Simple Ninja Foodi Shrimp Boil

I’m absolutely obsessed with making shrimp boils in my Ninja Foodi, and this recipe has become my go-to for easy weeknight dinners and casual gatherings with friends. There’s something so satisfying about tossing corn, Andouille sausage, and succulent shrimp into one pot and letting the Ninja Foodi work its magic. Trust me, once you taste how the spices and garlic infuse everything together, you’ll never go back to the traditional stovetop method!

Estimated Nutrition

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

• Calories: 3300-3600
• Protein: 170-200 g
• Fat: 160-180 g
• Carbohydrates: 340-370 g

Ingredients

For the shrimp boil:

• 2 large onions (quartered into large 2-inch chunks)
• 3 ears corn (halved or cut into 3-inch rounds)
• 8 small red potatoes (quartered)
• 1 jalapeno (halved)
• 2 dried chili peppers
• 1 large bulb garlic (peeled and smashed)
• 2 1/2 cups organic chicken stock
• 14 oz Andouille sausage (cut into 1-inch thick coins)
• 6 sprigs fresh thyme
• 2 lemons (halved)
• 2 lb large frozen shrimp (deveined)
• 1 large zucchini (sliced into 1-inch thick half-moons)
• 1 tbsp black peppercorns
• 1 tsp mustard seed
• 1 tsp cumin seed
• 4 bay leaves
• 1 tbsp sea salt

For the Cajun butter:

• 1/2 cup Kerrygold unsalted butter (softened)
• 1/2 tsp smoked paprika
• 2 tsp garlic powder
• 1/2 tsp mustard powder
• 3/4 tsp salt
• 1/2 tsp cracked black pepper
• 1 tsp ground cumin
• 1 tsp brown sugar
• 1 tsp onion powder
• 1/4 tsp chipotle powder
• 1 tsp Old Bay seasoning
• 2 tbsp fresh parsley (finely chopped)

Step 1: Prepare the Seasoned Butter and Mise en Place

• 1/2 cup Kerrygold unsalted butter
• 1/2 tsp smoked paprika
• 2 tsp garlic powder
• 1/2 tsp mustard powder
• 3/4 tsp salt
• 1/2 tsp cracked black pepper
• 1 tsp ground cumin
• 1 tsp brown sugar
• 1 tsp onion powder
• 1/4 tsp chipotle powder
• 1 tsp Old Bay seasoning
• 2 large onions
• 3 ears corn
• 8 small red potatoes
• 1 jalapeno
• 1 large bulb garlic
• 14 oz Andouille sausage
• 2 lemons
• 1 large zucchini

Start by making the compound butter, which will be the finishing touch for maximum flavor impact.

In a small bowl, combine the softened Kerrygold butter with smoked paprika, garlic powder, mustard powder, salt, cracked black pepper, ground cumin, brown sugar, onion powder, chipotle powder, and Old Bay seasoning.

Mix thoroughly until the seasonings are evenly distributed, then set aside at room temperature so it melts easily over the hot shrimp boil.

While the butter rests, prepare all your ingredients: quarter the onions into large 2-inch chunks, cut the corn into 3-inch rounds, quarter the potatoes, halve the jalapeño, smash the garlic cloves, cut the Andouille sausage into 1-inch coins, halve the lemons, and slice the zucchini into 1-inch half-moons.

This prep work takes just 10 minutes and ensures smooth cooking once the Ninja Foodi starts.

Step 2: Build the Aromatic Base and Add Firm Vegetables

• 2 1/2 cups organic chicken stock
• 2 large onions
• 1 jalapeno
• 1 large bulb garlic
• 1 tbsp black peppercorns
• 1 tsp mustard seed
• 1 tsp cumin seed
• 1 tbsp sea salt
• 8 small red potatoes
• 3 ears corn
• 14 oz Andouille sausage
• 6 sprigs fresh thyme
• 4 bay leaves
• 2 dried chili peppers

Pour the 2.5 cups of organic chicken stock into the Ninja Foodi pot, then add the quartered onions, halved jalapeño, and smashed garlic cloves.

Sprinkle in the black peppercorns, mustard seed, and cumin seed along with the 1 tablespoon of sea salt—these whole spices will infuse the liquid with deep, complex flavor.

Add the quartered potatoes and corn halves, then arrange the sausage coins on top.

Tuck in the thyme sprigs, bay leaves, and dried chili peppers throughout the pot.

The vegetables and seasonings should sit in the flavorful liquid, ready to absorb all the aromatic elements during cooking.

Step 3: Add the Shrimp and Zucchini, Then Pressure Cook

• 2 lb large frozen shrimp
• 1 large zucchini
• 2 lemons

Arrange the frozen shrimp directly over the sausage and vegetables—they don't need thawing and will cook perfectly from frozen in the pressure cooker.

Scatter the zucchini half-moons over the top, then lay the lemon halves among the ingredients for a bright, citrusy note.

Close the lid and seal the valve, then set the Ninja Foodi to high pressure for exactly 2 minutes.

I like to keep the cooking time short for shrimp since they become rubbery if overcooked, and the high pressure cooks everything through quickly while keeping the texture tender.

Step 4: Release Pressure and Finish with Compound Butter

• seasoned compound butter from Step 1
• hot shrimp boil mixture from Step 3

Once the 2-minute timer sounds, immediately release all the pressure using the quick-release valve—this stops the cooking process right away and prevents the shrimp from becoming overcooked.

Carefully open the lid, being mindful of any remaining steam.

Pour the seasoned compound butter from Step 1 evenly over the entire shrimp boil, letting it melt into the hot broth and coat all the ingredients with rich, spiced flavor.

Gently toss everything together to ensure the butter is distributed throughout.

Step 5: Garnish and Serve

• 2 tbsp fresh parsley

Transfer the entire shrimp boil to a large serving platter or directly into shallow bowls, making sure to ladle plenty of the rich, buttery broth over everything.

Garnish generously with fresh chopped parsley for a pop of color and freshness that cuts through the richness of the butter and spices.

Serve immediately while everything is still steaming hot, and have extra butter and lemon wedges on the side for those who want to add more flavor.

Simple Ninja Foodi Shrimp Boil

Delicious Simple Ninja Foodi 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: 6 servings

Calories: 3450

Ingredients Method

Ingredients

  

For the shrimp boil

• 2 large onions (quartered into large 2-inch chunks)
• 3 ears corn (halved or cut into 3-inch rounds)
• 8 small red potatoes (quartered)
• 1 jalapeno (halved)
• 2 dried chili peppers
• 1 large bulb garlic (peeled and smashed)
• 2 1/2 cups organic chicken stock
• 14 oz Andouille sausage (cut into 1-inch thick coins)
• 6 sprigs fresh thyme
• 2 lemons (halved)
• 2 lb large frozen shrimp (deveined)
• 1 large zucchini (sliced into 1-inch thick half-moons)
• 1 tbsp black peppercorns
• 1 tsp mustard seed
• 1 tsp cumin seed
• 4 bay leaves
• 1 tbsp sea salt

For the Cajun butter

• 1/2 cup Kerrygold unsalted butter (softened)
• 1/2 tsp smoked paprika
• 2 tsp garlic powder
• 1/2 tsp mustard powder
• 3/4 tsp salt
• 1/2 tsp cracked black pepper
• 1 tsp ground cumin
• 1 tsp brown sugar
• 1 tsp onion powder
• 1/4 tsp chipotle powder
• 1 tsp Old Bay seasoning
• 2 tbsp fresh parsley (finely chopped)

Method

 

1. Start by making the compound butter, which will be the finishing touch for maximum flavor impact. In a small bowl, combine the softened Kerrygold butter with smoked paprika, garlic powder, mustard powder, salt, cracked black pepper, ground cumin, brown sugar, onion powder, chipotle powder, and Old Bay seasoning. Mix thoroughly until the seasonings are evenly distributed, then set aside at room temperature so it melts easily over the hot shrimp boil. While the butter rests, prepare all your ingredients: quarter the onions into large 2-inch chunks, cut the corn into 3-inch rounds, quarter the potatoes, halve the jalapeño, smash the garlic cloves, cut the Andouille sausage into 1-inch coins, halve the lemons, and slice the zucchini into 1-inch half-moons. This prep work takes just 10 minutes and ensures smooth cooking once the Ninja Foodi starts.
2. Pour the 2.5 cups of organic chicken stock into the Ninja Foodi pot, then add the quartered onions, halved jalapeño, and smashed garlic cloves. Sprinkle in the black peppercorns, mustard seed, and cumin seed along with the 1 tablespoon of sea salt—these whole spices will infuse the liquid with deep, complex flavor. Add the quartered potatoes and corn halves, then arrange the sausage coins on top. Tuck in the thyme sprigs, bay leaves, and dried chili peppers throughout the pot. The vegetables and seasonings should sit in the flavorful liquid, ready to absorb all the aromatic elements during cooking.
3. Arrange the frozen shrimp directly over the sausage and vegetables—they don't need thawing and will cook perfectly from frozen in the pressure cooker. Scatter the zucchini half-moons over the top, then lay the lemon halves among the ingredients for a bright, citrusy note. Close the lid and seal the valve, then set the Ninja Foodi to high pressure for exactly 2 minutes. I like to keep the cooking time short for shrimp since they become rubbery if overcooked, and the high pressure cooks everything through quickly while keeping the texture tender.
4. Once the 2-minute timer sounds, immediately release all the pressure using the quick-release valve—this stops the cooking process right away and prevents the shrimp from becoming overcooked. Carefully open the lid, being mindful of any remaining steam. Pour the seasoned compound butter from Step 1 evenly over the entire shrimp boil, letting it melt into the hot broth and coat all the ingredients with rich, spiced flavor. Gently toss everything together to ensure the butter is distributed throughout.
5. Transfer the entire shrimp boil to a large serving platter or directly into shallow bowls, making sure to ladle plenty of the rich, buttery broth over everything. Garnish generously with fresh chopped parsley for a pop of color and freshness that cuts through the richness of the butter and spices. Serve immediately while everything is still steaming hot, and have extra butter and lemon wedges on the side for those who want to add more flavor.