Low Country Shrimp Boil
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.
- 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
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.
- 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!
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.