This one-pot shrimp boil recipe combined with the flavors of beer and old bay seasoning to create a fun meal any time of year.
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This shrimp boil recipe is super easy, and you can make it in one pot. However, the pot I use is pretty big
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.
I made this recently when my brother-in-law came over for dinner. He’s a single guy and a huge fan of shrimp, so I made extra for him to take home and enjoy later in the week.
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 and eggs and potato salad. It must have come from his love of steamed Maryland crabs growing up in Eastern Pennsylvania.
Some of this special seasoning ended up on 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.
P.S. Another great meal to serve to a crowd is this Seafood Jambalaya or simply make Steamed Shrimp to serve as an appetizer. You can find them and many more on my Recipes Page.
Easy One Pot Shrimp Boil
This one-pot shrimp boil recipe combined with the flavors of beer and old bay seasoning to create a fun meal any time of year.
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 smoked sausage cut into 3 inch lengths
- 6 ears of corn, cleaned and cut in half
- 2 pounds large 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.
Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 572 Total Fat: 25g Saturated Fat: 8g Trans Fat: 0g Unsaturated Fat: 15g Cholesterol: 245mg Sodium: 4635mg Carbohydrates: 47g Fiber: 5g Sugar: 6g Protein: 36g
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.