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In just 20 minutes, you can bring the taste of summer right to your table with this easy Cajun shrimp boil recipe. Think juicy shrimp, tender potatoes, sweet corn, and smoky sausage, all tossed in Old Bay seasoning and coated in a rich, Cajun butter sauce.
Table of Contents
- The Best Cajun Shrimp Boil Recipe
- Why I Love This Recipe
- Ingredients You’ll Need
- What Is Shrimp Boil Seasoning Made Of
- Recipe Variations
- How To Make Cajun-Style Shrimp Boil
- Can I Make Shrimp Sausage Boil In The Oven
- Secrets To Perfect Shrimp Boil Every Time
- Frequently Asked Questions
- What To Serve With This Recipe
- Shrimp Boil Recipe
The Best Cajun Shrimp Boil Recipe
Summer isn’t complete without a Seafood Boil, Crawfish Boil, or shrimp boil party. I love spending the day outdoors with family and friends, soaking up the sunshine, sipping on cold drinks, and digging into fresh, juicy seafood.
It’s one of those all-American summer traditions that’s so easy to recreate with this classic Louisiana shrimp boil recipe. The best part? It takes less than 30 minutes to prep and cook! Be sure to check out my step-by-step video and tips below to make this shrimp boil absolutely foolproof and delicious!
Want to grill your shrimp instead? Try my Old Bay Shrimp or Grilled Honey Cajun Shrimp recipes for a quick and easy summer meal!
Why I Love This Recipe
- Quick and easy. You really can’t go wrong with a dish that comes together in just 20 minutes! This Cajun shrimp boil is my go-to for a last-minute gathering or when I need a quick, satisfying weeknight dinner.
- Big, bold flavors. The mix of Old Bay and Cajun spices gives this dish that smoky, spicy kick I love—it’s just enough heat to keep things exciting without overpowering the shrimp, potatoes, corn, and sausage.
- Perfect for sharing. I love laying everything out on a big platter or even a newspaper-covered table so everyone can dig in. It’s such a fun, laid-back way to enjoy a meal with family and friends!
Ingredients You’ll Need
- Shrimp – the main ingredient! I use shelled and deveined medium-sized shrimp with the tail on. You can also use large or jumbo shrimp and even frozen shrimp if that’s all you have.
- Potatoes – I use baby potatoes for easier prep, but you can opt for red potatoes or Yukon gold potatoes, preferably the smaller ones. Make sure to chop them into uniform-sized pieces before boiling.
- Corn – adds natural sweetness and texture to your shrimp cajun boil. And it’s something you can munch on in between bites of juicy shrimp!
- Sausage – for that added smoky flavor and protein. I use Hillshire Smoked Sausage Rope, but you can use other types of smoked sausage.
- Seasonings – I use Old Bay and Cajun seasoning for their distinct flavors. More info on these below!
Please refer to the recipe card at the bottom of this post for full details on each ingredient.
What Is Shrimp Boil Seasoning Made Of
Shrimp boil seasoning is the heart of this dish, giving it those bold, crave-worthy flavors we all love. I like to keep things easy by using store-bought Old Bay seasoning as the base for boiling everything. It’s packed with goodies like celery salt, red pepper flakes, black pepper, paprika, and so much more—it’s a classic for a reason!
For the sauce, I mix Cajun seasoning with melted butter to coat the shrimp boil in rich, spicy goodness. It adds just the right amount of heat and a touch of tanginess. You can whip up your own Cajun seasoning if you’re feeling fancy, but a pre-made blend works perfectly too (that’s what I used!).
Recipe Variations
- Sausage swap. Andouille sausage is a classic choice, but beef sausage works great too if you want to switch up the flavor.
- Seafood feast. Want to turn your shrimp boil into an epic Seafood Boil? Throw in clams, crawfish, mussels, crabs—or go all out with lobster if you’re feeling fancy!
- Bring the heat. If you love it spicy like I do, add a splash of Louisiana hot sauce, a pinch of cayenne pepper, or some smoked paprika to the Cajun butter sauce for an extra kick.
- Foil packet magic. For an easy twist, toss everything with the Cajun butter sauce and seal it into individual foil packets. Pop them on the grill or in the oven, and in less than 15 minutes, you’ve got a fun, mess-free dinner!
How To Make Cajun-Style Shrimp Boil
What I love about this Cajun shrimp boil recipe? It’s super quick to whip up and loaded with bold, irresistible flavors! Here’s how you can make a low country shrimp boil at home in just 20 minutes:
Fill a big stock pot with water halfway and bring it to a rolling boil over high heat. Once it’s boiling, toss in the Old Bay seasoning, then add your potatoes and corn. Pop the lid on and let it boil for about 8 to 10 minutes, or until the potatoes are nice and tender.
While the potatoes and corn are cooking, mix together the melted butter and Cajun seasoning. Give it a good stir to combine everything well, then set it aside.
Once the potatoes and corn are ready, add the shrimp and smoked sausage to the stock pot. Boil for about one minute, just until the shrimp turns orange or pink. Once done, carefully drain everything using a colander— you might need to do it in two batches if your colander isn’t big enough.
Pro tip: Don’t let the shrimp overcook! Once they turn orange or pink, take them off the heat right away.
Heat a skillet over high heat. Add the Cajun Butter sauce to the boiled ingredients and give it a good stir to mix everything together. Then, transfer the shrimp boil to a sheet pan or serving platter, sprinkle with some chopped parsley, and serve right away.
Can I Make Shrimp Sausage Boil In The Oven
Absolutely! You can either pre-boil the ingredients or toss everything straight onto a sheet pan with the Cajun butter sauce. Give it a good mix, then bake at 425°F (220°C) for 10–12 minutes, until the shrimp and corn are perfectly cooked.
Secrets To Perfect Shrimp Boil Every Time
- I personally find Zatarain’s seasoning a bit too salty, so I usually avoid using it.
- I always recommend using fresh shrimp for the best flavor. If you’re using frozen, just make sure to thaw them properly before cooking to avoid that watery texture. And whatever you do, don’t use precooked shrimp! They won’t have the same juicy, tender bite you’re after in a good shrimp boil.
- Medium-sized shrimp cook super fast—just about 1 minute in boiling water. I always make sure not to overcook them, or they turn rubbery and lose that juicy flavor.
- If I’m in the mood for extra sauce, I’ll make more of that Cajun butter sauce to drizzle over the shrimp or use for dipping!
Frequently Asked Questions
Yes, cajun shrimp boil is packed with protein from the shrimp and sausage as well as carbs from the corn and potatoes. The Cajun butter sauce may add a few calories, so be mindful of your serving sizes!
Yes, rinse shrimp with cold water before you peel and devein to remove any lingering fishy flavor and other dirt.
It depends! In this recipe, I peeled the shrimp and left the tail on to make it more convenient to eat. However, you can also leave the shrimp unpeeled and let your guests peel them as they eat.
Shrimp only takes one to two minutes to cook in boiling water, depending on the size.
Yes. Here’s how to do it:
Crab legs: Toss in pre-cooked crab legs during the last 5-7 minutes of cooking to warm them up. If using raw crab legs, add them with the potatoes to allow time to cook through.
Lobster: Add lobster tails 5-7 minutes before the shrimp are done.
Store shrimp boil leftovers in an airtight container in the fridge, ideally separating the seafood from the veggies and sausage. Reheat on the stovetop or microwave, and be careful not to overcook the shrimp. The leftovers should stay good for 2-3 days.
This cajun shrimp boil recipe has 605 calories per serving.
What To Serve With This Recipe
This spicy shrimp boil recipe goes well with many summer side dishes. For a complete summer feast, I recommend the following recipes:
I hope you enjoy this post as much as I do. If you try my recipe, please leave a comment and consider giving it a 5-star rating. For more easy and delicious recipes, explore my Recipe Index, and stay updated by subscribing to my newsletter and following me on Facebook, Pinterest, and Instagram for new updates.
Shrimp Boil
Ingredients
- water, for boiling
- 4 tablespoons Old Bay Seasoning
- 8 oz. (230g) baby potatoes, cut into halves
- 2 ears corn on the cob, cut into 2-inch (5cm) pieces
- 12 oz. (350g) smoked sausage, cut into pieces (Hillshire Smoke Sausage Rope)
- 1 lb. (500g) shrimp, shelled, deveined, tail-in
- 1 tablespoon chopped parsley, for garnishing
Cajun Butter
- 6 tablespoons unsalted butter, melted
- 1 1/2 tablespoons cajun seasoning, McCormick
Instructions
- Fill a large stockpot halfway with water. Bring the water to a rolling boil over high heat. Add the Old Bay seasoning, followed by the potatoes and corn. Cover the pot and boil for 8 to 10 minutes, or until the potatoes are tender.
- In the meantime, prepare the Cajun butter by combining melted butter with Cajun seasoning. Stir well to mix and set aside.
- In the stockpot, add the shrimp and smoked sausage, and boil for one minute, or until the shrimp turns orange-pink. Remove the pot from heat and carefully drain all the ingredients using a colander. You may need to do this in two batches if your colander isn’t large enough.
- Heat a skillet over high heat. Add the Cajun butter sauce to the boiled ingredients and stir to combine well. Transfer the shrimp boil to a sheet pan or serving platter, garnish with chopped parsley, and serve immediately.
Video
Notes
- I personally find Zatarain’s seasoning a bit too salty, so I usually avoid using it.
- I always recommend using fresh shrimp for the best flavor. If you’re using frozen, just make sure to thaw them properly before cooking to avoid that watery texture. And whatever you do, don’t use precooked shrimp! They won’t have the same juicy, tender bite you’re after in a good shrimp boil.
- Medium-sized shrimp cook super fast—just about 1 minute in boiling water. I always make sure not to overcook them, or they turn rubbery and lose that juicy flavor.
- If I’m in the mood for extra sauce, I’ll make more of that Cajun butter sauce to drizzle over the shrimp or use for dipping!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Props to you, that was delicious
Yes, all my recipes are delicious.
Looks delish! Can I use corn kernels instead of cob?
I don’t recommend. Just skip if you don’t have cob.
What if I wanted to double the recipe would I double the old bay and Cajun butter (I’m using the boil method not the oven)
Thank you!
Yes, you can double the recipe of Old Bay and Cajun Butter.
We LOVED this Shrimp Boil recipe and found it comparable to the Crackin Crab’s recipe, a local restaurant. I did not have the McCormick season you suggested, but I used some Cajun seasoning I had – and found it too salty. I will adjust the seasoning next time, and it will be perfect. Thank you; we LOVED this!!!
Hi Teresa awesome, thanks and please try more recipes on my site: https://rasamalaysia.com/recipe-index-gallery/
What do I do with leftovers? How do I reheat if/when the butter sauce solidifies?
You can keep in the fridge. Reheat in microwave.
This looks so yummy!! Thanks!
Thanks it is.
Saved it for tonight! This looks so good and easy to make, thanks for sharing!
Thanks, please make it, it’s very good and the best shrimp boil ever!
Wish I could give it more than 5 stars, it was DELICIOUS! Thank you for the recipe!
Hi Christy, thanks for trying my shrimp boil recipe! Please try out more recipes on my site: https://rasamalaysia.com/recipe-index-gallery/
If cooking this dish in the oven, do I have to pre-cook the corn first?
No need.
This is really more than 5 stars. We made this the other night…oh my gosh, everybody loved it. It turned out so yummy. Very easy to make.and you remember how much I love shrimp. Keep up the wonderful ideas. Bobster
Hi Robert, awww thanks so much!!! I am so happy you love this shrimp boil. Please make more recipes on my site, they are all good: https://rasamalaysia.com/shrimp-boil/
Thank you. You made this shrimp boil looks easy to prepare. I only hope to make it as pretty as your pictures look.
Thanks Darell, this shrimp boil is bomb you have to make it!
Hi, this recipe looks really good and easy to make! However I can’t seem to find the old bay seasoning in my local supermarket. Are there any substitutes for it?
Hi Jerb, where are you located? Old Bay Seasoning is very common, you should be able to find it anywhere. If not, please skip. Yes the recipe is very very good.
In SG. I tried googling for it online in all the major supermarkets but they don’t seem to stock it. Perhaps I will go down physically to look for it. Much thanks for your reply and I do hope I can find it!
Good luck!
I find the Old Bay next to the meat counters where they have the fresh fish and meat.
Awesome!
Did you manage to find it in SG?
If you can’t find old bay, it is mostly celery salt (celery seed and salt), with some paprika, black pepper and cayenne or red pepper. I want to say I used a tiny bit of cinnamon, dry mustard, nutmeg, and ginger last time I had to make a copy cat, but I’m not positive. The primary taste is the celery salt and a little heat from the peppers though, and it will still come out good with just that. If you have a store bought cajun seasoning, adding a bit of celery seed (or celery salt if it’s not too salty) would probably be an ok substitute as well.
Again, neither are exact, but they have the same spirit. Taste it before you put it on everything to make sure you like it, because it is a strong flavor.