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
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
- 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
- Old Bay Seasoning
- chopped fresh parsley
- lemon wedges
- 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.
Questions and Reviews
I just found your website and I’m already licking my fingers….first on the list is the Blueberry Zucchini cake…but the low country boil looks so good it’s next on the list.
The blueberry zucchini cake is a wise choice Michele 😉
I love a good shrimp boil! With beer:) Love, love, love! Must have very heavily spiced, flavorful sausage. Lucky are those who live near a beach and get to enjoy shrimp boils often. The flavors, using your hands and licking your fingers… That picture where the lemons are reflected in the pan’s super clean surface – I cannot even remember having a pan that shiny, lol. We cook our own food most of the time, I can only do so much with apple cider vinegar and baking soda:)
You hit it on the head, Milena, these pans are so reflective I had a terrible time photographing them without showing every nook and cranny of my room, etc!
Your site is absolutely fantastic! I’ve been in a creative funk, which isn’t good for a full-time cook. After browsing your recipes and seeing the fabulous photography, I feel so inspired again! I’m even willing to try another seafood boil (despite the flashbacks to a very traumatic dinner). It’s hard not to be excited when it is obvious that you are so energized. I look forward to seeing more posts!
Awww thanks Jacci ~ that made my night!
Looks like a nice change from the usual lobster boil here on Cape Cod! Thanks for sharing!
Lobster is truly the ultimate boil, lucky you!
Hi Sue…I just really love your recipes!! Yours is certainly one of my favorite blog sites!! This is a recipe I will absolutely try…and it would be really great for this coming weekend and July 4th festivities!! Thanks so much…and I really love this cookware – I would make VERY good use of it!! Have a great weekend!
Can’t wait to try the Low Country Boil! It will be a nice change from our usual lobster here on Cape Cod!
Hello Sue, thank you for all the great recipes over the years. Have enjoyed your posts and always look forward to them.
Happy 4th July and have a great weekend…..Liz
Such a sweet comment, thanks Liz, and happy 4th to you!
What a perfect Fourth of July meal and these pans look fabulous. There is nothing like the feel of a well-made pan in your hand. It makes you a better cook. It’s a thing of beauty, almost sensual. You just know you’ll be able to do justice to that perfect piece of fish, chicken, shrimp or whatever your little heart is desiring. Have a happy and safe Fourth!
I know I cook better with a great pan, thanks for stopping by Goddess 🙂
Now this is what I call good old southern 4 July eating !!!
Ooh, Sue…these pans are PRETTY! I love the curvy shapes, and the name on the handles.
I love the informality of this dish and it’s presentation! It invites such a laid back atmosphere, it’s perfect for a summer gathering. Though I’m vegetarian, I think I can tweek this recipe to do something similar. Thanks for the idea.
Those handles are jewelry quality!!