Shrimp Boil

I have been making this shrimp boil for years and it is always easy and delicious. There are some modifications you may want to make if you are serving this to a large group. For example, if we are having several families over, and there will be quite a few kids, I will make one pot not too spicy and let loose on another pot for the adults. If it’s a big group to feed, I like to serve this with rice made with chicken stock – the flavors are great together. Weeknight dinners for four, I like to serve without rice but always with a nice chopped salad tossed with a light olive oil and vinegar dressing. Enjoy!

Corn on the Cob
Shrimp Boil Spice

*Use however much or little of the above ingredients – it’s really up to your individual taste – but beware if your eye’s start to water during the cooking process, your shrimp boil is super HOT!

Fill large pot to the midway mark with water and add your shrimp boil spices (read label on water to spice ratio – but I like it super spice…so I add a bit more than recommended). My favorite shrimp boil brand is from Lousiana Fish Products, and it’s their traditional crawfish/shrimp boil. Then add your potatoes, small reds are the best for this, 1 or 2 quartered onions, a lemon cut in half, the sausage (you can use whatever you like -I have even used raw in casing then cut up after they boil a bit). Once the potatoes and sausage have boiled about twenty minutes, add the corn on the cob, then in another 10 15 minutes, add the shrimp. I like to drain the pot into a strainer then serve on a nice big platter with lemon and cilantro.


If you have quite a few left overs, I like to use the shrimp and/or sausage to make flat bread for the next dinner.

DSC_0278Here I used the shrimp on Naan bread, with olive oil, feta cheese, chopped onion and red pepper, mozzarella on top – melt in the oven on 350 degrees for 20 mins or so, then add diced avocado, fresh arugula or basil.

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Shrimp Boil
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