There’s something magical about a big, messy, communal Shrimp Boil. This one-pot feast features plump shrimp, sweet corn, and tender potatoes in a fragrant, spicy broth. It’s the perfect centerpiece for a casual, fun gathering.

Why You’ll Love This Shrimp Boil

• Crowd-pleasing feast: Juicy shrimp, buttery potatoes, and sweet corn in a savory, spiced broth.
• Easy cleanup: Cook and serve in one pot—even straight onto newspaper.
• Totally customizable: Adjust the spice level or add your favorite extras.
• Festive experience: Vibrant, aromatic, and hands-on—it turns dinner into an event.

Ingredients & Tools

• 1.5 lbs large raw shrimp, shells on
• 1 lb small red potatoes
• 4 ears corn, husked and cut into thirds
• 1 lb smoked andouille sausage, sliced into 1-inch rounds
• 2 lemons, quartered
• 1 large yellow onion, roughly chopped
• 1 head garlic, halved horizontally
• 1/4 cup Old Bay seasoning
• 2 tbsp Cajun seasoning
• 1 tsp cayenne pepper (adjust to taste)
• 3 bay leaves
• 1/2 cup unsalted butter, melted
• 1/4 cup fresh parsley, chopped
• Salt to taste

Tools: Large stockpot (at least 8 quarts), colander, long-handled spoon, kitchen tongs.

Notes: Using shrimp with the shells on is key here—they add so much flavor to the broth as they cook. And don’t skip the andouille sausage; its smoky, spicy notes really make the dish.

Nutrition (per serving)

Serves: 6 | Prep Time: 20 minutes | Cook Time: 30 minutes | Total Time: 50 minutes

Before You Start: Tips & Ingredient Notes

• Don’t peel the shrimp. Cooking them with the shells on locks in moisture and infuses the broth with incredible seafood flavor. Plus, peeling them at the table is part of the fun!
• Get your timing right. The potatoes take the longest to cook, so they go in first. Then the corn and sausage, and finally the shrimp—which only need a few minutes. This ensures everything is perfectly tender, not mushy.
• Adjust the heat to your liking. The cayenne pepper and Cajun seasoning bring the spice. If you’re serving a mixed crowd, start with less—you can always add more at the end.
• Use a pot that’s big enough. You need plenty of room for all those ingredients to move around and cook evenly. An 8-quart pot is ideal; anything smaller and you might have to work in batches.

How to Make Shrimp Boil

Storage & Freshness Guide

• Fridge: Store leftovers in an airtight container for up to 2 days.
• Freezer: Freeze shrimp, sausage, and vegetables (without butter drizzle) for up to 1 month.
• Reviving: Reheat gently in a covered skillet with a splash of water or broth to prevent drying.

Serving Suggestions

Complementary Dishes

• A simple green salad with a tangy vinaigrette — The crisp, acidic greens provide a refreshing contrast to the rich, spiced flavors of the boil.
• Warm, crusty baguette or cornbread — Perfect for sopping up any extra buttery, spicy broth left on your plate. It’s a must for not wasting a single drop.
• Garlic butter noodles — For those who want a little more carb-y goodness, these simple noodles are a fantastic addition that everyone loves.

Drinks

• A crisp, cold lager or pilsner — The carbonation and mild bitterness of the beer cut through the richness and spice beautifully.
• A citrus-forward white wine like Sauvignon Blanc — Its bright acidity and lemon notes are a perfect pairing with the shrimp and lemon in the dish.
• Classic Southern sweet tea — The sweetness is a wonderful counterbalance to the heat, making it a family-friendly and refreshing option.

Something Sweet

• Key lime pie — The tart, creamy filling is a fantastic, light way to finish the meal and cleanse the palate after all those bold spices.
• Fresh berry cobbler with vanilla ice cream — The warm, juicy berries and cold ice cream are a classic, comforting end to a hearty feast.
• Lemon bars — They continue the citrus theme from the boil and provide a sweet, tangy, and satisfying final bite.

Top Mistakes to Avoid

• Overcooking the shrimp. They cook in just 2–3 minutes! Any longer and they turn tough and rubbery. As soon as they’re pink and opaque, they’re done.
• Using a pot that’s too small. You need enough space for the water to circulate and cook everything evenly. Crowding the pot leads to unevenly cooked potatoes and mushy corn.
• Adding all the ingredients at once. The potatoes need a head start. If you throw the shrimp in with them, you’ll end up with overcooked seafood and undercooked potatoes.
• Skipping the butter drizzle at the end. This isn’t just for show—that butter adds a final layer of richness and helps the seasonings cling to every bite. Don’t forget it!

Expert Tips

• Tip: For an extra flavor boost, use beer instead of water for half of your cooking liquid. A light lager adds a wonderful malty depth that complements the spices perfectly.
• Tip: If you have guests with different spice tolerances, serve hot sauce and extra Cajun seasoning on the side. This lets everyone customize their own plate to their preferred heat level.
• Tip: To keep everything warm for a long party, drain the boil and transfer it to a large, foil-lined roasting pan. You can keep this in a low oven (around 200°F) for up to an hour.
• Tip: Don’t discard the leftover broth! Strain it and freeze it. It makes an incredible base for a quick seafood chowder or a cooking liquid for rice later in the week.

FAQs

Can I make a Shrimp Boil ahead of time?
You can do some prep ahead, but I don’t recommend cooking the entire boil in advance. The shrimp will overcook when reheated. Instead, you can chop the veggies and sausage, mix the spice blend, and have everything ready to go. Cook it just before serving for the best texture and flavor. If you absolutely must, cook the potato, corn, and sausage mixture, then quickly reheat it and add the raw shrimp at the last minute.

What can I use instead of andouille sausage?
If you can’t find andouille, any other smoked sausage like kielbasa will work well. It will still give you that smoky flavor, though it might be a bit milder. For a non-pork option, smoked turkey sausage is a great substitute. The key is using a pre-cooked, smoked sausage so it holds its shape and adds that signature depth.

Do I have to use shells-on shrimp?
You don’t *have* to, but I highly recommend it. The shells contribute a ton of flavor to the broth and also protect the delicate shrimp meat from overcooking. If you use peeled shrimp, reduce the cook time to just 1–2 minutes, as they will cook much faster and can easily become tough.

How do I know when the potatoes are done?
The best test is the fork test. Pierce a potato with a fork; it should slide in with little to no resistance. Remember, they’ll continue to soften a bit from residual heat after you drain the pot, so it’s okay if they’re *almost* tender when you add the shrimp.

Is this recipe spicy?
As written, it has a good kick from the Cajun seasoning and cayenne, but it’s not overwhelmingly hot. The spice level is very customizable. For a milder boil, simply reduce or omit the cayenne pepper. For more heat, add a few sliced fresh chilies to the pot with the onions or offer a spicy hot sauce on the side for drizzling.