Simple Low Country Shrimp Boil

I’ll never forget the first time I had an authentic Low Country shrimp boil at a backyard gathering in Charleston – the table covered in newspaper, piled high with plump shrimp, spicy sausage, and corn on the cob, all generously coated in that incredible garlic butter sauce. There’s something magical about dumping everything onto a table and digging in with your hands, especially when you’ve got plenty of crusty French bread to soak up all that buttery, Old Bay-seasoned goodness. Today I’m sharing my version of this Southern classic that’ll have you licking your fingers and coming back for more!

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 5450-5900
• Protein: 230-260 g
• Fat: 260-310 g
• Carbohydrates: 500-560 g

Ingredients

For the boil:

• 24 cups water
• 64 oz chicken broth
• 3 large onions, quartered
• 3 lemons, halved and squeezed
• 12 garlic cloves, smashed
• 1 1/4 cups Old Bay seafood seasoning
• 2 tbsp peppercorns
• 6 bay leaves
• 2.5 lb red skin potatoes
• 8 ears of corn, halved
• 1.5 lb kielbasa or andouille sausage, sliced
• 2 lb large shrimp, shell-on for flavor

For the butter sauce:

• 2 cups unsalted butter
• 10 garlic cloves, freshly minced
• 2/3 cup cajun seasoning
• 3 tbsp Old Bay seafood seasoning
• 2 tbsp onion powder
• 1 tsp smoked paprika
• 1 tbsp Worcestershire sauce
• 2 cups reserved seafood broth
• 1/3 cup fresh parsley, chopped
• salt to taste

For serving:

• 1 large loaf crusty French bread
• Hot sauce (such as Crystal)
• Lemon wedges

Step 1: Build the Seafood Broth Base

• 24 cups water
• 64 oz chicken broth
• 3 large onions, quartered
• 3 lemons, halved and squeezed
• 12 garlic cloves, smashed
• 1 1/4 cups Old Bay seafood seasoning
• 2 tbsp peppercorns
• 6 bay leaves

In a large pot (at least 12 quarts), combine 24 cups water and 64 oz chicken broth, then bring to a rolling boil.

Add the quartered onions, squeezed lemon halves, smashed garlic cloves, 1 1/4 cups Old Bay seasoning, peppercorns, and bay leaves.

Let this aromatic broth simmer for about 10 minutes to fully develop the flavors—this is what gives the dish its signature Low Country character.

The longer simmer extracts maximum flavor from the spices and aromatics before adding the proteins and vegetables.

Step 2: Cook the Potatoes and Sausage

• 2.5 lb red skin potatoes
• 1.5 lb kielbasa or andouille sausage, sliced
• 8 ears of corn, halved

Add the 2.5 lb red skin potatoes (cut into quarters if very large for even cooking) and the sliced kielbasa to the simmering broth.

Bring back to a boil and cook for 12-13 minutes until the potatoes are nearly tender—they'll finish cooking slightly when the shrimp are added.

I like to cut my potatoes ahead of time so they cook at the same rate and don't end up with some pieces mushy and others hard.

Meanwhile, halve the 8 ears of corn and set aside, ready to add in the next step.

Step 3: Add Corn and Shrimp to Complete the Boil

• 2 lb large shrimp, shell-on for flavor

Add the halved corn ears to the pot and cook for 2 minutes, then add the 2 lb large shell-on shrimp and cook for 5-8 minutes until they turn pink and opaque—do not overcook or they'll become rubbery.

While the shrimp cook, prepare a colander or large strainer nearby.

When the shrimp are done, immediately reserve 2 cups of the flavorful seafood broth in a measuring cup or small pot, then drain all the solids thoroughly in your colander, discarding the remaining broth.

Step 4: Create the Cajun Butter Sauce

• 2 cups unsalted butter
• 10 garlic cloves, freshly minced
• 2/3 cup cajun seasoning
• 3 tbsp Old Bay seafood seasoning
• 2 tbsp onion powder
• 1 tsp smoked paprika
• 1 tbsp Worcestershire sauce
• salt to taste

In a large sauté pan or skillet over medium heat, melt the 2 cups unsalted butter, then add the 10 freshly minced garlic cloves and cook gently for 2-3 minutes, stirring frequently, until fragrant but not browned.

Add the 2/3 cup cajun seasoning, 3 tbsp Old Bay seasoning, 2 tbsp onion powder, 1 tsp smoked paprika, 1 tbsp Worcestershire sauce, and a pinch of salt to taste.

Stir constantly to combine all the spices into a smooth sauce base.

I always make sure to cook the garlic gently in the butter first—this softens its bite and lets the butter absorb all that garlic flavor before adding the strong spices.

Step 5: Finish the Sauce and Combine

• 2 cups reserved seafood broth from Step 3
• 1/3 cup fresh parsley, chopped
• cooked shrimp, potatoes, corn, and sausage from Step 3

Pour the reserved 2 cups of seafood broth from Step 3 into the butter sauce mixture and simmer for 3-5 minutes, stirring occasionally, to meld all the flavors together.

Remove from heat and stir in the 1/3 cup fresh chopped parsley.

Add the drained shrimp, potatoes, corn, and sausage from Step 3 back into the sauce, gently tossing to coat everything evenly.

The residual heat will keep everything warm while you get to the table.

Step 6: Serve and Finish

• 1 large loaf crusty French bread
• Hot sauce
• Lemon wedges

Transfer the entire shrimp boil to a large serving platter or directly onto newspaper-lined tables for an authentic Low Country presentation.

Serve with thick slices of crusty French bread to soak up the incredible butter sauce, lemon wedges for squeezing, and hot sauce on the side for those who want extra heat.

This dish is meant to be communal and messy—part of its charm!

Simple Low Country Shrimp Boil

Delicious Simple Low Country Shrimp Boil recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 47 minutes mins

Servings: 8 servings

Calories: 5675

Ingredients Method

Ingredients

  

For the boil

• 24 cups water
• 64 oz chicken broth
• 3 large onions, quartered
• 3 lemons, halved and squeezed
• 12 garlic cloves, smashed
• 1 1/4 cups Old Bay seafood seasoning
• 2 tbsp peppercorns
• 6 bay leaves
• 2.5 lb red skin potatoes
• 8 ears of corn, halved
• 1.5 lb kielbasa or andouille sausage, sliced
• 2 lb large shrimp, shell-on for flavor

For the butter sauce

• 2 cups unsalted butter
• 10 garlic cloves, freshly minced
• 2/3 cup cajun seasoning
• 3 tbsp Old Bay seafood seasoning
• 2 tbsp onion powder
• 1 tsp smoked paprika
• 1 tbsp Worcestershire sauce
• 2 cups reserved seafood broth
• 1/3 cup fresh parsley, chopped
• salt to taste

For serving

• 1 large loaf crusty French bread
• Hot sauce (such as Crystal)
• Lemon wedges

Method

 

1. In a large pot (at least 12 quarts), combine 24 cups water and 64 oz chicken broth, then bring to a rolling boil. Add the quartered onions, squeezed lemon halves, smashed garlic cloves, 1 1/4 cups Old Bay seasoning, peppercorns, and bay leaves. Let this aromatic broth simmer for about 10 minutes to fully develop the flavors—this is what gives the dish its signature Low Country character. The longer simmer extracts maximum flavor from the spices and aromatics before adding the proteins and vegetables.
2. Add the 2.5 lb red skin potatoes (cut into quarters if very large for even cooking) and the sliced kielbasa to the simmering broth. Bring back to a boil and cook for 12-13 minutes until the potatoes are nearly tender—they'll finish cooking slightly when the shrimp are added. I like to cut my potatoes ahead of time so they cook at the same rate and don't end up with some pieces mushy and others hard. Meanwhile, halve the 8 ears of corn and set aside, ready to add in the next step.
3. Add the halved corn ears to the pot and cook for 2 minutes, then add the 2 lb large shell-on shrimp and cook for 5-8 minutes until they turn pink and opaque—do not overcook or they'll become rubbery. While the shrimp cook, prepare a colander or large strainer nearby. When the shrimp are done, immediately reserve 2 cups of the flavorful seafood broth in a measuring cup or small pot, then drain all the solids thoroughly in your colander, discarding the remaining broth.
4. In a large sauté pan or skillet over medium heat, melt the 2 cups unsalted butter, then add the 10 freshly minced garlic cloves and cook gently for 2-3 minutes, stirring frequently, until fragrant but not browned. Add the 2/3 cup cajun seasoning, 3 tbsp Old Bay seasoning, 2 tbsp onion powder, 1 tsp smoked paprika, 1 tbsp Worcestershire sauce, and a pinch of salt to taste. Stir constantly to combine all the spices into a smooth sauce base. I always make sure to cook the garlic gently in the butter first—this softens its bite and lets the butter absorb all that garlic flavor before adding the strong spices.
5. Pour the reserved 2 cups of seafood broth from Step 3 into the butter sauce mixture and simmer for 3-5 minutes, stirring occasionally, to meld all the flavors together. Remove from heat and stir in the 1/3 cup fresh chopped parsley. Add the drained shrimp, potatoes, corn, and sausage from Step 3 back into the sauce, gently tossing to coat everything evenly. The residual heat will keep everything warm while you get to the table.
6. Transfer the entire shrimp boil to a large serving platter or directly onto newspaper-lined tables for an authentic Low Country presentation. Serve with thick slices of crusty French bread to soak up the incredible butter sauce, lemon wedges for squeezing, and hot sauce on the side for those who want extra heat. This dish is meant to be communal and messy—part of its charm!