Shrimp Boil Recipe

This shrimp boil recipe is seasoned with a garlic butter sauce and has plump, juicy shrimp along with potatoes and corn.

Course entree

Cuisine American

Keyword shrimp boil, shrimp boil recipe

Prep Time 15

Cook Time 35

Total Time 50

Servings

Calories 607kcal

Author Tanya Harris

Ingredients

For the boil

16 oz baby red or Yukon gold potatoes halved
3 ears corn cut into halves or thirds
13 oz smoked sausage or andouille sliced into ½‑inch coins
1 lb jumbo shrimp shell-on, deveined
1 Lemon sliced, plus wedges for serving

For the butter sauce

8 tablespoons unsalted butter
1 medium yellow onion finely diced
6 garlic cloves minced
2 tablespoons Old Bay seasoning
1 teaspoon cayenne pepper
¾ cup heavy cream
¼ cup fresh chopped parsley plus more for serving
Salt to taste

Instructions

Preheat the oven to 425°F (220°C).
Bring a large pot of well‑salted water to a boil. Add the potatoes and cook for 10–12 minutes, until just tender but not falling apart. Add the corn for the last 4–5 minutes. Drain very well and let sit a minute so excess moisture steams off.
While the potatoes and corn cook, melt the butter in a large skillet over medium heat. Add the onion and cook, stirring, until softened, about 4 minutes. Add the garlic and cook 1 minute. Stir in the Old Bay seasoning and cayenne; cook about 10 seconds until fragrant.
Whisk in the heavy cream and remove from the heat. Stir in the parsley.
In a large foil pan (about 15x10-inch) or 9×13 baking dish, combine the drained potatoes, corn, sausage, lemon slices, and raw shrimp. Pour the butter sauce over the top.
Cover the pan with foil and bake for 15-20 minutes, until the shrimp are pink and opaque and everything is hot and bubbling around the edges.
Right out of the oven, stir everything once more so the potatoes, corn, sausage, and shrimp catch the juices at the bottom of the pan.
Salt to taste. Finish with more parsley and serve with extra lemon wedges.

Notes

Storage: Refrigerate leftovers in an airtight container within 2 hours of cooking and eat within 2 to 3 days. Reheat gently, covered in a 425°F (220°C) oven or in the microwave at 50% power, just until the shrimp are warm so they don't toughen.

Shrimp: Use raw shrimp, not pre-cooked, so they stay juicy. If using frozen, thaw fully and pat dry before adding.

Pan: A large baking dish or foil pan (about 15x10-inch / 38x25 cm) gives everything room. A 9x13-inch (23x33 cm) dish works but runs crowded with the full batch.

Nutrition