Shrimp Boil Recipe

Shrimp Boil Recipe

How To Make Shrimp Boil

This shrimp boil dish is protein overload! Mix up some Andouille sausage, juicy and sweet corn, and some crispy potatoes for a filling meal.

Preparation: 10 minutes
Cooking: 20 minutes
Total: 30 minutes



  • 1lbbaby potatoes
  • 4earscorn on the cob
  • 1onion
  • ¼cupmelted butter,plus
  • 2tbspolive oil
  • 4clovesgarlic,minced
  • 1tbspold bay seasoning
  • 1lbshrimp
  • 12ozsmoked andouille sausage

For Serving:

  • ¼cupmelted butter
  • 2clovesgarlic,minced
  • fresh cracked black pepper
  • 1tbspfresh chopped parsley
  • 1tbspfresh chopped green onions
  • 2lemons,cut into wedges for serving


  1. Preheat oven to 425 degrees F. Lightly grease a large baking sheet or tray with nonstick cooking oil spray or a smear of butter.

  2. In a large pot of salted boiling water, cook potatoes and onion wedges for 5 minutes. Add in corn, mix through and continue boiling until potatoes are just tender for about 5 to 7 minutes. Drain well.

  3. Arrange cooked potatoes and corn on prepared baking sheet with shrimp and sausage.

  4. Mix together melted butter, olive oil, garlic and Old Bay seasoning in a small bowl. Pour over the butter mixture and gently toss until all ingredients are evenly coated.

  5. Bake until shrimp are opaque and cooked through and corn is tender, about 10 minutes. Broil for 1 to 2 minutes for crispy edges.

  6. After baking, mix an extra 2 tablespoons of melted butter with 1 clove minced garlic. Pour over the shrimp and lightly mix through with 2 spoons.

  7. Top with pepper, parsley and green onions. Serve on the table with lemon wedges, a tin of Old Bay for extra seasoning and hot sauce.


  • Calories: 595.94kcal
  • Fat: 39.44g
  • Saturated Fat: 17.25g
  • Trans Fat: 0.63g
  • Monounsaturated Fat: 15.03g
  • Polyunsaturated Fat: 3.99g
  • Carbohydrates: 42.63g
  • Fiber: 3.04g
  • Sugar: 2.05g
  • Protein: 22.62g
  • Cholesterol: 172.70mg
  • Sodium: 973.26mg
  • Calcium: 93.32mg
  • Potassium: 844.54mg
  • Iron: 2.42mg
  • Vitamin A: 204.60µg
  • Vitamin C: 33.31mg
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