A perfect shrimp boil recipe combines sweet corn, juicy shrimp, smoky sausage, and tender potatoes in one delicious pot.
This classic Louisiana-style seafood boil has been my go-to summer dinner for over 15 years.
I discovered this recipe during a family trip to New Orleans, and it’s become our most requested meal for backyard gatherings.
The combination of Old Bay seasoning and fresh lemon creates an irresistible flavor that keeps everyone coming back for seconds.
What You’ll Need for This Seafood Boil
Here are all the ingredients that make this low country boil absolutely perfect:
- 2 pounds large jumbo shrimp (peeled, deveined, tails on)
- 1 pound smoked sausage (kielbasa or andouille, cut into 1-inch pieces)
- 4 ears fresh corn (each cut into 4 pieces)
- 1 pound small red potatoes (cut in half)
- 1 medium yellow onion (cut into large pieces)
- 4 fresh lemons (2 for cooking, 2 for serving)
- 1/2 cup unsalted butter
- 4 garlic cloves (smashed)
- 1/3 cup Old Bay seasoning
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons fresh parsley (plus extra for garnish)
How to Make the Perfect Shrimp Boil
Follow these simple steps to create a memorable one pot meal:
- Prepare the seasoned broth: Fill a large stockpot with water. Quarter 2 lemons and add them to the water along with onion, smashed garlic, and Old Bay seasoning. Bring to a rolling boil over high heat.
- Cook the potatoes first: Add halved red potatoes to the boiling water. Cook for 10-12 minutes until they’re just barely fork tender. This timing is crucial for perfectly cooked potatoes.
- Add corn and sausage: Drop in the corn pieces and sliced smoked sausage. Cook together for 5-6 minutes. The sausage will release its smoky flavors into the broth.
- Finish with shrimp: Add the shrimp last and cook for only 2-3 minutes until they turn pink and curl. Don’t overcook them or they’ll become rubbery.
- Drain and serve: Immediately drain everything and spread on a large baking sheet to stop the cooking process.
Making the Garlic Butter Sauce
This seasoned butter takes your boil to the next level:
- Melt butter in a microwave-safe bowl
- Whisk in salt, pepper, and chopped fresh parsley
- Pour half the mixture over the drained seafood boil
- Reserve the remaining butter for dipping
Pro Tips from My Kitchen
These techniques ensure restaurant-quality results every time:
- Use fresh shrimp when possible: Frozen works fine, but thaw completely first. Fresh shrimp has better texture and flavor.
- Don’t skip the timing: Each ingredient has a specific cooking time. Adding everything at once will result in mushy vegetables and overcooked shrimp.
- Choose the right sausage: Andouille adds more heat, while kielbasa is milder. Both work beautifully in this Cajun boil.
- Prep everything ahead: Cut all ingredients before you start cooking. This recipe moves quickly once you begin.
Best Ways to Serve Your Boil
Here’s how I love to present this crowd-pleasing meal:
- Spread everything directly on a newspaper-covered table for authentic low country style
- Use a large serving platter if you prefer a more formal presentation
- Provide plenty of napkins and small bowls for shells
- Set out lemon wedges and extra Old Bay seasoning
- Offer crusty bread or dinner rolls on the side
Perfect Side Dishes
While this is a complete meal, these additions make it extra special:
- Classic coleslaw for a cooling contrast
- Fresh garden salad with vinaigrette
- Garlic bread for soaking up the delicious juices
- Cold beer or sweet tea to balance the spices
Storage and Reheating Tips
Here’s how to handle leftovers properly:
- Refrigerate within 2 hours of cooking
- Store in airtight containers for up to 3 days
- Reheat gently in the microwave with a splash of water
- Don’t refreeze previously frozen shrimp
Why This Recipe Works Every Time
After making this shrimp boil hundreds of times for family and friends, I’ve learned what makes it foolproof:
- Proper timing prevents overcooking: Each ingredient gets added at the right moment, so potatoes don’t get mushy and shrimp stay tender
- Layered cooking builds flavor: Starting with aromatics in the broth creates a flavorful base that infuses every ingredient
- Simple seasoning delivers big taste: Old Bay and fresh lemon are all you need for authentic Louisiana flavors
- One pot means easy cleanup: Everything cooks together, so you’re not juggling multiple pans and dirty dishes
- Flexible ingredients work for any crowd: You can easily double or triple this recipe for larger gatherings
My neighbors still talk about the first time I served this at our annual block party.
The combination of sweet corn, perfectly seasoned shrimp, and that incredible garlic butter had everyone asking for the recipe. Now it’s become our neighborhood tradition every summer.
This easy shrimp boil recipe proves that the best meals bring people together. Whether you’re feeding your family on a busy weeknight or entertaining a crowd, this one pot wonder delivers maximum flavor with minimal effort.
The cleanup is simple, the flavors are bold, and the memories you’ll create around the table are priceless.
Easy Shrimp Boil Recipe
Ingredients
Equipment
Method
- Fill a large stockpot with water. Quarter 2 lemons and add them to the water along with onion pieces, smashed garlic, and Old Bay seasoning. Bring the seasoned broth to a rolling boil over high heat.
- Add the halved red potatoes to the boiling water first. Cook for 10-12 minutes until they are just barely fork tender. This timing is crucial for perfectly cooked potatoes.
- Add the corn pieces and sliced smoked sausage to the pot with the potatoes. Cook together for 5-6 minutes. The sausage will release its smoky flavors into the broth.
- Add the shrimp last and cook for only 2-3 minutes until they turn pink and curl. Don’t overcook them or they’ll become rubbery.
- Immediately drain all the water and spread everything on a large baking sheet to stop the cooking process.
- In a microwave-safe bowl, melt the butter. Whisk in salt, pepper, and 2 tablespoons of chopped fresh parsley to create the seasoned butter sauce.
- Pour half of the butter mixture over the drained seafood boil and toss to coat. Reserve the remaining butter mixture for serving and dipping.
- Garnish with additional chopped parsley and serve immediately with lemon wedges and reserved butter sauce. Sprinkle extra Old Bay seasoning to taste if desired.
Notes
- Use fresh shrimp when possible for better texture and flavor. If using frozen, thaw completely first.
- Don’t skip the timing – each ingredient has a specific cooking time for perfect results.
- Andouille sausage adds more heat, while kielbasa is milder. Both work beautifully.
- Prep all ingredients before you start cooking as this recipe moves quickly.
- Spread on newspaper-covered table for authentic low country style
- Provide plenty of napkins and small bowls for shells
- Serve with crusty bread or dinner rolls
- Pairs well with coleslaw or garden salad