The Southern-style shrimp boil is a vibrant and hearty one-pot meal that captures the essence of coastal cuisine. Bursting with bold spices, fresh seafood, sweet corn, and savory sausage, this dish is a celebration of togetherness, perfect for gatherings and weekend feasts.
Originating from the coastal regions of the Southern United States, the shrimp boil is not just a recipe—it’s an experience. Its simplicity in preparation and richness in flavor make it a favorite across generations. Whether served on newspaper-covered picnic tables or elegant platters, the shrimp boil invites everyone to roll up their sleeves and dig into a communal feast. Best of all, it’s easy to customize based on your preference for heat, seafood, or sausage. This article gives you a 100% unique and mouth-watering recipe that guarantees a delicious outcome every time.
Ingredients
- 2 pounds of large shrimp, deveined with shells on
- 1 pound smoked sausage, sliced into 1-inch pieces
- 4 ears of corn, each cut into thirds
- 1.5 pounds of baby potatoes (red or gold), halved if large
- 1 large lemon, cut into wedges
- 4 tablespoons Old Bay seasoning (or Cajun seasoning for a spicier version)
- 1 tablespoon paprika
- 2 teaspoons garlic powder
- 1 teaspoon cayenne pepper (optional, for extra heat)
- 2 bay leaves
- 6 cloves garlic, smashed
- Salt to taste
- Freshly ground black pepper to taste
- 3 tablespoons unsalted butter (optional, for extra richness)
- Fresh parsley, chopped, for garnish
- Lemon wedges and melted butter, for serving
- Water, enough to fill the pot ¾ full
Instructions
- Prepare the cooking base
Fill a large stockpot or Dutch oven about three-quarters full with water. Add the smashed garlic, bay leaves, Old Bay seasoning, paprika, garlic powder, cayenne pepper (if using), a generous pinch of salt, and a few grinds of black pepper. Squeeze the juice from the lemon wedges into the pot and then toss the wedges in as well. Bring the mixture to a boil over high heat. - Cook the potatoes
Once the water is boiling, add the baby potatoes. Reduce the heat slightly and let them cook for about 10 to 12 minutes, or until just fork tender. This ensures they hold their shape and don’t become mushy. - Add the corn and sausage
Add the corn pieces and sausage slices to the pot. Let them simmer together with the potatoes for another 5 to 7 minutes. The sausage will flavor the broth further and the corn will absorb those delicious spices. - Add the shrimp
Finally, add the shrimp. Shrimp cook quickly, typically within 2 to 3 minutes. As soon as they turn pink and opaque, turn off the heat immediately to avoid overcooking. - Drain and serve
Carefully pour the contents of the pot through a colander, discarding the bay leaves and lemon wedges. Transfer everything to a large serving tray or, for an authentic touch, spread it out over newspaper or parchment on a table. - Optional finishing touch
If desired, melt the butter and drizzle it over the top of the boil. Sprinkle with fresh chopped parsley for a pop of color and flavor. - Serve with extras
Serve hot with extra lemon wedges and small bowls of melted butter for dipping. Crusty bread or garlic toast makes a great side to soak up the flavorful juices.