Shrimp Boil

This classic shrimp boil contains fresh shrimp, potatoes, corn and sausage, all boiled in a flavorful broth. An complete meal in one pot that's perfect for feeding a crowd!

Course Main

Cuisine American

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 479kcal

Author Sara Welch

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.

Nutrition