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!
As a Canadian follower of your blog I’m going to serve this yummy looking dish for our Canada Day celebrations which take place on July 1. This year marks the 150th anniversary of confederation so something special is in order!!!! I always look forward to seeing your recipes in my inbox. Happy July 4th to you 🙂 🙂
Thanks for the reminder about Canada Day, Charlotte ~ we value our Canadian neighbors so much, Happy 150th!
Those pots & pans look amazing, as does that recipe! It’s making my mouth water!
How I would love a chance to cook in those pans!
What a fun recipe. Surely to be a hit at my next party.
Keep sending us these great recipes!
Mary H.
Our family made a low country boil for the first time last weekend – so much fun. We had shrimp, crawfish, corn, onions, sausage. Any suggestions for different ingredients?
Great question…I guess you could use other shellfish like mussels, clams, or, um…..lobster :)))
Can’t wait to try this – looks so yummy! Great change from burgers and franks.
Yes, you’re right Deborah, and great for people who don’t happen to have grills, too.
I can’t wait to make this. I so enjoy all of your recipes. Those pots and pans would make my day. Who ever wins, is going to be very happy. Adelle
Looks so good!!
Fiance would love this and thats some beautiful cookware!
WOW! Taking this recipe across Oregon Sunday to have at the coast on July 4 while we’re vacationing there with pescetarian friends! SO SIMPLE! And the pots look beautiful! I’ve not seen them before and I very much doubt the vacation home we’ll be staying in will have such fancy fare but clearly this is a recipe that can adjust! And when I win the Lagostina set they’ll go in our vacation rental WITH a copy of this delicious-sounding recipe. LOVE SUMMER!
Oh yes, forgot to say– we will be using Walla Walla Sweet Onions instead of Vidalias – another thing to LOVE about summer!
Your Oregon coast feast sounds like the ultimate way to enjoy this!
I love the addition of the beer to this classic recipe.
Beautiful cookware — and so is that boil!