Recipes Ingredients Seafood Recipes Shrimp Recipes Shrimp Boil 3.3 (73) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on February 10, 2021 Print Rate It Share Share Tweet Pin Email Photo: Frances Janisch Prep Time: 10 mins Total Time: 45 mins Servings: 4 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. Ingredients 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 Directions 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. 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. Rate it Print