Shrimp Boil Recipe
This shrimp boil recipe combines juicy pink shrimp, smoky andouille sausage, tender red potatoes, and sweet corn in a buttery Cajun seasoning sauce for a bold, one-pot meal. It's an easy, crowd-pleasing dinner that's perfect for summer gatherings or a fun weeknight feast.
Equipment
- Large stockpot (8-12 quart)
- Colander
- Large serving platter
Ingredients
- 2 lbs large pink shrimp, raw, tail-on, deveined
- 1 lb andouille sausage, sliced into rounds
- 1.5 lbs red potatoes, halved
- 4 ears corn on the cob, cut into mini segments
- 1/2 cup Old Bay or Cajun seasoning, divided
- 1 cup unsalted butter, melted
- 1/4 cup fresh parsley, chopped
- 2 lemons, halved and wedged
Instructions
- In a large bowl, toss the shrimp with 2 tablespoons of the Cajun seasoning until evenly coated. Set aside.
- Fill a large stockpot with water, leaving a few inches of space at the top. Add 2 tablespoons of the seasoning to the water and bring to a rolling boil. Add the halved potatoes and cook for 10 minutes.
- Add the sliced andouille sausage to the pot and continue boiling for 5 minutes.
- Gently drop the corn segments into the pot and boil for 5 minutes more, until the potatoes are fork-tender.
- Add the seasoned shrimp to the pot and stir gently. Cook for 2–3 minutes, just until the shrimp turn pink and opaque.
- Drain the contents of the pot well and transfer to a large serving platter.
- In a small bowl, stir together the melted butter and the remaining Cajun seasoning. Pour the butter mixture over the shrimp boil and toss gently to coat.
- Sprinkle with chopped parsley and arrange lemon wedges around the platter. Serve immediately.
Notes
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet with a splash of water or butter to prevent drying out.
Reheating: Avoid the microwave, which can make shrimp tough. Warm over medium-low heat on the stovetop until just heated through.
Best Tips: Use a timer for the shrimp to avoid overcooking. Drain the boil thoroughly before adding the butter sauce to keep it from becoming watery.
Variations: Add crab legs or clams for a mixed seafood boil. Substitute kielbasa or chorizo for the andouille. For a low-carb version, replace potatoes with cauliflower florets.