Every year during our beach trip, my family makes a big shrimp boil—though my parents have always called it a Low Country Boil. We spread it out on a newspaper-covered table, gather round, and dig in with our hands. It’s messy, fun, and downright delicious! This Shrimp Boil recipe is my take on that family favorite. It’s a full meal in one pot with juicy shrimp, smoky sausage, tender potatoes, sweet corn, a punch of zesty Old Bay, and a Cajun-spiced butter to tie it all together. And despite how impressive it looks (and tastes), this easy recipe is surprisingly budget-friendly at just $2.76 per serving!
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Easy One-Pot Shrimp Boil
A shrimp boil is the ultimate all-in-one meal for feeding a crowd! Potatoes, fresh corn, smoked sausage, and shrimp simmer together in a broth made from Old Bay seasoning, lemon, red onion, and a whole head of garlic until everything is cooked just right. It’s so easy to throw together, but the trick is making sure each ingredient gets the time it needs. Shrimp cook in minutes, potatoes take longer, and corn lands somewhere in between. I’ve tested the cooking order down to the minute, which means you can enjoy this classic summer meal without stress! And don’t worry if it’s not corn season when you make it; frozen cobs work just as well. 😋
Shrimp Boil
Servings 6 servingsIngredients
Shrimp Boil
- 3 quarts water ($0.00)
- ⅓ cup Old Bay Seasoning ($0.92)
- 2 cups red onion (cut in wedges, (285g) $0.57)
- 1 head of garlic (halved horizontally, $0.64)
- 2 lemons (quartered, (divided) $0.98)
- 1½ lb. red potatoes (quartered, $1.37)
- 1 tsp salt ($0.04)
- 3 corn cobs (halved, $0.99*)
- 12 oz. smoked sausage (cut in 1” slices, $2.97**)
- 1 lb. extra large shrimp (shell on and deveined (26-30 per lb.) $6.99***)
Seasoned Butter
- 1 stick unsalted butter (8 Tbsp, $0.99)
- 2 tsp Cajun seasoning ($0.03)
- 1 Tbsp fresh parsley (minced, $0.05)
Instructions
- Gather and prepare all ingredients.
- In a large stockpot, bring 3 quarts of water to a rolling boil with Old Bay seasoning, red onion, garlic, and one quartered lemon.
- Add the potatoes and salt. Cook 8–10 minutes until just fork-tender.
- Add the corn and sausage. Cook for 3 minutes.
- Add the shrimp and cook for 2 minutes, until they are pink and opaque.***
- Drain the water and transfer the shrimp mixture to a large platter or sheet pan.
- Heat the butter in a small bowl in the microwave for 30 seconds to 1 minute, or until melted.**** Stir in Cajun seasoning and parsley.
- Serve immediately with lemon wedges and the seasoned butter for dipping.
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Equipment
- Stock Pot
- Sheet Pan or Platter
- Small Bowl
Notes
Nutrition
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Gather all of your ingredients.
Season the water: Add 3 quarts of water to a large stock pot and bring to a rolling boil. Add ⅓ cup Old Bay seasoning, 2 cups red onion (cut into wedges), 1 head of garlic (halved horizontally), and 1 quartered lemon.
Add the potatoes: Now add 1½ lb. quartered red potatoes and 1 tsp salt. Cook the potatoes for 8-10 minutes, or until they are fork-tender.
Add the corn and sausage: Once the potatoes are fork tender, add 3 halved corn cobs and 12 oz. smoked sausage (cut into 1” slices) and cook for 3 minutes.
Add the shrimp: Finally, add 1 lb. extra large shrimp (26-30 per lb.) and cook for 2 minutes until pink and opaque. Shrimp cook very fast, so be careful not to overcook them! They’re ready the moment they curl slightly and lose their gray, translucent color and turn pink.
Drain the water and pour the shrimp boil mixture onto a large platter or sheet pan.
Make the seasoned butter: Add 1 stick of unsalted butter to a small bowl and microwave it for 30 seconds to 1 minute, or until melted. Then, stir in 2 tsp Cajun seasoning and 1 Tbsp fresh minced parsley until combined. You can also gently melt the butter on the stovetop if you prefer not to use the microwave.
Serve: Serve with the remaining lemon wedges and the seasoned butter on the side of your homemade shrimp boil for dipping. Enjoy!
Recipe Success Tips & Suggestions
- It only takes about 2 minutes to boil extra-large shrimp. Smaller shrimp will cook quicker, while jumbo shrimp might take slightly longer. The best way to know they are ready is by sight: shrimp are perfectly cooked when they curl slightly and turn pink and opaque with no gray or translucent spots left.
- Check the potatoes for doneness. Boil them just until they are fork-tender. They will continue cooking a bit after you add the sausage, corn, and shrimp, so stopping at “just tender” helps avoid mushy potatoes.
- Cook in the right order. Each ingredient needs a different amount of time. Start with the potatoes, then add the corn and sausage, and finish with the shrimp so everything cooks through without overcooking.
- Use Old Bay seasoning. This is a recipe for an Old Bay shrimp boil, which is probably one of the easiest boils you can make! You only need this one seasoning to make the super flavorful broth, which is perfect is you don’t have a well-stocked pantry! Old Bay seasoning is a mix of celery salt, paprika, mustard powder, pepper, cayenne, cloves, nutmeg, and a few other spices. You could swap it for another seafood seasoning of your choice, but just note the flavor may be different!
- If Cajun seasoning is not your thing, make garlic butter for dipping instead. I would make a similar sauce to the one in our garlic butter shrimp recipe by melting 1 stick of unsalted butter and stirring in plenty of fresh minced garlic to taste.
- Need to feed a crowd? My easy shrimp boil recipe makes enough to feed 6 people, but you can easily scale it up. Just grab a larger stock pot or split the ingredients between two pots to make sure everything has enough room to cook evenly.
Serving Suggestions
A shrimp boil BEGS to be shared, so pile it high and serve it with lemon wedges on the side for squeezing. A little extra sprinkle of Old Bay on top never hurts either! This dish is definitely hearty enough to serve as a full meal, but for a bigger spread, try adding hush puppies and cornbread or a bowl of cheesy grits. I also think a classic three bean salad would round out the table nicely.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator within two hours of cooking (or one hour if it’s a hot day with temperatures above 90°F). I like to store the boiled shrimp, sausage, potatoes, and corn together to help preserve their flavor. Enjoy the leftovers within 2 days for the best taste. To reheat, warm everything gently in a skillet or in the microwave on low heat. You can also reheat the shrimp separately to keep them tender, then add them back in just before serving.
I love your recipes, and make many of them. However, a lot are SO high in sodium….