This super easy one-pot Shrimp Boil is huge on flavor and is the perfect meal for bringing friends and family together this summer!
Every summer deserves a fun and festive Shrimp Boil and this one-pot recipe packs a flavorful punch that will be the star of the evening! The best part is that this crowd-pleasing dish of succulent shrimp, smokey sausage, and chunky vegetables served with fresh garlic butter comes together in less than an hour!
THE MAIN EVENT
Not only does a good old-fashioned Shrimp Boil just sound like a good time, but it’s also the perfect occasion to bring all your favorite people together and enjoy a meal! Your guests will be so excited to pile their plates high and dig in!
If you’re not feeding a crowd but you’re still craving shrimp, Spicy Garlic Shrimp and Shrimp Fried Rice are two more of my favorite summer seafood recipes!
OTHER RECIPES TO SERVE WITH A SHRIMP BOIL
- Baked Potato Salad – This creamy and hearty Baked Potato Salad is the ultimate summer side dish!
- Watermelon Salad – Crisp and refreshing, this Watermelon Salad is the perfect way to balance a heavy meal.
- Hush Puppies – It’s not a Southern Shrimp Boil without some Hush Puppies on the plate.
INGREDIENTS
Meat: First and foremost, you’ll need 3 pounds of raw shrimp, fresh or frozen. You can use peeled and deveined shrimp or peel-and-eat. You’ll also need 2 pounds of smoked sausage.
Veggies: This Shrimp Boil is packed with two whole heads of garlic and chunks of red potato, sweet onion, and corn on the cob.
Broth: The liquid in this broth base consists of water, beer, and fresh-squeezed lemon juice.
Seasoning: In addition to a box of Shrimp Boil seasoning you’ll also need kosher salt, melted butter, and lemons to finish this dish off right.
HOW TO MAKE A SHRIMP BOIL
STEP ONE: Start by adding the water, beer, Shrimp Boil seasoning, and kosher salt to an 8-quart to12-quart Dutch oven or a large boiling pot. Place the pot over high heat, chop off the heads of the garlic and add them to the pot. Cut the lemons in half, squeeze the juice into the broth and add the squeezed lemon halves to the pot as well.
STEP TWO: Add the quartered potatoes and wedge cut onions to the pot once the liquid is boiling. Cover the pot and cook it for 8-10 minutes or until the veggies begin to feel tender. Next, add the sausage to the pot, cover, and continue to cook it for another 5 minutes. Once the sausage has had a chance to cook, add in the corn cobs, cover the pot, and continue to cook for an additional 6-7 minutes.
STEP THREE: Lower the heat to medium-low and add in the shrimp. Cover the pot and cook for 2 minutes and then turn off the heat. Let the covered pot sit off the heat for 10 minutes while the flavors incorporate and the temperature cools.
STEP FOUR: Remove 1 cup of the broth from the pot and drain the remaining liquid out. Remove the whole garlic bulbs and place each one in a separate small bowl. Use a fork to smash the garlic, then add 1/2 cup of broth and 1/4 cup of melted butter to the bowl. Stir the garlic butter well. Transfer the meat and veggies to a large serving platter and serve it with the fresh garlic butter and fresh slices of lemon.
TIPS FOR SUCCESS
- If you choose to use fresh shrimp, make sure you clean and devein them before adding them to the pot.
- If you don’t have a big enough platter, you can always line a table with parchment paper and serve up this Shrimp Boil directly on the table for your guests.
WHAT IS A BOIL?
In this instance, a “boil” is really just a generic term implying that all these amazing ingredients were all cooked together. Believe it or not, there are different variations of seafood boils depending on the region that they are traditionally held in… and not all of these methods rely on literal boiling. Louisiana Boils focus mostly on crawfish, Chesapeake Boils boast delicious crab, and New England clam bakes rely heavily on clams. This Shrimp Boil most closely resembles a Low-Country Boil out of South Carolina.
WHAT TO SERVE WITH A SEAFOOD BOIL
You can absolutely serve up this one-pot boil as the main course without any sides. If you’re looking for some other bites for the table you can’t go wrong with Honey Jalapeno Cornbread Drop Biscuits! It also never hurts to add a little green to the mix. I love to have a Wedge Salad station with a toppings bar nearby so guests can create their own perfect plates.
OTHER SAVORY SHRIMP RECIPES
- Blackened Shrimp and Lobster Pasta
- Creamy Greek Shrimp Pasta
- Baked Bang Bang Shrimp
- Cheesy Shrimp and Grits
- Surf and Turf Kabobs
- Coconut Shrimp
*This post originally posted on 08/06/2018.
Equipment
Ingredients
- 5 quarts water
- 12 ounces beer
- 3 ounces Shrimp Boil seasoning (1 box)
- 2 tablespoons salt plus more as needed
- 2 heads garlic
- 2 lemons plus more for serving
- 1 pound red potatoes quartered
- 2 large sweet onions peeled and cut into wedges
- 2 pounds smoked sausage cut into 2-inch pieces
- 4 ears corn cut in half
- 3 pounds raw shrimp (see note)
- 1/2 cup salted butter melted
Instructions
- Add water, beer, shrimp boil seasoning and salt to a large Dutch oven (8-12qt) or boiling pot set over high heat. Slices the tops off of each head of garlic and add them to the pot. Cut each lemon in half and squeeze in the juice, then add the halves to the pot. Bring everything to a boil.
- When boiling, add the potatoes and onions to the pot, cover, and cook 8-10 minutes, until they just begin to feel tender.
- Add the sausage to the pot, cover, and cook 5 minutes.
- Add the corn halves to the pot, cover, and cook 6-7 minutes.
- Lower the heat to medium-low and add the shrimp. Cover and cook 2 minutes, then turn off the heat. Let sit for 10 minutes as the heat comes down, allowing the contents to absorb the flavors.
- Remove 1 cup of the broth from the pot, then drain the rest of the liquid out. Remove the garlic bulbs and place each one in two small bowls. Use a fork to smash the garlic, then add 1/2 cup of broth and half of the melted butter to each bowl. Stir well.
- Transfer the contents of the pot to a large serving platter, or spread it out on a newspaper-lined table. Serve with the garlic butter and additional lemon wedges.
Nyeer says
I have had shrimp boil before, but this is the first time I’ve ever cooked one.
My husband said this is the best one he ever had!
The garlic butter is a must! Delicious!!
Thank you so much for sharing this great recipe!
Norma Purcell says
Can someone tell me if this is served hot? Or cold?
Jennifer Kimmel says
Hey Norma, this is served hot. Enjoy!
Olivia says
No cap tho.. This recipe hit extra hard.. On my momma.. In other words “10/10 would recommend”..
healthy shrimp recipes says
I would eat shrimp every night of the week if I could! These all look fantastic! thanks for sharing
Aubrey Cota says
Thank you!