Shrimp Boil

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This easy Shrimp Boil recipe is full of shrimp, corn, smoked sausage, and potatoes simmered in Old Bay, lemon, red onion, and garlic. A family favorite!

Step-by-step photos can be seen below the recipe card.

Prep Time10

Cook Time15

Total Time25

Course: Main Course

Cuisine: American

Total Cost: $16.54 recipe / $2.76 serving

Servings: servings

Author: Jennie Alley

Ingredients

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.

See how we calculate recipe costs here.

Notes

*You can use fresh or frozen corn cobs. I recommend thawing frozen corn cobs first to ensure they cook through in the time specified here.

**Any pre-cooked smoked sausage will work, so go with your favorite! Andouille or kielbasa are two popular choices.

***I use extra-large shrimp (26-30 per lb.) that are deveined but still have the shell and tail on. You can use peeled shrimp, but I find that shell-on shrimp gives the broth better flavor. Tail-on shrimp also make it easier to dip them into the seasoned butter sauce. If you are using frozen shrimp, let them thaw in the fridge overnight or run them under cold water in a colander until fully thawed. Never thaw shrimp at room temperature, with hot water, or in the microwave.

***Shrimp cook quickly; avoid overcooking to keep them tender!

****Butter sauce can be warmed gently on the stove if preferred, instead of the microwave.

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