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Shrimp Boil with Corn and Potatoes

Celebrate the end of summer with a New Orleans-style shrimp boil. In this traditional one-pot dish, the shrimp, corn, and potatoes are cooked together in a spicy, flavorful broth, which is then used for dipping.

  • Prep:
  • Total Time:
  • Servings: 8
Shrimp Boil with Corn and Potatoes

Source: Everyday Food, September 2004


  • 2 lemons, halved
  • 2 medium onions, halved
  • 4 garlic cloves, smashed with the flat side of a large knife blade
  • Coarse salt
  • Shrimp Boil Spice Bundle
  • 3 pounds medium red potatoes, scrubbed
  • 8 ears fresh corn, shucked and broken in half
  • 3 pounds unshelled large shrimp, tail on
  • 1 cup (2 sticks) melted butter
  • Hot sauce


  1. Bring 5 quarts of water to a boil in a 10- to 12-quart pot. Squeeze lemon juice into water, then add the halves. Add onions, garlic, salt, and spice bundle. Reduce heat to a simmer; cover, and cook 10 minutes.

  2. Add potatoes to pot; return liquid to a boil. Reduce heat; simmer, covered, until potatoes are almost tender, 15 to 20 minutes. Add corn; continue cooking 5 minutes more.

  3. Remove from heat. Stir in shrimp, submerging them completely. Cover, and let stand until shrimp are cooked through, about 3 minutes. Ladle 2 cups of broth into a glass measuring cup; drain the rest in a large colander, discarding liquid.

  4. Make spicy butter: In a small bowl, stir together melted butter and hot sauce to taste. Divide butter among small dishes or ramekins.

  5. Divide reserved broth among small bowls for dipping. Transfer shrimp and vegetables to a large platter, and serve with spicy butter, if desired.

Reviews (2)

  • MamasanDee 7 Sep, 2013

    Last evening I made Martha Stewart's Shrimp Boil to celebrate the end of summer holidays. The recipe is a complete dream-with Ontario peaches and cream corn, small potatoes dug that day and the most wonderful shrimp....4 pounds of it! 9 adults and 9 children were begging for more! The evening will go down in history as one of the best dinners we have had and will become a yearly tradition. Today I am taking the stock and making Martha's clam chowder for lunch....try it, YOU WILL LOVE IT!

  • pattipoopidoo 18 Jul, 2011

    I've made this recipe countless times since the recipe first was published, and it is absolutely our favorite summer dinner. The timing is right on the mark, so don't leave the shrimp in the pot for longer than it says, or they'll overcook. I use the Old Bay One-Step Shrimp Boil, but that's been discontinued, so next I'll try the recipe for a spice bundle.

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