Name: Shrimp Boil with Potatoes and Corn
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Southern
Ingredients: 1 lb large shrimp, deveined with shells on; 1/2 lb smoked sausage, sliced into rounds; 1 lb baby potatoes; 3 ears corn, cut into halves or thirds; 1 lemon, halved; 4 cloves garlic, smashed; 3 tablespoons Old Bay seasoning; 1 teaspoon salt; 2 tablespoons unsalted butter, melted; 2 tablespoons fresh parsley, chopped; Water for boiling

This Shrimp Boil with Potatoes and Corn is a Southern-inspired one-pot wonder that brings bold flavor and hearty ingredients together in a festive, fuss-free meal. With plump shrimp, tender baby potatoes, smoky sausage, and sweet corn all simmered in a zesty broth, it’s a dish I love making for family dinners, summer gatherings, or any time I crave a comforting, flavorful feast.

Why You’ll Love This Recipe

I love how easy it is to prepare—everything goes into one big pot, so cleanup is a breeze. The Old Bay seasoning adds a nostalgic, savory kick that makes this dish irresistible. Whether I serve it on a platter or right on parchment paper for that rustic, coastal vibe, it always feels special. It’s quick, satisfying, and perfect for feeding a crowd or just enjoying a relaxed meal at home.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 lb large shrimp, deveined with shells on

1/2 lb smoked sausage, sliced into rounds

1 lb baby potatoes

3 ears corn, cut into halves or thirds

1 lemon, halved

4 cloves garlic, smashed

3 tablespoons Old Bay seasoning

1 teaspoon salt

2 tablespoons unsalted butter, melted

2 tablespoons fresh parsley, chopped

Water for boiling

Directions

I start by filling a large stockpot with 5–6 quarts of water. Then I add Old Bay seasoning, salt, smashed garlic, and halved lemon to infuse the broth with bright, bold flavors. I bring everything to a boil.

I add the baby potatoes first and let them cook for about 10–12 minutes, until they’re nearly tender.

Next, I toss in the sliced sausage and corn, cooking them for another 5–6 minutes.

Lastly, I add the shrimp. They only need 2–3 minutes to cook, just until they turn pink and opaque.

I drain the pot and discard the garlic and lemon halves.

Everything gets transferred to a large serving platter or spread out over parchment paper for that casual, picnic-style presentation.

I drizzle melted butter over the top and finish with a sprinkle of chopped parsley.

Servings and timing

Servings: 4

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Calories: Approximately 410 kcal per serving

Variations

There are so many ways I like to mix things up with this recipe:

Swap shrimp for crab legs, mussels, or even crawfish if I want to switch up the seafood.

Add onions or whole mushrooms for extra flavor and texture.

Spice it up with a pinch of cayenne or a few dashes of hot sauce in the boiling water.

I sometimes use andouille sausage instead of smoked sausage for more heat.

If I don’t have Old Bay, I use a mix of paprika, celery salt, garlic powder, and a touch of cayenne.

Storage/Reheating

If I have leftovers, I store them in an airtight container in the fridge for up to 2 days. To reheat, I either steam everything gently in a covered skillet with a splash of water or warm it in the microwave. I avoid overcooking the shrimp during reheating, so I remove them before reheating the rest and add them in just at the end to warm through.

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FAQs

How do I know when the shrimp are cooked?

Shrimp are ready when they turn pink and opaque. I make sure not to overcook them—they usually only need 2–3 minutes in the hot water.

Can I make this ahead of time?

This dish is best served fresh, but I sometimes prep all the ingredients in advance and store them separately in the fridge. Then I just boil everything right before serving.

Do I need to peel the shrimp before boiling?

I leave the shells on because they help keep the shrimp juicy and add flavor to the broth. They’re easy to peel at the table.

Can I use frozen shrimp?

Yes, I just make sure to thaw them completely and pat them dry before adding them to the pot so they cook evenly.

What should I serve with a shrimp boil?

I usually serve it with lemon wedges, crusty bread, and maybe a simple green salad. Some people like to add cocktail sauce or extra melted butter for dipping.

Conclusion

This Shrimp Boil with Potatoes and Corn is one of those meals that feels like a celebration every time I make it. It’s easy, flavorful, and perfect for sharing. Whether I’m cooking for family or hosting friends, this one-pot seafood feast always hits the spot.

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