Shrimp Boil
March 3, 2026 • 0 comments
This shrimp boil is a flavorful one-pot meal that’s perfect for gatherings, backyard cookouts, or spring seafood boil season. Jumbo shrimp, smoked sausage, tender red potatoes, and sweet corn are simmered with garlic, lemon, onion, and seafood seasoning for bold coastal flavor. Everything is finished with a buttery parsley sauce and served with fresh lemon, making it a simple yet satisfying dish that’s ideal for sharing.
- Prep Time:
- Cook Time:
- Servings: 6
Ingredients
- (1 pound) Grass-fed Smoked Kolbassi Sausage
- (2 pounds) Large jumbo shrimp, peeled and deveined (tails left on)
- (4 ears) Corn, cut into quarters
- (1 pound) Small red potatoes, halved
- (1/2 cup) Unsalted butter
- (1) Medium onion, peeled and cut into large chunks
- (4) Lemons (2 for the boil, 2 for serving)
- (4 cloves) Garlic, peeled and lightly crushed
- (1/3 cup) Seafood seasoning (such as Old Bay)
- (1/2 teaspoon) Salt
- (1/2 teaspoon) Black pepper
- (2 tablespoons) Fresh parsley, chopped (plus extra for garnish)
Directions
- Fill a large pot with water. Cut two lemons into quarters and add them to the pot along with the onion, garlic, and seafood seasoning. Bring the mixture to a rolling boil.
- Add the halved potatoes to the boiling water. Cook for about 10 to 12 minutes, or until they are just tender when pierced with a fork.
- Stir in the corn pieces and sliced smoked sausage. Continue cooking for 5 to 6 minutes.
- Add the shrimp and cook for another 2 to 3 minutes, just until the shrimp turn pink and opaque.
- Drain the pot and transfer the seafood boil mixture to a large baking sheet or serving platter.
- In a microwave-safe bowl, melt the butter. Whisk in the salt, pepper, and chopped parsley.
- Drizzle about half of the butter sauce over the shrimp, sausage, and vegetables, tossing gently so everything is coated. Save the remaining butter sauce for serving.
- Finish with extra chopped parsley and sliced lemons. If desired, sprinkle a little more seafood seasoning over the top.
- Serve right away with the reserved butter sauce on the side.
