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 Shrimp Boil - A One-Pot Summer Feast You’ll Make Again and Again

Description

This easy shrimp boil is a one-pot summer dinner loaded with shrimp, corn, potatoes, and sausage – seasoned to perfection and perfect for parties.

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: Store the cooked shrimp boil ingredients (not the lemon butter) in the refrigerator for 2-3 days. Reheat in a hot skillet (preferred method) until just heated through. Shrimp is not the best reheated, so I recommend heating everything else first and then adding the shrimp at the last minute so it doesn’t get too rubbery.
Ingredient notes: Use raw, deveined shrimp (tail-on is best) and buy the largest you can. You can use kielbasa if you can’t get Andouille, which is more traditional.
Prep ahead: Cut sausage and potatoes, and shuck corn ahead of time to save minutes at dinner.
Special tools: You’ll need a large stockpot or Dutch oven to fit everything.
Serve with: Crusty bread, cucumber salad, tomato salad, or fresh watermelon.
Get your kids involved! They can: add water and Old Bay to the pot, peel corn, wash potatoes, carefully cut sausage (with a kid-safe knife).