Shrimp Boil

Lauren's family shrimp boil recipe—perfect for holiday weekends, family gatherings, and summer picnics.

Course Main Course

Cuisine American

Keyword picnic, seafood, shrimp boil, southern

Servings 8

1/2 cup Old Bay seasoning Use up to a cup, depending on how much you like. (I like a lot.)
3 tbsp salt
3 heads garlic Slice in half horizontally.
2 large red onions Cut into wedges.
2 12 oz. cans beer (optional)
1 bunch thyme tied with twine (optional)
12 red potatoes Cut in half.
4 lemons (plus extra for serving) Cut in half for boil; cut in wedges for serving.
3 lbs. leaned smoked sausage Cut into 2-3 inch pieces.
8 ears fresh corn Shuck and cut in half.
4 lbs. unpeeled raw large shrimp (21-25 count)
1 Pot large enough to hold everything.
Enough water to cover all ingredients
Melted butter (for serving)
Extra Old Bay seasoning (for serving)
Cocktail sauce (for serving)
Baguette slices (for serving

Fill the pot with enough water to cover all of the ingredients and bring to a boil.

Pro tip: I use a big turkey fryer out on the patio to ensure everything fits and we can all be outside for the festivities.
Add the Old Bay, salt, garlic, onions, beer, and thyme, then return to a boil.
When the water boils, add the potatoes and cook for 15-20 minutes. If you parboiled the potatoes, you can skip this step and add them with the corn and sausage.
Add the lemons, corn, and sausage and cook for 10 minutes.
Then add shrimp and cook for about 3 minutes or until pink and slightly curled.
Drain the liquid, and spread the shrimp boil out on a newspaper- or kraft paper-covered table or tray. Serve with baguette slices, lemon wedges, melted butter, cocktail sauce, and additional Old Bay Seasoning.