This Low Country Shrimp Boil is a great way to feed a crowd in a casual way. So easy to make on the stove and serve on newspaper for a fun get-together. It’s an awesome year-round dish.
Low Country Shrimp Boil Recipe
Have you ever experienced a seafood boil? Since I live in the Pacific Northwest, I love using shrimp as my shellfish of choice when enjoying this type of cuisine.
This is a great way to feed a crowd for weekend get-togethers or holidays. Boils are fun to do outside with a large pot and a propane tank, but in Oregon I can’t wait for the weather to cooperate for this type of cooking. I use a large pot on the stove and cook it in two batches. I cover the dining room table in newspapers and everyone sits down for an interactive meal of peeling shrimp, corn on the cob, potatoes and kielbasa. I’m telling you, this version tastes fantastic!
The whole meal could not be easier to put together.
This post may contain affiliate links. Please read my disclosure policy.
I used the OXO 3-Piece Bowl and Colander Set to rinse the shrimp before I got started.
This is probably one of the nicest colanders I have and truly love that it has a lid.
It’s easy to keep the shrimp on ice and in the fridge with this bowl. No mess whatsoever.
Since the shrimp were unpeeled and vein-in, a little bit of prep work was required.
I used these Flexible Kitchen & Herb Snips to cut through the shell on the back of the shrimp.
This makes it easy to then remove the vein with the Shrimp Cleaner (both seen above).
Both tools made it all so simple to get these shrimp ready for the boil.
Here I’m using the Wooden Lemon Reamer to extract the juice from the lemons and into the broth.
If you’ve never used a lemon reamer, I can highly recommend them.
I never seem to be able to squeeze all the juice from a lemon and this tool is quite helpful when it comes to extracting it all. Good for limes too.
I have a really large (wide) stock pot I use to do my boils. I cook them in two batches, mostly because as we sit down to enjoy one serving the next comes off the stove warm and ready to eat. I find it much more enjoyable this way and the food remains hot.
Just use the biggest pot you can get your hands on and you’ll be fine.
Before serving and after each batch is cooked, I toss the mixture with garlic butter…it’s the perfect finishing touch to this meal.
Does this not look insanely delicious? That’s because it is.
PIN THIS DELICIOUS RECIPE!
There are so many great recipes to feed a crowd and are perfect for summertime. This Southern Tomato Slab Pie is one that comes to mind for all those summer tomatoes. This Cucumber, Tomato Salad is also a perfect potluck dish. This Chicken Caesar Pasta Salad will also surely feed a crowd.
Two years ago I made this Roasted Brown Sugar-Five Spice Butternut Squash and it was to die for! Five years ago I threw together these Sweet Potato Spice Cookies on a whim and they have become one of my all time favorites. Six years ago these Peanut Butter Banana Chocolate Chip Muffins came into my life and have never left. They are amazing and the peanut butter flavor really comes through.
Have you joined our private Facebook group yet? I want to see you there!
Low Country Shrimp Boil
- 2-1/2 pounds extra large prawns, unpeeled
- 5 quarts water
- 1 (12 oz) beer
- 1 bag Shrimp and Crab Boil (found in the seafood section)
- 1/4 cup Old Bay Seasoning
- 2 T kosher salt
- 2 lemons, juiced plus rinds
- 1 large onion, quartered
- 1-1/2 pounds small red potatoes
- 4 ears corn, broken into smaller pieces
- 1 lb kielbasa
- 1/2 cup butter
- 2 teaspoons finely minced garlic
- De-vein shrimp and set aside on ice until ready to use.
- In a large stock pot, add water, beer, shrimp and crab boil, Old Bay, salt, lemon juice and rinds from both lemons and onion. Bring to a boil and simmer for 5 minutes.
- Add potatoes and cook for 10 minutes. Add corn and kielbasa, cook for 5 minutes more. Add shrimp, cooking for 3 minutes or until pink and opaque.
- Drain broth and toss with butter that has been melted with minced garlic.
- Serve on a bed of newspapers with lemon wedges and your choice of dipping sauces such as cocktail sauce or a spicy mayo.
- *I often double this recipe and cook it in two batches to feed a crowd. However, if you have a large enough pot (usually and outdoor boil pot) you can double it and cook it all at once.
If you try a recipe, please use the hashtag #NOBLEPIG on INSTAGRAM so we can see what you’ve made. FOLLOW Noble Pig ON FACEBOOK | INSTAGRAM | PINTEREST | TWITTER to keep up with all our latest recipes.