Name: Cajun Shrimp Boil
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 5
Cuisine: American
Ingredients: 2 sprigs thyme; 1 pound (453g) small red potatoes, quartered; 4 ears corn, cut into chunks; ⅓ cup (76g) butter; 1 tablespoon (12g) Creole seasoning; 2 teaspoon (6g) minced garlic; 1 teaspoon (1g) thyme; ½ sliced onion (optional); 1 pound (453g) shrimp, peeled and deveined; 12 ounces (340g) Andouille sausage; salt and pepper to taste; 2 lemons, cut into wedges; Chopped cilantro for garnishing; Water for boiling; Salt to taste

Nothing says summer gathering quite like a big Cajun shrimp boil. It’s one of my favorite ways to feed a crowd without much fuss, and it always turns a meal into an event. I love that everything cooks in one pot or on one sheet pan, leaving me free to chat, sip something cold, and enjoy the company. It’s messy in the best way, with everyone digging in for shrimp, potatoes, corn, and sausage—all coated in buttery, spiced goodness. When I want to skip the grill but still serve something fun and relaxed, this is my go-to.

What Is a Cajun Shrimp Boil?

A shrimp boil is more than just a meal—it’s a social event. Traditionally, it’s a big outdoor gathering where everything—shrimp, crawfish, potatoes, corn, sausage—gets boiled in a huge pot with plenty of seasoning, then drained and spread out on a table for everyone to share. It’s a casual, communal way to eat that feels special without being fancy. I’ve heard all kinds of names for it depending on the region. In South Carolina, it’s sometimes called Frogmore Stew. No matter what you call it, it’s hearty, flavorful, and made for sharing.

At home, I often bake or even grill my shrimp boil for an easier cleanup and a bit more flexibility. I love how adaptable it is—use what you like, swap in what you have on hand, and make it your own.

How to Make Cajun-Style Shrimp Boil

Here’s how I put it together in the oven, with plenty of buttery Creole flavor that soaks into everything:

Preheat your oven to 400℉ (205℃). Spray a sheet pan with nonstick spray and set aside.
Potatoes – Fill a large pot with salted water. Add potatoes and a few sprigs of thyme. Bring to a boil, then reduce to a simmer and cook for 8-10 minutes, until fork-tender but still firm.
Add corn – Add the corn and cook for another 3-5 minutes. Drain well and set aside.
Creole butter – In a small pan, combine butter, Creole seasoning, minced garlic, and thyme (I sometimes add chopped onion too). Warm over medium-low heat until fragrant, about 30-60 seconds. Remove from heat.
Season – In a big bowl, toss the shrimp, potatoes, and corn with the Creole butter until everything is evenly coated.
Assemble – Spread everything in a single layer on the prepared sheet pan. Tuck in slices of Andouille sausage. Sprinkle with salt, pepper, and more Creole seasoning if you like it spicy.
Bake – Roast for 12-15 minutes or until the shrimp are pink and cooked through.
Serve – Pile it onto a big platter, garnish with lemon slices and fresh chopped cilantro.

Alternative Grilling Method

If you want to keep the heat outside, the grill is a fantastic option:

Make Packets – Divide the shrimp, potatoes, corn, and sausage between 3-4 large foil sheets. Fold them into sealed packets to keep in the moisture and flavor.
Grill – Place the packets on a preheated medium-high grill. Cook for about 8 minutes per side until the shrimp are cooked through.
Serve – Open carefully (watch for steam!) and serve right in the packets with extra lemon wedges on the side.

How to Peel and Devein Shrimp

If you’re buying shell-on shrimp, here’s how I like to prep them:

Remove the head and legs.
Peel off the outer shell, leaving the tail tip if you want a nicer presentation.
Make a shallow cut along the back to expose the dark vein.
Pull out the vein with the tip of a knife or your fingers.
If leaving the shells on, use kitchen scissors to cut along the back and remove the vein without peeling.
Don’t toss those shells—they make an incredible homemade seafood broth. Just freeze them for later.

Recipe Notes

I always cook the potatoes and corn first since they take the longest. Shrimp cook quickly, so add them last to keep them juicy and tender. When the shrimp turn opaque and bright pink (or orange) with curled tails, they’re done. Small shrimp can cook in a minute or two, while large ones might need 3-5 minutes.

If you’re looking for a seasoning shortcut, Zatarain’s is a classic, but I love mixing my own with salt, mustard seeds, black peppercorns, thyme, smoked paprika, red pepper flakes, celery seeds, oregano, and bay leaves. For extra flavor, I sometimes toss in a stalk of celery and a quartered lemon while boiling the potatoes and corn.

Making Ahead and Storage Instructions

This is best served fresh while everything is hot and buttery. But you can prep it the day before to make dinner stress-free. I like to make the Creole butter ahead and store it in a jar in the fridge. You can also chop all the veggies and sausage so they’re ready to go.

Leftovers keep well for 2-3 days in the fridge in an airtight container. I usually reheat them in the oven or in a pan on the stove with a little extra butter.

Shrimp Boil Leftover Makeover

One of the best parts of making a big shrimp boil is having fun with the leftovers. Here’s how I love to repurpose them:

Soup – Cut leftover corn off the cob and cube the potatoes. Combine everything in a pot with some broth for a quick Cajun shrimp boil soup. A little bouillon can deepen the flavor.
Omelet or Frittata – Chop the sausage, shrimp, and veggies. Mix with beaten eggs and a bit of cheese for a hearty breakfast or brunch.
Pasta Salad – Toss chopped leftovers into your favorite pasta salad for a fun twist.

What to Pair With Shrimp Boil

This dish is already a meal on its own, but I love serving it with crusty bread for soaking up the butter, a fresh green salad to balance the richness, or some coleslaw for crunch. Cold drinks and good company make it even better.

Yield: 5