This low country shrimp boil recipe will help you decide how many shrimp per person you need. Then again, I say there can never be too many shrimp!
When the days are hot outside and you barely want to heat up the kitchen, I love resorting to a low country boil.
What I Love About a Simple Shrimp Boil
One big pot with lots of fresh shrimp, small red potatoes, sweet corn and andouille sausage is enough to fill anyone up and it doesn't require much time in front of the stove.
Serve with cocktail, tartar, hot sauce or even garlic butter.
This easy shrimp boil recipe requires one large stock pot, cold water, shrimp boil seasoning and a beer for some extra added flavor.
Add in some potatoes, sausage, and corn and you have one great simple meal.
Table of contents
Difference between low boil and a New England boil?
Boiling water, beer and boil in bag shrimp seasoning makes for a good boil along with perhaps, crawfish and crabs. Living in Colorado means sticking with shrimp! Also note that a low-country boil is not spicy like a Cajun seafood boil.
A new England seafood boil, contains Old Bay seasoning, rather than one with cayenne. It also uses smoked sausage that is not spicy, and could contain crabs, mussels and clams.
Absolutley. Just cook the shrimp in the shrimp boil liquid until they turn pink.
A boil is a catch-all meal where seafood and non-seafood ingredients are cooked up together.
The hardest part about making this frogmore stew, which has roots in South Carolina and Georgia, is deciding how much shrimp per person to use.
How Much Shrimp Per Person?
The size of the shrimp determines the amount of shrimp per person for a shrimp boil.
And remember this is an entree serving. If you are serving steamed shrimp witth cocktail sauce, people will eat a lot more.
For a seafood boil, there is a lot more to eat when you figure in the potatoes, corn and sausage.
I use large shrimp, no less than 21-25 shrimp per pound. Figure about 6 - 8 shrimp per person which means 2 pounds of shrimp will serve about 6 - 8 people.
A serving of shrimp is usually considered 4 ounces and I like serving shrimp with the shell on. (More flavor this way and less chance of overcooking.)
This means when buying shell-on shrimp you need 6 - 8 ounces per person or about ½ pound per eater!
Jumbo shrimp are also delicious and those are labeled as 16-20 per pound.
In that case, figure 5 - 7 shrimp per person.
But in all honesty, I find it doesn't matter how many shrimp you make because they all get eaten!
Keep in mind that the shrimp are the star of this show and if you have big eaters, don't be afraid to add a few more.
In general, I figure 2-3 people to 1 pound of shell-on shrimp.
The shell keeps the shrimp from drying out and also provides more flavor.
Honestly, the shells come off easily. And even easier when folks are hungry!
Just place an extra empty bowl on the table to hold the shells and the cobs from the corn.
Cajun or Old Bay Seasoning?
To make this seafood boil, first you have to decide do you what shrimp boil seasoning you prefer.
Do you want this on the spicier Cajun side or more on the East Coast Old Bay side?
Not familiar with Old Bay? It contains many herbs and spices but predominantly celery salt, black pepper, crushed red pepper flakes, and paprika.
Zatarain's contains mustard seed, coriander seed, cayenne pepper, bay leaves, dill seed,and allspice.
I love both and yes, they can be combined for a little extra spice.
Generally Zatarain's and Old Bay are found by the seafood counter.
When you open the box of Zatarain's, you will see it is in net packages.
Throw the whole thing into the pot. Do not cut it open and empty the contents in!
Old Bay needs to be measured in. Figure about ½ cup per gallon of water.
Shrimp Boil Recipe:
Begin with your largest stockpot. Add 4 quarts of water and 1 bottle of beer, and your favorite shrimp boil packet.
I used a light Modelo because that is what I had in the fridge. Be cautious about using an IPA because you don't want your stock to be bitter.
Throw in some onions, celery, garlic and a few bay leaves, along with smoked Andouille sausage or just plain smoked sausage.
Cover the large pot and and over high heat bring this mixture to a rolling boil for 15 minutes while covered.
After 15 minutes squeeze the lemon juice from 5 lemons into the pot and then throw in the lemon wedges!
At this point if you want the stock spicier, feel free to add 1 tablespoon of cayenne or your favorite Louisiana hot sauce.
Now stir in the raw shrimp. Let boil 1 minute, remove from heat and add the corn.
Let stand 5 minutes while covered before serving.
Sauces For SeaFood Boil
Several great options for dipping your shrimp include a cocktail sauce, a remoulade tartar sauce, or a seasoned melted butter with extra Old Bay, Cajun seasoning or garlic.
Mixing Frank's Hot Sauce into butter also makes for a great dipping sauce.
The seasoned melted butter is great for dipping the new potatoes and corn into!
I love a good spicy cocktail sauce.
To make the cocktail sauce I use ketchup, horseradish, Worcestershire and a squeeze of lemon to taste.
Another option is a remoulade sauce or just melt some butter and add some Cajun seasoning or additional Old Bay.
For that matter you could even toss this onto the drained shrimp boil and mix it all together.
If you want this spicier or more seasoned at this point just sprinkle on some more Cajun or Old Bay seasoning!
A shrimp boil is a great way to feed a crowd or large group and the proportions can be adjusted accordingly.
However keep in mind the size of your pot!
This easy recipe is a great thing to rely on in hot summer months. If you have an outside burner like a large turkey fryer, no need to even heat up the kitchen!
What to Serve With Simple Shrimp Boil
And though a side dish is not really needed, I love to serve this with Old Bay coleslaw.
No recipe needed. Just stir some Old Bay into any basic coleslaw and you have the perfect coleslaw for this shrimp boil.
Just leave out the sriracha and the gochujang and you have a pretty basic coleslaw.
And if you decide you'd rather have potato salad instead of boiling potatoes here's a recipe for Old Bay potato salad.
If you do happen to have leftover shrimp just count your blessings.
They make great shrimp cocktail or are tasty over a simple green salad. Or on this salad!
I love a summer dinner with boiled shrimp and cocktail sauce. They even make a perfect appetizer.
Since this is a Southern dish, it is customary to serve it with cornbread, but I actually served this with sourdough bread because Manservant loves sourdough bread!
Have a great time serving this simple shrimp recipe.
I merely take out my largest sheet pan and after draining the pot, pour the tender shrimp and all its contents on the pan.
Garnish with wedges of fresh lemon, and lots of green parsley for a nice pop of color!
This classic shrimp boil is a good way to have a lot of fun and a great way to entertain.
Just don't forget some ice-cold beer! I'll leave that up to you!
I'd love to hear if you make this recipe!
Please share a review or rate the recipe,
and be sure to tag me on social!
Recipe
Shrimp Boil Recipe - How Many Shrimp Per Person
- Prep Time: 15 Minutes
- Cook Time: 20 Minutes
- Total Time: 35 minutes
- Yield: 6 - 8 Servings 1x
- Category: Main Course
- Cuisine: American
Description
This easy shrimp boil is perfect for hot summer days. Or chilly Fall nights. Made for shrimp lovers, this easy dinner comes together fast.
Ingredients
4 Quarts water
1 can beer (not IPA)
1 to 2 packages of Shrimp Boil (Do not cut open the packet of Zatarain's) Use ½ cup of Old Bay to 1 gallon of water if you prefer Old Bay
2 T apple cider vinegar
3 medium onions, peeled and halved
2 heads garlic - halved crosswise
6 ribs celery, cut into 3" pieces
1 18 oz package of baby red potatoes
1 T cayenne or Louisiana hot sauce (optional)
5 Lemons, halved
1 14 oz package Andouille Smoked Sausage cut into 2" pieces
2 lbs fresh shrimp with shells (Large or extra-large)
1 ear of corn per person, broken into halves
Sauce for Shrimp Dipping
Instructions
In a 10 to 12 quart stockpot add 4 quarts of water and 1 can of beer, the shrimp boil seasoning of your choice, apple cider vinegar, onions, celery and garlic, potatoes and sausage. Bring to a boil on high heat and boil covered for 15 minutes.
Squeeze juice from lemons into the water and then add the lemons into the pot. If you want this spicier stir in the hot sauce or cayenne. Stir in the shrimp. Return to a boil, cover and boil 1 minute.
Remove from heat and stir in corn. Let stand for 5 minutes. Drain well. Pour onto a large sheet pan. Garnish with more lemon wedges and parsley and serve with dipping sauce of your choice.
Notes
Please see post for serving suggestions.
More Seafood Recipes
Velva says
Living in Florida. Having a low country boil is always a good idea. Love this- thanks for the inspiration.
Velva- Evening With a Sandwich
Abbe Odenwalder says
@Velva, Florida is where I sttended my first shrimp boil. How much fun and 40 years later I still relive it!
Balvinder says
This is perfect for a crowd and a happy recipe to make while camping.
Chef Mimi says
I haven’t been to a real shrimp boil since I lived in Houston! It was fun. And messy! Love these photos!
mjskitchen says
Growing up in Louisiana, my favorite meals were shrimp boils, crab boils and crawfish boils. Aside from being delicious with the seafood, corn and potatoes they were fun. A messy meal eaten off newspaper. Always a blast! Your pictures bring back so many memories. What a feast!
John / Kitchen Riffs says
Yum yum yum! This looks terrific. Haven't had a shrimp boil in way, waaay too long. I like both Old Bay and Cajun-style seafood boils, so I'm happy with either. Although when it comes to shrimp, hard to beat Cajun. Wonderful summer post -- thanks.