Name: Easy Shrimp Boil Recipe with Potatoes and Corn Recipe
Prep time: 30 min
Cook time: 30 min
Total time: PT-489636H57M11S
Cuisine: Southern American
Ingredients: 2-1/2 lbs. extra large shrimp, unpeeled; 5 quarts water; 1 (12 oz.) beer; 1 bag shrimp and crab boil seasoning (available at seafood counter); 1/4 cup Old Bay seasoning; 2 tablespoons kosher salt; 2 lemons, juiced plus rinds; 1 large onion, quartered; 1-1/2 lbs. small red potatoes; 4 large ears of corn, broken into smaller pieces; 1 lb. kielbasa, sliced; 1/2 cup butter, melted; 2 teaspoons finely minced garlic

If you’re craving a hearty, flavorful seafood feast that feels like a celebration every time, you’re going to love this Easy Shrimp Boil Recipe with Potatoes and Corn Recipe. I absolutely love how this dish brings together juicy shrimp, tender potatoes, sweet corn, and smoky kielbasa all in one pot — making dinner feel effortless and impressive. Trust me, once you try this, it’ll become your go-to for weekend gatherings or anytime you want to wow friends and family without stressing over complicated steps.

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Why You’ll Love This Recipe

One-Pot Wonder: Everything cooks in one big pot, meaning less mess and way more fun at the dinner table.
Bold, Authentic Flavors: Thanks to Old Bay seasoning, beer, and lemon, the flavors are vibrant and perfectly balanced every time.
Perfect for Sharing: This recipe feeds a crowd effortlessly, making it a hit for family dinners, parties, or even casual Sunday nights.
Flexible Ingredients: You can easily swap or adjust depending on your preferences or what’s fresh at the market.

The image shows a mixed seafood boil spread out over a layer of newspaper. The dish includes several large pink shrimp with visible tails and light seasoning scattered on them. There are multiple chunks of bright yellow corn on the cob, halved into small sections, positioned evenly throughout the seafood. Red potatoes, both whole and sliced, add a round and smooth texture, with some pieces garnished with chopped green herbs. Sliced sausage rounds with a slightly browned surface are scattered among the other ingredients. Bright yellow lemon wedges are placed on top and around the mix, adding a fresh pop of color. A small white bowl filled with thick red sauce is positioned near the top center, completing this rustic, colorful seafood spread. Photo taken with an iphone --ar 2:3 --v 7 - Easy Shrimp Boil, seafood boil with potatoes and corn, how to make shrimp boil, flavorful shrimp boil dinner, one-pot seafood recipes

Ingredients You’ll Need

Picking the right ingredients really makes or breaks your shrimp boil. For this Easy Shrimp Boil Recipe with Potatoes and Corn Recipe, I always suggest getting fresh, high-quality shrimp and fresh corn if possible — it just makes the flavors sing together in this classic Southern dish.

Flat lay of extra large unpeeled shrimp with vibrant pink shells, small glossy red potatoes, four large ears of corn broken into smaller pieces with bright yellow kernels, sliced kielbasa with a rich reddish-brown color, two whole fresh lemons with bright yellow peel alongside lemon rinds, one large quartered white onion with purplish skin, a small white ceramic bowl of finely minced fresh garlic, a small white ceramic bowl of melted golden butter, a small white ceramic bowl of coarse kosher salt, a small white ceramic bowl of reddish-orange Old Bay seasoning, a small white ceramic bowl containing a dark amber beer, and a rustic bag of shrimp and crab boil spice mix beside the ingredients all arranged in perfect symmetry, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - Easy Shrimp Boil, seafood boil with potatoes and corn, how to make shrimp boil, flavorful shrimp boil dinner, one-pot seafood recipes

Shrimp: I prefer extra-large unpeeled shrimp for that satisfying bite and to keep things juicy.
Potatoes: Small red potatoes are my go-to because they hold their shape well and offer a nice, tender texture.
Corn: Fresh ears broken into pieces are way better than frozen — you’ll taste the sweetness.
Kielbasa: Adds a smoky, savory note that complements the seafood beautifully.
Old Bay Seasoning: This is your magic spice blend — it brings the whole boil alive with that familiar briny kick.
Beer: Just a splash adds depth; any light lager you like works great.
Lemons: Both juice and rinds for bright citrus flavor.
Butter and Garlic: Melted together for drizzling, adding richness and a pop of garlic that your taste buds will thank you for.
Onion: Quartered for the broth to get that subtle sweetness.
Kosher Salt: Essential for seasoning the broth and making everything sing.
Shrimp and Crab Boil Bag: Typically found at seafood counters, this bag is packed with spices and aromatics that elevate the entire pot.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love that this Easy Shrimp Boil Recipe with Potatoes and Corn Recipe is such a blank canvas. Over the years, I’ve dialed it up or down based on what we’re craving or what’s in season. Feel free to tweak it — cooking should always be fun and personal!

Make it Spicy: I add a few dashes of cayenne pepper or toss in fresh jalapeños when I want a little heat buzz through the pot — my family goes crazy for the extra kick!
Gluten-Free Option: Skip the beer and use water with an extra squeeze of lemon and Old Bay — you’ll still get plenty of flavor.
Vegetarian Version: Swap the shrimp and kielbasa for hearty mushrooms and chickpeas, and keep all the seasonings for that boil taste without meat.
Swap the Sausage: If kielbasa isn’t your fave, try smoked Andouille or even chorizo for a different smoky vibe.

How to Make Easy Shrimp Boil Recipe with Potatoes and Corn Recipe

Step 1: Prep and Season Your Broth

Start by filling a large stockpot with water and adding the beer, shrimp and crab boil bag, Old Bay seasoning, kosher salt, lemon juice, lemon rinds, and quartered onion. Bring it all to a boil, then let it simmer for 5 minutes. This broth is your flavor foundation, so don’t rush it — I find simmering lets all those spices fully infuse the water to soak into the potatoes, corn, and shrimp later on.

Step 2: Potatoes First, Then Corn and Sausage

Throw in your small red potatoes and cook for about 10 minutes. Potatoes take the longest, so they get the head start. Next, add the corn pieces and sliced kielbasa, cooking for another 5 minutes. This layered timing keeps everything cooking just right — trust me, you want tender potatoes without mushy corn or overcooked sausage.

Step 3: Shrimp Last — Keep an Eye!

Finally, add the shrimp and cook for only 3 minutes or until they turn pink and opaque. Shrimp cooks fast, and overdoing it leads to rubbery bites, a mistake I’ve learned to avoid the hard way. Remove the pot from heat right away as they finish cooking in the hot liquid.

Step 4: Drain and Toss with Garlic Butter

Drain your boil and toss everything with melted butter that’s been flavored with finely minced garlic. This step takes the dish from great to unforgettable. The warm butter adds richness while the garlic gives it a savory punch that complements the shrimp and kielbasa so well. I usually do this step right in the pot or a big bowl so the flavors soak in while everything is piping hot.

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Pro Tips for Making Easy Shrimp Boil Recipe with Potatoes and Corn Recipe

Freeze and Thaw Shrimp Properly: I always thaw shrimp overnight in the fridge or under cold running water to keep their texture firm and fresh.
Use a Large Pot: When cooking for a crowd, a bigger pot means ingredients cook evenly without overcrowding, avoiding soggy potatoes or unevenly cooked shrimp.
Don’t Skip the Butter Toss: Tossing your boiled ingredients in garlic butter right after draining seals in moisture and amps up flavor, making every bite shine.
Watch Your Shrimp Cooking Time: Overcooked shrimp get rubbery fast; remove them as soon as they turn pink for perfect softness.

How to Serve Easy Shrimp Boil Recipe with Potatoes and Corn Recipe

Easy Shrimp Boil Recipe with Potatoes and Corn Recipe - Serving

Garnishes

When I serve this shrimp boil, I always add fresh lemon wedges for squeezing—there’s just something about that zesty brightness right before you dig in. A sprinkle of chopped fresh parsley adds a pop of color and freshness too. Sometimes, I even toss out some Old Bay on the side for those who love a little extra spice on their plate.

Side Dishes

I like to keep sides simple so the shrimp boil stays the star. A crisp green salad or coleslaw with a tangy vinaigrette is perfect to balance the richness. Cornbread or crusty bread also pairs wonderfully for soaking up all those buttery juices.

Creative Ways to Present

One of my favorite ways to serve this is classic Southern style—spreading everything out on a newspaper-covered table or large platter so everyone digs in family-style. For special occasions, I’ve set up pretty wooden trays lined with banana leaves or parchment for an upscale yet casual vibe. It’s all about making it approachable and festive!

Make Ahead and Storage

Storing Leftovers

I usually pack leftovers in airtight containers and refrigerate them within two hours of cooking. The shrimp holds up well for up to two days, though I try to eat it sooner to enjoy the best texture. The potatoes and corn do great stored together.

Freezing

This is a dish I rarely freeze because I love it fresh, but if you must, freeze the shrimp separately from the potatoes and corn for the best results. Shrimp can get a bit tough after freezing and reheating, so I thaw gently and add back in last.

Reheating

I like reheating leftovers gently in a covered skillet on medium-low heat with a splash of water or broth to keep everything moist. Microwaving works but can dry things out if you’re not careful, so check it frequently.

FAQs

Can I use frozen shrimp for this Easy Shrimp Boil Recipe with Potatoes and Corn Recipe?

Absolutely, frozen shrimp works fine as long as you thaw it properly before cooking. I recommend thawing overnight in the fridge or quickly under cold running water. Avoid cooking frozen shrimp directly in the boil as it will throw off cooking times and texture.
What if I don’t have a shrimp and crab boil bag?

No worries! You can create a simple substitute using Old Bay seasoning combined with bay leaves, crushed red pepper flakes, garlic powder, and black peppercorns. Just toss them into a cheesecloth pouch and let it simmer to infuse your broth.
Can I use larger potatoes?

You can, but small red potatoes are ideal because they cook evenly and hold their shape. If you use larger potatoes, just cut them into smaller chunks and adjust cooking time accordingly to make sure they’re tender through and through.
How do I know when the shrimp is done?

The shrimp turns pink and opaque when it’s perfectly cooked, which usually takes about 3 minutes in the boiling broth. Once you see that, remove the pot from heat right away to prevent overcooking and rubbery shrimp.
Can I make this recipe dairy-free?

Definitely! The only dairy in this recipe is the butter drizzle at the end. You can swap melted butter for olive oil or a dairy-free buttery spread and still keep that rich finish intact.

Final Thoughts

I still remember the first time I tried making this Easy Shrimp Boil Recipe with Potatoes and Corn Recipe — it was a total game changer in my kitchen. The flavors were so simple yet spectacular, and sharing it around the table brought out so many smiles. If you’re looking for a fuss-free, crowd-pleasing meal that feels like a party every time, you’ve got to try this. Believe me, once it’s on your regular rotation, you’ll wonder how you ever lived without it!