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Easy One-Pot Summer Shrimp Boil Recipe with Corn Potatoes and Sausage Perfect for BBQ

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A quick and flavorful one-pot shrimp boil featuring shrimp, Andouille sausage, corn, and potatoes, perfect for summer gatherings and BBQs.

Ingredients

Scale
  • 1½ pounds medium shrimp, peeled and deveined (fresh or thawed frozen)
  • 1 pound Andouille sausage, sliced into 1-inch pieces
  • 1½ pounds baby potatoes, halved if large (red or Yukon gold)
  • 3 ears corn on the cob, cut into thirds
  • 4 cloves garlic, smashed
  • 1 large lemon, halved (juice and zest)
  • 3 tablespoons Old Bay seasoning
  • 4 tablespoons unsalted butter
  • Approximately 6 cups water or chicken broth
  • A handful fresh parsley, chopped
  • Optional: red pepper flakes or hot sauce

Instructions

  1. Rinse the shrimp under cold water and pat dry. Slice the Andouille sausage into 1-inch pieces. Cut baby potatoes in half if large; cut corn into thirds. Smash garlic cloves slightly to release flavor.
  2. In a large stockpot, pour in about 6 cups of water or chicken broth. Squeeze the juice of one lemon into the pot and toss in the lemon halves. Add 3 tablespoons of Old Bay seasoning and smashed garlic. Stir to combine.
  3. Bring the liquid to a boil over high heat. Add the potatoes and sausage. Cover with a lid and let simmer for about 15 minutes, or until potatoes are just tender when pierced with a fork.
  4. Add corn pieces to the pot. Cover and cook for another 5 to 7 minutes until corn is tender but slightly crisp.
  5. Add the shrimp to the pot and stir gently. Cover and cook until shrimp turn pink and opaque, about 3 to 4 minutes. Avoid overcooking.
  6. Turn off heat. Stir in 4 tablespoons of unsalted butter until melted and combined. Taste the broth and adjust seasoning if needed.
  7. Using a slotted spoon, transfer shrimp, corn, potatoes, and sausage to a large serving bowl or platter. Garnish with chopped fresh parsley and lemon wedges.

Notes

Watch shrimp closely to avoid overcooking as they cook quickly and become rubbery if overdone. If broth reduces too quickly, add a splash of water or broth during cooking. Use fresh or fully thawed shrimp for best results. Butter added at the end enriches the broth. For low-carb, substitute potatoes with cauliflower florets. Use gluten-free broth and sausage for gluten-free version.

Nutrition

Keywords: shrimp boil, one-pot recipe, summer recipe, BBQ, Andouille sausage, corn, potatoes, seafood boil

Find it online: https://fizzlefork.com/easy-one-pot-summer-shrimp-boil-recipe-with-corn-potatoes-and-sausage-perfect-for-bbq/