Classic Shrimp Boil
Dive into the vibrant flavors of the South with this **Classic Shrimp Boil** recipe, a timeless one-pot feast perfect for casual gatherings and summer celebrations. Bursting with bold flavors from **Old Bay seasoning**, zesty lemons, and aromatic garlic, this dish combines tender **red potatoes**, juicy **andouille sausage**, sweet **corn on the cob**, and succulent **shell-on shrimp** into a hearty, crowd-pleasing meal. With the convenience of quick prep and a fragrant broth that does all the heavy lifting, this seafood boil is as easy as it is impressive. Finished with a generous drizzle of melted butter, a sprinkle of fresh parsley, and a pinch of salt, it’s the ultimate customizable dish to serve family-style—straight from the pot or over newspaper for that rustic, coastal vibe. Quick to cook and overflowing with rich, savory goodness, this shrimp boil will have everyone coming back for seconds! Perfect for search terms like **seafood boil recipe**, **easy shrimp and sausage boil**, and **one-pot summer dinner ideas**.
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Recipe Information
Ingredients
- 14 cups Water
- 1 cup Old Bay seasoning
- 2 whole Lemons
- 1 large Yellow onion
- 4 cloves Garlic
- 2 pounds Red potatoes
- 1.5 pounds Andouille sausage
- 4 ears Corn on the cob
- 2 pounds Raw shrimp, shell-on
- 0.5 cup Unsalted butter
- 0.25 cup Fresh parsley
- 1 tablespoon Salt
Instructions
Fill a large pot with 14 cups of water. Add Old Bay seasoning and bring to a boil over high heat.
Cut the lemons into quarters and squeeze the juice into the water, then drop in the lemon quarters.
Peel and quarter the onion. Add it to the pot. Smash the garlic cloves and add them as well.
Once the water is boiling, add the red potatoes. Cook for about 10 minutes, until the potatoes start to become tender.
Meanwhile, slice the andouille sausage into 1-inch pieces. Add the sausage to the pot and cook for an additional 5 minutes.
Husk the corn and break each ear into thirds. Add the corn to the pot and cook for another 5 minutes.
Add the shrimp to the pot and cook until they are pink and opaque, about 3 minutes.
Drain the shrimp boil using a large colander and return to the pot or a serving platter.
Melt the butter and pour it over the contents, tossing to coat evenly.
Chop the parsley and sprinkle it over the top along with a tablespoon of salt.
Serve the shrimp boil immediately, either directly from the pot or on newspaper for an authentic feel. Provide additional butter and lemon wedges on the side if desired.
Nutrition Facts
Calories |
757 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.5 g | 51% | |
| Saturated Fat | 18.1 g | 90% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 385 mg | 128% | |
| Sodium | 2891 mg | 126% | |
| Total Carbohydrate | 45.2 g | 16% | |
| Dietary Fiber | 4.5 g | 16% | |
| Total Sugars | 9.0 g | ||
| Protein | 57.6 g | 115% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 228 mg | 18% | |
| Iron | 3.4 mg | 19% | |
| Potassium | 1503 mg | 32% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
