By Grocery List Plus Editorial Staff | Published on June 12, 2026
Serves 4
748 cal · 30 min
Shrimp Boil with Spicy Horseradish Sauce
Recipe GLPR13abfce4e98701
A classic Low Country shrimp boil featuring succulent large shrimp, tender potatoes, and sweet corn cooked together in a fragrant Creole-spiced broth. Served with a zesty horseradish-spiked sauce that brings heat and tangy depth to every bite.
Save recipes you love
Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.
Ingredients
1 lemon, quartered
4 quarts water
5 tablespoons Creole seasoning
2½ teaspoons cayenne pepper, divided
2 bay leaves
4 garlic cloves, crushed
2 tablespoons salt
8 small boiling potatoes (about 2 inches each), unpeeled
4 ears of corn, shucked and halved
1½ pounds large shrimp, shells on
⅓ cup ketchup
⅓ cup mayonnaise
1½ tablespoons bottled horseradish
Directions
Fill a large 6- to 8-quart pot with 4 quarts of water. Squeeze the juice from the lemon quarters into the water, then add the lemon pieces to the pot along with the Creole seasoning, 2 teaspoons of cayenne pepper, bay leaves, crushed garlic cloves, and salt. Stir well to combine.
Bring the water to a rolling boil over high heat. Add the small boiling potatoes and reduce heat to maintain a gentle simmer. Cover the pot partially with a lid and cook for 10 to 12 minutes, until the potatoes are nearly fork-tender but still slightly firm.
Increase the heat back to high. Add the halved corn ears to the pot and simmer, partially covered, for 4 minutes. Then add the shrimp in their shells and cook, stirring occasionally, for 2 to 3 minutes until the shrimp are opaque and just cooked through (internal temperature should reach 145°F).
While the shrimp cook, prepare the sauce by whisking together the ketchup, mayonnaise, bottled horseradish, and the remaining ½ teaspoon of cayenne pepper in a small bowl until smooth and well blended.
Drain the shrimp, potatoes, and corn in a large colander. Transfer to a serving platter or individual bowls. Serve the boil hot with the spicy horseradish sauce on the side for dipping.
Comments
This is a solid low-hassle dish for a Charlotte weeknight, especially since coastal North Carolina shrimp is genuinely local and affordable. Every ingredient—potatoes, corn, creole seasoning, bay leaves, garlic, ketchup, mayo, horseradish—is readily stocked at Harris Teeter, Food Lion, or Kroger; no second stop required. The stated 30 minutes is honest if you're a practiced cook; account for 40 if you're bringing a full pot to a rolling boil and waiting for potatoes to soften, but that's active chopping time plus passive boiling, not staring. Cost per serving runs around $4–5 depending on shrimp price, driven by the protein; off-season frozen shrimp keeps it reasonable. The dish feeds a family of four without fuss, reheats adequately (though shrimp toughens slightly), and needs no constant attention after the initial dump.
Sign in or create a free account to add your review.
