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
That shrimp boil looks delicious, I must try this recipe next week end for sure. Luv thos pots and pans!
I didn’t make the shrimp boil, but have to tell you that I made the turkey zucchini burgers with sumac sauce and hummus this week . Yum!) My fam LOVED the recipe. It’s definitely a keeper! I have one Lagostina saucepan and would love the set!
Oh I love those burgers too, Billie, thanks so much for the feedback!
Great Recipes and Ideas…glad I found this site
I look forward to you recipes.
My Cuisinart 1.5 Quart Ice Cream Maker which you featured arrived yesterday and I can not wait to try your Blueberry Ice Cream Recipe.
When I attended the Florence School de Cuisine Cordon Blu, Gabriella Mari and Christina Blasi use the Logustina cookware which you have just featured.
You are in good company!
Enjoy that ice cream Buzz, and thanks for the kind words.
So happy to have found your blog, thank you for sharing all of your wonderful recipes! Those pans are absolutely gorgeous too!
Yummmy!! I’m a relatively new subscriber and find your recipes AND photos delish….?! I’m anxious to try your Low Country Boil since I live in the South! Would ?? to have a set of those lovely ?? pans to try out your recipes ?.
Awesome……again! I so enjoy everything about your website. Thank you!
Low Country Shrimp Boil is a family Fav for large gatherings! Great recipe and I hope I win the pans!!
It’s going to be 111° F today in Phoenix, Arizona. I was looking for recipe to eat with friends who are coming over to swim and I thought this would be perfect but then I thought, “Boil?” We are already “boiling” out here. I’ll save this yummy recipe for when we go up north where it’s cooler. Thank you. I love reading your blog. I made the banana cake with cardamom frosting a few months ago and it was delicious! The cake didn’t last a day in my house!
Haha, I hear ya ~ it’s been pretty bloody hot here lately, but we’ve got a reprieve right now…
A few years ago I went on a great trip to Nashville, stayed with the kindest most hospitable friends, and they treated to me to a low country boil. I could have eaten all night. My host sent me home with her coveted spice mix (that she can only find in Florida) and I keep saying to my family we need to have one night where we do a low country boil here in Alberta!! Wouldn’t this set make it easier!!?? 😉
I’d love to get my hands on that spice mix, I bet it’s great!