This Old Bay Shrimp Boil is a one-pot wonder packed with plump shrimp, sweet corn, and tender potatoes in a fragrant, spice-infused broth. It’s a festive, communal meal perfect for summer gatherings or anytime you crave bold flavor with minimal cleanup. The iconic aroma and hands-on eating experience make this shrimp boil a true celebration.

Why You’ll Love This Old Bay Shrimp Boil

• One-Pot Wonder: Everything cooks together for incredible flavor and easy cleanup.
• Bold, Nostalgic Flavor: Old Bay seasoning creates a savory, aromatic broth that clings to every ingredient.
• Completely Customizable: Add sausage, clams, or mussels to make it your own.
• True Experience: Serving it family-style turns dinner into a fun, interactive event.

Ingredients & Tools

• 1 lb large shrimp, shell-on (16/20 count)
• 1 lb small red or Yukon Gold potatoes
• 4 ears fresh corn, shucked and halved
• 1 large yellow onion, quartered
• 1 head garlic, halved horizontally
• 2 lemons, one halved, one cut into wedges for serving
• ¼ cup Old Bay seasoning
• 2 tbsp unsalted butter
• 1 tbsp whole black peppercorns
• 2 bay leaves
• 8 cups water or light seafood stock
• ¼ cup fresh parsley, chopped (for garnish)

Tools: A very large stockpot (at least 8 quarts), a large slotted spoon or spider strainer, and a large serving platter or—for the authentic experience—newspaper to cover your table.

Notes: Don’t use peeled shrimp—the shells build a rich, flavorful broth. While water works, light seafood stock adds extra savory depth.

Nutrition (per serving)

Serves: 4 | Prep Time: 15 minutes | Cook Time: 30 minutes | Total Time: 45 minutes

Before You Start: Tips & Ingredient Notes

• Why shell-on shrimp? Cooking the shrimp in their shells does two wonderful things: it protects the delicate meat from overcooking, and it infuses the entire cooking liquid with incredible shrimp flavor. Peeling them at the table is all part of the fun!
• Can I adjust the spice level? Absolutely. Old Bay has a mild heat. If you love spice, add a teaspoon of red pepper flakes to the pot. If you’re sensitive to heat, you can reduce the Old Bay by a tablespoon—the flavor will still be fantastic.
• Don’t skip the garlic head. Halving a whole head of garlic and tossing it in might seem bold, but it mellows beautifully as it boils, giving the broth a sweet, aromatic backbone without any harshness.
• The potato size matters. If your potatoes are larger than a golf ball, be sure to cut them into quarters or halves so they cook at the same rate as the corn and shrimp. Nobody wants a crunchy potato in their boil!

How to Make Old Bay Shrimp Boil

Storage & Freshness Guide

• Fridge: Store leftovers in an airtight container for up to 2 days.
• Freezer: Freezing is not recommended—shrimp and potatoes become mushy upon thawing.
• Reviving: Reheat gently in a covered skillet with a splash of broth or water to prevent drying.

Serving Suggestions

Complementary Dishes

• A simple, tangy coleslaw — Its cool, creamy crunch provides a fantastic textural and temperature contrast to the warm, spiced boil.
• Warm, crusty baguette or cornbread — Essential for sopping up every last drop of that incredible, seasoned broth left on your plate.
• Fresh tomato and cucumber salad — A light, acidic salad with a simple vinaigrette helps balance the richness of the meal beautifully.

Drinks

• A crisp, cold lager or pilsner — The clean, effervescent bubbles cut through the spice and richness perfectly, making each bite taste fresh again.
• A dry rosé or Sauvignon Blanc — These wines offer bright acidity and citrus notes that mirror the lemon in the dish and complement the seafood flawlessly.
• Classic Southern sweet tea — For a non-alcoholic option, its sweet, mellow flavor is a timeless and refreshing partner for spicy, savory food.

Something Sweet

• Lemon icebox pie — The creamy, tart filling is a dreamy follow-up to the savory, spiced main course, cleansing the palate wonderfully.
• Fresh berry cobbler with vanilla ice cream — The warm, juicy berries and cool ice cream create a homey, comforting end to the feast.
• Key lime bars — Their zesty, tangy sweetness is the perfect little puckery bite to finish on after a robust and flavorful meal.

Top Mistakes to Avoid

• Overcooking the shrimp. This is the most common error. Shrimp cook in just 2-3 minutes once they hit the simmering liquid. The second they turn pink and form a “C,” they’re done. Any longer and they become tough and chewy.
• Using potatoes that are too large. If your potatoes are big, they won’t cook through in time. Cutting them into 1.5 to 2-inch chunks ensures they become tender at the same pace as the corn, leading to a perfectly cooked meal.
• Skimping on the salt in the water. Remember, the Old Bay and broth are seasoning the potatoes and corn from the inside out. Don’t be shy—this is a boldly flavored dish, and the water needs enough seasoning to penetrate the ingredients.
• Letting it sit too long before serving. This dish is at its absolute best when served immediately, steaming hot. The shrimp will continue to cook and toughen if left in the hot pot, so have your platter and guests ready to go.

Expert Tips

• Tip: For an extra layer of smoky flavor, add 12 ounces of sliced andouille or smoked sausage to the pot when you add the corn. It’ll infuse the broth and give you another delicious component to enjoy.
• Tip: If you want to turn the leftover broth into a quick soup, strain it through a fine-mesh sieve to remove the peppercorns and solids. You can then use it as a base for a chowder or simply sip it as a consommé—it’s that good!
• Tip: To make cleanup even easier, line your table with a layer of parchment paper under the newspaper. It creates a waterproof barrier that prevents any juices from seeping through onto your tablecloth.
• Tip: For the ultimate buttery finish, melt an additional 4 tablespoons of butter with a teaspoon of Old Bay seasoning and brush it over the drained ingredients right before serving. It adds a gorgeous, glossy sheen and an extra punch of flavor.

FAQs

Can I make this Old Bay Shrimp Boil ahead of time?
You can do some prep ahead to save time, but I don’t recommend cooking the entire dish in advance. You can chop the onions, shuck and halve the corn, and scrub the potatoes a few hours ahead. Keep them refrigerated. However, the shrimp must be cooked just before serving to avoid a rubbery texture. The magic of this dish is in its fresh-off-the-stove, hot and juicy quality.

What can I use if I don’t have Old Bay seasoning?
While nothing replicates Old Bay exactly, you can make a solid substitute by mixing 2 tablespoons celery salt, 1 tablespoon paprika, 1 teaspoon each of black pepper, dry mustard, and ground ginger, and a ½ teaspoon each of nutmeg, cinnamon, and crushed red pepper flakes. It will have a similar savory, spiced profile that works wonderfully in a pinch.

Is it okay to use frozen shrimp?
Absolutely, frozen shrimp are a great option! Just be sure to thaw them completely in the refrigerator overnight before using. Do not thaw them in warm water or the microwave, as this can start to cook them and affect their final texture. Pat them dry with paper towels before adding to the pot.

Can I add other seafood to the boil?
Of course! This recipe is wonderfully adaptable. Clams and mussels are fantastic additions—just scrub them well and add them at the same time as the shrimp. They’ll open up in 3-5 minutes, signaling they’re done. Lobster tails or crab legs would also be a luxurious and delicious inclusion.

My broth is very watery. How can I make it saucier?
If you prefer a thicker, more clingy sauce rather than a broth, you can make a quick slurry. At the end, mix 2 tablespoons of cornstarch with ¼ cup of cold water until smooth. Remove the solids from the pot, bring the broth back to a simmer, and whisk in the slurry. Let it cook for a minute until it thickens, then pour it back over your shrimp, corn, and potatoes.