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With a tasty array of ingredients, this Shrimp Boil is the perfect summer meal. From dinnertime recipes to gatherings, this fits any occasion.

Shrimp Boil on tray with ingredients stacked on top of on another.

Being from Florida, Shrimp Boils are a norm around here and we do them all the time and we absolutely love love love them. They really bring people together.

Whether we serve them up just as a family dinner or make them for a gathering, everyone loves them and it is one recipe that we can’t stop making.

With shrimp, corn, potatoes, and sausage it has a nice variety of flavors combined with the spices, broth, and beer. Everything works so well together and you come out with a perfectly flavored Shrimp Boil.

This is our go-to method that we have used for a long long time, we sometimes switch it up but not often. This is a tried and true recipe that we have gotten so many compliments on.

If you are a fan of seafood and really want a recipe that you can just throw together and impress your guests, then you have to make this Shrimp Boil!

Some of our other favorite seafood recipes that we have on our site include: Crab Cakes, Salmon Sheet Pan Dinner and Lobster Rolls.

Close up overhead of ingredients of finished boil.

WHY THIS RECIPE WORKS:

  • Easily available ingredients help this come together.
  • This is a fix it and forget it recipe.
  • You can double this to serve more people.

INGREDIENTS NEEDED (FULL RECIPE BELOW):

Vegetable broth
Warm water
Lager beer
Old bay seasoning
Kosher salt
Baby red potatoes
Corn
Kielbasa
Shrimp
Salted butter
Parsley, for garnish
Lemon wedges, to serve

Ingredients needed to make a Shrimp Boil.

HOW TO MAKE A SHRIMP BOIL:

  1. Place a large stockpot over high heat. Add the vegetable broth, water, beer, ¼ cup old bay, and kosher salt. Bring to a boil, stirring occasionally, about 10 minutes.
  2. Reduce the heat to medium. Carefully add the potatoes to the pot, stirring occasionally until just fork tender, about 15 minutes. 
  3. Add the corn, stir it in and cook for 3 minutes, stir occasionally.
  4. Add the kielbasa, stir it in and cook for 4 minutes, stir occasionally.
  5. Add the shrimp, stir it in and cook for 3-4 minutes until it is opaque and cooked through, stir occasionally.
  6. Strain the boil, reserve some of the liquid for dipping if desired.
  7. Add the melted butter to a very large bowl along with the remaining 1 teaspoon of old bay, and fresh chopped parsley, if using. 
  8. Add the strained shrimp boil to the bowl and toss with the butter sauce.
  9. Serve immediately with more parsley for garnish, optional, and lemon wedges to serve.
Step by step photos on how to make a Shrimp Boil.

DO I HAVE TO USE KIELBASA?

If you don’t like or can’t find kielbasa, any smoked sausage will do. Just make sure you use the same amount as stated in the recipe. Andouille sausage is also good to use for a little bit of kick.

DO I HAVE TO USE BEER?

No, while we find that it penetrates the Shrimp Boil itself and really gives it a great flavor you can omit the beer and just use more stock.

CAN I USE ANOTHER POTATO?

Red potatoes are the norm for our recipe, we like to use baby reds for this but you can use larger reds but you will want to cut them into bite-sized pieces. 

Another potato that will work is Yukon Gold, you can also find baby golds to use for this as well.

DO I HAVE TO USE OLD BAY, I’M NOT A FAN:

If you are not a fan of Old Bay or you can’t find it then I suggest you replace it with some cajun seasoning.

Shrimp Boil on metal gray with beer and old bay in background.

HOW TO STORE:

Store leftovers in an airtight container in the fridge for up to 3 days. 

This can also be frozen, place in a freezer container and it will keep for up to 3 months.

To defrost, remove to the refrigerator overnight until thawed. Reheat in the microwave or bake it in a foil packet until warmed through.

TIPS AND TRICKS:

  • Resist the urge to over salt. The old bay, salt, and sausage will sufficiently flavor the boil as stated in the recipe. Then we are tossing in salted butter at the end. If you are not sure, right before serving taste and adjust the seasoning if you wish.
  • You can use Yukon Gold potatoes in place of the reds.
  • Use cajun seasoning in place of the old bay.
  • You can omit the beer if you like, if you are using beer we like to use a lager.
  • This can have a dipping sauce, however, it is super flavorful by itself. If you want a dipping sauce use some of the reserved stock, melted butter, or cocktail sauce.
Spoon holding up some of the ingredients from the Shrimp Boil.

Are you looking for that perfectly easy summertime meal that everyone will love? This Shrimp Boil is all that you need, I promise.

If you like this recipe you might also like:

If you’ve tried this SHRIMP BOIL let me know in the comments how it turned out! You can follow me over on PINTEREST, INSTAGRAM OR FACEBOOK to find some more of our mouthwatering recipes!

This Silly Girls Kitchen Logo
5 from 4 votes

Shrimp Boil

Author Dana at ThisSillyGirlsKitchen.com
Prep: 15 minutes
Cook: 36 minutes
Total: 51 minutes
With a tasty array of ingredients this Shrimp Boil is the perfect summer meal. From dinnertime recipes, to gatherings, this fits any occasion.
Servings 6

Ingredients
  

Instructions

  • Place a large stockpot over high heat. Add the vegetable broth, water, beer, ¼ cup old bay, and kosher salt. Bring to a boil, stirring occasionally, about 10 minutes.
  • Reduce the heat to medium. Carefully add the potatoes to the pot, stirring occasionally until just fork tender, about 15 minutes.
  • Add the corn, stir it in and cook for 3 minutes, stir occasionally.
  • Add the kielbasa, stir it in and cook for 4 minutes, stir occasionally.
  • Add the shrimp, stir it in and cook for 3-4 minutes until it is opaque and cooked through, stir occasionally.
  • Strain the boil, reserve some of the liquid for dipping if desired.
  • Add the melted butter to a very large bowl along with the remaining 1 teaspoon of old bay, and fresh chopped parsley, if using.
  • Add the strained shrimp boil to the bowl and toss with the butter sauce.
  • Serve immediately with more parsley for garnish, optional, and lemon wedges to serve.

Notes

  1. Resist the urge to over salt. The old bay, salt, and sausage which will sufficiently flavor the boil as stated in the recipe. Then we are tossing in salted butter at the end. If you are not sure, right before serving taste and adjust seasoning if you wish.
  2. You can use Yukon Gold potatoes in place of the reds.
  3. Use cajun seasoning in place of the old bay.
  4. You can omit the beer if you like, if you are using beer we like to use a lager.
  5. This can have a dipping sauce, however it is super flavorful by itself. If you want a dipping sauce use some of the reserved stock, melted butter or cocktail sauce.

Nutrition

Calories: 560kcal | Carbohydrates: 39g | Protein: 30g | Fat: 29g | Saturated Fat: 12g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 210mg | Sodium: 2713mg | Potassium: 1016mg | Fiber: 3g | Sugar: 7g | Vitamin A: 959IU | Vitamin C: 15mg | Calcium: 128mg | Iron: 3mg
Nutrition Disclaimer
Course Appetizer, Main Course
Cuisine American

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5 from 4 votes (4 ratings without comment)

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