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The Best Classic Southern Shrimp Boil Recipe

The Best Classic Southern Shrimp Boil Recipe

A generous Southern-style shrimp boil with shell-on shrimp, smoked sausage, tender potatoes, sweet corn, lemon, garlic, onion, and seafood seasoning. Serve it immediately with melted butter, lemon wedges, parsley, and plenty of napkins.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

Seasoned Broth
  • 4 quarts Water
  • 1/2 cup Old Bay or comparable seafood-boil seasoning
  • 1 whole Lemon, quartered
  • 1 whole Medium yellow onion, quartered
  • 1 whole Whole garlic bulb, halved crosswise
  • 2 tablespoons Kosher salt, optional depending on seasoning saltiness
Main Ingredients
  • 1 1/2 pounds Small red or yellow potatoes, scrubbed
  • 1 pound Smoked kielbasa or andouille sausage, cut into 2-inch pieces
  • 4 ears Corn, shucked and cut in half
  • 2 pounds Large shell-on shrimp, preferably deveined, 16–20 per pound
For Serving
  • As needed Lemon wedges
  • As needed Melted butter
  • As needed Chopped parsley

Method
 

Step-by-Step
  1. Fill a large stockpot with 4 quarts of water. Add the seafood-boil seasoning, quartered lemon, quartered onion, halved garlic bulb, and optional kosher salt. Bring the seasoned water to a strong boil and let it boil for about 5 minutes.
  2. Add the scrubbed potatoes to the boiling broth. Cook for 10–12 minutes, checking occasionally, until the potatoes are beginning to become tender but are not falling apart.
  3. Add the 2-inch pieces of smoked kielbasa or andouille sausage and the halved ears of corn. Continue boiling for 5–7 minutes so the sausage warms through and the corn becomes crisp-tender.
  4. Add the shell-on shrimp last. Cook for approximately 2–4 minutes, just until the shrimp turn pink, opaque, and curl into a loose C shape. Avoid overcooking.
  5. Drain the contents immediately in a large colander. Discard the onion, garlic, and lemon if desired, then spread the shrimp boil over a newspaper-lined table or arrange it on a large platter.
  6. Serve right away with melted butter, lemon wedges, chopped parsley, extra seafood seasoning, and plenty of napkins. Eat casually by hand for the traditional Southern experience.

Notes

Add the ingredients in stages because potatoes need the longest cooking time and shrimp cook very quickly. Shell-on shrimp provide better flavor and moisture; cook them until opaque and firm, reaching about 145°F internally. For a finishing sauce, mix 1/4–1/2 cup melted butter with extra Old Bay.