Preparing a pot of Easy Boiled Shrimp is a cinch with just a few ingredients from your pantry. No need for a bottled liquid crab boil or a boxed seasoning bag. You only need seasonings, lemons, raw shrimp, and a large pot of boiling water. Then youll be eating tender shrimp in minutes!.
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We recently had friends over for a weekend where we “passed a good time”. We ate way too much, and by Sunday afternoon, we were already planning what to eat for dinner. Nothing sounded satisfying, yet we knew wed be hungry again before the sunset.
I thought about the gulf shrimp I had in the freezer and said, “Let’s boil some shrimp! Then everyone can eat it however they want!”
Some of us ate the shrimp in a Shrimp Salad, while others had them with leftovers from the night before. It was an easy meal, tasty, light, and satisfying. Adding this tasty home-made Remoulade Sauce to boiled shrimp is one of my favorite ways to eat them. Its a classic Louisiana dressing thats easy to prepare and a delightful condiment for Cajun shrimp flavor. I like this recipe so much better than any bottled remoulade sauce![feast_advanced_jump_to].
Louisiana is famous for its incredible seafood, especially boiled shrimp. A traditional Louisiana shrimp boil is a fun, flavorful way to cook shrimp for a crowd. When done right, Louisiana-style boiled shrimp are infused with spicy, tangy seasoning with tender, perfectly cooked shrimp.
In this guide, I’ll explain exactly how to do a Louisiana shrimp boil at home I’ll share tips on picking the best shrimp, what ingredients to use, proper technique, and how to peel and serve the shrimp for a true Louisiana shrimp boil experience
What Makes Louisiana Boiled Shrimp Special
There are a few keys that set Louisiana shrimp boils apart
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Fresh Gulf shrimp – Using fresh shrimp right off the boats from the Gulf lends sweet, briny flavor.
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Spiced boiling liquid – A seasoned liquid with Louisiana favorites like cayenne, bay leaves, lemon, garlic, and crab boil create a super flavorful broth.
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Low and slow cooking – Gentle simmering instead of rolling boil cooks the shrimp evenly without making them tough.
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Soaking period – Letting the cooked shrimp soak in the spiced broth boosts flavor absorption.
The result is plump, tender shrimp infused with the essence of Louisiana. It’s no wonder boiled shrimp is such a tradition here!
How to Do a Louisiana Backyard Shrimp Boil
With a few tips, you can make an authentic tasting Louisiana shrimp boil at home.
Ingredients
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Shrimp – 1-2 pounds of large shrimp, preferably with heads on. Use wild American shrimp if you can.
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Seasonings – Crab boil, cayenne pepper, garlic, lemon, bay leaves, Worcestershire sauce, old bay seasoning, etc.
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Aromatics – Onion, garlic, lemon.
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** Veggies** – Corn, potatoes, sausage, mushrooms.
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Spices – Salt, black pepper, cayenne, old bay.
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Water – Enough water to cook your ingredients, around 4 quarts.
Prep
Rinse off the shrimp and use a knife to make a shallow cut along the back of each shell. This allows seasonings to penetrate and makes peeling easier later.
Chop aromatics and cut vegetables into large chunks for even cooking.
Make the Boil
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Fill a large pot with water, at least half full. Bring to a boil over high heat.
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Add your choice of spices, seasonings, aromatics, and vegetables except for the shrimp.
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Reduce heat and simmer for 30 minutes to let flavors meld and permeate.
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Add the shrimp and maintain a gentle simmer. Cook for 3-5 minutes just until shrimp are pink. Don’t overcook.
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Turn off heat and let soak for 10+ minutes for full flavor infusion.
Serve and Peel
Carefully drain the boiled shrimp into a strainer or colander, reserving the broth for dipping if desired.
Let shrimp cool briefly until cool enough to handle. Twist off the heads and peel off the shells. Leave the tails on for presentation.
Serve the peeled shrimp warm or chilled alongside corn, potatoes, and sausage from the boil. Provide small bowls for dipping shrimp into the flavorful broth.
Dig in and enjoy Louisiana-style boiled shrimp! For the full experience, eat with your hands and don’t forget the wet wipes.
Top Tips for a Perfect Shrimp Boil
Here are some key tips to ensure boiled shrimp success:
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Use wild American shrimp – Support domestic fisheries and get the best flavor.
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Choose heads-on shrimp – Heads impart flavor to the broth. Peel after cooking.
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Make seasoning cuts – Slice shells before cooking so seasonings can fully penetrate.
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Don’t actually boil – Gentle simmering prevents overcooked, rubbery shrimp.
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Cook veggies first – Hard veggies take longer than shrimp, so give them a head start.
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Shrimp only need 3-5 minutes once added to the seasoned pot. They cook very quickly.
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Soak don’t simmer after cooking – Letting shrimp soak absorbs maximum spice flavor.
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Cool before peeling – Hard to peel hot shrimp. Cool briefly first for easy peeling.
Shrimp Boil Spice Mix Ideas
One of the best parts of Louisiana shrimp boils is experimenting with different seasonings. Try various combinations of these options:
- Cayenne pepper
- Lemon juice and zest
- Bay leaves
- Old bay seasoning
- Crab boil seasoning
- Paprika
- Garlic
- Onion
- Worcestershire sauce
- Tabasco
- Salt and pepper
- Coriander
- Thyme
- Oregano
- Basil
- Mustard powder
- Celery seed
Make your own signature boil spice mix to give your boiled shrimp a unique zing.
What to Serve with Louisiana Boiled Shrimp
A Louisiana shrimp boil is a full meal, not just a shrimp dish. Round it out with these tasty accompaniments:
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Corn on the cob – Essential! Grill or boil.
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Potatoes – Red or baby potatoes hold up well when boiled.
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Andouille sausage – Traditional Louisiana smoked sausage.
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Mushrooms – Meaty flavor and texture.
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Eggplant – Soaks up delicious spices and broth.
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Onion and garlic – For seasoning the broth.
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French bread – Crusty loaf for dipping in broth.
A full backyard boil spread is super fun for parties and seafood-loving crowds. Lay out newspaper or butcher paper over picnic tables for easy clean-up too.
Step Up Your Shrimp Boil Game
Once you perfect the basics, kick your Louisiana shrimp boils up a notch with these cool additions:
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Boil seafood mixes – Try additions like mussels, crawfish, clams, crab.
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Make shrimp stock – Simmer shells to make an ultra-flavored shrimp broth base.
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Stuff heads – Fill cleaned shrimp heads with seasoning mixes and let cook in the boil.
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Infuse the boil – Add citrus peels, herbs, and spices in a muslin bag to steep like tea.
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Boost heat – up the spice with extra cayenne, hot sauce, or Cajun power blend.
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Fry the heads – For a crunchy, salty, spice-infused snack.
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Make dipping sauces – Stir together mayo, lime, sriracha, garlic, and cayenne.
Louisiana Shrimp Boil FAQs
Got shrimp boil questions? Here are some common ones:
How much shrimp do I need per person?
Plan on 0.5 pounds of shrimp per person, up to 1 full pound for big eaters.
What’s better, peeled or shell-on shrimp?
Shell-on shrimp get more flavor during boiling. Peel after cooking.
Can I use frozen shrimp instead of fresh?
Yes, but thaw before boiling. Fresh is ideal for true Louisiana flavor.
How long should I boil the shrimp?
Only 3-5 minutes once added to the seasoned pot. Overcooking makes them rubbery.
Do I need a special pot for shrimp boils?
A large stockpot works fine. Use a propane burner outside if doing big boils.
Can I reheat leftover boiled shrimp?
Yes, briefly steam or sauté them. Don’t overcook. Enjoy chilled too.
Bring Louisiana Shrimp Boil Magic Home
With a few simple tips, you can make boiled shrimp at home that captures the authentic flavor of Louisiana.
Use Gulf shrimp when possible, make a signature spice blend, simmer gently, let soak, and peel for the full experience.
Shrimp boils are fun, flavorful, and totally delicious. Adjust the heat and try new seasoning mixes until you find your favorite.
Round out the meal with classic boil accompaniments like corn, potatoes, and sausage. A chilled beer or hurricane cocktail pairs perfectly too.
Ingredients For Easy Boiled Shrimp
- Raw shrimp that is either fresh or defrosted (if using frozen shrimp) and not peeled. Fresh seafood from the wild that was caught nearby is always best.
- water – from the tap, filtered, or bottled
- salt—your favorite kind; I like sea salt or kosher salt.
- bay leaves – dried and whole
- celery seeds – whole
- peppercorns – dried and whole black pepper
- You can use your favorite brand of Cajun seasonings or make your own, like Pink Cajun Seasoning Blend (you can use regular salt instead of pink salt).
- Half a lemon and squeeze out the juice. Fresh lemon juice is a great way to bring out the flavor of any seafood.
You may have previously used bottled or bagged pre-packaged seasoning blends for boiling shrimp or other seafood. Maybe even Old Bay seasoning mix. Thats perfectly fine, but I prefer combining my own ingredients. In this way, I know what’s in my food and can change how much flavor is in this simple shrimp boil.
Some seasoning blends tend to overpower the foods flavor. Not here! These ingredients accent the flavor of the shrimp more than the seasonings. I dont like it when you cant taste the main ingredient in a dish.
In terms of size, big shrimp are easier to peel and are what most people want for the classic shrimp boil. If fresh shrimp are whole, pinch the heads off and rinse them. You can also slit their backs and devein shrimp but dont take the shrimp shells or tails off. This makes eating boiled shrimp much more convenient with less mess. My guests always appreciate the gesture.
The amounts of ingredients are in the recipe card below, along with the nutritional information.
Instructions For Easy Boiled Shrimp
Pour water into a large stockpot and heat it over high heat. This is the first step in cooking this seafood boil. Next, add the seasonings and the lemons, stirring them with a slotted spoon. The aroma is alluring!.
Next, add the shrimp and stir to combine the flavors with the shrimp.
Cover the large pot with a lid after adding the shrimp to the hot water. It only takes 5 minutes to cook. When the shrimp turn pink, they are done. You want to be sure not to overcook them, or they will become tough and grainy. In a short amount of time, the Easy Boiled Shrimp is ready!.
Put the shrimp in an ice bath to serve cold or serve them hot right from the pot. Pour them onto a sheet pan with lemon wedges.
If fresh shrimp are whole, pinch the heads off and rinse them. You can also slit their backs and retrieve the vein but dont take the peelings or tails off. This makes eating boiled shrimp much more convenient and less messy. My guests always appreciate that gesture.
The aroma is alluring!
Cover the pot with a lid after adding the shrimp to the boiling brew. It only takes 5 minutes to cook. When the shrimp turn pink, they are done. You want to be sure not to overcook them, or they will become tough and grainy.
In a matter of minutes, the Easy Boiled Shrimp is ready!
Remove the heads of the shrimp, but do not peel them before boiling. The shells hold moisture and flavor. Before cooking, you can cut the shrimp down the back to get the dark vein, but don’t remove the shells or tails. This makes eating boiled shrimp much more convenient. My guests always appreciate this gesture.
About 2-3 minutes after the water comes to a boil.
Leave the shrimp’s peels on while it’s cooking. This will help the shrimp keep its flavor and juices.
No, rinsing will wash the taste away, plus this recipe is meant for serving hot-boiled shrimp. You can serve them at room temperature or cold by putting them on ice, but I don’t think you should put them in ice water.
Yes, you can easily overcook shrimp. A good rule to go by is when the shrimp turn pink after a few minutes of cooking. Also, when the shrimp look like the letter “c,” they are cooked. If they look like the letter “o,” they are overcooked.
If you want to learn the difference between the brown, white, and pink Louisiana Gulf shrimp, check out this article in Shrimp, Gulf | SeafoodSource.