Low Country Shrimp Boil

Kicking things up today with our family’s Low Country Shrimp Boil. Spicy, peppery, and delicious, this cajun style shrimp is boiled with plenty of multi-colored potatoes, andouille sausage, corn, and lemons and, in our house, is generally served with a super simple but amazingly good lemon butter. Serve this classically, over newspaper, or on a sheet pan for easy sharing and transport. The best part? You can make this in less than an hour, using simple pantry ingredients! Perfect for those slow weekends when you just need something different and delicious.

shrimp boil on a sheet pan with a glass of beer, a can, a small bowl of spices, and a white napkin

About The Recipe

I have grown up eating variations of this recipe my entire life. From shrimp, to crab, to crawfish. The wonderful thing is that seafood boil’s are just about as unique as the person cooking them. This is our personal favorite!

It’s classic and, hey – there is nothing wrong with that. Before we moved to Florida the very first time, all of our friends and family would get together and, I swear, there would be pretty much 50+ pounds of this stuff! It always sounds/looked like a lot but, by the time everyone started eating, there was.. maybe two pieces of potato left and maybe some left-over veggie?

shrimp, lemon slices, corn, mini potatoes, and sausage

But, after we moved away, we didn’t necessarily need to make so much. Since it was just the three of us, we decided to take away all the bits we didn’t like and substitute them with what we did.

And now, we have the best ever shrimp boil! There is definitely something for everyone to like.

Equipment Needed

The thing about a shrimp boil, in all of its simplicity, it needs a big pot and an even bigger strainer!

Ingredients

  • Shrimp
  • Crab Boil
  • Mini Potatoes
  • Andouille Sausage
  • Corn
  • Lemons
ingredients for shrimp boil on a marble counter

Instructions

First things first, get a large pot of water boiling! Then, add the crab boil, lemon chunks, and salt.

Add the corn next. Return the pot to a rolling boil and let the corn cook for about 5 minutes.

corn, lemons, and a spice packet n a large pot of water

Once the corn is cooked, take it out and place on a large piece of foil. Wrap it up and place in a warm oven, about 175 degrees.

Add the potatoes! They should take about 15-20 minutes to cook. When they’re done, they will start to float.

a black spoon holding two mini potatoes in a large pot of water

Add the andouille sausage and the shrimp. Let them boil for about a minute then shut off and cover with a lid for 15 minutes.

Strain, take out the lemons and spice packet, and serve with the corn!

What To Serve With

Pretty much anything you want! From delicious mac and cheese to oven roasted veggies, it’s truly about whatever you like.

Storing/Reheating

If there are some leftovers, you can store in a lidded plastic container and keep in the fridge for about 3 days. To reheat, you can place in a hot oven or in the microwave.
Quick note, the shrimp will not reheat well. They are generally better eaten cold.

If you’re like me and not a big fan of cold shrimp, you can dip them into a hot lemon butter to help warm them up.

shrimp boil on a sheet pan with a glass of beer

Variations

  • Crab
  • Crawfish
  • Oysters
  • Lobster
  • Cauliflower
  • Broccoli
  • Onions
  • Green Beans

Expert Tips

  • You can use any size shrimp you like. Just make sure they are peeled and deveined for easy eating!
  • Make sure to use mini potatoes.
  • We take the corn out of the pot for two reasons. First, so it doesn’t over cook. Secondly, if you leave it in the pot, it might develop some odd flavors from the shrimp and/or andouille.
  • Adding extra ingredients to this will change the cooking times.
  • If you would like something to dip the shrimp into, melt 8 Tablespoons (1 stick) of salted butter with the juice from half a lemon.
  • While shrimp doesn’t heat up well, everything else does!

When you make this Low Country Shrimp Boil recipe, leave a comment down below! We love hearing from you and answering any questions you might have! Also, be sure to tag us on social media and hashtag it #BakersTable

shrimp boil on a sheet pan with a glass of beer, a can, a small bowl of spices, and a white napkin

Low Country Shrimp Boil

Traci
The best and easiest shrimp boil ever! Made with just a few simple ingredients, takes less than an hour to make, and SO good. It's the perfect meal for any day of the week.
No ratings yet
Prep Time 10 mins
Cook Time 30 mins
Additional Time 15 mins
Total Time 55 mins
Course Main Course
Cuisine Southern
Servings 6 servings
Calories 645 kcal

Ingredients
 

  • 1 packet of crab boil seasoning
  • 1 lemon quartered
  • ¼ cup kosher salt
  • 4 ears of corn cut into fourths
  • 1 pound baby potatoes
  • 1 pound andouille sausage cut into 1-inch pieces
  • 3 pounds shrimp uncooked

Instructions

  • Bring a large pot of water to a boil.
  • Add crab boil seasoning, lemon, and salt.
  • Add corn. Return to boil and cook for 5 minutes.
  • Remove corn and transfer to foil packet. Keep warm in 175 degree oven.
  • Add potatoes. Return to a boil and cook until they start to float, about 20 minutes.
  • Add sausage and shrimp.
  • Return to boil and cook for 1 minute.
  • Turn pot off and cover.
  • Let sit for 15 minutes.
  • Drain and remove seasoning packet and lemons.
  • Serve with corn.

Notes

  • You can use any size shrimp you like. Just make sure they are peeled and deveined for easy eating!
  • Make sure to use mini potatoes.
  • We take the corn out of the pot for two reasons. First, so it doesn't over cook. Secondly, if you leave it in the pot, it might develop some odd flavors from the shrimp and/or andouille.
  • Adding extra ingredients to this will change the cooking times.
  • If you would like something to dip the shrimp into, melt 8 Tablespoons (1 stick) of salted butter with the juice from half a lemon.
  • While shrimp doesn't heat up well, everything else does!

Nutrition

Serving: 1Calories: 645kcalCarbohydrates: 33gProtein: 68gFat: 26gSaturated Fat: 8gPolyunsaturated Fat: 14gCholesterol: 544mgSodium: 7638mgFiber: 3gSugar: 4g

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

When you make this recipe, remember to tag @bakerstble or hashtag it #BakersTable!

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