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
This looks so fun to cook up for summer! I love the pans!
Wow! How I covet thee…haha..forever.
You described perfectly..sinuous and modern..yet old world.
Like fine art.
As a Florida gal..from Georgia we do this sprimp boil often..the only thing that changes is the type of seafood..so easy, and delicious.
Great presentation. I use kielbasa though.
Don’t you love it?!
I’m making this 4th with shrimp and lobster we caught..shrimp tonight..the lobster during mini lobster season,
Adding key lime pie and crusty French bread.
Thanks so much..hope I will finally get my Lagostina to serve my family with pride.
I think the strainer in the large pot would be very useful for the shrimp boil and for making pasta. I wanted you to know that I have made your citrus curd recipe many times and it always works out perfectly. I serve it for dessert along with Madeleine cookies (purchased from Costco!)……the easiest best desert ever…….
I’m so glad to hear that Krista, it’s one of the recipes I make most often myself 🙂
I have never made low country boil…it definitely looks good. Thank you for your generous giveaway of cookware.. good luck to all…I would love to be the winner 🙂
This recipe is one I can’t make, I cannot have shrimp, but the dish is very photogenic and I’d love to win new cookware. I’d cook up a big vegetable stew, and maybe fry some fish and chips.
Thanks too, for your always very pretty pictures.
This looks like a shrimp boil I might actually try!
Would love to win the Lagostina pans.
The recipe caught my eyes and stomach, the pans caught my heart! I am trying the shrimp boil on Tuesday!! I was so over traditional BBQ and now I have something, fun and unique to serve here in Southern ca! Crossing my fingers for those delightful pans! Thank you!!
What a great meal for a backyard party!! Looking forward to trying the recipe and hopefully making it in the pan!
Looks like an amazing summer meal! And the cookware looks fantastic too!!!!
The recipe looks delicious and the pans are beautiful. Thanks for the opportunity.