- 32 ounces vegetable broth
- 8 cups warm water
- 24 ounces lager beer
- ¼ cup + 1 teaspoon old bay seasoning divided
- 2 teaspoons kosher salt
- 1 ½ pounds baby red potatoes
- 4 ears of corn cut into thirds
- 14 ounce kielbasa cut into 1/2-inch pieces
- 1 ½ pounds large shrimp deveined, tail on, shells removed
- ¼ cup salted butter melted
- fresh chopped parsley for garnish
- lemon wedges to serve
- Add the vegetable broth, water, beer, ¼ cup old bay, and kosher salt to large stockpot over high heat. Bring everything to a boil, stirring occasionally, typically takes about 10 minutes.
- Reduce the heat to medium and carefully add the potatoes to the pot. Stir occasionally until the potatoes are fork-tender which takes about 15 minutes.
- Add the corn to the pot, cook for 3 minutes and continue to stir as it cooks.
- Add in the kielbasa. Cook for another r4 minutes, stirring occasionally as it cooks.
- Add the shrimp to the pot, cook and stir for 3-4 minutes, or until the shrimp turn opaque and appear cooked through.
- Strain the boil, and reserve some of the liquid for dipping if you would like to.
- Melt butter and pour it in a very large bowl along with the last 1 teaspoon of Old Bay, and fresh chopped parsley.
- Add in the strained shrimp boil to the mixing bowl and toss with the butter sauce to fully coat everything.
- Serve the boil immediately with more parsley for garnish and lemon wedges if desired.
- We used baby red potatoes in this Shrimp Boil. However, if you’re using larger red potatoes, be sure to cut them into wedges or just over bite-sized pieces so they’re easier to cook evenly on the sheet pan
- If you don’t like or can’t find kielbasa, any smoked sausage will work. Just make sure you use the same amount as we used in this easy recipe. Another favorite of ours to use is Andouille sausage for a kick.
- If you don’t like Old Bay or can’t find it, I suggest trying to swap it out with cajun seasoning.
- Don’t oversalt! Between the Old Bay, salt, and sausage in this recipe, you will have a sufficient amount for flavoring the boil if you follow the recipe. Don’t forget that we also add salted butter at the end. If you are not sure if you want to do this, right before serving do a taste test and adjust the seasoning if you need to.
- If you don’t like or can’t use beer, use more vegetable stock in its place.
- Like heat? Drizzle some hot sauce over your boil before serving.
- It’s super easy to add a pop of green color by adding some veggies like green beans or asparagus to this dish.
- This can be frozen, see my tips above.
- We like a lager for this recipe, we use Corona but you can use your favorite, see above for some other ideas!
Calories: 568kcal | Carbohydrates: 41g | Protein: 30g | Fat: 29g | Saturated Fat: 12g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 210mg | Sodium: 2699mg | Potassium: 977mg | Fiber: 4g | Sugar: 6g | Vitamin A: 954IU | Vitamin C: 27mg | Calcium: 130mg | Iron: 3mg