Joanna Gaines Shrimp Boil Recipe

Joanna Gaines Shrimp Boil is a festive, one-pot feast made with tender red potatoes, sweet corn on the cob, smoky Andouille sausage, and succulent shrimp, all simmered in a broth heavily spiced with Old Bay, onion, and garlic. The dish is finished in true Southern style: drained, dumped onto a platter (or a paper-lined table), and drenched in a lemon-parsley butter sauce. It is the ultimate hands-on dining experience that brings people together.

Joanna Gaines Shrimp Boil Ingredients

• 4 quarts Water: The base of the boil.
• 1 Large Onion: Quartered (no need to peel if washing well, as it’s just for the stock).
• 1 Garlic Bulb: Cut in half horizontally to expose the cloves.
• 1/2 cup Old Bay Seasoning: The quintessential spice blend for seafood boils.
• 1 1/2 tablespoons Fresh Thyme: Or 1 1/2 teaspoons dried. Adds an herbal earthiness.
• 1 1/2 pounds Red Potatoes: Scrubbed and halved (or left whole if very small). Baby red potatoes hold their shape best.
• 4 ears Corn: Husked and broken into mini-cobs (thirds).
• 14 ounces Andouille Sausage: Sliced into thick rounds. This smoky, spicy sausage flavors the water.
• 1 1/2 pounds Large Shrimp: Peel and devein them, but leave the tails on for flavor.
• 6 tablespoons Butter: Melted, for the finishing sauce.
• 2 tablespoons Lemon Juice: Freshly squeezed.
• 2 tablespoons Fresh Parsley: Chopped.
• Salt and Pepper: To taste.

How To Make Joanna Gaines Shrimp Boil

1. Season the water: Fill a very large stockpot with the 4 quarts of water. Add the quartered onion, the halved garlic bulb, the Old Bay seasoning, and the thyme. Bring the mixture to a rolling boil over medium-high heat. Let it boil for 5 to 10 minutes before adding food; this creates a flavorful court-bouillon so the ingredients absorb flavor immediately.
2. Boil the potatoes: Add the red potatoes and a generous pinch of salt to the boiling broth. Cook them for about 10 to 15 minutes. They should be starting to get tender but not quite finished (they will continue cooking with the other ingredients).
3. Add the corn: Drop the corn pieces into the pot. Cook for about 3 minutes. The corn adds sweetness to the savory broth.
4. Add the sausage: Stir in the sliced Andouille sausage. Cook for another 4 minutes. (Adding the sausage now ensures it heats through without losing all its fat to the water, keeping it juicy).
5. Poach the shrimp: Add the shrimp last. This is the most critical timing step. Simmer them for just 1 to 2 minutes until they turn pink and opaque. Do not overcook or they will become rubbery. Alternatively, turn off the heat immediately after adding the shrimp and put the lid on; they will poach perfectly in the hot broth in about 3 minutes.
6. Make the sauce: While the shrimp cook, whisk together the melted butter, lemon juice, chopped parsley, and black pepper in a small bowl or jug.
7. Serve the feast: Drain the pot thoroughly (discarding the onion and garlic bulb). Spread the potatoes, corn, sausage, and shrimp onto a large platter or a table lined with butcher paper. Pour the lemon-parsley butter all over the hot food. Sprinkle with a little extra Old Bay if desired and serve immediately.

Recipe Tips

• Timing is Everything: A shrimp boil is all about staggering ingredients. Potatoes take the longest, shrimp take the shortest. If you dump everything in at once, you will have raw potatoes and rubbery shrimp. Follow the order strictly.
• Salty Water: The boiling water should taste like the ocean. The potatoes absorb salt only while cooking; you can’t season the inside of a potato once it’s removed from the water. Don’t be afraid of the salt shaker in step 2.
• Shrimp Shells: Joanna often recommends leaving the shells on for the boil because they protect the delicate meat from the harsh heat and add flavor to the broth. It also makes eating it a fun, messy, hands-on activity.
• Butter Finish: The melted butter sauce at the end is what ties everything together. Without it, the ingredients dry out quickly once drained.

What To Serve With Shrimp Boil?

This is a complete meal, but accompaniments make it a party. Serve with plenty of crusty French bread or cornbread to sop up the spicy butter. A crisp coleslaw or cucumber salad provides a cooling contrast to the spicy Old Bay. Don’t forget bowls of cocktail sauce and lemon wedges for dipping, and plenty of napkins!

How To Store Leftovers Shrimp Boil?

• Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 2 days.
• Reheat: Reheating shrimp without overcooking them is tricky. The best way is to sauté the leftovers in a skillet with a little butter just until warm, or eat the leftovers cold (shrimp salad style).
• Freeze: Freezing is not recommended for the potatoes or corn once cooked, as they become mushy.

Shrimp Boil Nutrition Facts

• Calories: ~550 kcal
• Fat: 30g
• Carbohydrates: 35g
• Protein: 35g
• Nutrition information is estimated per serving based on 6 servings.

FAQs

Try More Recipes:

• Joanna Gaines Queso Recipe
• Joanna Gaines Egg Drop Soup Recipe
• Joanna Gaines Chicken Poblano Soup Recipe