Boiled shrimp with potatoes and corn is a simple one-pot meal that’s fresh, fast, and full of flavor. While a traditional shrimp boil is made with sausage, we keep this dish meat-free. Shrimp boils can be big party meals, or you can make it for one, two, three, or more.
Jump to:
For The Shrimp
I'm using local wild-caught Pink Shrimp from Key West. They're sweet, firm, and have a nice snap when you bite into them. Go with XL (16–20 per pound) or jumbo for this recipe.
Defrost the shrimp in a big bowl of cold water. It takes about 15 minutes.
Peel and devein the shrimp before cooking. I like to leave the tails on, but that’s up to you.
This recipe uses one pound of shrimp, which makes about 2 to 3 servings. If you’re feeding more people, you can adjust the servings on the recipe card to make a bigger batch.
Use standard 7- or 8-quart soup pot. You want enough room for everything to cook evenly without crowding.
Ingredients
- Shrimp: Extra-large or jumbo work best.
- Corn on the Cob: Cut into thirds.
- Small Potatoes: Red or Yukon Gold. If using russets, peel and cut into 1–2 inch chunks.
- Seasonings: Garlic, onion, sea salt, and Old Bay. You can find Old Bay at most fish markets.
- Lemons: Used to season the broth and served as a garnish.
- Butter: Melted for serving.
- Parsley: For garnish.
How To Boil Shrimp, Potatoes, and Corn
- Fill a large (8 to 10 qt.) soup pot ¾ full with cold water. Add Old Bay seasoning, one teaspoon of salt, garlic, and onion.
- Squeeze the lemon into the water, then drop in the lemon halves. Bring to a boil, cover partially, and let cook for 10 minutes.
- Add the potatoes. When the water returns to a boil, lower to a simmer and cook for 10 minutes, partially covered.
- Add the corn and continue cooking for another 5 minutes.
- While the corn is cooking, melt the butter over low heat in a small saucepan.
- Turn off the heat. Add the shrimp to the pot. Cook for about 2 minutes until the shrimp are opaque and pink.
- Plate the shrimp, potatoes, and corn, and pour some of the hot broth into the bowl.
- Drizzle with melted butter sprinkle with Old Bay, and chopped parsley.
- Serve with lemon wedges, melted butter, and cocktail sauce for dipping.
Substitutes for Old Bay
- Cajun or Creole Blackened Seasoning – Recipe for homemade version.
- Paprika, Celery Salt, and Black Pepper – Mix one teaspoon of each for every tablespoon of Old Bay.
- Lemon Pepper with a Pinch of Paprika – Combine two teaspoons of lemon pepper with one teaspoon of sweet paprika for every tablespoon of Old Bay.
- Southernmost Blend: Try Key West Spice Company's Southernmost Blend seafood seasoning instead of Old Bay. It's a local product and tastes amazing. It's available at most Florida fish markets, Publix and Winn Dixie. (Amazon link)
Serving Suggestions
I like to serve this in shallow bowls. Add the shrimp, corn, and potatoes first, then ladle a few tablespoons of the hot cooking broth over everything. The broth adds great flavor and keeps the bowl warm.
Finish with chopped parsley and serve right away.
This recipe is a complete meal on its own, but here are a few sides you can add:
- Crusty Italian bread or baguette.
- Green salad with lemon vinaigrette
- Homemade sweet coleslaw
- Sliced tomatoes with salt and olive oil
- Sliced watermelon, cantaloupe, or other seasonal fresh fruit
For more ideas, visit What To Serve With Boiled Shrimp.
Reheating
If you plan on reheating, reserve a cup or two of the cooking broth.
To reheat, place the corn, and potatoes in a pot with a cup of broth or water.
Cover and heat on medium until warm, about 5 to 10 minutes. Add the shrimp in the last minute of cooking for a minute or it will be rubbery.
Freezing is not recommended.
Final Thoughts
Boiled shrimp with potatoes and corn is one of those meals you can pull together fast with just a few ingredients. Everything cooks in one pot, and the flavors come together beautifully with garlic, lemon, and Old Bay seasoning.
While a traditional shrimp boil contains sausage, I've left it out for a lighter meal.
This recipe uses one pound of shrimp, which makes 2 or 3 servings. If you’re feeding a bigger group, it’s easy to scale up. Just adjust the servings on the recipe card below before printing.
A shrimp boil a great option for a busy weeknight or even a casual weekend dinner. Serve it hot with melted butter and a squeeze of lemon for a comforting home-cooked meal everyone will love.
This recipe is gluten free and perfect for your pescatarian diet.
FAQ
Crusty bread, coleslaw, green salad, and fresh fruit all go great with a shrimp boil. Serve with lemon wedges, melted butter, or cocktail sauce.
Yes, peel and devein the shrimp before cooking. I like to leave the tails on for looks and flavor, but it’s optional.
No, this recipe skips the sausage to keep it lighter. But you can add it if you like. Just slice and simmer with the potatoes.
Small red or Yukon gold potatoes work best. If using russets, peel and cut them into chunks so they cook evenly.
Boiled Shrimp With Potatoes and Corn Recipe
Ingredients
- 1 pound shrimp, peeled and deveined
- 2 tablespoons Old Bay seasoning
- 2 teaspoons salt
- 4 cloves fresh garlic
- 1 onion
- 2 lemons
- 12 oz. small red potatoes or Yukon golds
- 2 corn on the cob cut into thirds
- 4 tablespoons butter
- 2 tablespoons chopped parsley
Instructions
- Fill a large (7 or 8 qt.) soup pot ¾ full with cold water. Add Old Bay seasoning, two teaspoons of salt, garlic, and onion.
- Squeeze the lemon into the water, then drop in the lemon halves. Bring to a boil, cover, and cook for 5 minutes.
- Add the potatoes. When the water returns to a boil, lower to a simmer and cook for 10 minutes, partially covered.
- Add the corn and continue cooking for another 5 minutes.
- While the corni s cooking, melt the butter over low heat in a small saucepan.
- Turn off the heat. Add the shrimp to the pot. Cook for about 2 minutes until the shrimp are opaque and pink.
- Use a spider or slotted spoon to remove the shrimp, potatoes, and corn. Plate everything in shallow bowls.
- Ladle the hot cooking liquid over the top and drizzle with a little melted butter.
- Serve with lemon wedges, melted butter, and cocktail sauce for dipping.
Barbara says
This is such an easy recipe and tastes great. I love that it doesn't have meat in it. The seasoning adds so much flavor. I’ll definitely be making this again!