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Shrimp Boil Recipe

Shrimp Boil Recipe

This easy, one-pot Shrimp Boil Recipe brings fresh seafood, spicy Cajun flavors, sweet corn, and tender potatoes together for a festive, delicious Southern meal.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course Main Course
Cuisine Cajun, Southern
Servings 6 servings

Ingredients
  

  • 2 lbs medium shell-on shrimp fresh or thawed; bright pink, firm shells
  • 4 small red potatoes halved (Yukon gold works too; smaller pieces cook faster)
  • 3 ears corn cut into thirds (frozen’s okay, but fresh is best)
  • 1 large onion quartered (sweet onion adds a mild touch)
  • 4 cloves garlic smashed (for that garlicky punch)
  • 2 lemons lemons halved (juice adds brightness; keep rinds in the pot)
  • 4 Tbsp Old Bay seasoning (or your favorite Cajun blend)
  • 2 Tbsp smoked paprika (subtle smokiness offsets the spice)
  • 1 stick unsalted butter (room temp; see tip for garlic butter)
  • 1 Tbsp fresh parsley chopped (for garnish and a pop of color)
  • 1-2 bay leaves bay leaves (optional, for extra herb aroma)
  • Salt & pepper to taste
  • Water or seafood stock enough to cover ingredients

Instructions
 

  • In a large stockpot, bring water or stock to a rolling boil. Toss in bay leaves, onion, and garlic; let them steam for 5 minutes to flavor the liquid.
  • Stir in Old Bay and smoked paprika until the broth turns a rich, spicy orange—like a warm Cajun hug.
  • Add potatoes; cook 10 minutes or until a fork slides in easily. Then stir in corn and lemon halves; bubble 5 more minutes.
  • Gently add shrimp; when they turn opaque pink (2–3 minutes), switch off the heat. Overcooked shrimp get rubbery fast—watch that clock!
  • Melt butter with a minced clove of garlic in a small skillet—10–15 seconds until fragrant. Drizzle over the pot’s contents.
  • Drain and dump everything onto a newspaper-lined table or big platter. Sprinkle with parsley, salt, and pepper; pass out bibs and crackers—because shellfish always feels like a party.

Notes

I’ve made my share of rubbery shrimp blunders. Taste the broth before adding shrimp—tweak salt or Old Bay as needed. Always thaw frozen shrimp in the fridge overnight—uneven thawing leads to uneven cooking. Don’t skip the garlic butter; it’s the finishing touch that turns good into unforgettable. Peel-and-eat shrimp is a crowd-friendly option—less mess, more dipping.
Keyword Cajun Flavors, one -pot meal, Seafood, Shrimp Boil, Southern Cooking
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