the same amount of time as shrimp. Clams or mussels will take 6-8 minutes.
- Creamy: Make your broth creamy by stirring in a half cup of heavy cream when you add the butter to the reserved boiling liquid.
- Spicy: Feel free to turn up the heat by adding some crushed red pepper flakes or hot sauce to the boiling liquid.
- Vegetables: Although not traditional, sometimes I add some fresh veggies during the last few minutes of the cooking time. Some great options include green beans, broccoli, carrots or asparagus.
- Flavorings: You can add other ingredients to the boiling liquid such as black pepper, lemon juice, bay leaves, beer or a pinch of salt. Instead of Old Bay seasoning, you can use Cajun seasoning.
You just can’t go wrong with this shrimp boil recipe, especially for a party. The tender shrimp pair so well with the creamy potatoes, smoky sausage and sweet corn. Everyone will be coming back for seconds!
More Great Seafood Recipes
Shrimp Salad Recipe
13 mins
Grilled Salmon with Garlic and Herbs
1 hr 25 mins
Bacon Wrapped Scallops
35 mins
Crab Stuffed Mushrooms
40 mins
Shrimp Ceviche
35 mins
Love this Recipe?
Please leave a 5-star 🌟🌟🌟🌟🌟 rating in the recipe card below & a review in the comments section further down the page.
Shrimp Boil
Ingredients
- 3 lemons divided use
- 1/2 cup Old Bay seasoning plus more for garnish
- 6 cloves garlic smashed
- 1 onion peeled and cut into 6 pieces
- 1 pound small red potatoes halved
- 4 ears corn on the cob cut into 3-4 inch pieces
- 2 pounds shrimp peeled and deveined (leave tails on)
- 1 pound smoked sausage cut into 1 inch pieces, kielbasa or andouille are preferred
- 3 tablespoons butter
- 2 tablespoons chopped parsley
Instructions
- Cut 2 of the lemons into quarters. Cut the remaining lemon into wedges and reserve the wedges for later use.
- Fill a large pot with 12-14 cups of water. Place the 2 quartered lemons in the water along with the Old Bay seasoning, garlic and onion. Bring to a boil.
- Add the potatoes to the pot and cook for 10-12 minutes or until just tender. Add the corn and sausage and cook for another 3-4 minutes.
- Add the shrimp to the pot and cook for 2-3 minutes or until pink and opaque.
- Drain the shrimp mixture from the pot, reserving 1 cup of the broth.
- Melt the butter and whisk it into the reserved broth. Pour the broth over the shrimp mixture.
- Garnish with chopped parsley and lemon wedges. Sprinkle with additional Old Bay seasoning to taste, then serve.
Notes
- I recommend buying the largest shrimp you can find for this recipe. I use 16-20 count jumbo shrimp.
- You can boil your shrimp with or without the shells. I typically remove the shells and just leave the tails on as it’s easier to eat this way.
This was so easy and tasty to make. I added a couple of Lobster tails and added some garlic bread. I’m buying a smaller pot just to make this more often.
Sounds delish and I’m ready to fix this for dinner. Should the pot be covered or remain uncovered?
The pot should be uncovered!
This was outstanding! I followed the recipe exactly, and it was so flavorful and delicious! Next time, I will reduce the amount of Old Bay put in the boil for the sake of my kids, and hubby and I will add more afterward. Thank you for sharing!!!
Do you really use 1/2 cup bay seasoning? The store offers only small 74g jar of seasoning. I think it would take at least 2+ jars for 1 cup. Just wondering because I am making this tomorrow!
Yes the measurements are correct!
Made this for the 1st time a few months ago and my family begged me to make it again. We are in Maryland so partial towards our Old Bay! We like it heavy on our crabs so we love it spicy and salty. This recipe was the perfect amount .
Would an 8 qt stock pot be large enough for this? How about if I double the recipe?
8 quarts should be fine! You could always cook in batches if you feel that’s needed.
If you cook in batches, can you use the same seasoned water for the second and third batches?
Yes that works!
I made this exactly as the recipe calls for on a summer night & the whole family loved it! Winner, winner shrimp dinner!! This will go into our rotation! Thank you!
Hi would this recipe be just as good without the sausage? I follow a pescetarian diet so no sausage. Would you reccomend a particular seasoning to perhaps give a somewhat sausage taste.
You could try adding some smoked paprika for somewhat of a sausage flavor!
You can also buy vegan andouille sausage or vegan kielbasa sausage! You can slice those up and pan sear them for a few minutes so the plant proteins don’t break down in your sauce and boom! you have sausages.
This recipe was great! Easy and full of flavor. This is my first time trying a shrimp boil, but this recipe is a keeper. Loved it! Thanks for sharing.
Perfect recipe! It was a whole meal!
I feel silly asking this but want to be sure! If I’m doubling the recipe do I double every single ingredient..lemon, garlic, water included??! Thanks in advance – can’t wait to try this out!
You can use 1 1/2 times the water, double everything else!
Be careful with the Old Bay seasoning. It is Very salty so if you double it, your meal may get really salty. I have since changed over to Zartains shrimp/crab boil as it is less salty. Last time I did half liquid, half powder and it was much more pleasant (due to less salt).
As for garlic: If you love garlic like my family does, you double the garlic automatically. I made a double portion and multiplied the garlic by 6. I also added a tablespoon of Cayenne because my family loves spicy.
I’m doubling + the recipe for 13 people. Are the cook times the same?? The water amount didn’t adjust so I’m guesstimating that it’s about 26 cups? Please let me know what you think – I have my ingredients ready lol 😅
You can do 1 1/2 to 2 times the water!
Awesome! Thank you!! Do the cooking times stay the same??
Cook times are the same.
If you are not doubling the water, switch from Old Bay to Zartains Crab/Shrimp Boil as it is less salty. If people like spice, add cayenne.
I’ve made it couple of times and added crab legs to eat the whole family enjoys it
My husband swears it looks like the shells are still on in the picture. I told the recipe says to peel and devein, leaving the tails on. Did you just happen to leave the shells on and if so, was there a reason? Thanks so much! I want to cook this tomorrow for his birthday even if I don’t get your response by then. Also he love comeback salad dressing with shrimp. Would that be a bit too much for this shrimp with all its other season?
No the shells are not on, you can tell because there are no legs on the shrimp. If the shells were on you’d see all the legs! I would serve the dressing on the side.
I think your husband is right. I believe the tail part of the shell is still on. Without the rest of the shell that has the little legs attached to it. In the recipe under the how to peel shrimp section the author says. “This recipe calls for raw shrimp which are cooked in seasoned boiling water. I typically buy my raw shrimp with just the tail attached,”…so i think everyone is half right🤷🏽😁
If you w2ant to enhance the flavor, peel the shrimp yourself, then toss the shells in the water with the spice mix, boil for about 20 minutes and remove and toss the shells. There is a lot of flavor in the shells (which is why you make shrimp bisque from shells, not the shrimp).
After you toss the shells, follow recipe.
Note as I have stated earlier: I find Old Bay very salty so be careful. If it is too much, then switch to Zartains shrimp and crab boil. At my supermarket, they are side by side.
Outstanding recipe. I learned about crab boils, shrimp boils, and crawfish boils while stationed at Keesler AFB, MS (twice!). This recipe is spot on. Not clear is if we should be using the dry or liquid Old Bay so I have tried both. liquid or 1/2 and 1/2 is best. I have also added 2 lbs of crab legs to the mix and that is not bad at all!!!
To serve in Southern-style, put a plastic tablecloth on an outdoor table, stacks of napkins, and a pair of buckets (I use champagne chilling buckets) with ice and beers. Dump all your shrimp boil in a strainer. Once the food is ready you pour the contents of the strainer onto the plastic tablecloth, sit down, and enjoy. Note: in the South, there are no plates, no silverware, and the newspaper on top of the plastic tablecloth absorbs any juices that may leak off. I stop short of the newspaper but the dinner is served on the table and unless requested, no forks. I provide bowls for the shrimp tails and the cobs from the corn. It is festive, fun, and very different for most people. Crowds of 10 or more are most enjoyable for this so everyone can be a savage for an afternoon. Cleanup is a breeze, just toss it all in the garbage can when done eating.
Made this tonight. I usually make gumbo. This was so refreshing and EASY to make. The flavor profile was delicious. I will be printing this one ❤️
Made this tonight for dinner. It was delicious. I used corn on the cob, broccoli, and cauliflower for the veggies. Will definitely make again. I’ll try it with potatoes next time.
Old Bay seasoning is sold out in our area. Is there another type of seasoning that will work?
You could try cajun seasoning or a seasoned salt!
you can google the recipe to match ingredients in Old Bay. I just made this & had a lil less than a 1/2 cup…thought that was a lot & I could skate. Nope. but it’s still good. I kicked it up with WM black pepper exotica! I love it but still grind it! mmm
Zartains Shrimp and Crab Boil. Comes in liquid and in powder form. It is a little less salty. You can also get it on Amazon.Last time I used half powder, half liquid..
So easy to make. Absolutely delicious and fun to eat!
Help!
What size pot is needed for this? About how many people does it feed?
Thank you
Use the largest pot you own, and it serves 6!
My favorite answer: “It depends”
My son, daughter and I can clean this up in no time, then vying for more. Add my mom, and I double the recipe and we eat it all. With civilized people at the table, one portion will serve 5 or so. I do not serve other greens with it (they never did in Mississippi) but I add beers for those who want and cornbread (do not sweeten it or buy the box stuff as the sweetness detracts from the food).
I’m heading to OBX in a few weeks and want to make this. If I’m looking to nearly triple it (10 adults 11 kids) how big of a pot should I use or shoul di divide it into two? Any help because i know we’ll have to bring them, just want to make sure we have enough.
I’d split it between pots if possible, otherwise you’d need a huge pot!
Made this yest. For my husband. It was very delicous ! So easy to make but makes it look like a lot of effort. Thank you for sharing !