This Old Bay shrimp boil recipe cooks in a single pot and feeds eight people, making it the perfect summer meal to feed a crowd. This classic southern recipe is a coastal tradition that creates a range of complementary flavors and textures. The sweet corn is juicy and crispy, while the potatoes are tender and creamy. The snappy finish of the spicy, smoky sausage contrasts the springy texture of the subtle-flavored shrimp. Pile it high on a serving platter, and watch it disappear before your eyes.
The shrimp are the star of this dish, but the potatoes might be the best part. They tie everything together because potatoes soak up the flavors from the cooking liquid. They get a little smoke from the sausage, sweetness from the corn and zesty flavor from the seafood seasoning. Finished with a little butter and lemon juice, these potatoes gain a rich, tangy finish that always stands out in this mountainous pile of food.
How to Make a Shrimp Boil
You can make a shrimp boil indoors in a large stockpot on the stovetop or take the party outside, if you have the right equipment. You’ll need an outdoor propane burner and a large stockpot fitted with a steamer basket. The outdoor version is a fantastic option for backyard barbecues, camping trips or beach parties.
No matter where you make your boil, the key to success is adding the ingredients in the right order. It would be a huge mistake to add everything at once. The shrimp would become rubbery and overcooked by the time the potatoes become tender! So stagger the ingredients, adding the longest-cooking items (like potatoes) first to give them a head start. Add the remaining ingredients in stages depending on how long they take to cook or heat through. Quick-cooking items like shrimp should always be added last.
Shrimp Boil Ingredients
TMB Studio
- Shrimp boil seasonings: We season the cooking water with onion, garlic and seafood seasoning to create a flavorful broth.
- Red potatoes: Waxy potatoes like red potatoes are the best potato for seafood boils because they hold their form as they cook. They won’t break down and turn to mush, like starchy russet potatoes. Other good potato choices are Yukon Golds or fingerling potatoes, which are small enough to cook whole.
- Sweet corn: Fresh corn tastes best, but you can use frozen corn on the cob in a pinch. If the corn is still in the husk, shuck the corn and remove the silk before adding it to the boil.
- Andouille sausage: This smoked sausage is a staple ingredient in Cajun and Creole cooking. It’s smoky and spicy, thanks to seasonings like garlic, paprika and cayenne pepper. If you can’t find it, substitute another smoked pork sausage like kielbasa or linguica sausage.
- Shell-on shrimp: We recommend using shell-on shrimp here. The shells add flavor to the boiling water and protect the shrimp from drying out.