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.
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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 in a large bowl of cold water. They should be ready in about 15 minutes.
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 number of servings in 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.
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.
- 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, sprinkle with Old Bay, and top with 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.
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
Store leftover shrimp, potatoes, and corn in an airtight container in the refrigerator for up to 3 days. Keep a cup or two of the cooking broth in a separate covered container for reheating.
To reheat, place the potatoes and corn in a pot with about 1 cup of the reserved broth or water. Cover and warm over medium heat for 5 to 10 minutes.
Add the shrimp during the final minute, just until heated through. Cooking the shrimp too long will make them tough.
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 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 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.
- 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, sprinkle with Old Bay, and top with chopped parsley.
- 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!