Gulf Coast Shrimp Boil with Corn and Potatoes
Potatoes, corn, and shell-on shrimp simmer in one big pot of seasoned water, then get drained and piled onto the table. It is a hands-on meal meant for peeling and sharing. Scale the people count in the app to 2, 4, 6, or 8 — ingredients adjust from this base of 4 servings.
Open interactive cooker (change people count)
Food safety
Cook shrimp until pink, opaque, and firm, or 145°F. Keep raw shrimp cold until it goes into the pot, and do not set cooked food on a tray that held raw shrimp. Scrub potatoes and lemons before cooking, and do not leave the spread sitting out longer than 2 hours (1 hour above 90°F).
Allergens: shellfish, milk
Equipment
- large stockpot (8 quarts or bigger)
- colander or slotted spoon
- knife
- cutting board
- small saucepan
- sheet pan or platter
Ingredients (for 4 servings)
- 2 pounds raw shell-on shrimp
- 1.5 pounds small red potatoes
- 4 ears of corn, husked and cut in half
- 16 cups water
- 1/3 cup Old Bay-style seafood seasoning
- 2 tablespoons salt
- 1 yellow onion, quartered
- 1 head of garlic, cut in half crosswise
- 2 lemons, halved
- 4 tablespoons butter, melted, for serving
Directions
1. Scrub the potatoes and lemons under running water. Keep the shrimp refrigerated until step 5.
2. Fill the stockpot with the water. Add the seafood seasoning, salt, onion, and garlic. Squeeze the lemons into the pot and drop in the halves.
3. Bring to a boil over high heat, about 10 minutes. Add the potatoes and boil 12 to 15 minutes until a knife slides in with a little resistance.
4. Add the corn and boil 5 minutes.
5. Stir in the shrimp, return to a boil, and cook 2 to 3 minutes until the shrimp turn pink, opaque, and firm. Shrimp should reach 145°F.
6. Drain carefully through a colander or lift everything out with a slotted spoon. Spread on a sheet pan or platter.
7. Drizzle with melted butter and sprinkle with a little extra seasoning if you like. Serve hot.
8. Chill leftovers within 2 hours (1 hour if the room is above 90°F).
Skill taught
Timing a one-pot boil so potatoes, corn, and shrimp all finish together.
Affordable substitution
Use frozen shell-on shrimp thawed in the refrigerator overnight, and frozen half-ears of corn (add them straight from frozen in step 4).
Optional variation
Add 12 ounces of sliced fully cooked smoked sausage with the corn so it heats through.
Leftovers & storage
Cool and refrigerate leftovers within 2 hours (within 1 hour if above 90°F). Store at 40°F or below and eat within 3 days. Leftover shrimp can be peeled and eaten cold, or reheated to 165°F until steaming hot.