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Easy Summer Shrimp Boil

  • Author: Joy the Baker
  • Prep Time: 15
  • Cook Time: 30
  • Total Time: 45 minutes


  • about 4 quarts water
  • 2 lemons cut into large wedges (1 for boiling, 1 for serving)
  • 1 head of garlic, skin left on, head sliced off to reveal garlic cloves
  • 1/2 bag (about 1/2 cup) shrimp, crawfish and crab boil wrapped in cheesecloth and tied
  • 1 large red onion, peeled and quartered
  • 3 sprigs fresh thyme
  • sea salt
  • 1 lb baby red potatoes
  • 4 ears corn, husked and broken in half
  • 1.25 lbs raw shrimp, unpeeled with legs but no heads
  • 4 tablespoons salted butter, melted
  • 3 tablespoons fresh parsley, coarsely chopped
  • sea salt and fresh cracked black pepper for topping
  • smoky paprika for topping


  1. In a large stock pot, combine water, 1 lemon in wedges squeezed into the water, head of garlic, shrimp boil seasoning, onion, thyme, and sea salt (I added about 2 tablespoons to the boil water). Taste the boil liquid as it warms to see that it’s salty enough.
  2. Once boiling, add the potatoes. Reduce heat to medium-low and simmer until potatoes are cooked through, about 15 to 20 minutes.
  3. Add the corn pieces and simmer for 5 minutes more.
  4. Add the unpeeled shrimp and cook until pink throughout and curled, about 3 minutes. Remove pot from heat and allow to rest for 5 minutes.
  5. Ladle the garlic, potatoes, corn, and shrimp onto a large rimmed platter. Drizzle with about 1 cup of the boiling liquid and the melted butter. Sprinkle with parsley, paprika, sea salt and black pepper. Serve with lemon wedges. Enjoy warm or at room temperature.
  6. The shrimp boil can be strained and saved for seafood stock! Freeze it up!


  • Serving Size: 4