This is a classic shrimp boil with fresh shrimp, potatoes, corn, and sausage, boiled in a flavorful spicy broth, plus an abundance of additional fresh vegetables!
This stovetop shrimp boil is based on my cousin Rick’s crawfish boil recipe which also includes an abundance of vegetables. The vegetables turn out so flavorful, that I’m often left wishing I’d added even more to the pot.
Shrimp Boil on the Stove
I was determined to recreate our Louisiana crawfish boil as soon as we were home again, but guess what? Crawfish are a bit difficult to source in Ohio. Just in case you were wondering.
I’m happy to tell you that after learning from Rick, our family’s crawfish expert, my first attempt at a Louisiana shrimp boil on the stove turned out fabulously and we will be doing this on repeat in the future.
It turns out that a seafood boil is a heck of an awesome experience for everyone – expert or amateur!
Stovetop Shrimp Boil Equipment
I chose to recreate the seafood boil on the stove and I wanted to be able to cook enough for our family and some friends. So, this equipment meets my needs perfectly.
If you only need to feed 2-4 people, or if you don’t care about all the extra ingredients, you can reduce the recipe amounts below. That said, please care, the extras add so much awesomeness to a seafood boil!
Most of the necessary boil equipment for a smaller-scale boil is likely already in your kitchen and you’ll only need an 8, 10, or 12-quart pot. (That 12-quart pot is a screaming deal, btw.)
Shrimp vs Crawfish
There really isn’t much difference between the two recipes or methods. It boils down, ha, to personal preference. If you live in an area that makes crawfish more accessible when it is in season, go for it!
With regard to flavor, crawfish have a more subtle and sweet flavor that’s similar to lobster. Shrimp are slightly stronger in flavor and can also be a bit salty at times.
I enjoyed the crawfish very much and highly recommend trying a crawfish boil if you have the opportunity.
However, we’re a family of shrimp lovers, so between that fact and the obviously easier-to-source ingredient, shrimp is our preference at home.
While pineapple isn’t always used in a boil, we love adding it. The pineapple soaks whole in the boiling seasoning and spices.
The result is sweet and spicy, perfectly softened with a firm bite remaining. There is never a scrap of the sliced pineapple leftover.
Shrimp Boil Ingredients
You’ll need the following ingredients for a Louisiana-style shrimp boil:
- Zatarain’s Crawfish, Shrimp & Crab Boil seasoning packets
- Zatarain’s Concentrated Shrimp & Crab liquid boil
- Salt (basic iodized salt, nothing fancy)
- Cayenne pepper
- Small red or yellow potatoes, not bite-size
- Green Beans
Please note that the cooking time in the recipe card is approximate. You’ll add ingredients to the pot as outlined in the instructions each time the pot returns to a boil. How long that will take depends on how big the pot is and how much water you’re boiling, as well as how many ingredients you are adding.
You’ll notice in the printable recipe that the quantity of shrimp and sausage is left up to you.
I have a family of hearty meat eaters and I always use the doubled amounts. If we’re lucky enough to have anything leftover, the shrimp boil makes terrific leftovers too.
Shrimp Boil Recipe
Fill a giant pot of water halfway and bring to a boil.
Add the seasoning packets, liquid boil, salt, and a whole lot of cayenne pepper.
Add the onions, lemons, potatoes, and fresh pineapple, and return to a boil.
When the pot is boiling, add the garlic, mushrooms, carrots, and olives.
Return to a full boil. Then add the corn, cauliflower, green beans, and sausage.
Add more cayenne at this point, if you want it extra spicy. Bring the pot back to a full boil.
How Long to Boil Shrimp
Add the shrimp to the pot while the water is boiling.
Cook just until the shrimp begins to turn opaque and the shells are pink, about 2 to 3 minutes.
Use a strainer to pull the food from the pot and transfer it to a large tray or bowl. Pull the pineapple and use a sharp knife to slice it thinly.
Serve immediately with Cajun dipping sauce.
Easy Shrimp Recipes
While a shrimp boil turned out to be a very simple thing to do on the stovetop – just boil water, season it, and start adding things to the pot – I’ll admit that it felt a bit overwhelming initially.
If you’re craving shrimp, but not quite ready to do your own stovetop boil, check out these easy shrimp recipes for more dinner ideas.
Buttery, garlicky shrimp with plenty of bright lemon is something I can never get enough of. I have a hard time resisting eating these Garlic Butter Shrimp straight out of the pan each time I cook them.
Spicy sausage and tender shrimp make this Cajun Jambalaya Pasta a dinner that’ll leave everyone asking for seconds. This saucy one-pot pasta is a weeknight dinner you are going to love.
Every bite of this garlicky Shrimp Zucchini Stir Fry is pure shrimp-loving heaven – and you can make it start to finish in under 15 minutes.
Homemade Shrimp Ramen is a quick and satisfying twist on the classic Japanese dish. With simple ingredients and minimal prep, this easy recipe offers a flavorful shortcut to a delicious bowl of noodles, succulent shrimp, and aromatic broth.
Sweet and spicy, this Pineapple Shrimp Stir Fry is a skillet full of sautéed shrimp tossed in a spicy barbecue sauce with sweet chunks of pineapple and red peppers.
- 2 3-ounce packages Zatarain's Crawfish Shrimp & Crab Boil seasoning
- 8 ounces Zatarain’s Concentrated Shrimp & Crab liquid boil
- 1 cup iodized salt (basic table salt, nothing fancy)
- 1-4 tablespoons cayenne pepper
- 1 yellow onion halved
- 2 lemons halved
- 1 fresh pineapple top and bottom removed, peeled, and left whole
- 2 pounds small red or yellow potatoes not bite-size
- 4 heads of garlic
- 5-8 ounces button or crimini mushrooms whole
- 1 pound whole carrots scrubbed, trimmed, and cut in half
- 6 ounces canned black olives do not drain
- 3 ears of corn broken in half OR 6-8 ct frozen mini ears of corn
- 1 small head of cauliflower leaves removed
- 1 pound green beans trimmed
- 1-2 pounds andouille sausage or smoked sausage cut into 2-3 inch pieces
- 2-4 pounds large shrimp deveined with shell-on
- Fill a giant pot of water halfway and bring to a boil. Add the seasoning packets, liquid boil, salt, and a whole lot of cayenne pepper.
- Add the onions, lemons, potatoes, and fresh pineapple, and bring to a boil. When the pot is boiling again, add the garlic, mushrooms, carrots, and olives. Return to a full boil.
- Add the corn, cauliflower, green beans, and sausage. Add more cayenne, if you want it spicy. Bring the pot back to a full boil.
- Add the shrimp to the pot. Cook just until the shrimp start to turn opaque and the shells are pink, about 2 to 3 minutes.
- Use a strainer to pull the food from the pot and transfer it to a large tray or bowl. Pull the pineapple and use a sharp knife to slice it thinly.
- Serve immediately with Cajun dipping sauce.