Easy One Pot Shrimp Boil

Classic shrimp boil is the kind of meal that turns dinner into a party. It’s got everything you love about summer gatherings, smoky sausage, sweet corn on the cob, and tender potatoes, all boiled together in one big pot with plenty of Old Bay seasoning. This recipe is ridiculously easy and tastes like a backyard celebration no matter what time of year it is.

Why You’ll Love This Recipe

• One pot does everything – Seriously, just one big pot and you’re done
• Feeds 8 people easy – Great for family dinners or when friends show up
• Done in half an hour – From fridge to table before you know it
• Eating with your hands is encouraged – Makes dinner feel like a party
• Tastes like backyard summer – Even when it’s freezing outside

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Ingredients You’ll Need

For the Boil:

• 5 quarts water
• 12 ounces beer (grab a pale ale or whatever’s in the fridge)
• 1/2 cup Old Bay seasoning (this is what makes it taste right)
• 4 lemons, divided (two cut in half; 2 quartered)
• 3 pounds baby potatoes (red, white, doesn’t matter)
• 28 ounces andouille sausage or kielbasa, cut into 2-inch chunks
• 8 ears sweet corn, husked and cut in half
• 2 pounds shrimp, shells on, rinsed

For Serving:

• 4 tablespoons salted butter, melted
• Cocktail sauce
• Hot sauce

Frozen shrimp work great. Just thaw them out and drain before tossing in the pot.

Why These Ingredients Work

The beer isn’t just for show. It gives the broth this subtle sweetness that water alone can’t do. Plus it mellows out the Old Bay so it doesn’t taste like you’re eating straight seasoning.

Those lemon halves get squeezed into the pot and make everything taste brighter. Baby potatoes are already the right size and they soak up flavor like crazy.

Andouille brings the smoke and a little heat. It’s what makes this taste Southern. And keeping shells on the shrimp? That’s the secret to not overcooking them into rubber bands.

The shells protect the meat and add flavor to the water. Yeah, peeling them at the table is messy, but that’s half the fun.

Essential Tools and Equipment

• Large stockpot (like 12 quarts or bigger)—or two smaller ones if that’s what you’ve got
• Sharp knife and cutting board
• Big serving platter or sheet pan with edges
• Slotted spoon or one of those spider strainers
• Ladle for scooping out broth
• Small bowl for butter

Step-by-Step Instructions

Step 1: Bring Water and Aromatics to a Boil

Put the water, beer, Old Bay, and two lemon halves (the cut ones) into your biggest pot. Turn the heat up high and get it boiling hard.

Step 2: Cook Potatoes and Sausage

Once it’s boiling like crazy, turn it down to medium so it’s bubbling steady. Toss in the potatoes and sausage and let them go for 10 minutes.

Step 3: Add Corn

Drop in all the corn halves and cook for 5 minutes. They’ll turn bright yellow and smell so sweet you’ll want to fish one out early. Don’t do it—wait for the shrimp.

Step 4: Add Shrimp

Now add the shrimp. Cook them just until they’re pink, maybe 2 or 3 minutes tops. Watch them like a hawk because they go from perfect to overcooked fast.

Step 5: Drain and Serve

Before you dump everything out, scoop about a cup of that broth into a bowl and save it. Then drain the rest and pile everything onto a big platter or sheet pan.

Squeeze those cooked lemons over the top. Drizzle with butter and as much of the saved broth as you want. Toss it around so everything gets coated.

Hit it with more Old Bay, add the fresh lemon quarters on the side, and put out cocktail sauce and hot sauce.

You Must Know

Here’s where people mess up. They throw everything in at once and wonder why it tastes weird.

Potatoes need way more time than shrimp. If you dump it all in together, your potatoes will be hard and your shrimp will taste like pencil erasers. Add things when the recipe says to add them.

Personal Secret: I always buy big shrimp. Like 16/20 count or 21/25 count.

Pro Tips & Cooking Hacks

Don’t mess with the seasoning. Old Bay does everything you need all by itself. If you start adding garlic powder and cayenne and whatever else, you’ll just muddy it up.

The shells stay on. I know it’s messier but they keep the shrimp from getting tough. Plus they make the broth taste better.

Save some of that broth before you drain the pot. It’s packed with flavor from the beer and Old Bay and everything that cooked in it. Drizzle it over the top at the end and everything tastes even better.

Your shrimp will look gray or dull when you buy them. That’s fine. They turn pink and pretty the second they hit boiling water. And remember—they keep cooking after you drain them, so pull them early.

Flavor Variations & Suggestions

Want it spicier? Swap Old Bay for Zatarain’s Crab Boil or Tony Chachere’s. Both are more Cajun-style and have more kick.

You can throw smashed garlic cloves (skin on) into the water for more flavor. Halved onions or celery chunks work too—add them with the potatoes. Some people dump hot sauce right into the boiling water if they like it really spicy.

And if you’re feeling fancy, toss in a pound of mussels or clams during the last few minutes. They’ll steam open in the broth and make the whole thing look like a restaurant meal.

Make-Ahead Options

This is really a make-it-and-eat-it situation. That’s the beauty of it. But you can prep everything ahead if you want.

Cut the sausage, husk the corn, rinse the shrimp, slice the lemons. Stick it all in the fridge in separate containers. Then when you’re ready, the actual cooking only takes 30 minutes.

Leftovers keep for a couple days in the fridge but shrimp are always better fresh. Reheat gently or you’ll turn them into rubber. Honestly, leftover shrimp boil makes a killer cold salad the next day.

What to Serve With Classic Shrimp Boil

This is pretty much a meal by itself but crusty bread is great for soaking up the buttery broth. French bread or garlic bread, either one.

A simple salad with vinaigrette cuts through all the richness. Coleslaw works too—the cool crunch is perfect next to hot seasoned seafood.

For drinks, keep it easy. Cold beer, sweet tea, or lemonade. And for dessert, go light. Key lime pie, lemon bars, or just fresh fruit. You want something refreshing after all that.

Allergy Information

This has shellfish so if someone’s allergic, they can’t eat it. You could make a version with just sausage, potatoes, and corn but obviously it won’t be a shrimp boil anymore.

The beer has gluten. Use gluten-free beer or just water with a splash of apple cider vinegar if you need it gluten-free. The butter is dairy but you can use dairy-free butter or just use more broth and olive oil instead.

Check your sausage label because some brands sneak in dairy or gluten. Andouille is usually fine but kielbasa sometimes has fillers.

Storage & Reheating

Leftovers go in a container in the fridge for up to 2 days. Save a little broth with them so they don’t dry out.

Reheat in the microwave in 30-second bursts or warm them in a covered skillet with a splash of water. Don’t overcook the shrimp again—just warm everything through.

Or skip reheating and make cold shrimp salad. Peel the shrimp, chop everything up, toss with mayo, lemon juice, and Old Bay. It’s actually really good.

Questions I Get Asked A Lot

What if I don’t have Old Bay seasoning?

Go buy some. It’s cheap and lasts forever. Old Bay is what makes this taste like a shrimp boil instead of just boiled seafood. If you absolutely can’t get it, look up a copycat recipe online with celery salt, paprika, and cayenne. But seriously, just buy Old Bay.

My shrimp turned out rubbery—what happened?

You cooked them too long. Shrimp only need 2-3 minutes in boiling water. Set a timer. They’ll keep cooking after you drain them so pull them when they just turn pink. If you wait until they’re curled up tight, you’ve already gone too far.

Can I make this in an Instant Pot?

Why would you? This takes 30 minutes on the stove and you need a really big pot anyway. Most Instant Pots aren’t big enough for a full batch. Just use a stockpot and save yourself the hassle.

💬 Tried this recipe? Leave a comment and rating below! Did you make it for a party or just a random weeknight? What’d you serve with it? Let me know how it turned out. And if you’ve got questions, drop them in the comments.