Cajun Shrimp Boil: Make any day a party with this fun dinner!

Cajun Shrimp Boil - Just about as easy as boiling water! #shrimp

Serving up a Cajun shrimp boil is about as easy as boiling water and doesn’t take much longer. We have this meal for birthdays and on Christmas Even in our house, and it is always a treat. You can use pre-made cocktail sauce and garlic bread if you want to make it even easier, or use my recipes below.

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Cajun Shrimp Boil - Just about as easy as boiling water! #shrimp

Cajun Shrimp Boil

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A Cajun shrimp boil is such an easy and fun dinner for any occasion!

  • Total Time: 35 minutes
  • Yield: 6-8 1x

Ingredients

Units Scale

Shrimp and Vegetables

  • 2 lemons quartered (save 1/4 lemon for the cocktail sauce)
  • shrimp boil seasoning according to package directions for 5 qt. water, bag or liquid
  • 6 tablespoons table salt
  • 1/2 teaspoon cayenne pepper or to taste
  • 2 pound lb. frozen shrimp thawed (I like 41-50 or 51-60 persizes)
  • 48 corn on the cob frozen or fresh (as many as your crowd wants)
  • 48 medium red potatoes cut into quarters

Herbed Garlic Bread

  • 1 pound sourdough loaf cut in half lengthwise
  • 34 tablespoons softened butter or margarine
  • 1/2 teaspoon garlic powder
  • 1 teaspoon dried oregano
  • 1 teaspoon 1
  • teaspoon dried dill

Herbed Garlic Bread

  • 1 pound sourdough loaf cut in half lengthwise
  • 34 tablespoons softened butter or margarine
  • 1/2 teaspoon garlic powder
  • 1 teaspoon dried oregano
  • 1 teaspoon 1
  • teaspoon dried dill

Instructions

  1. Fill large stockpot with approximately 5 quarts of water, salt, shrimp boil, and cayenne pepper. Squeeze lemon quarters into water, then toss them in. Cover pot, and bring to boil. (Use your stove hood if you have one because the spices are strong.)
  2. Stir together all ingredients for cocktail sauce and set aside.
  3. Spread butter on cut sides of sourdough, and sprinkle with garlic powder and dried herbs. Bake at 350 degrees F for 10-12 minutes, or to your desired level of crispiness.
  4. When water has come to a rolling boil, add potatoes. Cook 5 minutes.
  5. Add corn, and boil 5 minutes.
  6. Add shrimp, and continue boiling for 2-3 minutes. Turn off heat and cover. Let stand 5 minutes.
  7. Carefully drain contents of pot in large colander. Remove potato and corn to serving bowl. Remove and discard lemon quarters and shrimp boil bag (if used). Rinse shrimp with cold water. (Skip rinsing and serve warm if preferred, but the cold water stops the cooking process and makes them easier to peel.)
  • Author: Andi
  • Prep Time: 15
  • Cook Time: 20
  • Category: Main
  • Cuisine: Cajun
Andi Gleeson, food blogger

Andi Gleeson

Andi Gleeson is a passionate blogger and mom based in San Francisco who focuses on easy and delicious dinner recipes.

4 comments

N Sue Metzger
8 years ago

Since I’m off potatoes/carbs, my last shrimp boil I replaced the potatoes with cauliflower! It was delicious:) It didn’t take as long as potatoes either! Nothing better than a shrimp boil:):) !

Andi Gleeson
8 years ago

I need to try it with cauliflower. You add onions to yours too, don’t you?
Thanks, Mom! xo

Elizabeth A.
11 years ago

I love this! So easy, and yet it’s so different from the type of stuff I normally make. I’d have to cut out the lemons though because I’m allergic :-(. I must make this during the summer.

The Weary Chef
11 years ago

Thanks, Elizabeth! You could try adding pearl onions instead. My mom does that and eats the onions, or you can discard them.

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