This one-pot Ultimate Seafood Boil comes together in about 30 minutes and makes cleanup simple. Grab a large saucepan, some Old Bay seasoning, and your favorite cold drink—you’re ready to cook.
Table of Contents
- How to make Shrimp Boil
- You may also enjoy
Serve this Cajun-style shrimp boil in summer with fresh corn, or use frozen corn year-round for the same great flavor. The recipe scales easily for two and is perfect for a casual weeknight meal or a relaxed dinner with friends.
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How to make Shrimp Boil
If you choose to use lemon, cut it into quarters. The lemon is optional but adds brightness if you like it.
Peel the onion and cut it into quarters. Halve the small red potatoes.
Cut the ear of corn into four pieces and slice the smoked sausage into 1-inch pieces.
Fill a large saucepan with water and the beer, add the lemon wedges (if using), Old Bay seasoning, garlic, and the onion. Bring the mixture to a boil.
Add the potatoes and boil for about 10 minutes, or until they are just tender when pierced with a fork.
Stir in the corn and smoked sausage and cook for another 3 minutes to heat through.
Add the shrimp and cook for about 2 minutes, or until the shrimp turn pink and are opaque.
Reserve 1/4 cup of the cooking broth, then drain the shrimp and vegetables from the pot. Discard the lemon wedges.
Melt the butter and whisk it into the reserved broth to create a flavorful finishing sauce.
Divide the drained shrimp, potatoes, corn, and sausage between serving bowls and drizzle the buttered broth evenly over each portion.
Garnish with chopped fresh parsley and a sprinkle of additional Old Bay seasoning to taste, then serve immediately.
You may also enjoy
- Cold Seafood Salad
- Seafood Pad Thai
- Creamy Shrimp and Rice
- Fried Shrimp Burger
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Ultimate Seafood Boil Recipe
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Equipment
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Old Bay Seasoning
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3 Quart Large Saucepan
Ingredients
- 1 lemon (optional)
- 2 cups water
- ½ cup beer
- 1 Tablespoon Old Bay seasoning (plus more for garnish)
- 2 teaspoons jarred minced garlic
- 1 small onion
- 4 small red potatoes
- 1 ear corn on the cob
- 8 ounces shrimp (peeled and deveined, tails on or off)
- 4 ounces smoked sausage
- 1 Tablespoon butter
- Chopped fresh parsley for garnish
Instructions
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If using, cut the lemon into quarters.
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Peel the onion, cut into quarters and halve the red potatoes.
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Cut the corn into 4 pieces and slice the smoked sausage into 1-inch pieces.
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Fill a large saucepan with water and beer. Add lemon wedges (if using), Old Bay seasoning, garlic, and the onion. Bring to a boil.
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Add the potatoes and cook for 10 minutes or until just tender.
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Add the corn and smoked sausage and cook for another 3 minutes.
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Add the shrimp and cook for 2 minutes or until pink and opaque.
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Reserve ¼ cup of the broth, then drain the shrimp mixture and discard the lemon wedges.
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Melt the butter and whisk it into the reserved broth.
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Transfer the drained shrimp and vegetables to serving bowls and pour the buttered broth over each portion.
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Garnish with chopped parsley and a sprinkle of Old Bay. Serve immediately.
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Hi there! I’m Zona House. I focus on simple, satisfying recipes that make cooking enjoyable. Eat, drink, and savor every bite.
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