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Low Country Shrimp Boil with shrimp, andouille sausage, corn on the cob, and red potatoes dumped on a newspaper-lined table with melted butter and lemon wedges

Low Country Shrimp Boil

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 6 servings
Calories 420 kcal

Equipment

  • Large 8–12 quart stockpot with lid
  • Large colander
  • Sheet pan or newspaper-lined table
  • Small saucepan (for garlic butter)
  • Tongs
  • Sharp knife and cutting board

Ingredients
  

For the Boil

  • 4 quarts water or substitute 1 bottle of lager beer plus water to fill
  • 4 tablespoons Old Bay seasoning plus more to taste
  • 2 tablespoons kosher salt
  • 4 bay leaves
  • 1 lemon halved, juiced into water then add the halves
  • 1 head garlic halved crosswise
  • 1 tablespoon black peppercorns

Main Ingredients

  • 1.5 lbs small red potatoes halved if larger than golf ball size
  • 1 lb andouille sausage sliced into 1-inch rounds
  • 4 ears fresh corn on the cob husked and cut into thirds
  • 2 lbs large shell-on shrimp 16/20 count, deveined with shells on
  • 1 large onion quartered

For Finishing

  • 4 tablespoons unsalted butter melted
  • 3 cloves garlic minced
  • 2 tablespoons fresh parsley chopped
  • 1 lemon cut into wedges for serving
  • hot sauce optional, for serving
  • cocktail sauce optional, for serving

Instructions
 

Prepare the Boiling Liquid

  • Fill a large 8–12 quart stockpot with 4 quarts of water (or water plus beer). Add the Old Bay seasoning, kosher salt, bay leaves, halved lemon (squeeze juice in first), halved head of garlic, and black peppercorns.
  • Bring the liquid to a rolling boil over high heat. Taste the broth — it should be aggressively seasoned. Add more Old Bay or salt if needed. This is what flavors everything in the pot.

Cook the Potatoes and Onion

  • Add the red potatoes and quartered onion to the boiling liquid. Cook for 10–12 minutes, or until the potatoes are just beginning to become tender when pierced with a fork but are not fully cooked through.

Add the Sausage and Corn

  • Add the sliced andouille sausage and corn pieces to the pot. Return to a boil and cook for 8–10 more minutes, until the corn is tender and the potatoes are fully cooked through. The sausage will begin to release its smoky flavor into the broth.

Cook the Shrimp

  • Add the shell-on shrimp to the pot and stir to submerge. Cook for just 2–3 minutes, until the shrimp are bright pink and just curled into a loose C-shape. Do not overcook — the moment they're pink all the way through, they're done.

Drain and Finish

  • Carefully drain the pot using a large colander, discarding the liquid. Transfer everything to a large sheet pan or dump directly onto a newspaper-lined table for the full Low Country experience.
  • While everything drains, quickly melt the butter in a small saucepan or microwave and stir in the minced garlic. Drizzle the garlic butter generously over the entire spread.
  • Sprinkle with fresh chopped parsley and serve immediately with lemon wedges, cocktail sauce, hot sauce, and plenty of napkins.

Notes

Timing is everything: potatoes and onions go in first, then sausage and corn, and shrimp always last — just 2–3 minutes or they'll overcook. The boiling water should taste boldly seasoned before anything goes in. For a bigger crowd, scale up all ingredients proportionally and use a larger pot or outdoor propane burner. Leftovers keep in an airtight container in the fridge for up to 2 days. Reheat gently in a covered skillet with a splash of butter and water or in a low 300°F oven covered with foil.

Nutrition

Calories: 420kcalCarbohydrates: 32gProtein: 34gFat: 18gSodium: 1420mgFiber: 4gSugar: 6g
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