The Best Shrimp Boil and Cocktail Sauce
- Gluten-Free
- Dairy-Free
- Paleo
- Low Carb
- Keto
- Whole30
- Low Calorie
- Pescatarian
Nothing says summer quite like a big shrimp boil on a weekend afternoon. I just love how simple it is to make and clean up! And, of course, the flavors are so delicious!
This recipe is great for parties because you can make a huge batch to feed a crowd and the simplicity means you can spend more time enjoying the party and less time cooking. Plus, it’s fun to sit around and peel and eat the shrimp over some good conversation and adult beverage of choice.
I also love this as a weekend family meal! You can make just enough for one dinner or you can make a bunch and use it for meal prep for the next day’s lunch. I love having the leftover shrimp and potatoes over a big salad for lunch!
This recipe couldn’t be easier. You just throw everything into the same big pot to cook! And then all you need to do is mix up the sauce ingredients and you’re done! No serving dish even required when you pour it out onto some newspaper. How easy is that??
This delicious recipe is gluten free, dairy free, paleo, and can even be made keto and Whole30! For keto you’ll want to sub in rutabaga or turnips for the potatoes and make sure to use a keto ketchup for the cocktail sauce.
For Whole30 you’ll want to just make sure all of your cocktail sauce ingredients are compliant. Namely the ketchup, horseradish, and Worcestershire sauce. Follow me on Pinterest for more updates!
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The Best Shrimp Boil and Cocktail Sauce
- Gluten-Free
- Dairy-Free
- Paleo
- Low Carb
- Keto
- Whole30
- Low Calorie
- Pescatarian
Ingredients
Shrimp Boil
- 2 lb 900g fresh wild-caught shrimp, headless and shell-on
- 2 lb 900g baby potatoes (replace with chopped rutabaga or turnip for keto)
- 4 ears organic corn halved (omit for paleo, Whole30, and keto)
- 10 cloves garlic
- 1 cup 240mL distilled white vinegar
- 3/4 cup Old Bay seasoning
- 1 lb 450g andouille sausage, sliced (check ingredients for Whole30)
- 1 yellow onion quartered
- 3 lemons halved
- 2 green onions sliced
Cocktail Sauce
- 1/2 cup organic sugar-free ketchup
- 1 Tbsp prepared horseradish check ingredients for Whole30
- 1 tsp Old Bay seasoning
- 1/2 Tbsp lemon juice
- 1 Tbsp Worcestershire sauce for Whole30 and strict paleo you will want to make your own
- 1/4 tsp sea salt
- 1/4 tsp Tabasco
Instructions
Shrimp Boil
- Cook potatoes. In a very large stockpot (I use my lobster pot), add 8 quarts (32 cups/7.5L) cold water and potatoes. Bring to a boil over high heat and cook until potatoes are tender but not falling apart. You're going to cook everything for 10 more minutes so make sure the potatoes still have a little time left until they're fully cooked.
- Add corn, garlic, vinegar, and Old Bay and cook for 7 minutes over high heat.
- Add onion, 2 of the lemon halves, sausage, and shrimp and cook for 3 minutes (or until shrimp are cooked through) over high heat. This cook time is for large shrimp. Shrimp are done when they are opaque throughout and peachy-pink in color. Adjust cook time based on size of shrimp.
- Drain water, pour out onto platter or newspaper, and garnish with green onions.
- Enjoy!
Cocktail Sauce
- Mix all ingredients together in small mixing bowl.
- Chill until ready to serve.
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- 30 minutes
- American
- Appetizers & Snacks
- Birthday
- Comfort Foods
- Dairy-Free
- Dinner
- Dips / Sauces / Dressings
- Fall
- Family Friendly
- Game Day
- Gluten-Free
- Keto
- Low Calorie
- Low Carb
- Main Dish
- Memorial Day / 4th of July / Labor Day
- Paleo
- Party Food
- Pescatarian
- Quick Weeknight Dinners
- Shellfish / Mollusks / Bivalves
- Shrimp
- Spring
- Summer
- Whole30
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