clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
SIMPLE Cajun Shrimp Boil - shrimp, corn, potatoes, onions in a flavorful Zatarains broth #shrimpboil #oldbay #seafoodboil #simplepartyfood

SIMPLE Summer Shrimp Boil

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews


  • 810 quarts water
  • (2) Louisiana or Zatarain’s brand seafood-boil seasoning pouches
  • 1/3 Cup Sea Salt (NOT TABLE salt)
  • 4 Lemons (2 for cooking, 2 for serving)
  • 2 Onions, cleaned and cut into large pieces
  • 4 Cloves Garlic, peeled and cut in half
  • 1 pound Small Red Potatoes, cut in half
  • 6 Ears Corn, broken in half or thirds
  • 2 pounds Smoked Sausage (kielbasa or andouille), cut into 1 inch pieces
  • 4 pounds Jumbo Shrimp (shrimp can be deveined with the tails on)
  • 1/2 Cup Unsalted Butter
  • 1/2 teaspoon Black Pepper
  • 2 tablespoons Fresh Parsley, chopped
  • Old Bay Seasoning (for sprinkling)


  1. Fill a VERY large pot with 8-10 quarts of water. Cut 2 lemons into quarters and squeeze into the water, along with rinds. Add onion, garlic and seafood seasoning to water and bring the water to boil.
  2. Add cut potatoes to the water and cook until just barely fork tender (8-10 min). Add the corn and sausage, cook another 5-6 minutes. Add shrimp and cook 2-3 minutes or until pink.
  3. Drain and place all ingredients onto a large baking sheet.
  4. Melt butter in microwave safe bowl.
  5. Whisk in a pinch of salt, pepper and 2 tablespoons chopped parsley.
  6. Pour 1/2 of the butter over the shrimp and stir to coat. (Save the rest of the butter for serving)
  7. Garnish with parsley and lemons.
  8. Sprinkle with some Old Bay seafood seasoning to taste, if desired.


  • Serving Size: 4-6

Enjoy this blog? Please spread the word :)

Verified by MonsterInsights