Recipe

Low Country Boil

A bright, buttery, one-pot Low Country Boil with shrimp, sausage, corn, and potatoes that comes together fast and feeds a crowd.

By Matt Campbell

•

4.8

A large Low Country Boil spread on a parchment-lined table with shrimp, sausage slices, corn halves, and red potatoes, with lemon wedges and a small bowl of melted butter nearby

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Low Country Boil is my favorite kind of dinner party energy: one big pot, loud flavors, minimal fuss, and the very reasonable expectation that you will eat with your hands. You get tender potatoes that soak up seasoning, sweet corn, smoky sausage, and shrimp that cook in minutes and taste like you did way more work than you actually did.

This version keeps the ingredient list accessible, the steps clear, and the timing tight so nothing turns to mush. We finish with a quick lemon-garlic butter that makes everyone pause mid-bite and go, “Okay, wow.”

Raw ingredients for a Low Country Boil arranged on a kitchen counter: shrimp, smoked sausage, corn, red potatoes, lemons, garlic, and spices

Why It Works

Big flavor with simple timing: Potatoes first, then sausage and corn, shrimp last so it stays juicy and snappy.
Seasoning that actually shows up: A bold boil plus lemon brings brightness, not just heat.
Crowd-friendly and flexible: Easy to scale up and swap proteins based on what you have.
Low-drama cleanup: One pot and a sheet pan or table spread, done.

Pairs Well With

Storage Tips

Low Country Boil is best the day you make it, but leftovers still treat you well if you store them smart.

Refrigerate: Cool leftovers quickly and store in airtight containers for up to 2 days. Shrimp is the limiting factor.
Reheat gently: Warm in a skillet with a splash of water or broth and a little butter over medium-low until just heated through. Try not to microwave shrimp too long or it can get rubbery.
Cold leftover move: Chop sausage and potatoes, then crisp in a skillet. Add corn kernels. Finish with a squeeze of lemon and hot sauce.
Freezing: Not ideal because shrimp turns bouncy and potatoes get grainy, but you can freeze just the sausage and potatoes if needed.

Leftover shrimp, sausage, corn, and potatoes packed in a clear airtight container on a kitchen counter

Common Questions

What seasoning should I use for Low Country Boil?

A classic mix is something like Old Bay style seasoning, but you can absolutely build your own with paprika, celery salt, garlic powder, black pepper, cayenne, and a little mustard powder. In this recipe, I use an accessible seafood boil style blend plus extra lemon and garlic so the flavor pops.

Do I peel the shrimp?

I like shell-on, deveined shrimp for the best flavor and juiciness. The shells season the broth, and peeling at the table is part of the fun. If you want less mess, buy peeled shrimp and reduce the cook time slightly.

How do I keep shrimp from overcooking?

Add shrimp at the very end, turn the heat off as soon as they turn pink and opaque, and let them sit in the hot liquid for 2 to 3 minutes. If they are tightly curled into little O shapes, they went a bit far. Still tasty, just less tender.

Can I make it less spicy for kids?

Yep. Use a mild seasoning blend, skip the cayenne, and serve hot sauce on the side. The lemon-garlic butter adds plenty of flavor without heat.

What pot size do I need?

For 6 servings, a 10 to 12 quart stockpot is perfect, as long as you keep the water level reasonable. This recipe uses 5 quarts of water so there is safe room for the potatoes, corn, sausage, shrimp, and aromatics. If you want to use 8 quarts of water, use a 16-quart pot so it does not crowd or overflow.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

10 to 12 quart stockpot with lid
Spider strainer or large slotted spoon
Chef’s knife and cutting board
Small saucepan or microwave-safe bowl (for butter sauce)
Sheet pan for draining, or parchment for a table spread

The first time I made a Low Country Boil for friends, I learned two important things: one, people get very emotionally invested in the corn. Two, the best seat at the table is wherever the lemon butter lands. Now it is my go-to when I want something that feels like an event without turning my kitchen into a five-pan situation. One pot, a little chaos, and everyone leaves happy.

Low Country Boil

(4.8 Reviews)

Prep Time 20 minutes

Cook Time 30 minutes

Total Time 50 minutes

Servings 6

Ingredients

5 quarts water
1/4 cup kosher salt
1/4 cup seafood boil seasoning (mild or spicy)
2 lemons, halved (plus 1 lemon cut into wedges for serving)
1 medium yellow onion, quartered
1 head garlic, halved crosswise
1 1/2 pounds small red potatoes, scrubbed (halved if large)
12 ounces smoked sausage, sliced into 1-inch pieces
4 ears corn, husked and cut in half
2 pounds large shrimp (21 to 25 count), deveined (shell-on or peeled)
2 tablespoons unsalted butter (optional, for the pot)

Lemon-Garlic Butter (highly recommended)

6 tablespoons unsalted butter
2 cloves garlic, finely grated or minced
1 tablespoon lemon juice (plus more to taste)
1 teaspoon seafood boil seasoning
2 tablespoons chopped parsley (optional)

Close-up on a cutting board with raw shrimp, sliced smoked sausage, corn halves, and red potatoes prepped for boiling

Instructions

Bring the boil to life. Fill a 10 to 12 quart stockpot with 5 quarts water. Stir in the salt and seafood boil seasoning. Add the lemon halves, onion, and halved head of garlic. Bring to a rolling boil.
Cook the potatoes first. Add the red potatoes. Return to a boil, then reduce to a steady boil and cook for 10 to 12 minutes, until the potatoes are just barely tender when pierced.
Add sausage and corn. Add the smoked sausage and corn. Boil for 6 to 8 minutes, until the corn is bright and the potatoes are fully tender.
Shrimp goes in last. Add the shrimp and (optional) 2 tablespoons butter to the pot. Cook just until shrimp is pink and opaque, 2 to 3 minutes. Turn off the heat and let everything sit 2 minutes to finish gently.
Make the lemon-garlic butter. While the shrimp cooks, melt 6 tablespoons butter in a small saucepan. Stir in garlic, lemon juice, and 1 teaspoon seasoning. Cook for 30 seconds, just until fragrant. Stir in parsley if using.
Drain and serve. Use a spider strainer to lift out the solids, or carefully pour the pot into a colander in the sink. Spread everything on a parchment-lined sheet pan or straight onto a parchment-covered table. Drizzle with lemon-garlic butter and serve with lemon wedges and extra seasoning or hot sauce on the side.

Tips and Variations

Pot safety tip: This recipe uses 5 quarts water so a 10 to 12 quart pot has enough headspace once everything goes in. If your pot is smaller, cook in two batches so it boils properly and does not overflow.
Timing tip: If your potatoes are larger, cut them smaller. Potato size is the #1 reason a boil goes off the rails.
Shell-on vs. peeled shrimp: Shell-on tastes a little richer. Peeled is easier. Both work. Just do not overcook it.
Add crab or clams: Add 2 pounds snow crab legs with the corn and sausage to heat through. Add 2 pounds scrubbed clams with the shrimp and cook until they open, 3 to 5 minutes.
Make it extra bright: Finish with a quick squeeze of lemon over the whole spread right before serving.
Oven finish for crisp edges: Drain well, spread on a sheet pan, and broil for 2 to 3 minutes to get a few crispy sausage edges. Keep an eye on it.
Less mess serving idea: Portion into bowls with a ladle of lemon butter. Still fun, slightly less chaotic.

A pair of hands using a slotted spoon to serve shrimp, corn, sausage, and potatoes from a sheet pan to a bowl

Nutrition information is estimated.

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Low Country Boil

Why It Works

Pairs Well With

Recommended

Cajun Seafood Boil

Garlic Butter Baked Crab Legs

Creamy Southern Shrimp and Grits

Shrimp Scampi

Storage Tips

Common Questions

What seasoning should I use for Low Country Boil?

Do I peel the shrimp?

How do I keep shrimp from overcooking?

Can I make it less spicy for kids?

What pot size do I need?

Low Country Boil

Ingredients

Lemon-Garlic Butter (highly recommended)

Instructions

Tips and Variations