Shrimp Boilwith corn / red potatoes / green salad
A shrimp boil is a festive and fun mid-summer meal. It's a little bit messy so is great to serve outside if the weather cooperates. Just boil everything together, spread out on a serving platter or newspaper-lined table and enjoy. Check out this video from the first time we featured the meal in 2017 to see how it's done.
Smarts: A classic shrimp boil uses both shrimp and sausage, but feel free to skip the sausage if you'd prefer.
- Shrimp, large and unpeeled - 1 lb
- Onions, medium - 1, quartered
- Sausage, any smoked or pre-cooked (opt) - 8 oz, cut into 3” / 7.6 cm pieces (like smoked andouille)
- Corn - 4 ears, husked and sliced into 4” / 10 cm pieces
- Lemons - 1, halved
- Old Bay seasoning - 2 Tbsp + 1 tsp (sub any other seasoning mix like Cajun)
- Potatoes, red - 1 lb, halved (sub new potatoes)
- Butter - 3 Tbsp
- Dipping sauces of choice - for serving (like cocktail sauce for shrimp or sour cream for potatoes)
- Tomatoes, roma - 3, chopped
- Lettuce, romaine - 1 heart, chopped
- Honey - 1/2 tsp
- Vinegar, red or white wine - 1 1/2 Tbsp
- Oil, olive - 3 Tbsp
- Shrimp - Defrost shrimp.
- Onions / Sausage (if using) - Prep as directed. Store separately. (Can be done up to 5 days ahead)
- Corn - Remove husks and use a sharp knife to slice into 4” / 10 cm pieces (no need to be exact, but the corn will fit more easily in the pot in pieces). (Can be done up to 2 days ahead)
- Tomatoes / Lettuce / Lemons - Prep as directed.
- Fill a large stockpot with water. Season generously with salt and add first part of Old Bay. Squeeze juice from lemons into water and then drop lemon rinds into water. Bring to a boil.
- While water is coming to a boil, slice potatoes in half. Leave peels on the shrimp but slice the shrimp down the back and remove veins (this may have already been done by the fishmonger).
- When water is boiling, add potatoes and onions. Boil for 10 minutes, until potatoes are starting to turn tender.
- While potatoes are boiling, in a large mixing bowl whisk together honey, vinegar, and olive oil. Add lettuce and tomatoes to dressing. Wait to toss until right before serving.
- Return to shrimp boil and add corn and sausage (if using) to potatoes and continue to boil until corn is tender, 7 to 8 minutes more.
- Add shrimp and continue cooking until shrimp is opaque, 2 to 3 minutes more.
- Drain shrimp boil and transfer to a large serving platter.
- Melt butter in the microwave and stir in second part of Old Bay. Drizzle butter over shrimp boil.
- Toss salad. Serve shrimp boil with dipping sauces of choice and salad on the side. Enjoy!
This meal has 20 reviews
Perfect July 4th feast. I added littleneck clams. This was so yummy. My 5-year-old devoured it. I wish I had bought a baguette to eat with this since there’s so much good stock / juices to soak up.
Very yummy and easy! Not the best for our low carb/sugar diet, but still very tasty!
Loved it! We used Cajun seasoning because that’s what we had.
I skipped Old Bay and offered Cajun spice at the table. I melted butter and poured it over in the serving bowl. Kids (2 & 5) loved it! Shrimp were their favorite. I loved it ALL!
Kids loved it! I have a spicy adverse child so just boiled in salt and lemon and served butter and Cajun butter on the side. Great easy weeknight meal
Do yourself a favor and use peeled, deveined, tail-on shrimp and save yourself the hassle. Sure, the shells may add some depth of flavor, but if that’s the concern, just use more Old Bay. Once it got cooking, it was quick, but prep (read: shrimp) and clean up were intensive. Fun for summer, but not my fav meal.