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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| Prep Time | 15 minutes |
| Cook Time | 20 minutes |
| Servings |
-8
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Ingredients
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)
- 4-8 corn on the cob frozen or fresh (as many as your crowd wants)
- 4-8 medium red potatoes cut into quarters
Cocktail Sauce
- 1/2 cup ketchup
- 2 teaspoons prepared horseradish
- 1 teaspoon yellow or brown mustard
- juice of 1/4 lemon
- 1/4 teaspoon cayenne pepper or to taste
- hot sauce to taste optional
Herbed Garlic Bread
- 1 pound sourdough loaf cut in half lengthwise
- 3-4 tablespoons softened butter or margarine
- 1/2 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1 teaspoon 1
- teaspoon dried dill
Ingredients
Shrimp and Vegetables
Cocktail Sauce
Herbed Garlic Bread
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Instructions
- 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.)
- Stir together all ingredients for cocktail sauce and set aside.
- 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.
- When water has come to a rolling boil, add potatoes. Cook 5 minutes.
- Add corn, and boil 5 minutes.
- Add shrimp, and continue boiling for 2-3 minutes. Turn off heat and cover. Let stand 5 minutes.
- 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.)
N Sue Metzger says
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 says
I need to try it with cauliflower. You add onions to yours too, don’t you?
Thanks, Mom! xo
Elizabeth A. says
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 says
Thanks, Elizabeth! You could try adding pearl onions instead. My mom does that and eats the onions, or you can discard them.