This Shrimp Boil Recipe is easy to make with potatoes, juicy kielbasa, shrimp and corn on the cob! Ready in under an hour this recipe will be a hit for all the summer parties!
Making this Shrimp Boil Recipe is incredibly easy. I love how much flavor you can get out of it too. With minimal ingredients and done in under an hour this is such a hit!
Everything works so well together. The smokiness of the kielbasa penetrates the entire boil, adding a tasty smoky undertone that is not at all overwhelming, it is just right.
This is one of those recipes that is just what you need when you want something filling, relatively healthy, and not too difficult to whip up. When it’s nice outside, this is always a family favorite to enjoy out on the back patio or deck.
Shrimp Boil Recipes tend to be more of a Southern main or side dish but I’ve been seeing it pop up all over the place lately. More and more families everywhere are realizing how incredible it is.
When my mom was in Mississippi she would always do shrimp boils and this was the recipe that she made, but of course I changed things up slightly because that is my style.
If you want a delicious party hit, or family dinner recipe that really doesn’t take much effort then you absolutely have to make this Shrimp Boil!
Some of our other favorite dinner recipes we have on our site include: Fish and Chips, Chicken and Sausage Gumbo and Lobster Rolls.
WHY THIS RECIPE WORKS:
- A versatile and flavorful super easy dinner recipe that the whole family will be lining up for
- Complete meal all in one pot.
- Easy to double and perfect for parties!
INGREDIENTS NEEDED (FULL RECIPE AT BOTTOM)
Vegetable broth
Warm water
Lager beer
Old bay seasoning
Kosher salt
Baby red potatoes
Ears of corn
Kielbasa
Large shrimp
Salted butter
Parsley
Lemon wedges
HOW TO MAKE THIS SHRIMP BOIL RECIPE, STEP BY STEP:
- Add the vegetable broth, water, beer, ¼ cup old bay, and kosher salt to a large stockpot over high heat. Bring everything to a boil, stirring occasionally, typically takes about 10 minutes.
- Reduce the heat to medium and carefully add the potatoes to the pot. Stir occasionally until the potatoes are fork-tender which takes about 15 minutes.
- Add the corn to the pot, cook for 3 minutes and continue to stir as it cooks.
- Add in the kielbasa. Cook for another r4 minutes, stirring occasionally as it cooks.
- Add the shrimp to the pot, cook and stir for 3-4 minutes, or until the shrimp turn opaque and appear cooked through.
- Strain the boil, and reserve some of the liquid for dipping if you would like to.
- Melt butter and pour it in a very large bowl along with the last 1 teaspoon of Old Bay, and fresh chopped parsley.
- Add in the strained shrimp boil to the mixing bowl and toss with the butter sauce to fully coat everything.
- Serve the boil immediately with more parsley for garnish and lemon wedges if desired.
WHAT SIZE SHRIMP DO YOU USE FOR A SHRIMP BOIL?
I like to use jumbo-sized shrimp (the 21-25 count bags) that still have the tail on, but they have been deveined and the shell has been removed.
However, this is a personal preference. The size of the shrimp that you decide to use for your Shrimp Boil Recipe is entirely up, just as is if you decide to leave the shell and tail on the shrimp.
WHAT DIP OR SAUCE DO YOU SERVE WITH A SHRIMP BOIL?
This easy boil recipe is so incredibly flavorful on its own that it doesn’t really need a dipping sauce.
However, if you love to dip your food, I suggest using some reserved or extra cooking stock or vegetable broth, more melted butter, or cocktail sauce.
WHAT CAN I SERVE WITH THIS?
A Shrimp Boil can feel like its own meal, but if you’re looking for easy things to serve alongside it, try my Easy Coleslaw, Cornbread Muffins, a light Salad, or even some more grilled veggies to round it out.
WHAT IS THE BEST BEER TO USE?
We like to use a light lager for this so we default to Corona for this recipe. Other beers that can be used include:
- Miller High Life
- Coors
- Budweiser
- Stella Artois
- Sam Adams
These are just some that we have used in the past, just use your favorite lager so you can ensure that your favorite flavor infuses itself into the boil.
HOW TO STORE:
Store leftovers of this flavorful Shrimp Boil Recipe in an airtight container in the refrigerator where it will keep for up to 3 days.
You can freeze this in a freezer safe container or bag for up to 3 months. Thaw by placing in the fridge overnight before reheating.
Reheat your leftovers in the microwave or bake it in a foil packet in the oven until warmed all the way through.
TIPS AND TRICKS:
- We used baby red potatoes in this Shrimp Boil. However, if you’re using larger red potatoes, be sure to cut them into wedges or just over bite-sized pieces so they’re easier to cook evenly on the sheet pan
- If you don’t like or can’t find kielbasa, any smoked sausage will work. Just make sure you use the same amount as we used in this easy recipe. Another favorite of ours to use is Andouille sausage for a kick.
- If you don’t like Old Bay or can’t find it, I suggest trying to swap it out with cajun seasoning.
- Don’t oversalt! Between the Old Bay, salt, and sausage in this recipe, you will have a sufficient amount for flavoring the boil if you follow the recipe. Don’t forget that we also add salted butter at the end. If you are not sure if you want to do this, right before serving do a taste test and adjust the seasoning if you need to.
- If you don’t like or can’t use beer, use more vegetable stock in its place.
- Like heat? Drizzle some hot sauce over your boil before serving.
- It’s super easy to add a pop of green color by adding some veggies like green beans or asparagus to this dish.
- This can be frozen, see my tips above.
- We like a lager for this recipe, we use Corona but you can use your favorite, see above for some other ideas!
If you’re looking for a flavorful and easy recipe to add to your meal rotation, this Shrimp Boil Recipe is just what you’ve been looking for. Bring a taste of the South to you dinner table with this delicious recipe.
IF YOU LIKE THIS RECIPE YOU MIGHT ALSO LIKE:
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Shrimp Boil Recipe
Ingredients
- 32 ounces vegetable broth
- 8 cups warm water
- 24 ounces lager beer
- ¼ cup + 1 teaspoon old bay seasoning divided
- 2 teaspoons kosher salt
- 1 ½ pounds baby red potatoes
- 4 ears of corn cut into thirds
- 14 ounce kielbasa cut into 1/2-inch pieces
- 1 ½ pounds large shrimp deveined, tail on, shells removed
- ¼ cup salted butter melted
- fresh chopped parsley for garnish
- lemon wedges to serve
Instructions
- Add the vegetable broth, water, beer, ¼ cup old bay, and kosher salt to large stockpot over high heat. Bring everything to a boil, stirring occasionally, typically takes about 10 minutes.
- Reduce the heat to medium and carefully add the potatoes to the pot. Stir occasionally until the potatoes are fork-tender which takes about 15 minutes.
- Add the corn to the pot, cook for 3 minutes and continue to stir as it cooks.
- Add in the kielbasa. Cook for another r4 minutes, stirring occasionally as it cooks.
- Add the shrimp to the pot, cook and stir for 3-4 minutes, or until the shrimp turn opaque and appear cooked through.
- Strain the boil, and reserve some of the liquid for dipping if you would like to.
- Melt butter and pour it in a very large bowl along with the last 1 teaspoon of Old Bay, and fresh chopped parsley.
- Add in the strained shrimp boil to the mixing bowl and toss with the butter sauce to fully coat everything.
- Serve the boil immediately with more parsley for garnish and lemon wedges if desired.
Notes
- We used baby red potatoes in this Shrimp Boil. However, if you're using larger red potatoes, be sure to cut them into wedges or just over bite-sized pieces so they're easier to cook evenly on the sheet pan
- If you don’t like or can’t find kielbasa, any smoked sausage will work. Just make sure you use the same amount as we used in this easy recipe. Another favorite of ours to use is Andouille sausage for a kick.
- If you don’t like Old Bay or can't find it, I suggest trying to swap it out with cajun seasoning.
- Don't oversalt! Between the Old Bay, salt, and sausage in this recipe, you will have a sufficient amount for flavoring the boil if you follow the recipe. Don't forget that we also add salted butter at the end. If you are not sure if you want to do this, right before serving do a taste test and adjust the seasoning if you need to.
- If you don’t like or can’t use beer, use more vegetable stock in its place.
- Like heat? Drizzle some hot sauce over your boil before serving.
- It's super easy to add a pop of green color by adding some veggies like green beans or asparagus to this dish.
- This can be frozen, see my tips above.
- We like a lager for this recipe, we use Corona but you can use your favorite, see above for some other ideas!
Nutrition
Tornadough Alli is not a nutritionist or dietitian, and any nutritional information shared is an estimate. If calorie count and nutritional value is important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and values can vary depending on which brands were used.
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