Country Shrimp Boil
Bring out a large pail of great ingredients like sausage, mini corn, potatoes, large juicy shrimp, and your guests will know that you know how to party! Whether you’re planning dinner for Memorial Day, Father’s Day, a Beach Party, or just having some summer fun, this all-in-one dinner is the perfect choice!
How to Make The Perfect Shrimp Boil
Nothing says summer quite like a good old-fashioned country shrimp boil. This one-pot wonder is packed with all the flavors of the coast—juicy large shrimp, tender red potatoes, sweet corn on the cob, smoky sausage, and a splash of beer for extra depth. Seasoned to perfection and boiled together, it’s as much about the experience as it is the food. Spread it out on butcher paper, gather your friends, and dig in with your hands—it’s casual, fun, and downright delicious. The best part? You don’t need to live near the ocean to enjoy this coastal classic. Perfect for backyard get-togethers, summer celebrations, or any time you want to bring a taste of the South to your table!
SUMMER FROM COAST TO COAST SHRIMP BOIL INGREDIENTS LIST- full printable recipe below in recipe card
- 1 tablespoon crab boil seasoning (Old Bay) plus extra for sprinkling
- 12 baby red potatoes or any small potatoes
- 6 ears of fresh corn, cut in half
- 12-ounce bottle of beer
- 1 onion, quartered
- 2 (one-pound) packages smoked sausage, cut into 1-inch pieces
- 1 pound large raw shrimp, fresh or frozen
SUMMERTIME SHRIMP BOIL INSTRUCTIONS
- In a stockpot, add the seasoning, potatoes, corn, beer, onion, and sausage.
- Cover with water.
- Bring to a boil; cover and simmer 30 minutes.
- Add shrimp and cook about 3 minutes or until the shrimp turn pink.
- Drain the liquid into the sink and serve it boiled.
- Sprinkle with extra crab boil seasoning.
Alternative Choices
CHANGE IT UP! Give the grill a break for Father’s Day and make this fun summer-inspired dish! If you don’t like beer or would rather not use it. Combine 6 ounces of chicken stock with 6 ounces of beef stock to replace the beer. Line your table with newspaper or brown shipping paper and dump the shrimp boil in the center for everyone to chow down on! Alternatively, dump the mixture into metal pails and place them along the center of the table. Don’t forget the paper towels and individual buckets for trash!
Country Shrimp Boil Party Table
When it comes to hosting a summer gathering, a shrimp boil is already a showstopper—but why not take it up a notch and turn it into a full shrimp boil party table? This isn’t your ordinary buffet line. Instead, picture a spread that instantly transports your guests straight to the beach: seashells scattered across the table, rustic fisherman’s netting draped for that coastal vibe, and giant letters spelling out SAND as the centerpiece.
The food itself becomes part of the décor—a hearty shrimp boil piled high with red potatoes, corn, sausage, and shrimp served alongside golden hushpuppies, creamy pasta salad, and a bubbling fruit cobbler. For dessert, whimsical cupcakes decorated like little sailboats add a playful touch that will delight both kids and adults. Every detail is designed to make this party table not just a meal, but an experience—a feast for the eyes and the taste buds.
So grab your biggest pot, a little beachy décor, and let’s bring the coast right to your backyard.
Tips for the Perfect Country Shrimp Boil
- Use large shrimp – They hold up better in the boil and won’t overcook as quickly. Leave the shells on for more flavor (plus, it’s fun to peel as you eat!).
- Add ingredients in stages – Start with potatoes, then corn and sausage, and finish with shrimp. This way, everything cooks perfectly without turning mushy or overdone.
- Season generously – A shrimp boil is all about bold flavor! Don’t skimp on Old Bay or Cajun seasoning, and salt the water like you would for pasta.
- Don’t skip the beer – It adds depth and a little sweetness to the broth, but if you’d rather skip alcohol, chicken broth works as a great substitute.
- Use a strainer or slotted spoon – It makes lifting the ingredients out of the pot easier, especially when serving a big group.
- Serve it family-style – Spread butcher paper or newspaper on the table and pour the feast right down the middle. It’s rustic, fun, and makes cleanup a breeze!
- Add extra flavor to the table – Set out melted butter, lemon wedges, hot sauce, and extra seasoning for dipping and sprinkling.
- Double it for a crowd – Shrimp boils are meant for sharing. Just be sure your pot is big enough—or cook in batches if needed.
Serving Suggestions and Sides
A shrimp boil is a feast all on its own, but adding a few sides and extras makes it even more memorable:
- Crusty Bread or Cornbread – Perfect for soaking up all that seasoned broth. A basket of warm, buttery cornbread always disappears fast.
- Coleslaw – A cool, creamy slaw balances the bold, spicy flavors of the boil and adds a refreshing crunch.
- Fresh Garden Salad – Keep it light with mixed greens, tomatoes, and cucumbers tossed in a tangy vinaigrette.
- Watermelon Slices – Sweet and juicy, watermelon is the ultimate summertime refresher alongside the savory boil.
- Dipping Sauces – Melted butter, garlic butter, cocktail sauce, hot sauce, or even a zesty remoulade give everyone options to dunk their shrimp.
- Cold Drinks – Beer is traditional, but sweet tea, lemonade, or a sparkling fruit punch make refreshing pairings.
- Dessert – End on a sweet note with something simple and summery like peach cobbler, strawberry shortcake, or lemon bars.
STORAGE AND LEFTOVERS
One of the best parts about a shrimp boil is that it makes plenty—and if you happen to have leftovers, they can be enjoyed the next day!
- Shrimp: Peel before storing for easier reheating. Place in an airtight container and refrigerate for up to 2 days. Shrimp tend to toughen if overcooked, so reheat gently (a quick sauté in butter or a minute in the microwave).
- Potatoes & Corn: Store in a separate airtight container in the fridge for up to 3–4 days. These reheat well in the microwave or oven.
- Sausage: Keeps up to 4 days refrigerated.
- Broth: If you strained it, the seasoned cooking liquid can be refrigerated for 2–3 days and used to reheat leftovers or as a flavorful base for soups.
👉 Pro Tip: Leftover shrimp boil makes a fantastic next-day meal! Slice the sausage, chop the potatoes, cut the corn off the cob, and toss everything into a skillet for a quick hash. Or stir it into a creamy chowder for a second round of comfort food.
LATEST POSTS
Ready to bring this coastal classic to your own backyard? With just a few simple ingredients and one big pot, you’ll have a hearty meal that feeds a crowd and feels like a celebration. Below you’ll find the step-by-step recipe for my Country Shrimp Boil—packed with red potatoes, corn, smoky sausage, and plump shrimp, all boiled together in seasoned broth with a splash of beer. Grab your biggest pot, call your friends, and let’s get cooking❤️Sheryl!
Country Shrimp Boil
Ingredients
- 1 tablespoon crab boil seasoning (old bay) plus extra for sprinkling
- 12 baby red potatoes or any small potatoes
- 6 ears of fresh corn, cut in half
- 12 ounce bottle beer
- 1 onion, quartered
- 2 (one pound) packages smoked sausage, cut into 1-inch pieces
- 1 pound large raw shrimp, fresh or frozen
Instructions
- In a stockpot, add the seasoning, potatoes, corn, beer, onion and sausage.
- Cover with water.
- Bring to a boil; cover and simmer 30 minutes.
- Add shrimp and cook about 3 minutes or until the shrimp turns pink.
- Drain the liquid into the sink and serve boil.
- Sprinkle with extra crab boil seasoning.
Notes
This recipe is from Lady Behind The Curtain
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I can’t wait to try this. Yum!
Was looking for something to fix for Farhers Day, and BOOM… Here it is!! Looks so good, and I can’t wait to serve it. Thanks so much
Am having this at the beach this weekend. Thanks for sharing
I cannot wait to try this, Sheryl! It looks perfect for a family gathering! 🙂 I’ve pinned this and shared it on FB!
Hi Jamie,
It’s almost like being at the beach. HA! NOT! Well, we can dream right? 🙂
Can this be cooked on gas grill and still be delish?
Hi Phyllis, Sure, I think that is a great idea.
Do you have any suggestions for a replacement to the shrimp? This dish looks delicious… do you think tilapia, chicken or beef would work instead?
Hi Audrey,
Maybe chicken? Not Tilapia for sure. I wouldn’t hold up.
Could you use a chicken stock or broth rather than the water along with the beer?
Hi Kim,
Sure, I think that would be fine. 🙂
This was truly amazing!!! Thanks!!!
do you cook the sausage first, and when do you add the seasoning?
Hi Kelly, The sausage is smoked sausage so it’s already cooked and the seasoning goes in with all the other ingredients. 🙂
Can I use something else besides beer? We aren’t big beer fans
Sure Chrissy, you can use a combination of equal amounts beef and chicken stock. I am not a beer drinker either. All the flavors combined with the seasoning hides the taste.
OMG!!! I am just writing to say that I live in the south and have tried many low country boil recipes and must say that this is the easiest and most flavorful we have ever tried!!! Followed the recipe exactly…except…maybe added a little more old bay to the stock pot. We stuffed our selves and have enough for a wonderful lunch tomorrow!!!
Hi Cheryl,
Thanks for you kind words. I’m so glad your family enjoyed the boil. 🙂
Quick question: when you say ‘Bring to a boil and simmer for 30 mins’ do you mean bring to a boil, then turn the stove down to low and simmer? Or simmer at medium? Just want to make sure everything gets cooked appropriately. Thanks for the awesome recipe!
Hi Chelsea, Your setting for simmer may be different than mine. For me it’s at a 4 but my stove cooks very hot. Just make sure the whole surface of the pot is at a low boil (simmer) and you should be fine. You will know the shrimp is done when it turns pink, the sausage is already cooked and just needs to be heated through. Don’t worry you can’t mess this one up you’ll be fine. 🙂
Hi, would it be possible to replace the shrimp with crawfish?
Hi Chuck, I’ve never had crawfish….If I had to guess I would say yes.
Hi Sheryl, this looks delicious! Do I need to peel and devein the shrimp before putting them in the pot? Or do I just throw them in, shells and all?
Hi Daniella, I bought the shrimp already deveined and left the shell on.
What beer did you use or recommend?
Hi Sarah, Whatever beer you drink. If you don’t have a favorite beer I would recommend something light.
I’m from Louisiana and this was as close as I could get to a crawfish boil. Let me tell you this was a delicious alternitive. My family all raved about this. My husband is impressed and asked to make it again. Thank you for bringing a taste of my home town home to me.
Thanks Jen, I love hearing family stories.
Usually smoked sausage comes in a package of two, around 1lb. So, do you mean one package of two or two packages for a total of four sausage, about 2lbs?
Hi Dennis, One package had only one sausage so……a total of 2 sausages. 🙂
for the shrimp – do you keep the shell on? no peeling or deveining?
Hi Sarah, I buy shrimp that is already cleaned but still has the shell. The shell helps capture the juices and flavors the shrimp plus adds more flavor to the broth.
Hi Sheryl,
This party sounds so fun! I’m looking forward to making it
for Father’s Day next week.
QUESTION !
Is a stock pot the same as one of those big black speckled enamel-like pots used for canning? Or does it have to be one of those shiny aluminum type pots?
And I’m still a little confused abt the amount of sausage…one pound? two pounds?
Thanks so much!
Laura
Hi Laura,
The sausage is two 1 pound packages and the stock pot is 12-15 quarts. I don’t think I would use a canning pot.
I don’t usually write reviews, but I just made this and it was so great!I made it for my dad, husband and toddler and they all just loved it. My toddler is extremely picky and she asked for seconds and ate it all. My dad and husband both asked me to save the recipe so I can make it again soon. It was so easy to make. I wasn’t scrambling around the kitchen like I usually am, and it got to the table with me completely stress free. That’s something from someone who hates to cook. Thanks for a great recipe!
That is awesome news Vanessa! Thanks for the great review. 🙂
I cooked this recipe tonight and it was so delicious! I used kielbasa and waited for 15 minutes after it began to boil to add the corn. I put the crab claws in on top to steam when it was 8 minutes before the 30 min. total time and then when it was only three minutes before 30 mins. total time, I added the shrimp. Turrned out perfect!
Sounds wonderful Caren. 🙂
Sheryl, this look so festive and fun, and what a great dish! I want to come to the par-tay!!!!
I love a good Country Boil Sheryl! They are so tasty and easy for summer time. We just throw them on butcher paper directly on the patio table! 🙂
I can’t wait to try this but I think I will use andoullie sausage instead of smoked sausage. Would the same apply for just throwing it in the pot to boil?
Hi Yvonne, Sure I don’t why not.
If I bought my shrimp frozen, should I thaw it before adding it? Thanks!
Hi Heather, I would. Adding the shrimp frozen will decrease the temperature of your broth and add more cooking time. Therefore your other ingredients will have to cook longer.
Thank you so much!
I have made this twice now and my grandson loves it. The corn is so good you do not need anything on it”. We have also had crawfish boils also.
Hi Mary Jane, That’s awesome news! I’m so happy your grandson loves it!
Can you use frozen already peeled, tail on shrimp? And I already have a pantry full of zatarains shrimp and crab boil liquid, can I use that instead of the old bay seasoning? And if yes how much should I use? I’m real nervous using it as the first time I made gumbo, I’m a Midwest girl married to a Louisiana boy, I misread the directions for the cayenne pepper, thought it said tablespoons but it was actually teaspoons and I thought I would just throw in a cap full of the liquid crab boil, yea it was HOT, myself and daughter couldn’t even eat it and my son thought he was gonna die!!
Hi Valerie, Yes, you can use frozen shrimp. As for the Zatarains liquid, I have never used it so I don’t know how much you can use.
This was very good! For my family’s liking, I’ll add much more Old Bay seasoning. I also added one fresh cut lemon and will add two more of those next time.
Thank for providing a great recipe!
Hi Jennifer, I love the addition of lemon!
Just came across your recipe and am excited to make this for Father’s Day this year. My husband is a big seafood lover, and loves boils. Along with the shrimp I want to add small clams, and mussels. When would you recommend I add them so they steam open?
Hi Jennifer, That sounds like a delicious Father’s Day meal. Unfortunately I don’t like clams or mussels so I have no idea when they should be added. I would google “how long does it take to cook clams and mussels” and go from there. Good Luck! 🙂
I have made this twice and I love it. We just added some crab legs.Next time I think I will add Clams and Mussels.
Wow Cindy! You must live where there’s fresh seafood……I’m jealous! 🙂
Hello what can I use instead of that crab seasoning?
Hi Evelin, How about paprika?
In step 2, did you just add enough water to make sure all contents were covered enough so that it could boil? I am thinking about making this for a dinner party of 14. Do you think 2 batches of your recipie will be enough?
Hi Michelle, Yes…add enough water to cover the contents. Whether or not doubling the recipe is enough kind of depends on how big of eaters you will be serving. The recipe feeds 6 but if some of your guests only eat small portions and others eat more you might want to two and half times the recipe. It all depends on how much each person will eat at a time. Remember there’s also sausage and vegetables in it too. Good Luck! 🙂
What type of beer would you recommend ?e
Hi Linda, I am not a beer drinker so I use whatever my husband likes. He likes the lighter beers. Like Budlight.
This is awesome. Make it once a week.
Wow Debbie that’s awesome!
Love this recipe, we tried it a year ago and now prepare it fairly often. I like the fact that it can easily be cut down to serve just the two of us.
I’m so glad you like the recipe as much as I do.
Do you put a lid on while it’s simmering?
Hi Jennifer, Once it comes to a boil and is simmering, go ahead and cover it for 30 minutes.
This looks great, can I use already cooked frozen shrimp or does it need to be raw shrimp? I am worried the raw wouldn’t cook in the 3 minutes. I have never used raw shrimp before. Thanks
Hi Kylene, I would use raw for the flavor it gives to the stock. If your shrimp doesn’t seem done then boil it a little longer.
What can you use instead of beer I don’t use beer to cook would stock work.
Yes Misty, Chicken stock would work perfectly.