Shrimp Boil

Shrimp Boil
Photo: Frances Janisch
Prep Time:
10 mins
Total Time:
45 mins

Enjoy a taste of summer with our classic shrimp boil complete with baby potatoes and corn on the cob. Red chile, garlic, onions, and Old Bay seasoning give this Low-Country classic its kick.


  • 2 lemons, halved, plus wedges for serving

  • 3 bay leaves

  • ¼ cup plus 1 tablespoon Old Bay seasoning

  • 1 large garlic head, halved horizontally

  • 3 medium onions, peeled and quartered

  • 1 dried red chile

  • Coarse salt or sea salt

  • 8 sprigs fresh thyme, tied together with kitchen twine

  • 1 pound new red potatoes, unpeeled, halved if large

  • 4 ears corn, husked, halved crosswise

  • 1 pound unpeeled large shrimp, shells slit lengthwise from top to halfway down back, deveined

  • Hot sauce, for serving


  1. Fill a large stockpot with 4 quarts water. Squeeze lemons into water; add rinds. Add bay leaves, seasoning, garlic, onions, chile, 1 1/2 teaspoons salt, and thyme. Bring to a boil. Reduce heat, and simmer 10 minutes.

  2. Add potatoes; simmer 12 minutes. Add corn; simmer 5 minutes. Add shrimp; cover, and simmer until opaque, 3 to 4 minutes. Transfer ingredients to parchment paper or a bowl. Sprinkle with salt; serve with lemon and hot sauce.

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