Go Back
–+ servings
A shrimp boil with shrimp, sausage, corn on the cob, potatoes, onions, and lemon slices served on newspaper, with a bowl of lemons and flowers on a checkered table outdoors.
Print Recipe
5 from 1 vote

Easy Shrimp Boil Recipe

Prep Time25 minutes
Cook Time30 minutes
Cuisine: American
Servings: 10 people
Calories: 595kcal
Author: Lauren Lane

Equipment

  • Large turkey fryer with basket or XL pot and strainer

Ingredients

  • Enough water to cover all ingredients
  • 2 cans beer optional
  • 1 cup Old Bay Seasoning or less depending on preference
  • 4 tablespoons salt
  • 1 bunch fresh thyme tied with kitchen twine, optional
  • 3 heads garlic sliced in half horizontally
  • 12 each small red potatoes halved
  • 2 each large onions cut into wedges
  • 3 pounds smoked sausage cut into 2–3 inch pieces
  • 8 ears ears fresh corn shucked and halved
  • 5 pounds unpeeled large shrimp 21–25 count
  • 4 each lemons plus more for serving
  • Melted butter for serving
  • Extra Old Bay for serving
  • Cornbread optional for serving
  • Cocktail sauce For serving- optional

Instructions

  • Have a large tray or platters ready to go. and set the table with disposable pie tins or paper plates, paper towels, lemon wedges, melted butter, cocktail sauce, and extra Old Bay.
  • Prep all ingredients. Keep shrimp chilled in the refrigerator until ready to cook.
  • Fill a large pot with enough water to cover the ingredients. Add Old Bay, beer if using, lemons, salt, herbs if using, and garlic. Bring to a boil.
  • Add potatoes and cook for 15–20 minutes, or until just tender. If potatoes are parboiled, cook for 5–10 minutes.
  • Add corn, onions, and sausage. Cook for about 8 minutes.
  • Add shrimp and cook for about 3 minutes, or until pink and slightly curled.
  • Drain the liquid and serve the shrimp boil on large platters, a tray or a table covered with newspaper. Serve with lemon wedges, melted butter, and extra Old Bay.

Notes

  • I make this shrimp boil every 4th of July and Labor Day, and for this size batch, a turkey fryer with a basket is the easiest setup.
  • Start the water earlier than you think. A big pot takes time to come to a boil.
  • Add the shrimp last and watch closely. They cook fast and can turn rubbery quickly.
  • Use BBQ gloves or heat-safe gloves when lifting the basket or moving everything to platters.
  • Set a large aluminum roasting pan (or cardboard) nearby to rest the hot basket in while draining or transferring.
  • If using a propane burner outside, shield the flame from wind so the boil stays steady.
  • You can parboil or microwave the potatoes ahead of time, then add them with the corn and sausage.
  • Don’t shuck the corn too early. Corn starts losing flavor once it’s shucked.
  • Old Bay is classic, but Zatarain’s works if you want more Cajun flavor.

Nutrition

Serving: 44g | Calories: 595kcal | Carbohydrates: 10g | Protein: 48g | Fat: 39g | Saturated Fat: 13g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 17g | Trans Fat: 0.02g | Cholesterol: 382mg | Sodium: 5230mg | Potassium: 573mg | Fiber: 1g | Sugar: 0.3g | Vitamin A: 595IU | Vitamin C: 1mg | Calcium: 205mg | Iron: 4mg
QR Code linking back to recipe