Have you ever wanted a meal that was easy, tasty, and quick? I can admit I have my days where I want something really good but doesn’t take all day. This shrimp boil recipe is loaded with shrimp, sausage, potatoes, and juicy corn on the cob, covered in a flavorful sauce all in 30 minutes!
Shrimp boil
Shrimp boils are a Louisiana Cajun tradition and can be found across Louisiana and can even now be found along the Gulf South. But this is a popular and delicious meal made every where, and is quite easy to make. A boil is usually cooked all in one large pot of water and seasonings. The star of this dish may be the shrimp but the sausage and veggies are packed with flavor as well. While this is an easy recipe, timing is important to get all ingredients cooked to perfection.
How Do I prep the fresh shrimp?
For this shrimp boil recipe the shrimp is cleaned, peeled and deveined. I also like to leave the tail on ( basically just for looks, don’t judge me lol ) The shrimp will cook quickly so make sure to not over cook so the shrimp will remain juicy.
Ingredients
Instructions
- Cut 1 of the lemons into quarters. Cut remaining lemon into wedges and reserve the wedges for later use. Fill a large pot with 12-14 cups of water. Place the quartered lemon in the water along with the Old Bay seasoning and garlic. Bring to a boil.
- Add the potatoes to the pot and cook for 10-12 minutes. Add the corn and sausage and cook for another 3-4 minutes. Add the shrimp to the pot and cook for 2-3 minutes or until turned pink.
- Drain the shrimp mixture from the pot, reserving 1 cup of the broth. Melt the butter and add to reserved broth also add a dash of old bay seasoning and whisk. Pour the broth over the shrimp mixture.
- Garnish dish with chopped parsley and lemon wedges. Sprinkle with additional old bay seasoning to taste, then serve.
Notes
- If you decide to use a few eggs as well, add to the pot the same time you add the potatoes.
- Use large or jumbo shrimp
- Fresh corn on the cob tastes best in this recipe
- You can use andouille sausage or kielbasa the andouille will add a little heat if that is what you prefer.