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 includes sausage, this version leaves it out. This recipe serves two and can easily be doubled for a larger group.
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For the Shrimp
I'm using local, wild-caught Key West pink shrimp. They're sweet, firm, and have a nice snap when you bite into them. Get extra-large shrimp, about 16 to 20 per pound, or jumbo shrimp for this recipe.
Thaw frozen shrimp overnight in the refrigerator. To thaw faster, place the shrimp in a sealed, leakproof bag and submerge it in cold water. Cook immediately after thawing.
Peel and devein the shrimp before cooking. I like to leave the tails on, but you can remove them.
One pound of shrimp makes about 2 to 3 servings. For a larger group, adjust the servings on the recipe card.
Use a standard 7- or 8-quart soup pot so the shrimp, corn, and potatoes have enough room 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
See recipe card for amounts.
How to Boil Shrimp, Potatoes, and Corn
- Fill a large soup pot ¾ full with cold water. Add Old Bay seasoning, two teaspoons of salt, garlic, and onion.
- Squeeze 1 lemon into the water, then add the lemon halves. Bring to a boil, partially cover, and cook for 5 minutes. Cut the remaining lemon into wedges for serving.
- 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 cook for 5 more 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 curled into loose C shapes.
- 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. Drizzle with melted butter and garnish with parsley. Serve with lemon wedges and cocktail sauce.
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.
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:
- Mixed Garden Salad
- Sweet Coleslaw
- Crusty Italian bread or baguette.
- 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.
Storage and Reheating
If you expect leftovers, reserve 1 to 2 cups of the cooking liquid before draining the pot.
Store the shrimp separately from the potatoes and corn in shallow, airtight containers. Refrigerate everything, including the reserved cooking liquid, within 2 hours and use within 2 days.
To reheat, place the potatoes and corn in a pot with 1 cup of reserved cooking liquid or water. Cover and heat over medium heat for 5-10 minutes. Add the shrimp during the final minute and heat just until warmed through.
Leftover shrimp are also excellent cold. Serve them with cocktail sauce or add them to shrimp pasta salad.
Freezing is not recommended because the potatoes can become grainy and the shrimp may lose their firm texture.
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
Ingredients
- 1 pound shrimp, peeled and deveined
- 2 tablespoons Old Bay seasoning
- 2 teaspoons salt
- 4 garlic cloves, peeled and smashed
- 1 onion, quartered
- 2 lemons
- 12 oz. small red potatoes or Yukon Golds
- 2 ears corn on the cob, cut into thirds
- 4 tablespoons butter
- 2 tablespoons chopped parsley
Instructions
- Fill a large soup pot ¾ full with cold water. Add Old Bay seasoning, two teaspoons of salt, garlic, and onion.
- Squeeze 1 lemon into the water, then add the lemon halves. Bring to a boil, partially cover, and cook for 5 minutes. Cut the remaining lemon into wedges for serving.
- 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 cook for another 5 minutes.
- While the corn is cooking, melt the butter over low heat in a small saucepan.
- Turn off the heat and add the shrimp. Cook for about 2 minutes, until opaque and curled into loose C shapes.
- Use a spider or slotted spoon to remove the shrimp, potatoes, and corn. Plate everything in shallow bowls.
- Drizzle with melted butter and garnish with parsley. Serve with lemon wedges and cocktail sauce.
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!