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Shrimp Boil

by Rie McClenny featured in Homemade Shrimp And Lobster Fest


for 4 servings

Spice Mix

  • 2 tablespoons
    coriander seed
  • 2 tablespoons
    mustard seed
  • 1 tablespoon
    red pepper flakes
  • 1 tablespoon
    dill weed
  • 1 tablespoon
  • 1 tablespoon
  • 3 dried bay leaves


  • 3 qt
    water (3 L)
  • 8 small red skin potatoes
  • 3 ears corn, cut into thirds
  • 4 smoked sausages, such as kielbasa, cut into rounds
  • 2 lb
    shell-on shrimp (905 g)
  • Juice of 1 lemon

For Serving

  • fresh parsley, chopped
  • cocktail sauce, to serve
  • butter, melted, to serve
    Calories 866
    Fat 37g
    Carbs 65g
    Fiber 7g
    Sugar 6g
    Protein 68g

Estimated values based on one serving size.



  1. In a small bowl, combine the coriander seeds, mustard seeds, red pepper flakes, dill weed, allspice, salt, and bay leaves.
  2. Add the spice mix to a large pot with 3 quarts of water, then add the potatoes. Bring to a boil and cook for 15 minutes.
  3. Add the corn and boil for 10 minutes. Add the sausage and cook for another 5 minutes.
  4. Remove a potato from the pot and check to see if it's fully cooked. If not, continue to cook them until the potatoes are done.
  5. Stir in the shrimp and lemon juice. Place the lid on the pot and cook for 3 minutes, or until the shrimp are pink and cooked through.
  6. Drain the ingredients from the pot. Serve the shrimp boil on a newspaper-lined table, sprinkled all over with parsley, with cocktail sauce and garlic butter on the side.
  7. Enjoy!




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