Go Back
Close-up of a Shrimp Boil Recipe with jumbo shrimp, spicy andouille sausage, and yellow corn on parchment paper. (Shrimp Boil Recipe)

Shrimp Boil Recipe: The Ultimate Lowcountry Feast with Garlic Butter

This vibrant Shrimp Boil Recipe features jumbo shrimp, spicy andouille sausage, sweet corn, and tender red potatoes, all tossed in a glossy garlic butter sheen and sprinkled with fresh parsley and red pepper seasoning.
Print Recipe Pin for Later
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 people
Course: Dinner, Main Course
Cuisine: American, Southern
Calories: 485
Ingredients Equipment Method Notes

Ingredients
  

Shrimp Boil Ingredients
  • 2 lbs jumbo shrimp shell-on (900g)
  • 1 lb andouille sausage sliced into rounds (450g)
  • 1.5 lbs baby red potatoes left whole (680g)
  • 4 ears corn on the cob husked and cut into thirds
  • 1/2 cup seafood seasoning such as Old Bay (120ml)
  • 1/2 cup salted butter melted (115g)
  • 2 tablespoons fresh parsley chopped
  • 1 teaspoon red pepper flakes

Equipment

  • 1 Large Stockpot (12-quart)
  • 1 Large Colander
  • 1 Brown Parchment Paper For serving

Method
 

Prepare the Broth
  1. Fill a 12-quart stockpot with 6 quarts of water. Add seafood seasoning, halved garlic, onion, and lemon. Bring to a rolling boil.
The Boil Sequence
  1. Add the red potatoes and cook for 10-12 minutes until they begin to soften.
  2. Add the corn and andouille sausage. Continue boiling for 5-8 minutes.
  3. Add the jumbo shrimp. Boil for 2-3 minutes until they are opaque and pink. Drain immediately.
Finishing Touches
  1. Dump the contents onto parchment paper. Drizzle with melted butter, red pepper seasoning, and fresh parsley.

Notes

Use shell-on shrimp for better flavor protection.
Don't overcook the shrimp; 3 minutes is usually the limit for jumbo sizes.