Don’t wait for that party invite, the classic shrimp boil has undergone a weeknight remake! This easy weeknight dinner is an ideal one-pot meal! Scaled for four people, this family dinner recipe will bring summer fun to your busy weekday schedule.
On the East Coast of the United States, seafood boils are a big deal. From the northern coast of Maine where lobster tops the menu, to the Chesapeake Bay where the blue crab is king, all the way down south where crawfish are a Louisiana favorite, someone is hosting a boil!
It’s a summer ritual that has passed down generations, and of course you can boil just about any seafood from clams to mussels to shrimp. The tables are lined in newsprint and beer is the libation of choice. It’s a casual affair that always involves corn on the cob, new summer potatoes and a gathering of happy, vitamin D soaked noshers.
But you don’t have to wait for the big invite to enjoy this easy weeknight shrimp boil!
The reason that seafood boils are popular is because the cooking is easy. Can you boil water? Then you can make this shrimp boil recipe! Really the only difference between this weeknight recipe and the weekend party version is the scale. This easy recipe is designed for four people but a simple dinner at home can still feel like a party.
Planning for a family shrimp boil is simple. Have the kids (or spouse) gather newspaper for the table, ramekins for cocktail sauce and a bucket for shells and cobs. Of course you’ll also want a roll of paper towels for messy fingers… but the truth is you don’t even need plates.
If you know we’re just a twosome, you are probably thinking “Kitty, you don’t have kids, this is a crazy idea”. And I’ll admit buttery fingers encrusted in Old Bay is a wacky suggestion but trust me, this is a very family-friendly meal.
To test out my theory, and make sure none of this shrimp boil would go to waste, I invited my neighbor Kelly and her kids over for my lunchtime photo shoot. You may have read my post on Adoption Day featuring this fairytale family. Almost three years later, the girls are 3 and 10 and they have a new baby sister too!
We ate on the back porch with the hot summer heat bearing down on us, and although it was sticky out, the girls really enjoyed this fun, picnic-style lunch. Kelly, mama of the year, was tending to two babies (foster brother and soon to be adopted baby sis) and in spite of it all was able to to give the three year old her first lesson in shelling shrimp. I was so excited to catch this teachable moment with mama and kiddo hands working together!
She really loved learning how to shell the shrimp when she wasn’t shooing away the flies on the porch, lol! Kelly says shooing is a major milestone as she used to scream at them. Hahaha! Kids are so funny!
Watching sweet big sister revel in eating with her hands was a joy too! Kids just love getting their hands dirty! Early sweet corn and a side of watermelon were a big hit with the girls….but they polished off a ton of potatoes and shrimp too!
When it was done we cleared the table and rolled up the newspaper. Totally easy but more importantly delicious! The corn was tender and sweet, the potatoes soft and buttery and the shrimp were flavorful and perfectly cooked! So delish and summery!
Shrimp Boil Tips
- Don’t use cooked shrimp, they will be rubbery and never absorb the flavor of the shrimp boil stock.
- Thawing shrimp- one of the reasons shrimp work so well for a weeknight is they can be thawed in cold water in about 10-15 minutes. Change out the water every 5 minutes or so to speed up the thawing.
- You want a gentle boil, or almost no boil at all when you add the shrimp. A hard boil will make the shrimp tough.
- Don’t overcook the shrimp. This can happen quickly so don’t walk away from the pot, they need to be watched because they will be done is a jiffy! Once they’re pink, pull one out and cut through it to make sure it’s opaque inside. If so, pull them as quickly as possible.
- When it’s just us at home, I pull out everything from the water, including the onions and cooked lemons and serve it all together. If serving to guests, I suggest removing the onions and spent lemons as they don’t look pretty. You can also separate the stock from the shrimp boil by using a colander. We have this pasta pot and love it, but be advised that the colander takes up space, so you may want to increase the liquids if you go this route. I just used a spider to fish out the ingredients because the colander is a pain to wash.
- Make sure to use smoked sausage not raw sausage. I prefer a spicy sausage but kielbasa works too.
- I’m a corn on the cob snob, so I like to use the freshest corn, preferably picked the same day. In a pinch frozen will work, but it’s never as tender as fresh.
- Don’t have newspaper? Brown craft paper works too!
Easy Weeknight Shrimp Boil
Ingredients
Shrimp Boil
- 1 gallon water
- 1 12oz beer
- 1 large onion , quartered
- 1 lemon , cut into wedges
- 1/4 cup old bay seasoning
- 1 lb new potatoes
- 1 lb shrimp (we used 31-40 count easy peel, deveined shrimp)
- 4 ears corn on the cob , cut into 2-3 pieces
- 2-3 links smoked sausage , cut into one inch pieces (we used a cajun sausage but kielbasa is great too)
Garnish
- 4 tablespoons salted butter
- 1 bunch parsley , finely chopped
- cocktail sauce
- lemon wedges
- old bay
Instructions
Shrimp Boil
- In a large soup pot, combine water, beer, old bay, onion and lemon and bring to a boil.
- Once boiling, add the potatoes and cook until beginning to get tender, about 11 minutes.
- Add in corn and cook for a few minutes then add in the sausage.
- When the corn is tender (about 6-8 minutes), pull it out and place it in a very large bowl.
- Now make sure you have a gentle simmer going and then drop in the shrimp.
- Cook 2-3 minutes, or until shrimp are cooked through.
- Turn off the heat and quickly transfer the ingredients to the bowl with the corn. I use a spider for this but you could also strain the shrimp boil through a colander.
- Add butter and parsley to the shrimp boil and stir.
- Serve with cocktail sauce, lemon wedges and old bay.
Notes
- This recipe serves 3-4 people. Kevin and I can normally only make it through half of this recipe on a weeknight, so it should easily feed a family with two adults and 2-3 little ones.
- If you have 4 hungry adults or teenagers, the liquid in this recipe can accommodate a few more ingredients, so you can add in an extra half pound of shrimp, a couple more sausage links or ears of corn.
- To save time, get your water and beer on the stove immediately. While it's coming to a boil you can chop your ingredients and add them as you get them ready.
Nutrition
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Cathleen says
I think with the right company, it is bearable to be in sticky hot weather :)
This looks so good!! I don’t make anything with shrimp now because my fiance doesn’t like shrimp, but he is moving away for a year. So this will be happening all year next year ;)
Vintage Kitty says
How sad your fiance doesn’t like shrimp! My hubby isn’t into raw tomatoes, so summer can be a struggle. I grow a ton of tomatoes to see him stick his nose up at them!
lauren says
These pictures are so fun, I feel like I’m there! This definitely hits home, though our table is usually covered with lobster and steamers. Your option looks way easier and less messy. Can’t wait to try it.
Vintage Kitty says
How lucky you are to do lobster! It’s usually too expensive here in the mid-Atlantic :-(
Vanessa Price says
These photos are to die for! What a fun idea for an intimate party with friends.
Vintage Kitty says
Thanks Vanessa!
Anne Lawton says
This is perfect for a summer dinner! Beautiful photos too.
Vintage Kitty says
Thanks Anne!
Kelly says
Wow! Thank YOU!!! Thank you, thank you! I just made this for Father’s Day. And it was all, “Mom for the win!” Hubby raved and raved and the kids ate and ate (which is saying something considering our 3 year old is the pickiest eater outside of PB&J). Perfect size for a family of four that wants to all pig out. Great recipe to entertain with – the wow factor of the plating it all together and it being finger-food friendly was super fun. I planned to serve al fresco (outside) but it was hot, buggy and sticky today. Put some newspapers on the kitchen table in the AC and it was an easy clean up and just as fun indoors. I’ll be making this a lot this summer. So easy and SO GOOD! I cook daily and my family told me this was one of the top 5 meals I’ve ever made. So, THANK YOU!!!!
Vintage Kitty says
I’m so glad the family loved it! Top five meals is impressive! You go super mom!
prasanna hede says
My family loves shrimp,I would definitely keep this on my list!Pictures are too good.
Vintage Kitty says
You’re too sweet Prasanna!
Anne says
This makes me want to run from my desert home right back to the east coast. What a great idea for a party, and so easy too! Your photos are so gorgeous and inviting :)
Vintage Kitty says
My sister lives in Vegas and she often laments about the seafood and produce being different… but y’all get all the sunshine! I guess there are trade-offs. But the East Coast will welcome you anytime you decide to visit!
Sara says
First of all, your photos are incredible! I love how much life is in them! Secondly, this shrimp boil is to die for. I appreciate all of your tips at the end. My boyfriend is a corn on the cob snob too – but honestly, fresh is sooo much better (especially same day). Love love love your recipe and blog!
Vintage Kitty says
Thanks Sara! Glad I’m in good company! My grandmother-in-law was from Iowa, so there’s a lot of indoctrination in my snobby attitude. But there’s science to back it up! It’s something about the sugars converting to starch… but I’ve found as long as the corn is pretty fresh and stays moist, there’s some middle ground.
Anna says
What a joyful and fun sounding recipe! Thanks for the tips on preparing the shrimp – it’s great to know that you can quickly defrost shrimp for a weeknight meal.
Vintage Kitty says
Quickly defrosting shrimp is a lifesaver! Hope the tip gets dinner on your table faster!
Karyl Henry says
I’ve never tried to do a shrimp boil at home, but it really does look so easy! I like that you went simple with just a few ingredients. This looks fabulous, and I definitely need to try a shrimp boil party
Vintage Kitty says
Hi Karyl! I kept it to the bare minimum of ingredients for speed. You can add garlic, celery, bay leaves…. but for a weeknight meal this recipe is plenty delicious. Hope you try it out!
Sam says
Yumm! This shrimp boil looks soo good and something I can eat all the time! I LOVE the photos too! Pinning to try it on the weekend!
Vintage Kitty says
Thanks Sam! Aren’t the little hands so dear?
Claire says
My husband absolutely adores shrimp but isn’t much of a chef so he finds most shrimp dishes kind of daunting. I bet he could totally make this one! I’ll definitely be passing this along to him.
Vintage Kitty says
If he can boil water, he can do this Claire! I promise!
Heather says
Gorgeous pictures and what a great family meal. I love these kinds of recipes that really bring people together and your helpful tips are spot on!
Vintage Kitty says
Thanks Heather! This recipe does bring a family together- because no one can pick up a cell phone when their hands are this buttery! hahaha
Claire says
This looks sensational!!!
And what a great family meal.
I love the photo of your friend teaching her 3 year old,….. such precious moment to have on film :D
Pinning this for our summer :D
Vintage Kitty says
Isn’t it? That’s what I love about being able to shoot real people eating! Something magical always happens!
Natalie says
Wow pictures are beautiful and recipe sounds delicious. I love how it’s easy to make this. I know my family will love this so I’m saving this to try.
Vintage Kitty says
Thanks Natalie! Hope your family loves the recipe!
Monica says
I cannot get over how much I love these photos! The spread with the hands reaching in, the close-ups, that “teachable moment,” all of it – love love LOVE!
Vintage Kitty says
I’m blushing Monica! Capturing moments is the best part of being a photographer!
Baxter says
This is what dreams are made of. :O
Vintage Kitty says
That’s high praise!