Throw an Easy Low Country Shrimp Boil

I love throwing big open house parties during the summer in the backyard by the pool.  I want the parties to be easy and stress-free.  So sometimes we do potluck, but most of the time we plan and serve the food and drinks.  The key to enjoying your party when entertaining a crowd is to follow the K.I.S.S. method – “keep it, simple, stupid”.  That means no fancy recipes, I save those or winter – just good easy to make and eat food.  I love to throw what I call one-pot parties.  Try one with this easy low country shrimp boil to make your party fun for you and your guests. This is such a low-stress entertaining option, you’ll do these one-pot parties all summer and into fall.

This recipe calls for a 7-gallon stockpot.  If you don’t have one this is a great excuse to get one.  They are the foundation for throwing one-pot parties.  And You’ll use it over and over again this summer.

Wild-Caught vs farm-raised shrimp.  I’m a southern girl and grew up in Florida and Louisianna.  It’s wild-caught for me preferably Gulf or Key West Pink shrimp.  I won’t use farm-raised shrimp, it just tastes different and I can tell the difference.

Fresh vs Frozen  Fresh is preferred, but using frozen wild-caught shrimp is fine, rinse with ice cold water after shrimp is thawed, then toss with lemon juice and sherry, drain in a colander.



Easy Low Country Shrimp Boil

Prep Time: 15 minutes
Cook Time: 1 hour 20 minutes
Total Time: 1 hour 35 minutes
Servings: 20 people
Calories: 407kcal
Print Recipe


  • 1/2 cup Louisiana-style shrimp and crab boil seasoning - such as Zatarain's
  • 4 pounds medium wild caught gulf shrimp or key west pink - unpeeled, preferably with heads on
  • 2 1/2 pounds andouille sausage - cut into 3-inch pieces
  • 4 pounds medium red potatoes
  • 2 to 3 medium sweet onions - such as Vidalia, peeled and quartered if large
  • 12 ears of corn - cut in half
  • 12 oz beer - optional


  • Fill a 7-gallon stock pot with 3 gallons of water.  Add 12 oz bottle of beer
  • If you don't have a 7-gallon pot - you should get one. They are inexpensive and once you have one you'll use it all the time for one-pot entertaining.
  • But for now, just use 2 or 3 large pot that can accommodate about 3 to 3 1/2 gallon of water and divide the ingredient between several pots. (or use 2 large pots and divide the ingredients between them).
  • Add the seasoning and bring water and seasoning to a boil.
  • While water boils scrub red potatoes and quarter onions. I cut my potatoes in half, but that isn't necessary.
  • Add potatoes to boiling water.
  • Return to a boil and cook 15 minutes.
  • Add the onions and sausage.
  • Return to a boil and cook 15 minutes.
  • Check potatoes - they should be getting soft and cooked completely through. If they are close to being done add the corn and return to boil and cook 10 minutes.
  • If not, cook longer, checking every couple of minutes until they are almost done then add the corn and boil an addition 10 minutes or until corn and potatoes are done.
  • Add the shrimp, let the water return to a boil and cook until the shrimp are opaque and pink about 3 minutes. Drain liquid through a large colander and discard.
  • Traditionally tossed on newspaper in the center of the table or serve on a platter or giant bowls.


Calories: 407kcal | Carbohydrates: 26g | Protein: 33g | Fat: 18g | Saturated Fat: 5g | Cholesterol: 276mg | Sodium: 1239mg | Potassium: 863mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1460IU | Vitamin C: 15.6mg | Calcium: 156mg | Iron: 4.2mg
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