The Ultimate Cajun Shrimp Boil Recipe You’ll Love
This ultimate Cajun shrimp boil recipe is packed with flavor and perfect for a crowd. Featuring succulent shrimp, tender potatoes, corn, and smoky sausage, all infused with a bold Cajun spice blend, it's a feast for the senses.
Equipment
- large pot
- strainer
- air fryer
Ingredients
Shrimp
- 2 pounds raw shrimp shells on or off
Vegetables & Sausage
- 1 pound red potatoes sliced in half
- 6 oz smoked sausage sliced into 1-inch rounds; andouille recommended
- 6 ears mini corn on the cob halved
Aromatics
- lemon sliced in half
Cajun Seafood Spices
- 1 teaspoon smoked paprika
- ½ teaspoon Old Bay Seasoning
- 1/2-1 teaspoon cayenne pepper
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 2 bay leaves
- to taste salt and pepper
For Serving
- butter for sauce
Instructions
Boiling Method
- Bring a large pot of water to a boil, ensuring it's enough to cover all ingredients. Add the Cajun spices, lemon halves, and bay leaves, stirring to combine.
- Add the corn, potatoes, and sausage to the pot, making sure they are fully submerged. Cook for 10-15 minutes, or until the potatoes are fork-tender.
- Add the shrimp to the pot and stir for even distribution. Cook for an additional 2-4 minutes until the shrimp turn pink and opaque.
- Remove all items from the pot using a strainer and drain any excess water. Serve hot, optionally with a butter sauce.
Air Fryer Variation
- Prepare ingredients in stages or batches, sprinkling with spices and drizzling with lemon juice; omit bay leaves. Air fry potatoes at 400°F (200°C) for 7-8 minutes.
- Add the corn, sausage, and shrimp to the air fryer with the potatoes. Air fry for an additional 7-10 minutes until vegetables are tender and shrimp is opaque.
Notes
Shrimp cook very quickly (2-3 minutes), so add them towards the end to prevent them from becoming rubbery. Vegetables like potatoes and corn require a longer cooking time of 10-15 minutes. Adjust the spice level to your preference using cayenne pepper or hot sauce. Shrimp are perfectly cooked when they turn pink, opaque, and curl into a 'C' shape; avoid overcooking them into a tight 'O' shape. For best flavor, serve shrimp immediately after cooking. If using frozen shrimp, thaw them completely and pat them dry before use. Store any cooked seafood and vegetables separately in airtight containers in the refrigerator for up to 3-4 days to prevent sogginess. Leftover broth can be stored separately for 3-4 days and used in soups, stews, or sauces. Cooked leftovers can be frozen for 2-3 months; thaw overnight in the refrigerator. You can also add other seafood like crab, lobster, or clams, adding them at the appropriate cooking times.