Shrimp boil. This quick and easy meal 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.

Overhead view of shrimp boil on newspaper served with melted butter topped with bits of fresh parsley.

Looking for a quick and easy meal that is full of flavor? This shrimp boil has it all. This meal is made in one pot and doesn’t take much effort. This is the perfect way to serve up jumbo gulf shrimp this summer!

How to Make:

  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. 
  2. Add potatoes: since the potatoes take longer to cook, add these first. This allows them plenty of time to soften. 
  3. Add corn: add in the fresh corn to allow it to cook. 
  4. Add shrimp: the shrimp needs the least amount of time to cook. 
  5. Remove from broth: remove the shrimp and veggies from the broth and place in a large bowl.
  6. Make butter sauce: combine melted butter with some of the leftover broth. Pour this over the shrimp and veggies so they are coated in the garlic butter mixture. 
  7. Serve: serve this shrimp 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! 

How long do I boil shrimp?

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. When the shrimp is pink and opaque. 

How to make shrimp boil step by step collage showing making the broth with chunks of lemon and onion in a large dutch oven, a small bowl filled with garlic butter and broth, drizzling this over cooked corn, potatoes and shrimp. Stirring it all together in a large bowl.

How to Peel shrimp:

Depending on the type of shrimp you purchase you may need to devein and peel your shrimp. I will typically purchase Jumbo deveined easy peel shrimp. Which comes in the shell and requires peeling. 

  • To devein shrimp: use a paring knife to cut a slit along the top of the shrimp 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 all shrimp have been deveined.
  • To peel shrimp: 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 the shrimp if desired.

What to serve with this Shrimp Boil?

A shrimp boil is a main course, and it’s loaded with shrimp and veggies. If you want to have a side to serve alongside here’s some ideas!

Pro Tips:

  • Use jumbo shrimp for this recipe. The larger shrimp are perfectly sized to go with the large chunks of potato and corn. 
  • If you need some more meat/protein in this recipe slice up some andouille sausage. Add this in with the corn to cook. 
  • To save time, purchase shrimp that has been deveined and peeled, or choose an easy peel shrimp that has been deveined. 
  • Can substitute old bay seasoning for Zatarains or Louisiana brand Shrimp Boil packets also.
Up close view of shrimp drenched in garlic butter.

More Shrimp Recipes:

Overhead view of shrimp boil on newspaper served with melted butter topped with bits of fresh parsley.

Shrimp Boil with Garlic Butter

Shrimp boil. This quick and easy meal 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

Equipment

Instructions

  • 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.
  • Carefully add in the potatoes and let cook for 10 minutes.
  • Add in the corn and continue cooking at a simmer for another 5 minutes.
  • Add in shrimp and cook for 2-3 minutes until shrimp is pink and opaque.
  • Remove potatoes, corn and shrimp from the broth using a skimmer or large slotted spoon, add to a large bowl.
  • In a small bowl combine the melted butter, garlic and broth that was used to boil the shrimp. Whisk this together.
  • Pour half of the garlic butter sauce over the shrimp boil and reserve the rest to serve for dipping. Sprinkle additional old bay seasoning on the shrimp, corn and potatoes as desired.
  • Serve shrimp boil with the garlic butter sauce, lemon wedges, and fresh diced parsley sprinkled on top.

Notes

*Will fit just right in a 5 qt saucepan. Be careful it will be filled to the top. Use a larger pot if available. 

Nutrition

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
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