Recipe

Simple Shrimp Boil Recipe

Juicy shrimp, tender potatoes, sweet corn, and smoky sausage in a buttery, lemony boil that tastes like a beach weekend but cooks in one pot.

By Matt Campbell

•

4.8

A steaming shrimp boil in a large pot with shrimp, corn on the cob, red potatoes, and sliced sausage

Jump to Recipe

Shrimp boil energy is undefeated. It is loud, buttery, lemony, and just a little messy in the best way. The good news is you do not need a backyard burner or a crowd of twenty to pull it off. This is my simple shrimp boil built for a regular kitchen and a regular weeknight, with juicy shrimp that stay tender, potatoes that actually cook through, and corn that tastes like summer even if it is February.

The secret is timing, not fancy ingredients. We cook the potatoes first, then sausage, then corn, and we add the shrimp at the end off the heat so they do not turn into rubber bands. After that, we toss everything in a quick buttery sauce with Old Bay, garlic, and lemon. If you have newspaper or parchment to dump it all onto, do it. If you have bowls, also fine. The vibe is flexible.

A shrimp boil spread on a parchment-lined table with lemon wedges and parsley

Why It Works

Juicy, tender shrimp: Shrimp go in at the end off the heat, so they gently poach in the hot water instead of overcooking.
Evenly cooked potatoes: Starting them in seasoned water gives you tender centers without blowing out the edges.
Big flavor without a fussy broth: The boil seasons everything, then the butter sauce finishes it with garlic, lemon, and spice.
Easy to scale: Add more corn, swap sausage types, or bump the heat with cayenne. The method stays the same.

Pairs Well With

Skillet Cornbread
Classic Creamy Coleslaw
Lemony Roasted Broccoli
Fresh Lemon Iced Tea

Storage Tips

Shrimp boil is best right after cooking, but leftovers are still very good if you treat them gently.

How to store

Refrigerate: Cool leftovers fast, then store in an airtight container for up to 2 days. (Shrimp are happiest sooner rather than later.)
Keep the butter sauce: If you have extra, store it separately. It makes reheating way more forgiving.

How to reheat without overcooking the shrimp

Stovetop (best): Add a splash of water or stock to a skillet, then warm potatoes, corn, and sausage first. Add shrimp at the very end just to heat through, 1 to 2 minutes.
Microwave (quick): Cover loosely and heat in short bursts, stirring once. Pull the shrimp out early if they get hot before everything else.

Can you freeze it?

You can, but I do not love freezing cooked shrimp because the texture takes a hit. If you must, freeze for up to 1 month and thaw overnight in the fridge, then reheat gently.

Common Questions

What size shrimp should I use?

Large shrimp are the easiest to keep juicy. Look for 21 to 25 count per pound (often labeled “large”). If you use smaller shrimp, reduce cook time and watch closely.

Do I need to devein the shrimp?

It is optional, but I recommend it for the best texture and appearance. Buying peeled and deveined shrimp makes this recipe truly weeknight-friendly.

Can I make a shrimp boil without Old Bay?

Yes. Use a mix of paprika, celery salt, garlic powder, onion powder, black pepper, and a pinch of cayenne. It will still taste like a proper boil.

Why did my shrimp turn rubbery?

They cooked too long. Shrimp are done when they are pink, curled into a loose C, and opaque. Add them at the end and let them finish gently in the hot water, then drain right away.

What other add-ins work?

Green beans (add with the corn)
Mussels or clams (add a few minutes before the shrimp, cover the pot)
Extra lemon halves in the pot (squeeze after cooking too)

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

Large stockpot or Dutch oven (6 to 8 quarts)
Colander or strainer
Tongs and a slotted spoon
Small saucepan or microwave-safe bowl (for butter sauce)
Cutting board and knife

The first time I tried to make a shrimp boil at home, I treated it like a one-pot dump-and-pray situation. Everything went in together, everything came out together, and the shrimp had the personality of pencil erasers. Lesson learned. Now I cook it like a friend who wants you to win: potatoes first, shrimp last, and a buttery lemon sauce that makes the whole table go quiet for a second. It is the kind of meal that feels like an event even when you made it in sweatpants.

Simple Shrimp Boil Recipe

(4.8 Reviews)

Prep Time 15 minutes

Cook Time 25 minutes

Total Time 40 minutes

Servings 4

Ingredients

2 pounds large shrimp, peeled and deveined (tail-on optional)
1 pound baby red potatoes, halved if large
3 ears corn, shucked and cut into thirds
12 ounces smoked sausage (andouille or kielbasa), sliced into 1-inch pieces
1 lemon, halved (plus extra wedges for serving)
4 garlic cloves, minced
3 tablespoons Old Bay seasoning, divided (plus more to taste)
2 tablespoons kosher salt (for the boiling water, plus more as needed)
8 tablespoons unsalted butter (1 stick)
1 tablespoon hot sauce (optional)
1 tablespoon chopped parsley (optional, for serving)
1 teaspoon freshly ground black pepper

Optional heat: 1/4 to 1/2 teaspoon cayenne, or a pinch of red pepper flakes.

Instructions

Get the pot going. Fill a large stockpot about 2/3 full with water. Add 2 tablespoons kosher salt (the water should taste salty like the sea, so add a little more if needed). Squeeze in the juice from both lemon halves, then drop the lemon halves into the pot. Bring to a boil.
Cook the potatoes first. Add the potatoes and boil until they are just fork-tender, 12 to 15 minutes depending on size.
Add sausage, then corn. Stir in the sliced sausage and cook 3 minutes. Add the corn and cook until bright yellow and tender-crisp, 5 minutes.
Turn off heat, add shrimp. Turn off the heat. Add shrimp and 1 tablespoon of the Old Bay. Stir, cover, and let sit until shrimp are pink and opaque, 2 to 3 minutes.
Drain. Carefully drain everything in a colander. Discard the lemon halves if you want, or keep them for extra squeezes.
Make the butter sauce. In a small saucepan over low heat (or in the microwave), melt the butter. Stir in garlic, black pepper, remaining 2 tablespoons Old Bay, and hot sauce if using. Warm for 30 to 60 seconds just until the garlic smells amazing. Do not brown it.
Toss and serve. Return drained shrimp, potatoes, corn, and sausage to the pot (off heat). Pour the butter sauce over everything and toss gently. Taste and add more Old Bay, lemon juice, or hot sauce if you want. Finish with parsley and serve with extra lemon wedges.

Nutrition information is estimated.

Did you make this? Tag @Mom's Best Recipes