Low Country Shrimp Boil
Equipment
- Large stockpot (8-10 quart minimum)
- Large colander
- Tongs
- Sharp knife and cutting board
- Large serving platter or sheet pan
Ingredients
Main Ingredients
- 2 lbs large shrimp shell-on, deveined, thawed if frozen
- 12 oz andouille sausage sliced into 1-inch rounds; kielbasa works too
- 1.5 lbs baby red potatoes halved if larger than a golf ball
- 4 ears fresh corn on the cob husked and cut into thirds
- 1 whole yellow onion quartered
- 8 cloves garlic smashed, skin on
- 2 lemons fresh lemons one halved for the pot, one cut into wedges for serving
Seasoning & Broth
- 4 tablespoons Old Bay seasoning plus more to taste and for serving
- 1 tablespoon kosher salt
- 1 teaspoon black pepper freshly ground
- 1 teaspoon smoked paprika
- 1 can light lager beer 12 oz; optional but recommended — substitute extra water if needed
- 12 cups water or enough to fill your pot about 3/4 full
- 2 tablespoons hot sauce such as Tabasco or Crystal; optional
Butter Finish
- 4 tablespoons unsalted butter melted
- 2 tablespoons fresh parsley chopped, for garnish
- 1 teaspoon Old Bay seasoning for finishing
Instructions
Build the Broth
- Fill a large stockpot (at least 8 to 10 quarts) with 12 cups of water and the beer if using. Add the Old Bay seasoning, kosher salt, black pepper, smoked paprika, hot sauce, quartered onion, smashed garlic cloves, and the halved lemon — squeeze the lemon juice in first then drop the halves into the pot.
- Bring the broth to a rolling boil over high heat. This should take about 10 minutes. The broth should smell incredible and deeply seasoned — taste it and adjust salt or Old Bay to your preference.
Cook the Potatoes
- Once the broth is boiling, add the baby red potatoes. Cook for 12 to 14 minutes, or until they are just barely fork-tender — a fork should slide in with only slight resistance. They will continue cooking slightly with the other ingredients, so do not let them go fully soft here.
Add Sausage and Corn
- Add the sliced andouille sausage and corn cob pieces to the pot. Stir gently to submerge everything and return to a boil. Cook for 5 to 6 minutes, until the corn is bright yellow and the sausage is heated through and beginning to color.
Add the Shrimp
- Add the shrimp directly to the pot in a single addition. Stir gently and watch closely. Cook for 2 to 3 minutes only — the shrimp are done the moment they turn from gray and translucent to opaque pink-white and curl into a loose C shape. Do not overcook.
- As soon as the shrimp are done, immediately drain the entire pot through a large colander. Discard the onion, garlic skins, and lemon halves.
Finish and Serve
- Transfer everything to a large sheet pan, a big serving bowl, or dump directly onto a parchment-lined table for the full Low Country experience.
- Drizzle the melted butter over everything, sprinkle with fresh parsley and a pinch of Old Bay, and serve immediately with lemon wedges, cocktail sauce, and extra hot sauce on the side.
Notes
Storage: Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over medium heat with a tablespoon of butter and a splash of water — avoid microwaving shrimp as it makes them rubbery.
Make it spicier: Add a tablespoon of cayenne to the broth or use spicy andouille.
Scaling up: This recipe doubles easily — just use a larger pot and maintain the same seasoning ratios. Perfect for a backyard party of 10 to 12.
Shrimp tip: Shell-on shrimp is strongly preferred for flavor, but peeled shrimp works in a pinch — reduce cook time to 1 to 2 minutes if using peeled.
Beer substitute: Replace the beer with apple cider or simply use all water.
Nutrition
Calories: 420kcalCarbohydrates: 28gProtein: 35gFat: 18gSodium: 1240mgFiber: 3gSugar: 4g