Tuesday, August 13, 2024 · 66 Comments

Low Country Shrimp Boil

Enjoying a Low Country shrimp boil indoors any night of the week is easier than you might think. Just make it on the stove and serve on newspaper for a fun get-together—it’s a great dish to enjoy year-round.

Low Country Shrimp Boil

Whenever I’ve got a crowd to feed, especially for weekend get-togethers, I have often turned to this Low Country inspired shrimp boil. It’s super easy to make, and everyone loves it. I cook it on the stove, then cover the dining room table with newspapers, and we all dig in—shrimp, corn on the cob, potatoes, kielbasa, the works. I’m telling you, it’s always well received!

The best part? It couldn’t be simpler to throw together. You get this fantastic, hearty meal that everyone enjoys, and you barely have to exert any effort. Whether it’s summer or winter, this dish is always a winner.

Why I Love This Recipe

I can cook it indoors, which means it’s perfect year-round!
The garlic butter toss at the end makes every bite irresistible.
It’s a fun interactive meal to share with friends.

Ingredients

It’s easy to personalize this boil recipe with other seafood or ingredients to suit your tastes. Get creative!

extra large shrimp – Feel free to add additional seafood like crab legs, clams and mussels if you prefer.
beer – Use your favorite brand beer, it adds complexity to the simmering liquid. You can always use low-sodium broth if you prefer.
shrimp and crab boil – This seasoning is usually found at the fresh seafood counter of the market, or the spice aisle. Look for the box labeled shrimp and crab boil.
Old Bay seasoning
salt
lemon juice and the rinds
onion and small red potatoes
fresh corn
kielbasa
butter and garlic

How To Make a Low Country Shrimp Boil

Find the complete recipe with measurements in the recipe card at the bottom of the post.

Step One: De-vein the shrimp and keep them on ice until you’re ready to cook.
Step Two: In a large stock pot, combine water, beer, shrimp and crab boil seasoning, Old Bay, salt, lemon juice, the rinds from both lemons, and an onion. Bring it all to a boil, then let it simmer for about 5 minutes.
Step Three: Toss in the potatoes and cook for 10 minutes. After that, add the corn and kielbasa, and cook for another 5 minutes. Finally, add the shrimp and cook for about 3 minutes, or until they turn pink and opaque.
Step Four: Drain off the broth, then toss everything with melted butter that’s been mixed with minced garlic.
Step Five: Serve it all on a bed of newspapers, and don’t forget the lemon wedges and your favorite dipping sauces—cocktail sauce or spicy mayo are great options.

Recipe Tips

Here are a few tips to consider when making your shrimp boil at home.

If the shrimp you purchase is vein-in, a little bit of prep work is required to remove it.
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.
If you like your food with a bit of a kick, toss in some sliced andouille sausage instead of kielbasa, or add a few dashes of hot sauce to the broth.
Offer a variety of dipping sauces to keep things interesting. In addition to cocktail sauce and spicy mayo, you could include garlic butter, remoulade, or even a honey mustard sauce.
If you have leftovers, they make a great base for a seafood chowder. Just add some broth, cream, and extra veggies, and you’ve got a whole new meal.

Leftovers and Freezing

Here’s how to keep your shrimp boil leftovers tasting great and ready for a quick meal when you’re ready to enjoy them again.

As soon as you’re done eating, get the leftovers into the fridge to keep everything fresh. Separate the shrimp from the veggies and sausage for easier reheating.
When you’re ready to enjoy the leftovers, reheat them gently in a pan with a bit of butter or olive oil. This will help keep the shrimp tender and the veggies from getting too soft.
If you’re going to freeze the leftovers, make sure they are completely cool before packaging them up in airtight containers or zip top bags. I like portioning the shrimp, potatoes, corn, and kielbasa out separately for reheating purposes.
Freeze leftovers up to three months.

MORE SHRIMP RECIPES

Here are a few more ways to enjoy shrimp for dinner tonight!

This shrimp ceviche is absolutely delicious.
This Blackened shrimp pasta with creamy corn fettuccine is packed with flavor!
Easy and delicious fiery shrimp quesadillas.
Sheet pan garlic shrimp can be on the dinner table in ten minutes.
Garlic Shrimp Pasta

This post may contain affiliate links. Please read my disclosure policy.

Print Recipe

5 from 22 votes

Low Country Shrimp Boil

It's easier than you might think to enjoy a Low Country seafood boil indoors any night of the week.

Prep Time30

Cook Time30

Total Time1

Course: Main Course

Cuisine: American

Keyword: Low Country Shrimp Boil

Servings:

Calories: 467kcal

Author: Cathy Pollak

Equipment

stock pot

Ingredients

2-1/2 lbs. extra large shrimp, unpeeled
5 quarts water
1 (12 oz.) beer
1 bag shrimp and crab boil (usually found at the seafood counter)
1/4 cup Old Bay seasoning
2 tbsps. kosher salt
2 lemons juiced plus rinds
1 large onion, quartered
1-1/2 lbs. small red potatoes
4 large ears of corn, broken into smaller pieces
1 lbs. kielbasa, sliced
1/2 cup butter, melted
2 tsps. finely minced garlic

Instructions

Devein shrimp and set aside on ice until ready to use.
2-1/2 lbs. extra large shrimp, unpeeled
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.
5 quarts water, 1 (12 oz.) beer, 1 bag shrimp and crab boil, 1/4 cup Old Bay seasoning, 2 tbsps. kosher salt, 2 lemons juiced plus rinds, 1 large onion, quartered
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.
1-1/2 lbs. small red potatoes, 4 large ears of corn, broken into smaller pieces, 1 lbs. kielbasa, sliced
Drain broth and toss with butter that has been melted with minced garlic.
1/2 cup butter, melted, 2 tsps. finely 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.

Video

Notes

Serving: I often double this recipe and cook it in two batches to feed a crowd. However, if you have a large enough pot (like an outdoor boil pot) you can double it and cook it all at once.

For optimal outcomes when making this shrimp boil, I recommended referring to the recipe details within the post. The recipe post commonly includes valuable notes, expert tips and frequently asked questions, that are not presented in the recipe card, often including how to make this recipe dairy-free, gluten free or vegan and ideas for healthy ingredient substitutions or variations.

The provided nutrition information is merely an approximation, as variations can arise depending on the specific ingredients/brands you select.

Nutrition

Nutrition Facts

Low Country Shrimp Boil

Amount Per Serving (336 g)

Calories 467 Calories from Fat 211

% Daily Value*

Fat 23.4g36%

Saturated Fat 10.6g66%

Polyunsaturated Fat 2.2g

Monounsaturated Fat 8.6g

Cholesterol 263mg88%

Sodium 745mg32%

Potassium 892mg25%

Carbohydrates 28g9%

Fiber 3g13%

Sugar 5.5g6%

Protein 37g74%

Vitamin A 103IU2%

Vitamin C 16mg19%

Calcium 106mg11%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

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Comments

5 from 22 votes