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.
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?
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
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.
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.
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.
- Southern Baked Mac and Cheese
- Pasta Salad
- Coleslaw
- Southern Buttermilk Cornbread
- Potato Salad
- Oven Roasted Brussel Sprouts
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.
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
Low Country Shrimp Boil
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!
EQUIPMENT
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.