I’m sharing my Easy Shrimp Boil Recipe, a mix of corn on the cob pieces, shrimp, smoked sausage and baby potatoes cooked in a flavored broth then tossed in seasoned butter and ready in about 30 minutes.

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I throw together this shrimp boil whenever I want something that feels like summer without the fuss. Big, juicy shrimp and smoked sausage mingle in a noisy pot, and somehow the whole table gets loud and messy in the best way.

I wont pretend I always measure stuff, I usually just taste and add more, cause life is short. It cooks fast, looks like you spent hours, and somehow everyone ends up scraping the pan for the last bits.

Search Easy Shrimp Boil Recipe and try it for Father’s Day, you might not make it any other way.

Ingredients

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Shrimp: lean protein, low calories, iodine rich, cooks fast, mild sweet flavor.
Smoked sausage: hearty protein but high sodium and fat, adds smoky savory bite.
Baby potatoes: starchy carbs, fiber, vitamin C, earthy, soaks up seasoning well.
Corn: sweet carbs, fiber and antioxidants, bright crunchy pop in each bite.
Butter: rich mouthfeel, saturated fat, helps carry spices and make sauce glossy.
Garlic: pungent aromatics, small amount adds big flavor, anti inflammatory compounds.
Lemon: bright acid, vitamin C, cuts richness and lifts overall flavor.
Old Bay seasoning: savory spice mix, mostly salt and herbs, classic coastal seasoning.

Ingredient Quantities

1 1/2 to 2 lb large shrimp peeled and deveined

1 lb smoked sausage (kielbasa or andouille)

1 1/2 lb baby potatoes

4 ears corn on the cob

about 8 cups water or low-sodium chicken broth

3 tablespoons Old Bay seasoning or Cajun seasoning

2 to 3 bay leaves

1 tablespoon kosher salt

1 teaspoon freshly ground black pepper

6 tablespoons unsalted butter

4 garlic cloves

2 lemons (for juice and serving)

1/4 teaspoon cayenne pepper (optional)

1/2 cup fresh parsley (optional)

Hot sauce, to taste (optional)

How to Make this

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1. Prep everything first so you dont scramble: peel and devein the shrimp, slice the smoked sausage into 1 inch pieces on the bias, cut each ear of corn into thirds, rinse the baby potatoes and halve any big ones, mince 4 garlic cloves, chop the parsley, and halve 2 lemons.

2. In a large pot add about 8 cups water or low sodium chicken broth, 3 tablespoons Old Bay or Cajun seasoning, 2 or 3 bay leaves, 1 tablespoon kosher salt, and 1 teaspoon freshly ground black pepper. Toss in the lemon halves too. Bring to a rolling boil.

3. Add the baby potatoes to the boiling broth and cook until a fork slides in easily, about 10 to 12 minutes depending on size. This is the longest step so keep an eye on it.

4. Add the sliced sausage and the corn pieces to the pot and return to a boil. Cook another 5 to 7 minutes until the corn is tender and the sausage is heated through.

5. Add the shrimp last so they dont overcook. Stir them in and cook just until they turn pink and opaque, about 2 to 3 minutes. If you want to stop them from cooking further, scoop them out into a bowl with a few ice cubes or run cold water over them quickly.

6. While the shrimp finish, melt 6 tablespoons unsalted butter in a small saucepan over low heat. Add the minced garlic and cook 30 to 45 seconds until fragrant but not brown. Stir in the juice of the 2 lemons, 1/4 teaspoon cayenne pepper if you like heat, and chopped parsley if using. Taste and add a pinch more salt or pepper if needed.

7. Drain the pot using a colander, discard the bay leaves and lemon halves, then dump the potatoes, corn, sausage and shrimp back into the pot or into a big bowl. Pour the seasoned butter over everything and toss gently to coat well. Taste and add extra Old Bay, a squeeze more lemon, or hot sauce if you want it spicier.

8. Serve right away on a platter or spread on newspaper for a casual family style meal. Garnish with more chopped parsley and lemon wedges for squeezing. Leftover broth makes a great base for soup so dont throw it out.

Equipment Needed

1. Large stock pot (8 to 12 qt), big enough to hold the water/broth and all the potatoes, corn, sausage and shrimp
2. Cutting board, one for seafood/sausage and one for veggies if you can, or at least rinse between uses
3. Chef’s knife, sharp for slicing sausage on the bias, halving lemons, chopping parsley and cutting corn into thirds
4. Colander or large strainer to drain the pot and toss out bay leaves and lemon halves
5. Slotted spoon or long tongs to scoop potatoes, sausage, corn and shrimp without too much broth
6. Small saucepan for melting butter and quickly cooking the garlic-lemon sauce
7. Measuring spoons and a measuring cup for the Old Bay, salt, pepper, butter and lemon juice
8. Large serving bowl or platter (or newspaper for a casual spread) plus a medium bowl with ice for an optional shrimp ice bath if you want to stop them from overcooking

FAQ

Q: Can I use frozen shrimp? A: Yes, but thaw first. Put frozen shrimp in a colander and run cold water over them for 5 to 10 minutes until pliable, pat dry, then cook as directed. If you add them frozen you'll end up with uneven cooking and watery broth.

Q: How long does everything take to cook? A: Start potatoes in boiling seasoned water or broth for 10 to 15 minutes until fork tender. Add sausage and corn for the last 6 to 8 minutes. Add shrimp last for 2 to 3 minutes, just until pink and opaque. Timings vary with pot size and heat but thats a good rule of thumb.

Q: How do I know when the shrimp is done? A: Shrimp curl into a loose C shape, turn pink and the flesh looks opaque. If it curls tight into an O its overcooked and rubbery. Remove it the second it looks opaque.

Q: Can I make it spicier or milder? A: Sure. Use more cayenne or extra Old Bay/Cajun to crank heat, or skip the cayenne and use low-sodium broth and less seasoning for milder flavor. Serve hot sauce on the side so folks can adjust at the table.

Q: Can I prepare parts ahead of time? A: You can par-cook potatoes and chill them, and slice the sausage ahead, but don't cook the shrimp until just before serving. Reheat potatoes and sausage in simmering seasoned broth, then add shrimp at the end so they stay tender.

Q: How do I store leftovers and reheat them? A: Cool quickly, refrigerate in an airtight container for up to 2 days. Reheat gently on the stove in a little broth or butter garlic sauce over low heat until warmed, dont boil shrimp again or it will get rubbery. For longer storage, freeze shrimp-only or fully cooled components separately, but texture suffers on thawed shrimp.

Shrimp Boil Recipe Substitutions and Variations

Shrimp
- Firm white fish like cod or haddock, cut into 1-2 inch pieces — cooks quick so add near the end
- Scallops, bay scallops work great, tender and similar seafood sweetness
- Boneless chicken thighs, cut into chunks, for a non seafood option (longer cook time)
- Smoked or marinated tofu for a vegetarian swap, add near the end so it soaks flavor
Smoked sausage (kielbasa or andouille)
- Chorizo (mild or spicy) for a smokier, more peppery note
- Smoked ham hocks or bone in ham pieces for deep, meaty flavor
- Turkey or chicken sausage for a leaner option
- Smoked tempeh or seitan for a vegetarian, smoky protein
Baby potatoes
- Yukon Gold potatoes, cut into chunks, creamy texture
- Red potatoes, similar waxy hold and skins can stay on
- Fingerlings, smaller and elegant, cook about the same
- Small sweet potatoes for a sweeter, earthier twist (they soften faster)
Corn on the cob
- Frozen corn kernels, thawed, toss in toward the end so they dont get mushy
- Canned whole kernel corn, drained, quick and convenient
- Cut fresh kernels off the cob if you dont want whole ears
- Green beans or asparagus as a veggie substitute if you want less corn

Pro Tips

– Start with low sodium broth and go easy on added salt, cause the kielbasa and Old Bay pack a lot of sodium already. Taste the cooking liquid before you salt more, you can always add but cant take it out.

– Treat the shrimp like the VIP they are: pull them out a hair before they look totally done because carryover heat will finish them. If you want extra shrimp flavor cook them briefly in their shells, then peel once cooled, or give them a quick ice bath to stop cooking fast.

– Layer the seasoning instead of dumping it all in at once. Bloom the Old Bay or a pinch of smoked paprika in a little hot butter or oil for 15 to 30 seconds to wake up the spices, and finish with a squeeze of bright lemon or a splash of white wine to cut the richness.

– Dont trash the cooking liquid. Reduce it to make a dipping sauce, freeze it in ice cube trays for future soups, or use some to steam rice or make a quick gumbo. Also serve with crusty bread to soak up the juices, people will love it.

Shrimp Boil Recipe

Recipe by Bob Jones

0.0 from 0 votes

Servings

servings

Calories

641

kcal

Equipment: 1. Large stock pot (8 to 12 qt), big enough to hold the water/broth and all the potatoes, corn, sausage and shrimp
2. Cutting board, one for seafood/sausage and one for veggies if you can, or at least rinse between uses
3. Chef’s knife, sharp for slicing sausage on the bias, halving lemons, chopping parsley and cutting corn into thirds
4. Colander or large strainer to drain the pot and toss out bay leaves and lemon halves
5. Slotted spoon or long tongs to scoop potatoes, sausage, corn and shrimp without too much broth
6. Small saucepan for melting butter and quickly cooking the garlic-lemon sauce
7. Measuring spoons and a measuring cup for the Old Bay, salt, pepper, butter and lemon juice
8. Large serving bowl or platter (or newspaper for a casual spread) plus a medium bowl with ice for an optional shrimp ice bath if you want to stop them from overcooking

Ingredients

1 1/2 to 2 lb large shrimp peeled and deveined
1 lb smoked sausage (kielbasa or andouille)
1 1/2 lb baby potatoes
4 ears corn on the cob
about 8 cups water or low-sodium chicken broth
3 tablespoons Old Bay seasoning or Cajun seasoning
2 to 3 bay leaves
1 tablespoon kosher salt
1 teaspoon freshly ground black pepper
6 tablespoons unsalted butter
4 garlic cloves
2 lemons (for juice and serving)
1/4 teaspoon cayenne pepper (optional)
1/2 cup fresh parsley (optional)
Hot sauce, to taste (optional)

Directions

Prep everything first so you dont scramble: peel and devein the shrimp, slice the smoked sausage into 1 inch pieces on the bias, cut each ear of corn into thirds, rinse the baby potatoes and halve any big ones, mince 4 garlic cloves, chop the parsley, and halve 2 lemons.
In a large pot add about 8 cups water or low sodium chicken broth, 3 tablespoons Old Bay or Cajun seasoning, 2 or 3 bay leaves, 1 tablespoon kosher salt, and 1 teaspoon freshly ground black pepper. Toss in the lemon halves too. Bring to a rolling boil.
Add the baby potatoes to the boiling broth and cook until a fork slides in easily, about 10 to 12 minutes depending on size. This is the longest step so keep an eye on it.
Add the sliced sausage and the corn pieces to the pot and return to a boil. Cook another 5 to 7 minutes until the corn is tender and the sausage is heated through.
Add the shrimp last so they dont overcook. Stir them in and cook just until they turn pink and opaque, about 2 to 3 minutes. If you want to stop them from cooking further, scoop them out into a bowl with a few ice cubes or run cold water over them quickly.
While the shrimp finish, melt 6 tablespoons unsalted butter in a small saucepan over low heat. Add the minced garlic and cook 30 to 45 seconds until fragrant but not brown. Stir in the juice of the 2 lemons, 1/4 teaspoon cayenne pepper if you like heat, and chopped parsley if using. Taste and add a pinch more salt or pepper if needed.
Drain the pot using a colander, discard the bay leaves and lemon halves, then dump the potatoes, corn, sausage and shrimp back into the pot or into a big bowl. Pour the seasoned butter over everything and toss gently to coat well. Taste and add extra Old Bay, a squeeze more lemon, or hot sauce if you want it spicier.
Serve right away on a platter or spread on newspaper for a casual family style meal. Garnish with more chopped parsley and lemon wedges for squeezing. Leftover broth makes a great base for soup so dont throw it out.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.