Low Country Shrimp Boil Recipe

Prepare shrimp and vegetables

Rinse shrimp under cold water and pat dry. If not already peeled and deveined, peel and devein, leaving tails on if desired. Halve large potatoes so pieces are uniform. Cut corn ears into 3–4 pieces each. Slice andouille or kielbasa into 1/2" rounds. Juice one lemon and cut the other into wedges for serving.

Bring seasoned liquid to a boil

In a large stockpot (8–12 qt), combine 6 cups water and up to 2 cups beer (or all water if not using beer). Add 3 tbsp sea salt, 4 tbsp Old Bay seasoning, 1 tbsp whole black peppercorns, 4 bay leaves, and 6 lightly crushed garlic cloves. Squeeze the juice of one lemon into the pot and drop the spent half in. Stir to dissolve salt and seasoning, then bring to a rolling boil over high heat.

Boil potatoes

When the liquid is boiling, add the potatoes. Return to a boil and cook until potatoes are almost tender when pierced with a fork, about 12–15 minutes depending on size.

Add sausage

Add the sliced andouille/kielbasa to the pot and cook 4–6 minutes to heat through and absorb flavor.

Cook corn

Add the corn pieces to the pot and cook for 6–8 minutes until corn is tender but still slightly crisp.

Add shrimp

Add the shrimp to the pot in a single layer and cook only until the shrimp turn opaque and curl, about 2–3 minutes (do not overcook).

Drain and transfer

Working quickly, drain the entire contents of the pot in a large colander. Transfer the potatoes, corn, sausage, and shrimp to a large serving tray, newspaper-lined table, or large bowl. Discard lemon halves and bay leaves.

Add butter and garnish

Drizzle the 4 tbsp melted butter over the hot ingredients, sprinkle the remaining 1 tbsp Old Bay over everything to taste, and toss gently to coat. Sprinkle chopped parsley across the top and serve with lemon wedges.

Serve the low country shrimp boil family-style on a covered table or platter. Provide extra melted butter, lemon wedges, and optional hot sauce or extra Old Bay at the table. Leftovers: store in an airtight container in the refrigerator up to 2 days; reheat gently to avoid overcooking shrimp.