This Garlic Butter Shrimp Boil is a festive one-pot meal featuring plump shrimp, tender potatoes, and sweet corn in a garlicky, buttery broth. It’s surprisingly simple to make yet delivers bold, coastal flavors perfect for casual gatherings. The aroma alone will transport you to a seaside feast.
Why You’ll Love This Garlic Butter Shrimp Boil
- One-Pot Wonder: Everything cooks together for easy cleanup.
- Bold Flavor: Garlic butter and spices create an addictive, restaurant-quality broth.
- Versatile & Forgiving: Easily adjust spice levels or swap ingredients.
- Perfect for Sharing: A fun, interactive meal ideal for gatherings.
Ingredients & Tools
- 1 lb large raw shrimp, peeled and deveined (tails on or off)
- 1 lb small red or Yukon gold potatoes, halved
- 4 ears fresh corn, husked and cut into thirds
- 12 oz smoked andouille sausage, sliced into 1-inch rounds
- 1 whole lemon, cut into wedges
- 1 head garlic, minced (about 8–10 cloves)
- ½ cup unsalted butter
- ¼ cup fresh parsley, chopped
- 2 tbsp Old Bay seasoning
- 1 tsp smoked paprika
- ½ tsp red pepper flakes (adjust to taste)
- 4 cups water or seafood stock
- Salt and black pepper to taste
Tools: Large stockpot (8–10 quarts), slotted spoon, small saucepan for melting butter, kitchen tongs
Notes: Using fresh, not frozen, shrimp improves texture. Andouille adds smoky spice. Don’t skimp on the garlic—it’s the star!
Nutrition (per serving)
| Calories: | 420 kcal |
| Protein: | 28 g |
| Fat: | 22 g |
| Carbs: | 30 g |
| Fiber: | 4 g |
Serves: 4 | Prep Time: 15 minutes | Cook Time: 25 minutes | Total Time: 40 minutes
Before You Start: Tips & Ingredient Notes
- Don’t overcook the shrimp. Shrimp cook incredibly fast and can turn rubbery if left in the pot too long. Add them last, and as soon as they turn pink and opaque, they’re done—usually in just 2–3 minutes.
- Use small potatoes or cut them evenly. Smaller potatoes (or halved larger ones) ensure they cook through at the same rate as the corn and sausage. You want them tender enough to easily pierce with a fork but not falling apart.
- Adjust the spice level to your liking. The red pepper flakes and andouille sausage bring heat, so if you’re serving kids or prefer a milder dish, reduce or omit the flakes. You can always add more at the table!
- Don’t skip the fresh lemon and parsley. They brighten up the rich, buttery sauce and add a pop of freshness right at the end. A little goes a long way in balancing the dish.
How to Make Garlic Butter Shrimp Boil
Step 1: Start by prepping your ingredients. Halve the potatoes, slice the sausage, husk and cut the corn, mince the garlic, and chop the parsley. Having everything ready makes the cooking process smooth and quick—you won’t be scrambling once things start bubbling.
Step 2: In your large stockpot, bring the water or seafood stock to a rolling boil. Add the halved potatoes and a generous pinch of salt. Let them cook for about 10–12 minutes, until they’re just starting to become tender when pierced with a fork. You’ll notice the water will take on a slightly starchy quality, which helps thicken the broth later.
Step 3: Add the corn and sliced sausage to the pot. Cook for another 5–7 minutes, until the corn is bright yellow and tender-crisp. The sausage will infuse the broth with its smoky flavor, and the corn will soak up some of that savory goodness.
Step 4: While the veggies and sausage are cooking, melt the butter in a small saucepan over low heat. Add the minced garlic, Old Bay seasoning, smoked paprika, and red pepper flakes. Sauté for 1–2 minutes until the garlic is fragrant but not browned. This step blooms the spices and garlic, deepening their flavor in the final dish.
Step 5: Reduce the heat under the stockpot to medium. Pour the garlic butter mixture into the pot and stir gently to coat everything. Now add the raw shrimp and lemon wedges. Cook for just 2–3 minutes, stirring occasionally, until the shrimp are pink, curled, and opaque. Be careful not to overcook them—they’re done as soon as they lose their gray translucency.
Step 6: Turn off the heat and stir in the chopped parsley. Taste the broth and adjust seasoning with salt and pepper if needed. The sauce should be glossy, aromatic, and well-balanced—buttery with a hint of spice and acidity from the lemon.
Step 7: Using a slotted spoon or tongs, carefully transfer the shrimp, potatoes, corn, and sausage to a large serving platter or pour everything directly onto a newspaper-lined table for a classic boil experience. Don’t forget to drizzle extra garlic butter sauce from the pot over the top!
Storage & Freshness Guide
- Fridge: Store in an airtight container up to 2 days.
- Freezer: Freeze broth and solids separately for up to 1 month.
- Reviving: Gently reheat on stove over low heat to avoid overcooking shrimp.
Serving Suggestions
Complementary Dishes
- Crusty garlic bread or baguette — perfect for soaking up every last bit of that delicious garlic butter broth. You’ll want something sturdy to mop up the juices.
- Simple green salad with lemon vinaigrette — provides a fresh, crisp contrast to the rich, savory flavors of the shrimp boil. The acidity helps cut through the butter.
- Coleslaw with a tangy dressing — adds crunch and a creamy, cooling element that pairs wonderfully with the spicy, smoky notes in the boil.
Drinks
- Chilled crisp lager or pale ale — the carbonation and mild bitterness cleanse the palate between bites of rich shrimp and sausage.
- Citrus-forward white wine like Sauvignon Blanc — its bright acidity and citrus notes mirror the lemon in the dish and balance the buttery sauce beautifully.
- Sparkling water with lemon or lime slices — a refreshing non-alcoholic option that enhances the meal without overpowering it.
Something Sweet
- Lemon sorbet or key lime pie — the zesty, tangy finish complements the garlic and spice, leaving your palate feeling refreshed and satisfied.
- Fresh berry crisp with vanilla ice cream — offers a warm, fruity contrast to the savory main course, and the cold ice cream is a lovely treat.
- Simple shortbread cookies — buttery and not too sweet, they provide a gentle, crumbly end to a robust meal.
Top Mistakes to Avoid
- Overcooking the shrimp. I’ve messed this up before too—shrimp go from perfectly tender to rubbery in just a minute or two. Add them last and pull them off the heat as soon as they turn pink.
- Using potatoes that are too large. If the potato pieces are big, they’ll take much longer to cook, leaving your shrimp and corn waiting… and eventually overdone. Cut them small and evenly.
- Burning the garlic. When you sauté
Garlic Butter Shrimp Boil
Make this easy Garlic Butter Shrimp Boil recipe for a festive one-pot meal with shrimp, sausage, corn, and potatoes. Ready in 40 minutes! Get the recipe now.
Ingredients
For the Shrimp Boil:
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1 lb large raw shrimp (peeled and deveined (tails on or off))
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1 lb small red or Yukon gold potatoes (halved)
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4 ears fresh corn (husked and cut into thirds)
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12 oz smoked andouille sausage (sliced into 1-inch rounds)
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1 whole lemon (cut into wedges)
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1 head garlic (minced (about 8–10 cloves))
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½ cup unsalted butter
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¼ cup fresh parsley (chopped)
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2 tbsp Old Bay seasoning
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1 tsp smoked paprika
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½ tsp red pepper flakes (adjust to taste)
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4 cups water or seafood stock
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Salt and black pepper (to taste)
Instructions
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Start by prepping your ingredients. Halve the potatoes, slice the sausage, husk and cut the corn, mince the garlic, and chop the parsley. Having everything ready makes the cooking process smooth and quick—you won’t be scrambling once things start bubbling.01
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In your large stockpot, bring the water or seafood stock to a rolling boil. Add the halved potatoes and a generous pinch of salt. Let them cook for about 10–12 minutes, until they’re just starting to become tender when pierced with a fork. You’ll notice the water will take on a slightly starchy quality, which helps thicken the broth later.02
-
Add the corn and sliced sausage to the pot. Cook for another 5–7 minutes, until the corn is bright yellow and tender-crisp. The sausage will infuse the broth with its smoky flavor, and the corn will soak up some of that savory goodness.03
-
While the veggies and sausage are cooking, melt the butter in a small saucepan over low heat. Add the minced garlic, Old Bay seasoning, smoked paprika, and red pepper flakes. Sauté for 1–2 minutes until the garlic is fragrant but not browned. This step blooms the spices and garlic, deepening their flavor in the final dish.04
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Reduce the heat under the stockpot to medium. Pour the garlic butter mixture into the pot and stir gently to coat everything. Now add the raw shrimp and lemon wedges. Cook for just 2–3 minutes, stirring occasionally, until the shrimp are pink, curled, and opaque. Be careful not to overcook them—they’re done as soon as they lose their gray translucency.05
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Turn off the heat and stir in the chopped parsley. Taste the broth and adjust seasoning with salt and pepper if needed. The sauce should be glossy, aromatic, and well-balanced—buttery with a hint of spice and acidity from the lemon.06
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Using a slotted spoon or tongs, carefully transfer the shrimp, potatoes, corn, and sausage to a large serving platter or pour everything directly onto a newspaper-lined table for a classic boil experience. Don’t forget to drizzle extra garlic butter sauce from the pot over the top!07
