Easy Shrimp Boil Recipe


4.34 from 3 votes
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Easy Shrimp Boil Recipe! A classic Southern favorite recipe featuring succulent shrimp, potatoes, sausage, and corn cooked together for a crowd-favorite meal!

Photo of shrimp boil in large pot.

There’s just something about a shrimp boil that seems to bring everyone together. I’m not sure if it’s the way that it is served, all tossed together in the pot or poured out over a large picnic table covered with newspapers or butcher paper. Either way, it’s a definite warm-weather favorite for us. When we go camping, especially near the coast, we love to pick up fresh shrimp from a local fish market and plan out the meal. It’s one that everyone seems to always love.

With a shrimp boil, our basic ingredients are potatoes, corn, sausages, and lots and lots of shrimp. You just can’t have to much shrimp for a shrimp boil! Although for this boil, we left out the potatoes. Can you say, “Robyn forgot a major ingredient?”

We really didn’t miss them too much though with all that other deliciousness in the pot!

My husband is usually in charge of the cooking, pulling out his large turkey fryer with basket to make easy work of it. Since the sides are included in the pot, I only have to take care of any appetizers, condiments, drinks and of course – desserts!

But whatever you do, be sure to make my cocktail sauce to go with this shrimp boil. You’ll understand with that first bite!

Photo of shrimp and corn on a white surface.

Just imagine there is a potato in that photo, umkay?

You can also toss in crawfish if you’d like. It peps up the color of the shrimp boil considerably and makes it extra festive!

Here’s how we make our shrimp boil. I’ve written the recipe so that it is per person to be served. That way, you can scale the recipe for a family of 4 or to serve a party of 100!

Shrimp Boil Recipe

4.34 from 3 votes
Summertime in the South always means it’s time for a Shrimp Boil! Perfect for outdoor entertaining or even when camping, this recipe is written based on how much per person you’ll need for a successful shrimp boil.
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Servings: 1


  • 1-2 bags crab boil , per pot
  • 1-2 small red potatoes, per person
  • 1/2 pound smoked sausage, per person
  • 1 ear corn on the cob, per person, cleaned and cut into 2 inch pieces
  • 1/2 pound shrimp , raw, deveined, per person
  • 1/4 pound crawfish , per person, optional


  • Fill a large pot 2/3 full with cold water. Add the bag(s) of crab boil and bring to a rolling boil. Turn down heat if needed to maintain a low to medium boil. Add in potatoes and sausage and allow to cook for about 20 – 25 minutes, add in corn. When potatoes have softened to fork tender, add in shrimp and crawfish (optional) and cook to taste, for about 3-5 minutes until shrimp are pink throughout and done.
  • Remove all from the boiling water and serve warm.


Calories: 1043kcal | Carbohydrates: 51g | Protein: 64g | Fat: 64g | Saturated Fat: 22g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 28g | Trans Fat: 0.03g | Cholesterol: 447mg | Sodium: 3251mg | Potassium: 1708mg | Fiber: 5g | Sugar: 8g | Vitamin A: 615IU | Vitamin C: 21mg | Calcium: 167mg | Iron: 5mg

Nutrition information is automatically calculated, so should only be used as an approximation.

I hope you enjoy it as much as we do!


I’ve gotten so many emails asking me what kind of “crab boil” we use, where I find it, etc. I thought I would update this recipe post to provide that information as well.

We use a product by Zatarain’s that is in a bag. I have been able to find it at my local grocery stores. Please note that I am not affiliated with Zatarain’s, nor is this a sponsored post. This is just the product that we love and use faithfully!


Welcome to Add A Pinch

About Robyn

Robyn Stone is a cookbook author, wife, mom, and passionate home cook. Her tested and trusted recipes give readers the confidence to cook recipes the whole family will love. Robyn has been featured on Food Network, People, Southern Living, and more.

4.34 from 3 votes

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Recipe Review


  1. Beverly Wilson says:

    Do you use shrimp peeled or still in the shell

    1. Robyn Stone says:

      I use raw deveined shrimp in the shell. Thanks!

  2. Kelly says:

    About how many servings can be cooked in one turkey fryer at a time?

  3. Wayne says:

    3 stars
    I like to use SWAMPFIRE powdered type boil in the bag. It actually has a very good flavor to it, and has less salt than ZATARAINS.

  4. evan says:

    5 stars
    we have shrimp crab and crawfish boils all the time where we live …Metairie Louisiana I found if you use frozen corn it is better to add at end of boil about 5 minutes ..wont get tough… also add a little salt to your boil about a 3/4 cup per boil also cut a garlic pod length ways and add with potatoes … delicious enjoy

    1. Diana says:

      Do you guys put half onions, garlic and lemons? We also put some vinegar so the shrimp and crawfish peel easier. Arkansas just north of low boil country.

    2. Angie says:

      How much vinager

  5. John Dusek says:

    5 stars
    Shrimp and crawfish become tough and rubbery when cooked too long.

  6. Amanda Stokes says:

    I wonder if this could be done in a crockpot and cooked all day. Any experience with that?

  7. Keri Yarbrough says:

    Oh Thank you, thank you, thank you. I saw this on tv years ago and wanted to try it, but lost the recipe. I can’t wait to try it this weekend on our camping trip.

  8. Amy says:

    This has always been a family favorite and certainly perfect for large groups!