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Shrimp boil spread out on butcher paper, with a side of old bay seasoning, beer and garlic butter.
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5 from 15 votes

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.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Main Course
Cuisine: American
Servings: 6
Calories: 311kcal
Author: Serene



  • 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


  • 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.



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.
Sausage: If you need some more meat/protein in this recipe slice up some andouille sausage. Add this in with the corn to cook. 
Old Bay: substitute old bay seasoning for Zatarains or Louisiana brand Shrimp Boil packets if desired.
Pot Size: This recipe will fit in a 5 qt saucepan. Be careful it will be filled to the top. Use a larger pot if available. 


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