How much shrimp should I make for a shrimp boil?

Because this is also made with potatoes, corn, and sausage, you don't need as much shrimp as you might if it were the only main protein. I would generally recommend 1/4 pound of shrimp per person.

Can I add other seafood?

Yes, you can really use any type of crustaceans for shrimp fests! Crab legs, clams, crawfish, and lobster also work well, but cooking time may need to be adjusted.

What's the best way to serve a shrimp boil?

Traditionally, low country shrimp boils are served outside on a picnic table topped with newspaper or paper bags. If that feels like a lot for a weeknight dinner (hi, me too) you can serve it on plates - inside or out.

Can I cook this indoors?

Yes, while it works great for outdoor burners or kitchens, it's doable inside as well. If you're cooking for a large crowd, you may want to cook in separate pots, just to keep things easy!

Easy Old Bay Shrimp Boil with Corn & Sausage

Description

This easy Old Bay shrimp boil is a one-pot summer dinner loaded with shrimp, corn, potatoes, and sausage — seasoned to perfection.

Ingredients

Scale

12 oz. light beer or NA beer
8 cups water
2 Tbsp. Old Bay seasoning + more for serving
2 lemons
1 white onion, peeled and quartered
4 ears corn, peeled and cut in half
1 lb. baby red potatoes, washed and cut in half
1 lb. raw shrimp, thawed (tail-on shrimp peeled and deveined )
12 oz. smoked andouille sausage, cut in 2" pieces
1/4 cup butter

Instructions

Fill a large stock pot with beer, water, and 2 tablespoons Old Bay. Slice one lemon in half and squeeze both sides into the pot. Place lemon halves in the pot after you squeeze them. Bring to a boil over medium-high heat.
Add potatoes and cook for about 4 minutes.
Add sausage and onion, cook for 5 minutes.
Add corn and cook for another 5 minutes, or until corn and potatoes are tender.
Add shrimp and cook for about 1-3 minutes, until it turns pink and is cooked through.
While shrimp boil is cooking, melt together butter and juice from remaining lemon. Season lemon butter with a sprinkle of old bay.
Drain shrimp boil over a colander and transfer to a large platter. Serve with lemon butter sauce and additional Old Bay for sprinkling.

Notes

Storage: Leftovers keep in an airtight container in the fridge for up to 2 days. Reheat gently — shrimp gets tough if it goes too long over heat. The potatoes and sausage reheat better than the shrimp, so keep that in mind.

Ingredients: Large or jumbo shrimp work best here — smaller shrimp cook too fast and get lost in the pot. Look for peeled and deveined with the tail on. Wild-caught is worth the extra cost for flavor. For the sausage, look for andouille that’s already fully cooked and just needs reheating.

Prep ahead: Prep all your ingredients before you start — cut the corn, halve the potatoes, slice the sausage, and have the shrimp thawed and ready. The cooking goes fast; the prep is where the time goes.

Tools: A large stock pot (8-quart or bigger) is essential — you need room for all the ingredients and enough liquid for everything to cook properly. A colander for draining and a large platter for serving are the other two things worth having ready before you start.