By Grocery List Plus Editorial Staff | Published on October 3, 2026
Serves 4
564 cal · 35 min
Stovetop Shrimp Boil
Recipe GLPRcea151019b3279
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Average rating: 4.8 (1)
A classic one-pot seafood feast featuring tender baby potatoes, sweet corn, and succulent shrimp simmered in a fragrant Old Bay-seasoned broth. The cooked ingredients are finished with melted butter and fresh parsley for a rich, satisfying dish that's ready in under 30 minutes.
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Ingredients
12 cup Water
¼ cup Lemon juice
2 large Lemon rinds
¼ cup Old Bay seasoning
Salt
Black pepper
1 whole Bay leaf
3 clove Garlic cloves
1½ lb Baby potatoes, halved if large
4 ear Fresh corn on the cob, cut into chunks
1½ lb Medium shrimp, peeled and deveined
4 tbsp Salted butter, cut into pats
¼ cup Fresh parsley, chopped
Directions
Fill a large stock pot with approximately 12 cups of water until it is three-fourths full. Add the lemon juice, lemon rinds, 1/4 cup of Old Bay seasoning, salt, black pepper, bay leaf, and garlic cloves. Stir well to combine all seasonings.
Bring the seasoned water to a rolling boil over high heat, then add the halved baby potatoes. Reduce heat to medium and simmer for 8 to 10 minutes until the potatoes are nearly tender.
Add the corn pieces to the pot and simmer for 5 additional minutes.
Carefully add the peeled and deveined shrimp to the pot and simmer for exactly 3 minutes, or until the shrimp are opaque and cooked through to a safe internal temperature.
Place a large colander over a bowl or sink and carefully pour the contents of the pot into it to drain. Discard the lemon rinds, bay leaf, and garlic cloves.
Return the empty stock pot to the stovetop over medium heat. Add the butter pats and allow them to melt completely, then stir in the remaining 2 tablespoons of Old Bay seasoning until well combined.
Return the drained potatoes, corn, and shrimp to the pot and toss gently with the melted butter and Old Bay mixture until all ingredients are evenly coated and warmed through.
Transfer the shrimp boil to a large serving platter and garnish generously with the fresh chopped parsley. Serve immediately while hot.
Comments
This is a Charlotte staple that lands perfectly in the Triangle's shrimp season (late spring through fall) and checks every box for a weeknight: shrimp is available fresh at every major grocer, potatoes and corn are pennies, and Old Bay is shelf-standard everywhere. The 35-minute estimate is honest—boiling water, potatoes ten minutes, corn and shrimp four—and you'll have dinner on the table without fussing. The only caveat is that shrimp boil is a same-night dish; leftovers are soggy and rubbery, so plan for four hungry people or freeze what you don't eat that evening. At $3.50 to $4.50 per serving depending on shrimp price, it's a solid mid-range weeknight that feeds a family without pretense.
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