This simple and delicious recipe is ready in just about 30 minutes and perfect for feeding a crowd! All you need is one big pot and you're ready to roll! This recipe is gluten free, dairy free, and can easily be made paleo, Whole30, or keto!
Prep Time: 5 minutesmins
Cook Time: 25 minutesmins
Total Time: 30 minutesmins
Servings: 6-8 servings
Ingredients
Shrimp Boil
2lb900g fresh wild-caught shrimp, headless and shell-on
2lb900g baby potatoes (replace with chopped rutabaga or turnip for keto)
4ears organic cornhalved (omit for paleo, Whole30, and keto)
10clovesgarlic
1cup240mL distilled white vinegar
3/4cupOld Bay seasoning
1lb450g andouille sausage, sliced (check ingredients for Whole30)
1Tbspprepared horseradishcheck ingredients for Whole30
1tspOld Bay seasoning
1/2Tbsplemon juice
1TbspWorcestershire saucefor Whole30 and strict paleo you will want to make your own
1/4tspsea salt
1/4tspTabasco
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.