Shrimp Boil Recipe For Two – An Easy 30 Minute Meal

In the middle of summer, when the sweet corn is fresh picked, one of my favorite meals to make is a Shrimp Boil. Shrimp, slices of Andouille sausage, & small, new potatoes are seasoned with Old Bay Seafood seasoning are cooked together in a single pot.

The combination of spices found in the seasoning gives the shrimp and potatoes a rich and flavorful taste. Add in the sausage and you create a delicious dish that many people enjoy.

Although shrimp boils are often associated with social gatherings and outdoor events in the Southern states, the dinner can also be enjoyed on a smaller scale as well. It is a fun and interactive way to have dinner together which will surely lead to some great conversation.

Not to mention, clean up is a breeze! Because everything is cooked in a single pot, you have less dishes to do at the end of the evening.

And if you serve it in the traditional method by spreading the ingredients onto butcher or newspaper, no plates are required! Take it one step further and you can use your hands to eat the entire meal. No plates, no utensils, and only one pot to clean!

What Type of Shrimp Is Best For A Shrimp Boil

Jumbo Gulf Shrimp: Jumbo shrimp are a popular choice for shrimp boils. They hold up well during boiling and have a nice meaty texture.

Peel-and-Eat Shrimp: Shrimp with shells on are often preferred as the shells help to retain flavor and moisture during cooking. The act of peeling the shrimp at the table is also a part of the interactive experience of eating a dinner such as this.

Deveined Shrimp: Deveined shrimp have had the dark vein along their back removed. While this vein is not harmful to eat, some people prefer the taste when the vein has been removed. If the vein stays attached the shrimp may taste a little gritty to some.

Head-On Shrimp: Some people prefer shrimp with the heads still intact for added flavor and for a stunning visual appeal. However, for me, I prefer to purchase peel and eat jumbo shrimp with both the head and vein removed.

Fresh vs. Frozen Shrimp

Just like when making Jambalaya and Shrimp Pesto Pasta it is best to use fresh caught shrimp. However, if you don’t live near the Coast or Gulf, there is another great option.

Frozen shrimp is a better and more convenient choice for many of us. The shrimp are actually frozen right after being caught, preserving their fresh tasting quality.

However, if using frozen shrimp, be sure to thaw them properly before cooking.

Which Variety of Sausage To Use

When choosing what variety of sausage to purchase for your shrimp boil, consider your own flavor preferences and any dietary restrictions. Ultimately, the choice of sausage can have a significant impact on the overall taste of the shrimp boil, so don’t hesitate to explore different options to find the one that best suits your taste.

Andouille Sausage: Andouille sausage is a popular choice for shrimp boils, especially in Southern and Cajun cuisine. The pork sausage has a smoky and spicy flavor that pairs well with the other flavors in the boil.

Kielbasa: Kielbasa is a type of Polish sausage that also works well. It has a slightly milder flavor compared to andouille sausage, making it a good choice if you’re looking for a more balanced flavor.

Smoked Sausage: However if you are looking for bold flavor, consider using smoked sausages. Not only do these pork or beef sausages add a rich and smoky flavor to the dish, they also hold up well when cooked.

Spicy Sausage: If you enjoy a bit of heat, use a spicy sausage like chorizo or spicy Italian sausage. The spiciness will add an extra kick to the meal.

Chicken Sausage: For a lighter option, you can use chicken sausage. It has a milder taste compared to pork sausages but can still contribute a nice flavor to the boil without overpowering the seafood. However, if you would like to heat things up a bit you can often find spicy chicken sausage at some larger grocery stores.

Cajun Sausage: Some specialty stores offer sausages specifically labeled as “Cajun” sausages. These are often seasoned with traditional Cajun spices and can be a great fit for an authentic Louisiana-style shrimp boil.

Potatoes

To keep this recipe as simple and easy as possible it is best to use petite potatoes. These are the small round potatoes that are approximately 1-2 inches in diameter.

However you could use slightly larger, new potatoes and allow them to boil a little longer before adding the other ingredients. You just want to make sure that the potatoes are just slightly fork tender when you add the sausage and corn.

As for the best type of potato to use in a shrimp boil, the choice is really up to you and what you have available. I prefer to use Yukon Gold or red potatoes as they have a thinner skin so the seasonings can penetrate easily into the potatoes.

Now that you have the additional tips on what type of ingredients to use, it is time to get dinner on the table!

Shrimp Boil Recipe For Two

*A printable recipe card is located at the bottom of this article which contains the specific measurements, temperatures and cook times. However, continue reading below to learn about more helpful tips about this specific recipe.

INGREDIENTS

• 5 cups water
• 16 ounce beer (or substitute water)
• 2 lemons, each cut into 4 wedges, divided
• 4 cloves garlic smashed
• 2-3 tablespoons Old Bay Seafood Seasoning, based on taste
• 1 bay leaf
• 2 ears fresh sweet corn
• ¾ pound petite potatoes, any color
• ½ pound kielbasa or andouille sausage
• ¾ pound jumbo shrimp with the shell on, deveined

Dipping Sauce (optional)

• 1 lemon wedge (from above)
• 2 tablespoons butter, melted
• 2-3 dashes of hot sauce, more to taste

INSTRUCTIONS

In a large pot add the water, beer, 4 lemon wedges, garlic cloves, Old Bay seasoning, and bay leaf. Place the pot over medium-high heat and bring to a boil.

While the water is coming to a boil break or cut each corn on the cob into three pieces. Then slice the sausage into 1 inch thick pieces on an angle. Set aside.

Once the water begins to boil add the potatoes and sausage to the boiling liquid and simmer for 10-12 minutes until potatoes are almost fork tender. The actual time will depend on the size of your potatoes.

Add the pieces of corn and simmer for another 10 minutes.

Add the shrimp and cook for another 2-3 minutes until they turn pink in color. Strain the liquid from the pot and discard.

Optional Dipping Sauce For A Shrimp Boil

Remove 3 tablespoons of the cooking liquid and place in a medium size servig dish. Set aside to use to make the dipping sauce.

Add the melted butter, 2 dashes of hot sauce, a squeeze of a lemon wedge to the reserved cooking liquid and mix to combine.

Serving

Line the table with brown butcher paper or use a large serving tray and dump the shrimp, potato and corn onto the surface. Sprinkle a little Old Bay Seasoning on top and serve with the remaining lemon wedges.

Enjoy! Mary

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