Old Bay Shrimp Seafood Boil Recipes

I published my first Old Bay Shrimp Seafood Boil recipe a few years ago after a total summer party disaster. I tried to make a fancy, multi-course meal for a crowd and spent the whole night in the kitchen. My friends had a great time on the patio, but I missed it all. I swore my next big gathering would be different. For a different kind of seafood feast that’s equally perfect for sharing, you might love this creamy seafood shrimp lasagna soup.

That’s when I fell in love with the one-pot seafood boil. Everything—shrimp, sausage, corn, potatoes—cooks together in a single, giant pot. The magic happens in the broth. My secret? I don’t just use water. I use a mix of beer and a whole lot of love. It creates a flavor base that soaks into every single bite.

This method is my go-to for easy, messy, hands-on fun. It turns dinner into an event. You dump a newspaper-covered table with the steaming hot boil right in the center. Everyone digs in with their hands. It’s the best kind of summer party food, and it lets me actually enjoy my own party.

Recipe Overview

Cuisine: American
Category: Main Course
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Servings: 6-8 people

Why This Recipe is So Special

What makes my boil stand out is the two-step seasoning process. Most recipes just add Old Bay to the water. That’s good, but I want great.

First, I build a powerful broth with beer, lemon, garlic, and a generous amount of Old Bay. This flavors the potatoes and corn from the inside out as they simmer. Second, I toss the cooked shrimp and sausage in a separate bowl with melted butter and another hit of seasoning. This double-dose method ensures deep flavor, much like the technique used in a rich seafood shrimp lasagna soup.

This double dose makes sure every component is packed with that iconic, spicy-savory taste. The beer adds a malty depth that water alone just can’t give you.

The Full Ingredient List

Gathering everything is part of the fun! I get my biggest stockpot out and line up the ingredients. It’s a beautiful, colorful pile that promises a feast.

1 large yellow onion, quartered
1 whole head of garlic, halved horizontally
2 lemons, halved, plus 1 extra lemon for serving
1 (12 oz) bottle of lager beer (like Budweiser or Yuengling)
8 cups water
1 cup (yes, a full cup!) Old Bay Seasoning, plus more for tossing
2 pounds small red or Yukon Gold potatoes
4 ears of corn, shucked and broken into halves
1 pound smoked Andouille sausage, cut into 2-inch pieces
2 pounds large raw shrimp, shell-on or peeled (I prefer shell-on for flavor)
1/2 cup (1 stick) unsalted butter, melted
Fresh parsley, chopped, for garnish

My Step-by-Step Method

Don’t let the big pot intimidate you. The steps are simple and the timeline is forgiving. Just follow the order to make sure everything cooks perfectly.

Get your largest stockpot (I use a 12-quart) and place it over high heat. Add the onion, garlic, halved lemons, beer, water, and that full cup of Old Bay. Give it a good stir and bring it to a rolling boil. Let it boil for 5 minutes to really wake up the flavors.
Carefully add the potatoes to the boiling broth. Let them cook for about 15 minutes. You should be able to pierce them with a fork, but they’ll still be a little firm.
Next, add the corn and sausage. Let it all simmer for another 10 minutes. The potatoes should be tender now, and the corn will be bright yellow.
Finally, add the raw shrimp. They cook fast! Let them simmer for just 3-4 minutes, until they turn pink and curl up. Do not walk away here, or they’ll get tough.
While the shrimp cook, mix the melted butter with an extra tablespoon or two of Old Bay in a small bowl. This is your finishing sauce.
Use a large slotted spoon or a spider strainer to pull everything out of the broth. Place it all into a very large serving bowl or directly onto a newspaper-covered table.
Drizzle the spicy butter sauce over the top of the hot seafood and veggies. Give everything a gentle toss to coat. Sprinkle with fresh parsley and serve immediately with extra lemon wedges and lots of napkins!

My Top Tips for Success

Pick the Right Beer: Use a basic lager or pilsner. Avoid dark beers or hoppy IPAs, as they can make the broth bitter.
Keep the Shells On: For the most flavorful shrimp, buy them with the shells on. The shells add amazing depth to the broth as they cook.
Prep Your Station: Before you start cooking, cover your outdoor table with several layers of newspaper or butcher paper. Have your melted butter sauce, extra Old Bay, and lemons ready to go. When the boil is done, you can drain it and dump it right on the table!
Make it a Meal: This cries out for simple sides. A creamy, cool potato salad is the perfect balance to the spicy, hot boil. A baguette for soaking up juices is also a must.

Common Mistakes to Avoid

The biggest error is overcooking the shrimp. They turn rubbery in seconds. As soon as they turn pink and opaque, they’re done. Get them out of the hot broth immediately.

Another mistake is under-seasoning. Old Bay is the star. Don’t be shy with it in the boiling liquid. That first cup seasons the potatoes and corn, which need a lot of help. If you’re worried about salt, you can use a low-sodium chicken broth instead of water.

Finally, don’t skip the buttery finish. Tossing the hot boil in the seasoned butter is what makes it irresistible. It adds a rich, glossy coating that brings all the flavors together.

NUTRITION INFORMATION

Calories: ~450 kcal
Carbohydrates: 35g
Protein: 30g
Fat: 22g
Saturated Fat: 10g
Cholesterol: 250mg
Sodium: 1800mg (This is an estimate; sodium varies with Old Bay usage)
Fiber: 4g
Sugar: 6g

FREQUENTLY ASKED QUESTIONS

Can I make this boil ahead of time?

I don’t recommend cooking it ahead. The shrimp will overcook when reheated. The best plan is to prep all your ingredients ahead. Chop the sausage, shuck the corn, and make your butter sauce. Then, cooking is a quick 40-minute process when your guests arrive.

What can I use instead of beer?

No problem! You can replace the beer with an equal amount of extra water, chicken broth, or even clam juice for a stronger seafood flavor. The beer just adds a nice malty note, but the boil will still be delicious without it.

How do I adjust the spiciness?

Old Bay has a kick, but it’s not super hot. To add more heat, toss in a few halved jalapeños or a teaspoon of red pepper flakes to the boiling broth. For a milder boil, you can use a reduced-sodium Old Bay or cut the amount in the broth by a quarter cup.