Shrimp Boil Dinner

"Simple shrimp boil. Make sure you have the seasonings in a bag, that way you get the flavor but not all the spices all over your food. Serve with warm french bread and a cold, crisp, green salad. Finish off with a cold summer dessert!"
Shrimp Boil Dinner created by PaulaG
Ready In:


  • 2 quarts hot water
  • 2 (1 1/2 ounce) packages dry shrimp-and- crab boil seasoning (like Golden Dipt or Zatarains, whatever is your favorite)
  • 1 tablespoon salt
  • 1 lemon, cut into wedges
  • 1 12 lbs new potatoes, scrubbed and cleaned but not peeled (red)
  • 4 ears corn on the cob
  • 1 12 lbs large shrimp, unpeeled, rinsed and drained


  • Combine hot water, seasoning bags, salt and lemon wedges in a 6-quart pot or Dutch Oven.
  • Bring to a boil.
  • Cut new potatoes in half. Place in boiling water; cover pot and simmer potatoes for 10 minutes; add corn to the pot.
  • Bring water back to a boil; cover and simmer vegetables for 5 minutes.
  • Remove vegetables from pot; cover and keep warm.
  • Return pot to a boil. Add shrimp. Cook shrimp in boiling water for 3 to 5 minutes or until shrimp turn pink.
  • Drain shrimp and serve with new potatoes and corn.
  • Serve with cocktail sauce and additional lemon wedges if desired.

Join The Conversation

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  1. Kizzikate
    This is delicious with kielbasa slices added- we use the Lite kielbasa from Hillshire Farms. And lots of lemon & cocktail sauce!
  2. staceyelee
    We love Boil N Pots- that we call them. We boil sausage for a while then add the taters, then the corn and shrimp. We use lemons- love it. Also have added button mushrooms and carrots- not my fave with those but makes it interesting. We love lots of Crab boil seasoning- I like the liquid form also. Great Summertime Dinner !
  3. daggle
    I love the shrimp boil (we dont use lemon though).
  4. PaulaG
    Shrimp Boil Dinner Created by PaulaG
  5. PaulaG
    Wonderful! This brought back memories of my to short of stay in Baton Rouge. This was served as the main event at my Super Bowl party. It was served with recipe #111856. Very quick and easy.



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