Shrimp Boil

5 from 5 votes

Shrimp Boil is a Southern summer favorite! With shrimp, red potatoes, andouille sausage, and sweet corn, it’s a meal for your next pool party.

Course Main Course

Cuisine American

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Servings servings

Calories 576kcal

Author Diana

16 cups water
2 lemons divided
1 red onion peeled and cut into 4 wedges
4 cloves garlic minced
1 tablespoon Old Bay seasoning click for recipe!
1 ½ lb red baby potatoes halved, sliced lengthwise (or medium potatoes quartered)
1 tablespoon salt
4 ears corn each cut into 4-5 pieces
1 14-16 oz smoked andoullie sausage sliced into 1 inch slices
1 ½ lb raw large shrimp peeled and deveined, tails left on
¼ cup unsalted butter melted
ground black pepper to taste
2 tablespoons parsley chopped

To a large pot or dutch oven, add water, lemon wedges (one lemon), onion, garlic, old bay seasoning. Give the mixture a quick stir, bring to a boil over medium-high heat and add the potatoes. Season with salt and cook the potatoes for 10-12 minutes or until they’re almost done.
Add the corn ears and sausage, and cook for 4-5 more minutes. Remove the dutch oven from heat.
Add the raw shrimp, and cook for 1-2 minutes or until it’s opaque. Be very careful not too overcook the shrimp. Drain the mixture immediately (reserving ½ cup of the broth for serving).
Place all of the ingredients on a platter or sheet pan, drizzle with melted butter (and some of the reserved broth if desired), lemon juice, sprinkle with additional Old Bay seasoning, ground black pepper, and garnish with chopped parsley.