Low Country Shrimp Boil ~ this iconic Southern feast is the ultimate one pot meal ~ Vidalia onions, potatoes, corn, Andouille sausage, and shrimp get layered into a large stock pot with Cajun spices ~ just add friends and lots of ice cold beer!
*I’m thrilled to be partnering today with the historic Italian company Lagostina and their gorgeous line of pans.
a shrimp boil is the ultimate one pot meal!
I’m bursting with excitement today because I’m sharing one of the most iconic summer meals, the classic shrimp boil. It’s a feast for all the senses with vibrant ingredients, enticing aromas, and flavors that can’t be topped. This easy meal is summer all piled up in a pan!
what’s in a low country shrimp boil?
Lol it’s almost easier to list what’s not in it!
- corn ~ cut fresh corn on the cob into manageable pieces
- sausage ~ Cajun Andouille smoked sausages are traditional
- shrimp ~ leave the shells on, that makes them more fun to eat!
- onion ~ sweet Vidalia, of course
- beer ~ whatever you like to drink
- Old Bay seasoning ~ a must
- garlic
- lemon
- salt
TIP: I’ve made this with fresh shrimp and I’ve made it with a bag of frozen, shell-on shrimp, and both worked beautifully. No need to thaw the frozen shrimp, just allow a little extra cooking time.
Everything cooks together in this seafood boil, with each ingredient going into the pot at different times, depending on how quickly they cook.
The Lagostina large 6 quart stock pot with its drain basket is perfect for a good old fashioned shrimp boil. It’s large enough to hold all the ingredients as you layer them in, one at a time, depending on how long they need to cook.
how to cook a shrimp boil
It starts with making the simple stock. Water, beer, seasonings, garlic, and lemon bubble away for a few minutes before adding the onions and potatoes to the pot.
The sausage and corn are next into the pot, and finally the shrimp go in for the last few minutes.
After that it’s just a matter of lifting the basket, dumping out the delicious contents, and ringing the dinner bell! Traditionally a seafood boil is turned out onto newspaper right on a picnic table, with lots of hot sauce, and mayo dip handy. For a more elegant presentation bring it to the table in a skillet, bowl, or other large pan.
A final dusting of Old Bay, some fresh parsley, and lemon wedges finishes it off.
what to serve with shrimp boil?
This festive meal is perfect for summer gatherings, and it’s pretty much a meal in itself, but if you want to add side dishes, I suggest…
- Boston Market Style Cornbread Recipe
- Creamy Buttermilk Coleslaw
- Mediterranean Bean Salad
- Corn and Cucumber Salad
- French Potato Salad
more classic summer meals
- Easy Pasta Alla Checca
- Great Island Curried Chicken Salad Plate
- Grilled Chicken with Peach Jalapeño Salsa
- Salmon Cobb Salad
- New England Shrimp Rolls
Low Country Shrimp Boil
Ingredients
- 4 quarts water
- 12 ounces of your favorite beer
- 1/3 cup Old Bay seasoning
- 2 tsp salt
- 1 lemon
- 1 head garlic
- 1 large Vidalia onion, peeled and cut in 4 wedges
- 1 lb baby red potatoes, left whole, or halved if large
- 4 ears yellow corn, cut in 2 inch slices
- 12 ounces Cajun Andouille smoked sausages
- 1 lb shrimp, shell on
Sriracha mayo dip
- 1 cup mayonnaise
- Sriracha or other hot chili sauce, to taste
Instructions
- Put the water, beer, Old Bay, and salt in a large stock pot. Cut the lemon in half, squeeze the juice into the pot, and drop the squeezed halves in too. Slice the top off the head of garlic to expose the cloves, and add it to the pot, along with the onion wedges. Bring the pot up to a boil and let it bubble away for 5 minutes.
- Add the potatoes to the pot and let them cook for 5 minutes.
- Add the sausage and corn and let boil gently for another 5 minutes.
- Add the shrimp to the pot, cover, and let cook for a few minutes more, just until they are cooked through.
- Drain the pot and serve the boil with a sprinkling of Old Bay, fresh parsley, lemon wedges, hot sauce, and the Sriracha mayo dip.
- Make the Sriracha mayo by stirring the chili sauce into the mayo to taste, start with 3 tablespoons and go from there.
Nutrition
Don’t lose this Low Country Shrimp Boil ~ pin it!
Would love to win these pans and replace my tired Calphalon set.
Also, you take the best photos! They make my mouth water!
This one pot meal looks scrumptious. Can’t wait to try it in my new set of Lagostina pans! (hint-hint)
Recipe looks delicious….love a low country boil….even here in New England! Would love new stainless pots and pans I cook for my son and grandson who have celiac disease….stainless is the only way to go!
After reading your comment I googled this ~ I didn’t realize there was a value in using stainless steel for people with celiac disease….just another reason to love it!
This shrimp boil looks absolutely delightful, Sue! Thank you for posting and I wanted to let you know that I love the beauty of color in your recipes. Happy 4th of July!
Thanks so much Debbie <3
I’ve been cooking for over 50 years. I started preparing family meals when I was in Junior High School. Over the years I have probably used every type of cookware that is made and have found that stainless steel is the best for sauteing, frying, braising and every other thing you can do on a stove. Clean-up is a breeze and foods don’t stick to the pan if you know how to pre-heat before adding your food. Thank you for a great blog. I look forward to seeing it in my e-mail every day!
Yummy! Looks very tasty. I will try the recipe and would love to cook in your fabulous Lagostina pans.
Recipe for Low Country Boil looks fabulous! Adding it to our recipe list!!!
A beautiful meal and sweepstakes! I love it! Just recently, I found two beautiful stainless pans at a thrift shoppe! It would be wonderful to have this set!
Thank you, I love all the newsletters, etc.
I always love your recipes, and this shrimp boil looks fabulous! Can’t wait to try it! Happy July 4th!
Thank you Sue, a tradesman is only as good as their tools ? I’m new to your blog but I have already suggested your site to some friends! Really love your website and how it’s laid out, great job! Have a happy Fourth of July!
You’re going to LOVE Sue- she’s great!! and her recipes, tips, and pics even better still!!