This one-pot shrimp boil recipe combines the flavors of beer and old bay seasoning to create a fun meal at any time of year.
This meal is great for a crowd in the summer, with fresh corn on the cob, but since you can buy frozen ears of corn in the grocery store, you can make this delicious meal any time of year.
It's very similar to a southern Lowcountry Boil. The name Lowcountry Boil comes from the Carolinas and typically contains shrimp, sausage, corn, and potatoes like this recipe. However, you can always make it more of a seafood boil and include other seafood such as clams, mussels, crawfish, lobster, and crabs.
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This recipe is super easy, and you can make it in one large pot. However, the pot I use is pretty big
. It's a great one to take with us to the beach.
How to Make a Shrimp Boil
This shrimp boil is made in layers so that everything cooks for the right amount of time. It starts with the potatoes and ends with the shrimp. The last thing you want is tough shrimp.
The key ingredient is Old Bay Seasoning. My husband loves it. He puts it on corn, eggs, and potato salad. It must have come from his love of steamed Maryland crabs growing up in Eastern Pennsylvania.
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Some of this special seasoning ended up sticking more to the corn which floated to the top of the pot. However, that makes the corn extra tasty.
A classic shrimp boil with Old Bay somehow screams summer and the beach to me. However, as I said, there is no reason you can't make this any time of year.
More Great Shrimp Recipes
Easy One Pot Shrimp Boil
Equipment
Ingredients
- 8 quarts of water
- 2 bottles/cans of beer 24 ounces
- 1 lemon cut in half
- 1 cup Old Bay seasoning
- 3 pounds red potatoes washed and cut in half
- 1.5 pounds of Kielbasa or Andouille sausage cut into 3 inch lengths
- 6 ears of corn cleaned and cut in half
- 2 pounds large fresh shrimp unpeeled and deveined
Instructions
- In a large stockpot combine water, beer, lemon, and Old Bay seasoning.
- Bring to a boil.
- Add potatoes. Bring back to boil and cook for 12 minutes.
- Next, add the Kielbasa and cook for 5 minutes.
- Then the corn and cook for 7 minutes
- Finally, add the shrimp and cook for 4 minutes.
- Remove all pieces to a large platter and serve.
Notes
Nutrition
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although attempts have been made to provide accurate nutritional information, these figures are only estimates.
Carol Lenahan
Made this last year for a family get together. It was a major hit! Making again tomorrow for Labor Day Weekend get together. Served it with cornbread and peaches roasted on the grill and drizzled with hot honey for dessert. Excellent. Thank you.
Patti Estep
Sounds like a great time Carol. So glad to hear you like the recipe.
Rebecca Bumgarner
Love this recipe. So easy to cut in half for only two people.
Patti Estep
So glad you liked it Rebecca and thanks for sharing.
DJ
Looking to cook for 8-10 people. If you were to cook this inside, what size & kind (aluminum/stainless steel/etc) of pot with the basket would I need? I have read reviews on aluminum & stainless steel and get mixed comments. Wondered about granite ware?
Patti Estep
DJ, my husband grew up near the eastern shore of Maryland where they often steam crabs so we have used this huge crab pot which is granite ware so I think that would work perfectly for your dinner.
April Schmehr
Made this for my husband. It was delicious! I didn’t have any beer so opted for no sodium vegetable stock to cook everything. This will be a great go to meal for family & guests! I live in Amarillo, TX & we never have food like this in our town! We are about 12 hours from the coastline. Thank you for sharing on Pinterest!
Patti Estep
I'm so glad you enjoyed this recipe April. Thanks for the tip for substituting stock for the beer.