The Easiest Lowcountry Shrimp Boil
Recipe by
Servings
2 servings
Prep time
5 min
Cooking time
15 minutes—
Who has heard of a Lowcountry Shrimp Boil? Maybe there’s a favorite clam bake or lobster boil where you’re from. This classic shrimp boil is famous along the Atlantic coastline of the Carolinas and we just love it. Lowcountry boil, aka Frogmore stew, is white Carolina shrimp with sausage, potatoes and vegs cooked in a deliciously seasoned broth just until done. Frogmore was a small island town in South Carolina that has since been renamed but its beloved seafood dish has carried on and been renamed Lowcountry boil. We’re talking about a one-pot, five-ingredient seafood recipe that feeds 2 or a crowd. Here’s a healthy and delicious one-pot recipe that can easily be adjusted to feed as many as needed and makes great leftovers too.
Shrimp are healthy and delicious when lightly boiled with seasonings and don’t have to be fried all the time. Shellfish such as crabs, oysters, and clams are popular additions to this local dish as well. Simply drop them in with the shrimp until crab shells are pink or oysters are popping open. This recipe is so easy, delicious, and quick to make that anyone can do it.
Be sure to provide plenty of napkins, wet washcloths, or even a pack of wet hand wipes. Peeling shrimp can get messy but fun and definitely worth it. Check out my great, recommended utensils to make the duty of peeling shrimp and opening clams or oysters easy. You’ll look like a seasoned pro with the right tools, and it really does make the job quick and painless.
Ingredients
- 1-pound White Shrimp peeled and rinsed in cold water. If using frozen shrimp, see notes below.
- 8 ounces Sausage links cut into 2″ pieces. I prefer smoked beef sausage. Pork, chicken, or vegan sausage is also good in this recipe.
- 2 ears Corn, fresh shucked white or yellow sweet corn washed, broken in half. You can also use thawed frozen corn on the cob for this recipe.
- 8 ounces (about half pound) Potatoes, whole baby reds rinsed off in cold water. Cut larger potatoes in half to help them cook evenly and quicker.
- 2 tablespoons of lose Old Bay crab seasoning or 1 crab boil bag (preferred)
- Lemon cut in quarters
- Seafood sauces and/or melted butter for dipping shrimp (and shellfish)
Directions
- Prepare the Pot: Use a stockpot, fill about half full of cold water and seasoning.
- Prepare the Ingredients: Cut sausage into 2-inch pieces and set aside. Cut corn cobs in half if desired. If using frozen corn, thaw before dropping in hot pot. Rinse the shellfish thoroughly under cold water. If using clams or oysters, be sure each shell is closed tightly before dropping into hot pot.
- Cook: Once seasoned water is steaming and tiny bubbles are beginning to form, drop in potatoes. Lightly boil hem with sausage over medium heat about 5 minutes. Add corn and shrimp. Lower the heat and gently bring to a light boil, about 3 to 5 minutes or until shrimp are pink. Potatoes should be fork-tender.
- Garnish and Serve: Garnish the shrimp boil with fresh lemon wedges and fresh chopped parsley. Serve immediately with cocktail sauce and melted butter, enjoy!
- Serve with easy and delicious Southern sides: squash fritters, fried green tomatoes, coleslaw, and a basket of warm, fluffy biscuits. Don’t forget the sweet tea!
- Show your Southern hospitality with the perfect utensils for your shrimp boil from Amazon (#ad ) Check out these great tools to help peel shrimp, shuck oyster shells, season, and more. As an Amazon affiliate, when you order through my links, I may receive a few cents at no extra cost to the buyer. Buyers may receive a discounted price.
Notes
*Some folks would not cook a potato without onions, and some don’t like onions at all. If you do like them, add 1 small white onion cut into quarters with the potatoes.
*If you’re using frozen shrimp, thaw them first. Toss them in a colander and run cold water over them a few minutes to remove ice crystals and separate shrimp.
*Show your Southern hospitality with the perfect utensils for your shrimp boil from Amazon (#ad ) Check out these great tools to help peel shrimp, shuck oyster shells, season, and more. As an Amazon affiliate, when you order through my links, I may receive a few cents at no extra cost to the buyer. Buyers may receive a discounted price through links below:
*Snow crab legs, stone crab claws, or whole blue crabs are popular additions to this local dish. Single select oysters or clams can be added as well. Just drop them in with the shrimp and lightly boil until crab shells are pink or oysters are popping open, about 5 minutes in hot liquid.
*Usually, serving amounts per person are 4 single-select oysters or clams, 3 stone crab claws, 1 blue crab, or 1 snow crab cluster per person is combined with 4 ounces shrimp, sausages, and vegetables.
*Feel free to customize this Lowcountry seafood boil the way that best suites you and yours. Enjoy indoors cooked stovetop or cooked outdoors in a Thanksgiving turkey fryer pot. I have seen this recipe used so many ways and it’s a fun, hand-on way to feed a large group for birthday or family reunion.
Enjoy and let me know how you best enjoy this shrimp boil!
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