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’ve never had a shrimp boil but yours looks delicious and I think I might have to try it!! Those pans are gorgeous, I love stainless steel, and it is such an amazing giveaway! Thank you, for the giveaway and the recipe as well!!
My son will be driving 600+ miles one-way to come home this weekend to see family and friends before moving 900+ miles away from home. I plan to make your Low Country Shrimp Boil recipe for us which I have never cooked before. This recipe looks like a no-fail. Thank you! And thank you for offering the Lagostina Luminosa stainless steel cookware giveaway. Blessings!
It’s an easy recipe, but remember, it doesn’t take long to cook, so have everything ready to go! Enjoy your time with your son 🙂
I love your blogs..always an inspiration and especially this Low Country Boil…fun to serve for all get together’s but especially the 4th.
Your blog is always an inspiration and such wonderful recipes! I love doing Low Country Boil and it is especially fun for the 4th of July!
I have always wanted to make Low Countey Boil but don’t have the right equipment! Looking forward to it tho!
So embarrassing, my smiley turned into a question mark! Your recipes are great! And everyone should make the wild blueberry ice cream ASAP! Couldn’t find wymans blueberries but Trader Joe’s organic wild are delicious!
We do a crab boil every year for my son and daughter in laws anniversary- everyone loves it! Yours is so similar and looks wonderful also! Just made the wild blueberry ice cream today, out of this world!! And nothing beats a wonderful heavy bottom stainless steel pan in my book, a MUST in every kitchen! Thanks for all the great recipes?
Thanks Jill, and I’m so glad to hear you liked the blueberry ice cream, I’ve been getting great feedback on it!
This recipe looks delicious, can’t wait to try it. Thank you for sharing my family will be really
impressed when I serve it.
WOW! I LOVE both the shrimp boil, looks fantastic and the pans, they sure would look pretty amongst the mish-mosh assortment I currently have. Love all the flavors of the shrimp boil, reminds me of my childhood and summer all rolled into one!
This looks like a wonderful and fun meal to have on a holiday in the summer. I live in Arizona so it would be great all year. The pans look wonderful too. Can’t wait to try this meal.