This is a classic Shrimp Boil with shrimp, potatoes, corn, and sausage, plus plenty of additional fresh vegetables boiled in a flavorful spicy broth. It is a win with everyone and I can’t get enough of it.
This shrimp boil recipe is based on my cousin Rick’s Louisiana crawfish boil which also includes an abundance of vegetables and a whole pineapple in the pot. The vegetables turn out so flavorful, and that sweet and spicy pineapple is so irresistible, that I’m often left wishing I’d added even more to the pot.
Shrimp Boil
Rick first introduced me to a crawfish boil on a trip to Louisiana. And as far as culinary experiences go, it doesn’t get more memorable than a crawfish boil. It’s a social event all centered around creating and eating some of the most flavorful seafood I’ve ever tasted.
When we got home, I was determined to recreate that Louisiana experience in my own kitchen. The result is this stovetop shrimp boil that captures all the essence of the traditional dish from the bayou. It’s full of flavor from all the Cajun spices and the vegetables, pineapple, shrimp, and sausage soak those flavors up. And best of all, it’s just plain fun to make.
Ingredients & Substitutions
Shrimp – I use the biggest shrimp I can find. They should be deveined with the shells left on. Frozen shrimp are fine here, just thaw them completely before adding them to the pot.
Sausage – Andoullie sausage adds an irresistible smoky, hearty flavor to this shrimp boil. If you have another smoked sausage you prefer, feel free to use it instead.
Spices – I use Zatarain’s crawfish, shrimp, and crab boil seasoning. It’s a blend of Cajun herbs and spices that give the shrimp boil an authentic Louisiana taste. And I add a very generous amount of cayenne pepper for an extra kick.
Liquid boil – This is kind of like another seasoning packet but in liquid form, Zatarain’s Concentrated Shrimp & Crab Boil, which allows the vegetables, shrimp, and sausage to soak up even more flavor.
Fresh Garlic & Onions – You’ll just toss the garlic and onions into the pot whole. No need to chop or mince a thing. They’re going to add another layer of flavor.
Vegetables – For this, you’ll use potatoes, corn on the cob, carrots, green beans, onions, mushrooms, and cauliflower here. Every bite is loaded with the wholesome taste of tender, perfectly cooked vegetables.
Olives – I like to add just a can of whole olives for a bright, briny addition to the boil that helps cut through the heavier spicy flavors, along with bringing a deeper, more robust flavor to the pot that you won’t want to miss out on. (And if you happen to have non-olive-lovers in your group, they’re easy enough to skip when serving plates.)
Lemons – And speaking of ways that we help balance out the flavors, please do not skip the lemon. It adds the acidity and freshness here that the shrimp boil needs in order to taste its absolute best. You’ll discard the lemons at the end of the boil.
Pineapple – If pineapple in a shrimp boil is new to you, hear me out. The fresh pineapple adds a hint of sweetness that pairs well with the spicy heat and brings out all the umami flavors at play.
Notes on Equipment
- 30-quart stockpot – perfect for the recipe as written below, you can use or a smaller 12-quart pot for a halved or smaller recipe.
- Long stirring paddle – required for a larger pot, in order to make sure nothing sits too long on the bottom of the pot.
- Long skimmer ladle – you can get away with using a large slotted spoon if you move really fast, or a colander in the sink if you prefer to just dump a smaller size boil through the colander instead of scooping the boil out. But in my own experience, a long skimmer ladle makes the whole seafood boil experience much easier overall.
How to Do a Shrimp Boil
Boiling the water: I start by filling a giant pot halfway with water and bringing it to a boil on the stove.
Adding the seasonings: Once the water is boiling, you’ll stir in the liquid concentrate, seasoning packet, salt, and cayenne pepper.
Boiling: The onions, lemons, potatoes, and pineapple go into the pot first. Once the contents of the pot return to a boil, I’ll add the garlic, mushrooms, carrots, and olives.
Adding the Sausage: Once I’ve got everything back to a boil, it’s time to add the sausage, along with green beans, corn on the cob, and cauliflower.
Finishing with Shrimp: Finally, once the pot has returned to a boil, you’ll add the shrimp into the boiling pot for just a couple of minutes. As soon as the shells are pink, the shrimp boil is ready to eat.
Straining the Boil: I use a pair of tongs to carefully remove the pineapple from the pot and place it on a cutting board. I use the skimmer to pull the rest of the food from the pot and transfer it to a large tray or bowl.
Slice the Pineapple and Serve: Use a sharp knife to slice the pineapple and add the sliced pineapple to the tray. Serve and enjoy the shrimp boil while it’s still steaming hot, with plenty of Cajun dipping sauce on the side.
Expert Tip
If you’ve ever been to a shrimp boil, then you know that it is traditionally made in gigantic quantities in an enormous outdoor pot. It’s meant to serve a crowd!
For this version, I adapted the technique for the stovetop and reduced the quantity so that it’s a good bit more manageable for a home kitchen. That said, this still makes an impressive amount of food. In my experience, this recipe makes enough to feed at least eight hungry shrimp boil lovers with a few servings leftover.
Adjust the Quantity – If you only need to feed a few people, you can reduce the recipe amounts accordingly. You’ll notice in the recipe, I also give a suggested range for the amount of shrimp and sausage to allow you to tailor the recipe for your crowd. My family can’t get enough shrimp so I always use a full four pounds.
Customize the Ingredients – The abundance of vegetables here are what makes this shrimp boil extra special. And while I personally love the extra flavor and texture variety all those vegetables add, you can leave out anything that your crowd doesn’t enjoy.
Keep the Pineapple – I know many shrimp boil recipes don’t feature pineapple, but it’s a secret powerhouse when it comes to this recipe. The pineapple soaks whole in the boiling seasoning and spices. The result is sweet and spicy, perfectly softened with a firm bite remaining. There is never a scrap of leftover pineapple!
Schedule Plenty of Time – This recipe is easy to make but it can take a little time and patience. The more ingredients you add to the pot, the longer everything will take to keep coming back up to a boil.
Serving Suggestions
First and foremost, you’ll need to make a batch of Cajun Dipping Sauce to go with your Shrimp Boil. That is simply a requirement. After that, I recommend a side of creamy pasta salad, and a scoop of coleslaw, and you’ll be ready for the feast. Don’t forget extra napkins!
Make Ahead and Reheating
How to Store: Store any remaining portions of the shrimp boil in an airtight container in the fridge. They will keep well for 3-4 days.
How to Reheat: I reheat the leftovers in the microwave until just warm, taking care not to overcook the shrimp.
More Shrimp Recipes
Frequently Asked Questions
The necessary boil equipment for a smaller-scale boil is likely already in your kitchen! You’ll only need an 8, 10, or 12-quart pot. You’ll also need a strainer with a handle for removing the cooked shrimp boil from the broth.
There really isn’t much difference between the two recipes or methods. It boils down to personal preference (excuse the pun) and which ingredients are more available to you. With regard to flavor, crawfish have a more subtle and sweet flavor that’s similar to lobster. Shrimp are slightly stronger in flavor and can also be a bit salty at times.
Fresh or frozen shrimp will work fine, just make sure the shrimp are thawed completely before adding them to the pot.
Fresh shrimp will be fully cooked in about 2 – 3 minutes in boiling water. You’ll know they’re cooked when they turn opaque and the shells are pink.
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Fill a giant pot of water halfway and bring to a boil. Add the seasoning packets, liquid boil, salt, and a whole lot of cayenne pepper.
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Add the onions, lemons, potatoes, and fresh pineapple, and bring to a boil. When the pot is boiling again, add the garlic, mushrooms, carrots, and olives. Return to a full boil.
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Add the corn, cauliflower, green beans, and sausage. Add more cayenne, if you want it spicy. Bring the pot back to a full boil.
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Add the shrimp to the pot. Cook just until the shrimp start to turn opaque and the shells are pink, about 2 to 3 minutes.
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Use a strainer to pull the food from the pot and transfer it to a large tray or bowl. Pull the pineapple and use a sharp knife to slice it thinly.
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Serve immediately with Cajun dipping sauce.
Please note that the cooking time here is approximate. You’ll add ingredients to the pot as outlined in the instructions each time the pot returns to a boil. How long that will take depends on how big the pot is and how much water you’re boiling, as well as how many ingredients you are adding.
Calories: 525 kcal | Carbohydrates: 64 g | Protein: 30 g | Fat: 20 g | Saturated Fat: 6 g | Polyunsaturated Fat: 3 g | Monounsaturated Fat: 9 g | Trans Fat: 0.01 g | Cholesterol: 178 mg | Sodium: 1489 mg | Potassium: 1740 mg | Fiber: 13 g | Sugar: 23 g | Vitamin A: 13370 IU | Vitamin C: 132 mg | Calcium: 180 mg | Iron: 4 mg
Nutrition information is automatically calculated, so should only be used as an approximation.
{originally published 11/1/23 – recipe notes and photos updated 7/5/26}
