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Looking for a quick and easy meal that is full of flavor? This shrimp boil has it all. Juicy corn on the cob, tender potatoes, and flavorful perfectly cooked shrimp. All drizzled with a garlic butter sauce. This meal is made in one pot and doesn’t take much effort. Pair it with a cold beer and invite some friends over for a cookout.
Why this is the BEST Shrimp Boil Recipe:
- Cooking our vegetables and proteins at different times ensures that everything is cooked through perfectly and nothing is overcooked.
- Create the broth first to ensure that the vegetables and shrimp are flavorful.
- Using some extra broth in our garlic butter mixture gives an extra boost of seasoning to our finished meal.
Ingredients Needed:
Key Ingredient Notes:
- Shrimp: Use thawed Peeled and Deveined to save time. If you need to peel and devein your own shrimp those instructions are included below.
- Old Bay Seasoning: substitute old bay seasoning for Zatarains or Louisiana brand Boil packets if desired.
How to Make:
- Step 1: Create the broth: the broth is made with water, lemon, onion, garlic and old bay seasoning. Bring this to a boil to allow the flavors to blend, which will give more flavor to our veggies and shrimp.
- Order to Add Ingredients for Cooking: Add potatoes since the potatoes take longer to cook, add these first. This allows them plenty of time to soften. Add corn: add in the fresh corn to allow it to cook. Add shrimp: these need the least amount of time to cook.
- Step 2: Remove from broth: remove the meat and veggies from the broth and place in a large bowl.
- Make butter sauce: combine melted butter with some of the leftover broth. Pour this over the top at the end so it’s all coated in the garlic butter mixture.
- Serve: serve this boil with fresh diced parsley, lemon wedges, and a sprinkling of old bay seasoning. Keep a bowl of extra garlic butter broth nearby for dipping!
F.A.Q’s:
How long does shrimp boil for?
Shrimp cooks quickly when boiled. It only needs 2-3 minutes. Keep an eye on the coloring, as soon as the shrimp is added into the broth you will notice the tails turn pink, cook until the flesh is also pink and opaque.
What do I serve with this boil recipe?
This recipe is a main course, and it’s loaded with protein and veggies. If you want to have a side to serve alongside here’s some ideas: Buttermilk Cornbread, Salad and Crusty Bread.
Can I boil frozen shrimp?
For this boil recipe it is best to use thawed shrimp since adding frozen shrimp will cause an increase in the amount of water in the broth and will dilute the flavorings.
Expert Tips:
- Use jumbo shrimp for this boil recipe. The larger size goes perfectly with the large chunks of potato and corn.
- To save time, purchase shrimp that has been deveined and peeled, or choose an easy peel that has been deveined.
- Substitute old bay seasoning for Zatarains or Louisiana brand Boil packets also. Or you can make your own Seafood Seasoning.
- Add ingredients to make this recipe your own. Some ideas include: beer in the broth. Extra vegetables such as: okra or zucchini. Add additional proteins like spicy sausage. Or substitute the meats with another option such as crawfish, crab or lobster.
Peeling & Deveining:
- To devein: use a paring knife to cut a slit along the top where you can see a dark line. Use the tip of the knife to lift out the dark vein. Can gently pull with your fingers if needed, if you tug too hard it will rip the vein. Wipe the vein off on a paper towel and continue until they have all been deveined.
- To peel: simply remove the shell by pulling the main part of the shell and the legs off with your fingers. Keep the tail on for looks and something to hold on to when eating if desired.
More Seafood Recipes:
- This flavorful Cilantro Lime Shrimp is perfect for eating alone or using in burrito bowls or tacos.
- These Grilled Shrimp Skewers always receive high praise! This is one of our families favorite grilling recipes for Summer time.
- Shrimp and Grits is a classic comforting dish made with cheesy grits.
Shrimp Boil with Garlic Butter
This quick and easy Shrimp Boil is full of flavor! Corn on the cob, potatoes, and jumbo shrimp all boiled in a flavorful broth and drenched in a garlic butter sauce.
Ingredients
- 10 cups water
- 2 lemon halved
- 1 onion quartered
- 8 cloves garlic smashed
- ½ cup old bay seasoning
- 1 lb baby red potatoes halved
- 4 ears corn cut in thirds
- 1 lb jumbo shrimp deveined and peeled
Garlic Butter Sauce
- ½ cup butter melted
- 4 cloves garlic minced
- 1 cup broth from cooking shrimp
Instructions
- Broth: Pour water into large pot. Add lemon, onion and garlic. Stir in old bay seasoning. Cover and heat over medium heat and bring to a boil. Remove lid and reduce to a simmer and let simmer for an additional 5 minutes.
- Cook Potatoes: Carefully add in the potatoes and let cook for 10 minutes.
- Cook Corn: Add in the corn and continue cooking at a simmer for another 5 minutes.
- Cook Shrimp: Add in shrimp and cook for 2-3 minutes until pink and opaque.
- Remove potatoes, corn and shrimp from the broth using a skimmer or large slotted spoon, add to a large bowl.
- Garlic Butter Sauce: In a small bowl combine the melted butter, garlic and broth that was used. Whisk this together.
- Pour half of the garlic butter sauce over the boil and reserve the rest to serve for dipping. Sprinkle additional old bay seasoning as desired.
- Serve with the garlic butter sauce, lemon wedges, and fresh diced parsley sprinkled on top.
Video
Equipment
- 5 qt dutch oven
Notes
Potatoes: since the potatoes take longer to cook, add these first. This allows them plenty of time to soften.
Shrimp: Use jumbo size for this recipe. The larger size pairs perfectly with the large chunks of potato and corn.
Shrimp cooks quickly when boiled. It only needs 2-3 minutes. Keep an eye on the coloring, as soon as they are added into the broth you will notice the tails turn pink. Cook until the flesh itself is pink and opaque.
To save time, purchase shrimp that has been deveined and peeled, or choose an easy peel that has been deveined. Otherwise:
- To devein: use a paring knife to cut a slit along the top where you can see a dark line. Use the tip of the knife to lift out the dark vein. Can gently pull with your fingers if needed, if you tug too hard it will rip the vein. Wipe the vein off on a paper towel and continue until they have all been deveined.
- To peel: simply remove the shell by pulling the main part of the shell and the legs off with your fingers. Keep the tail on for looks and something to hold on to when eating them if desired.
Nutrition
Serving: 1serving | Calories: 311kcal | Carbohydrates: 24g | Protein: 19g | Fat: 17g | Saturated Fat: 10g | Cholesterol: 231mg | Sodium: 917mg | Potassium: 545mg | Fiber: 3g | Sugar: 3g | Vitamin A: 710IU | Vitamin C: 33mg | Calcium: 216mg | Iron: 5mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this? Leave a comment below!
Photography done by the talented @KJandCompany.co
Recipe first posted on May 21, 2020. Updated on June 4, 2021 with new images, information and video.
Hello! I plan on making this during our trip to Florida next month. If I want to triple the shrimp, do I have to increase the seasonings and vegetables (onion and garlic)?
If you’re tripling the shrimp you may need to add more water to completely cover it. If you add more water, I would definitely add some more seasonings, you don’t necessarily need to add more vegetables if you don’t want them.