This classic shrimp boil contains fresh shrimp, potatoes, corn and sausage, all boiled in a flavorful broth. A complete meal in one pot that’s perfect for feeding a crowd!.
When I’m looking to enjoy some fresh seafood, I often end up making a shrimp boil. Everything is cooked in one pot, it’s fun to eat, and it tastes great.
This recipe calls for garlic, onion, potatoes, corn, big shrimp, sausage, butter, and fresh parsley. You will also need Old Bay seasoning.
As a seafood lover, shrimp boils are one of my favorite communal meals to prepare for family and friends. The combination of tender shrimp, smoky sausage, sweet corn, and buttery potatoes all boiled together is pure seafood heaven.
However, I used to struggle to figure out the right shrimp size to use Shrimp come in sizes from colossal to miniature! Through trial and many test boils, I finally landed on the ideal shrimp size for the most delicious shrimp boil
In this comprehensive guide, I’ll walk through the shrimp sizing specifics and share pro tips for maximizing flavor and texture when planning your next outstanding shrimp boil feast. Let’s dive in!
Shrimp Sizes for Boiling
Shrimp are typically categorized by “count per pound” – meaning how many individual shrimp make up one pound The smaller the count, the bigger the shrimp Common shrimp sizes include
- Colossal (U10): 10 or less per pound
- Jumbo (16/20): 16 to 20 per pound
- Extra Large (21/25): 21 to 25 per pound
- Large (26/30): 26 to 30 per pound
- Medium (36/40): 36 to 40 per pound
- Small (51/60): 51 to 60 per pound
So which of these sizes is ideal for boiling up in a flavorful shrimp boil?
The Best Size Shrimp for Shrimp Boils
After plenty of testing, the clear winner is large shrimp in the 26 to 30 or 31 to 35 count range. These medium-large shrimp offer the perfect balance of flavor, texture, and aesthetics.
Here’s why large shrimp are superior for shrimp boil recipes:
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Cook evenly: The thickness holds up well to boiling without becoming rubbery.
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Tender and juicy: They cook through while still maintaining a pleasant firmness.
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Visually appealing: Nice plump size works well for serving and presentation.
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Cost effective: You get good value per shrimp and they’re budget-friendly.
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** Easy to eat:** Peeling and eating is simple, with plenty of edible meat.
Going up or down a size from the large shrimp sweet spot comes with some drawbacks for the ideal shrimp boil experience.
Downsides of Other Shrimp Sizes for Boiling
Here’s how other common shrimp sizes stack up for boiling:
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Colossal & Jumbo: Tend to overcook and become tough. Very expensive.
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Extra Large: Can work but a bit pricey. Easiest to overcook.
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Medium: Prone to becoming rubbery. Smaller presentation.
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Small: Difficult to peel. Not much edible meat per shrimp.
My advice? Stick to large or extra-large shrimp in the 26 to 35 count range for tender, juicy, flavor-packed shrimp boils every time.
Pro Tips for the Best Shrimp Boil
Keep these tips in mind for maximizing the flavor and enjoyment of your shrimp boil:
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Season the boiling liquid: Old Bay, lemon, garlic, cayenne, Cajun seasoning, and smoked paprika all add great flavor.
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Leave shells on: Helps shrimp retain moisture. Peel before eating.
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Use fresh shrimp: Frozen shrimp works but fresh has better texture.
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Cook properly: 2-3 minutes for large shrimp. Don’t overcook!
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Use flavorsome sides: Smoked sausage, corn, and potatoes balance the shrimp perfectly.
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Chill thoroughly: Allow to fully cool before refrigerating to prevent condensation.
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Eat immediately: Shrimp boil is best served right after cooking when shrimp is hottest.
Follow these guidelines for an epic shrimp boil your family and friends will rave about for weeks!
Step-by-Step Shrimp Boil Recipe
Ready to put these shrimp boil tips into action? Follow my simple recipe for an outstanding shrimp boil feast:
Ingredients:
- 3 lemons (2 quartered, 1 in wedges for serving)
- 1⁄2 cup Old Bay seasoning
- 6 cloves garlic, smashed
- 1 onion, peeled and quartered
- 1 lb small red potatoes, halved
- 4 ears corn, cut into 3-4” pieces
- 2 lbs large shrimp (26-30 count), peeled, deveined with tails on
- 1 lb smoked sausage (kielbasa or andouille), cut into 1” pieces
- 3 Tbsp butter
- 2 Tbsp fresh parsley, chopped
Instructions:
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Fill a large pot with 12-14 cups water. Add quartered lemons, Old Bay, garlic, and onion. Bring to a boil.
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Once boiling, add potatoes and cook 10-12 minutes until just tender.
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Add corn and sausage and cook 3-4 minutes more.
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Add shrimp and cook 2-3 minutes until opaque pink.
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Drain, reserving 1 cup broth. Whisk in butter, pour over shrimp mixture.
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Garnish with parsley and lemon. Serve immediately and enjoy!
This classic one-pot shrimp boil showcases tender, juicy large shrimp alongside smoky sausage, sweet corn, and creamy potatoes for the ultimate flavor explosion. I love serving it laid out on newspaper for a fun, friendly feast.
Expert Tips for Leftover Shrimp Boils
One pot shrimp boils tend to deliver generous leftovers. Follow these pro tips for enjoying the remains:
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Cool completely: Allow shrimp boil to fully cool before refrigerating. This prevents harmful condensation from forming.
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Store properly: Transfer leftovers to airtight containers. Place in coldest part of fridge.
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Use quickly: Eat within 2 days for best quality and food safety. The cooked shrimp are highly perishable.
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Reheat gently: To serve leftovers, reheat gently either on the stovetop or in the microwave. Don’t overcook.
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Get creative: Shred leftover shrimp for tacos, salad, pasta, or sandwiches. Dice potatoes for hash.
With proper storage and some creativity, you can definitely get a couple more delicious meals out of your leftover shrimp boil.
FAQs About Shrimp Boil Shrimp Size
If you’re new to cooking up this tasty seafood spread, you likely have some questions. Here I’ll break down the most common shrimp boil FAQs:
What if I can only find smaller or larger shrimp?
The 26-30 or 31-35 count range is ideal, but you can adapt the recipe for any size. Just monitor cooking times closely.
Can I mix shrimp sizes in my boil?
I don’t recommend it, as the varying thicknesses will cook unevenly. Stick to one consistent size.
Is there a conversion for shrimp count to weight?
As a general rule, 5-7 colossal shrimp = 1 lb. 10-12 jumbo shrimp = 1 lb.
Should I buy shell-on or peeled shrimp?
Either works fine. Shell-on adds flavor but can be a bit messy. Ultimately personal preference.
How much shrimp do I need per person?
Plan on 1⁄2 – 3⁄4 lb of peeled, deveined shrimp per person for a generous serving.
Can I boil frozen shrimp instead of fresh?
Yes, but thaw them first in the refrigerator overnight to prevent uneven cooking.
What are good shrimp boil side dishes?
Beyond the classic corn and potatoes, coleslaw, cornbread, andouille sausage, lemon wedges, and hot sauce pair nicely.
MoreFlavorful Seafood Boil Recipes
Once you master the classic shrimp boil, try mixing up the flavors and ingredients with these tasty variations:
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Cajun Shrimp Boil: Swap Old Bay for Cajun seasoning and add sliced jalapeños and diced onions for a New Orleans flare
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Surf n Turf Boil: Add lobster tails, beef sausage, and red skin potatoes for a hearty, indulgent feast
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Seafood Medley Boil: Incorporate mussels, clams, snow crab legs, and halved red potatoes for a bountiful boil
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Spicy Thai Shrimp Boil: Bring the heat with Thai curry paste and coconut milk simmered with shrimp, corn, and purple potatoes
The options are endless when it comes to infusing global flavors into your shrimp boil! I recommend trying out different spice blends, seafood varieties, veggie mixes, and cooking liquids until you find your favorite.
How Do You Make A Shrimp Boil?
Add the garlic, onion, lemons, and Old Bay seasoning to a large pot of water. Bring it all to a boil. Add the potatoes and cook until tender, then add the corn and sausage to the pot to cook. Finally, add the shrimp. Drain the shrimp and vegetables, reserving 1 cup of the cooking liquid. Whisk the butter into the liquid, then pour the mixture over the shrimp, sausage and veggies. Sprinkle with parsley and serve.
Tips For Shrimp Boil
- You can boil your shrimp with or without the shells. I take off the shells and only leave the tails on because it’s easier to eat that way.
- The best corn is fresh corn on the cob. You can use white, yellow, or bi-color corn.
- Yukon gold potatoes are great too, but I like to use small red potatoes.
- You can use kielbasa sausage or andouille sausage. It can get a little spicy, so I suggest using andouille sausage if you like things a little hot.
- This dish is best when served immediately. If you put leftovers in an airtight container and put them in the fridge, they will stay fresh for up to two days.
I recommend buying the largest shrimp you can find for this recipe. I use 16-20 count jumbo shrimp.
Shrimp cook very quickly, and it only takes about 2-3 minutes to boil shrimp. You can tell when your shrimp are done because they’ll be bright pink and opaque.
This recipe calls for raw shrimp which are cooked in seasoned boiling water. When I buy raw shrimp, I usually only get the tail. But many shrimp also come still in the shell. It’s easy to get rid of shrimp shells; just use your fingers to pull off the main part of the shell and the legs. I like to leave the tails on for a nicer presentation.
Old Bay seasoning is made up of paprika, celery salt, red pepper, black pepper, and other spices. I use it in this recipe.
This recipe is fabulous as-is, but you can add other ingredients to customize the flavors to your tastes.
- Seafood: To make a seafood boil, you can use one pound of shrimp and one pound of any other type of seafood, like clams, mussels, crab, lobster, crawfish, etc. Fish and shellfish take the same amount of time to cook as shrimp. Clams or mussels will take 6-8 minutes.
- Creamy: To make your broth creamy, add a half cup of heavy cream and stir it in when you add the butter to the boiling liquid you saved.
- Adding crushed red pepper flakes or hot sauce to the boiling water is a great way to make it more spicy.
- Vegetables: Adding fresh vegetables in the last few minutes of cooking time isn’t always done, but I do it sometimes. Some great options include green beans, broccoli, carrots or asparagus.
- Flavorings: You can add black pepper, lemon juice, bay leaves, beer, or a pinch of salt to the boiling water, among other things. Instead of Old Bay seasoning, you can use Cajun seasoning.
You just can’t go wrong with this shrimp boil recipe, especially for a party. The tender shrimp pair so well with the creamy potatoes, smoky sausage and sweet corn. Everyone will be coming back for seconds!.