One pot, 50 minutes, and zero stress. This low country shrimp boil is the perfect way to feed a hungry crowd. It brings everyone together around the table for a fun, hands-on meal.
You do not need fancy equipment or expert skills. This low country shrimp boil uses simple ingredients and one big pot. It is the ultimate summer tradition for your backyard gatherings.
Why This Recipe Is a Winner
This recipe is a winner because it handles the hard work for you. Everything cooks in one pot, so cleanup is a breeze. It is perfect for those warm summer evenings when you want to stay outside.
The seasoned broth infuses every bite with flavor. Your guests will love the mix of smoky sausage and sweet corn. It feels like a special event without the high price tag of a restaurant.
Easy Cooking Steps
The secret to a great boil is the timing. You start with the potatoes because they take the longest. Then, you layer in the sausage, corn, and finally the shrimp. This ensures perfectly cooked ingredients every single time.
Do not worry about being precise with your cuts. Large chunks work best for this rustic style. Even if you are a beginner, you can master this one-pot feast easily.
Simple Ingredients
Most of these items are pantry staples or easy to find at any grocery store.
- 5 quarts water
- 12 ounces lager-style beer
- 1/2 cup Old Bay seasoning
- 2 tablespoons kosher salt
- 1 large yellow onion, quartered
- 1 head garlic, halved crosswise
- 2 lemons, halved
- 1.5 pounds small red potatoes, halved if large
- 1 pound andouille sausage, sliced into 1-inch rounds
- 4 ears fresh corn, husked and cut into 3-inch pieces
- 2 pounds large shrimp, shell-on and deveined
- 1/2 cup unsalted butter, melted
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon cayenne pepper (optional for extra heat)
Step-by-Step Instructions
- Fill a 12-quart stockpot with 5 quarts of water and 12 ounces of beer.
- Stir in the Old Bay seasoning, salt, onion, garlic halves, and the juice and rinds of the halved lemons. Bring to a rolling boil over high heat.
- Reduce the heat to medium-high and simmer the broth for 10 minutes to allow the aromatics and spices to infuse the liquid.
- Add the red potatoes to the pot and cook until they are just starting to become tender, approximately 12 minutes.
- Add the sliced andouille sausage and corn pieces to the boiling liquid and cook for an additional 5 minutes.
- Gently stir in the shrimp and cook until they turn pink and opaque, which typically takes 2 to 3 minutes; do not overcook or they will become rubbery.
- Immediately drain the mixture through a large colander, discarding the boiling liquid and the spent aromatics (onion, garlic, and lemon rinds).
- Spread the boil ingredients onto a large serving platter or a newspaper-lined table, drizzle with melted butter, and garnish with chopped parsley and extra Old Bay seasoning.
Best Ways to Enjoy It
Serve this low country shrimp boil hot on a newspaper-lined table. It creates a casual, fun atmosphere for your summer potluck. Provide plenty of napkins because things will get messy!
Pair it with cold drinks and a simple green salad. You can also serve extra melted butter for dipping. Set the mood with some music and enjoy the feast with friends.
Storage & Reheating
Store any leftovers in an airtight container in the fridge. They will stay fresh for up to two days. To reheat, steam the mixture for a few minutes. You can also use a 350°F oven for 10 minutes. Avoid the microwave, as it can make the shrimp tough and rubbery.
Tips for Best Results
- Use shell-on shrimp to keep the meat tender and flavorful.
- Don’t skip the beer as it adds depth to the broth.
- Avoid overcooking the shrimp or they will become very hard.
- Substitute smoked kielbasa if you cannot find andouille sausage.
- Prep your vegetables ahead of time to save minutes during cooking.
- Add a handful of fresh summer herbs for a bright finish.
- Use a very large pot to ensure everything fits comfortably.
- Spread everything out quickly after draining to stop the cooking.
Ways to Switch It Up
- Make it gluten-free by using a gluten-free lager or extra water.
- Swap the cayenne for red pepper flakes for a different heat.
- Add crab legs or mussels to make it a grand seafood feast.
- Use sweet potatoes instead of red potatoes for a fall twist.
Common Questions
Can I use frozen shrimp?
Yes, you can use frozen shrimp for this recipe. Just make sure to thaw them completely before adding to the pot. This ensures they cook evenly with the other ingredients.
Is this recipe too spicy for kids?
The base recipe has a mild kick from the Old Bay. If your kids are sensitive, leave out the optional cayenne pepper. You can always add more spice to individual portions later.
How do I know when the shrimp are done?
Shrimp cook very quickly, usually in just 2 to 3 minutes. They are done when they turn bright pink and opaque. They should form a gentle “C” shape rather than a tight circle.
I hope this easy meal brings a little sunshine to your summer table. It is the perfect way to celebrate good food and great company. Happy cooking!
— Alex
Ingredients
- 5 quarts wate r
- 12 ounces lager -style beer
- 1/2 cup Old Bay seasoning
- 2 tablespoons kosher salt
- 1 large yellow onion, quartered
- 1 head garlic , halved crosswise
- 2 lemons , halved
- 1.5 pounds small red potatoes, halved if large
- 1 pound andouille sausage, sliced into 1-inch rounds
- 4 ears fresh corn, husked and cut into 3-inch pieces
- 2 pounds large shrimp, shell-on and deveined
- 1/2 cup unsalted butter, melted
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon cayenne pepper (optional for extra heat)
Instructions
- Fill a 12-quart stockpot with 5 quarts of water and 12 ounces of beer.
- Stir in the Old Bay seasoning, salt, onion, garlic halves, and the juice and rinds of the halved lemons. Bring to a rolling boil over high heat.
- Reduce the heat to medium-high and simmer the broth for 10 minutes to allow the aromatics and spices to infuse the liquid.
- Add the red potatoes to the pot and cook until they are just starting to become tender, approximately 12 minutes.
- Add the sliced andouille sausage and corn pieces to the boiling liquid and cook for an additional 5 minutes.
- Gently stir in the shrimp and cook until they turn pink and opaque, which typically takes 2 to 3 minutes; do not overcook or they will become rubbery.
- Immediately drain the mixture through a large colander, discarding the boiling liquid and the spent aromatics (onion, garlic, and lemon rinds).
- Spread the boil ingredients onto a large serving platter or a newspaper-lined table, drizzle with melted butter, and garnish with chopped parsley and extra Old Bay seasoning.
