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Shrimp Boil Recipe

Whether you love seafood or are impartial, our flavorful yet straightforward shrimp boil recipe is made for you. Perfect for summer and gatherings, you can’t help but love this dish.
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Main Course
Cuisine: American
Keyword: how to cook shrimp boil, how to make shrimp boil, shrimp boil, shrimp boil recipe, shrimp boil seasoning
Servings: 4 servings
Calories: 481kcal
Author: Luna Regina


  • 11 oz peeled and deveined shrimp medium size, 22 oz raw shrimp
  • 1/2 tbsp fennel seeds
  • 1/2 tsp ground bay leaves
  • 1 tsp mustard seeds
  • 2 oz onion cut into wedges
  • 2 oz lemon sliced
  • 2 tsp smoked paprika divided
  • 1/4 tsp ground cloves
  • 1/4 tsp cinnamon
  • 15 oz ear of corn 12 oz corn
  • 18 oz baby potatoes
  • 3 tbsp unsalted butter
  • 1 tbsp olive oil
  • 2 tbsp garlic chopped
  • 1/2 tsp cumin
  • 1/4 tsp salt
  • 1/4 tsp cayenne
  • 1/4 tsp nutmeg
  • 1/2 tsp black pepper
  • 3 oz smoked sausage link sliced


  • Make a spice bag: Place the spice mixture of 1/2 tbsp fennel seeds, 1/2 tsp ground bay leaves, and 1 tsp mustard seeds in a square of cheesecloth. Gather the sides of cheesecloth together to form a pouch. Secure the bundle with a piece of kitchen twine. Set aside.
  • Fill a large pot with 4 cups of water. Stir in the spice bag, 2 oz onion, 2 slices of lemon, 1 tsp paprika, 1/4 tsp ground cloves, and 1/4 tsp cinnamon. Bring the mixture to a boil over medium-high heat.
  • Add 15 oz corn and 18 oz baby potatoes to the pot and continue to cook for 20 minutes or until the potatoes are tender. Remove the pot from heat. Transfer the cooked potatoes and corn to a plate. Reserve 1/2 cup of the broth.
  • Heat a skillet over medium heat. Add 3 tbsp butter, 1 tbsp olive oil, and 2 tbsp garlic. Sauté for 30 seconds until the garlic is fragrant.
  • Add 1 tsp paprika, 1/2 tsp cumin, 1/4 tsp salt, 1/4 tsp cayenne, 1/4 tsp nutmeg, and 1/2 tsp black pepper and stir until well combined.
  • Reduce to low heat, stir in 3 oz smoked sausage and 11 oz shrimp to cook. Stir frequently for 5 minutes or until the shrimp are opaque.
  • Place the cooked potatoes and corn on a baking sheet. Layer the shrimp and sausage on the vegetables and gently toss to combine everything.
  • Serve immediately with 2 tbsp parsley and lemon wedges.


Serving: 1serving | Calories: 481kcal | Carbohydrates: 40g | Protein: 40g | Fat: 20g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Cholesterol: 287mg | Sodium: 543mg | Potassium: 1334mg | Fiber: 6g | Sugar: 8g | Vitamin A: 723IU | Vitamin C: 26mg | Calcium: 135mg | Iron: 3mg