Shrimp Boil is an easy Southern dinner of tender shrimp, red potatoes, andouille sausage and sweet corn simmered in one pot with Old Bay seasoning. So it works as a quick summer potluck favorite or weeknight dinner for the whole family, since everything cooks together in under an hour.
Adding the shrimp last and cooking them for only one to two minutes matters most, because even thirty extra seconds turns them rubbery and tough. Staggering the other ingredients by cook time is just as important, since the potatoes need a full fifteen minutes while the corn only needs three.
This version finishes the drained boil with melted butter, lemon juice and a second hit of Old Bay, which builds a rich coating on everything. The whole head of garlic simmered in the broth gives every bite a savory depth you do not get from garlic powder alone.
Shrimp Boil
Course: DinnerCuisine: AmericanDifficulty: Easy6
servings20
minutes30
minutes589
kcalTender shrimp, red potatoes, andouille sausage and corn boiled in Old Bay seasoned broth, then drained and tossed with melted butter and lemon juice. One pot, minimal cleanup and big Southern flavor.
Ingredients
4 quarts hot water
1 large red onion, sliced into wedges
1 garlic bulb, halved horizontally
1/2 cup Old Bay seasoning, plus more for serving
1 1/2 tablespoons fresh thyme leaves
Salt and pepper to taste
1 1/2 lbs medium red potatoes, cut into fourths
4 ears corn, husked, cut into fourths or halves
14 oz andouille sausage, sliced 1 inch thick
1 1/2 lbs shrimp, deveined
6 tablespoons unsalted butter, melted
2 tablespoons fresh lemon juice
2 tablespoons minced fresh parsley
Directions
- Season the broth:Bring hot water to a boil in a large pot. Add the red onion, garlic bulb, Old Bay seasoning and thyme. Season with salt and pepper.
- Cook the potatoes:Add the potatoes to the pot and cook for 10 to 15 minutes until fork tender.
- Add the corn:Add the corn to the pot and cook for 3 minutes.
- Add the sausage:Add the sliced andouille sausage and cook for 4 minutes.
- Cook the shrimp:Add the shrimp and cook for 1 to 2 minutes until pink and opaque. Do not overcook.
- Drain and serve: Drain everything and spread on a large serving platter. Drizzle with melted butter and lemon juice. Sprinkle with parsley, additional Old Bay and pepper.
FAQs
How do you keep the shrimp from overcooking in the boil?
Add the shrimp last and cook for only one to two minutes until they turn pink and opaque. Pull the pot off the heat and drain right away, because residual heat in the broth keeps cooking them after the burner is off. Slightly underdone shrimp will finish in the hot potatoes and sausage as you plate.
How do you scale this recipe for a large group?
Double or triple the recipe and use the largest pot you own, since the ingredients need room to move in the boiling water. Keep the timing the same for each batch of ingredients, because overcrowding slows the boil and throws off the cooking. Set up a long table covered in butcher paper so everyone can eat right off the surface.
What size shrimp works best for a boil?
Large or jumbo shrimp in the 16 to 20 count range work best, since they stay plump and are easy to peel at the table. Smaller shrimp overcook faster and get lost among the potatoes and corn, which makes them harder to enjoy. Shell on shrimp hold more flavor during cooking, though peeled shrimp save your guests the work.
How should you store and reheat leftover shrimp boil?
Store leftovers in an airtight container in the refrigerator for up to two days, since the shrimp lose their texture after that. Reheat everything except the shrimp in simmering broth, then toss the shrimp in at the end to warm through. You can also eat the leftovers cold with cocktail sauce, which skips the reheating problem entirely.
Can you prep a shrimp boil ahead of time?
You can cut the potatoes, slice the sausage and husk the corn a day ahead, then store them separately in the fridge. Do not boil anything in advance though, because reheated shrimp and corn lose their best texture and turn rubbery or tough. Start the pot forty five minutes before you want to eat, since the cooking itself goes fast.
