How to host a shrimp boil

    Posted by  ·  August 20, 2010

    Here is a Friday Flashback that will get you ready for Labor Day —– with a no labor party idea! Really, so easy and so fun!

    Shrimp Boil Recipe

    A shrimp boil is one of my favorite parties —–no dirty dishes. This is also a completely portable party. My favorite spot is on the beach. When we have a large crowd, we borrow an extra turkey fryer or two. The following recipe uses 1 large 34 quart turkey fryer with a strainer basket that goes almost to the top of the pot. One pot serves about 10-12 people.

    First cover your entire table with freezer paper, shiny side up. Let the cooking begin!

    Printable Shrimp Boil Shopping List and Instructions

    Fill turkey fryer about 2/3 full of water. Bring to a boil and add 2 pkgs of Zatarain’s Crawfish, Shrimp and Crab Boil in a Bag, 1/4 – 1/2 bottle Zatarain’s Shrimp and Crab oil, 1 cup of salt and garlic. Boil for 15 minutes


    Add potatoes, boil for 7-8 minutes


    Corn goes in next for 5 minutes (if corn is frozen you might need to turn up the heat for a minute to get your water boiling again)


    Add kielbasa, cook for 8 minutes


    Add onions, and squeeze lemon juice into pot and then toss the lemons into the water, boil 3- 4 minutes (oops picture is wrong – add the garlic at the beginning!)


    Add shrimp and cook 5 minutes or just until shrimp turns pink.


    Turn off the heat, immediately pull basket from the water and let drain. (If you want things a bit spicier, turn off the heat, put in a small bag of ice, let sit 15 minutes, then drain and serve)


    Pour contents of basket onto your freezer paper covered table


    Serve with sliced baguette sprinkled down the table and bottles of squeeze butter, cocktail sauce and spicy mustard. Remember NO knives, forks, spoons or plates allowed! This is all finger food and condiments are squeezed directly onto the table! When finished just roll up the paper and give everyone a finger wipe! A big thanks to our dear friends Jeff and Cathy for showing us how to have the best party ever!


    Put on some Zydeco
    (zi-dee-coe) music and have a great time!

    ….and if you really want to party, we like to serve these awesome Margaritas(for adults only) at our Shrimp Boil

    Simple and Delicious Margaritas

    1 12 oz. can of frozen limeade
    12 oz. 7-UP or Sprite (just fill up limeade can to measure)
    12 oz. Tequila (again that limeade can is handy)
    1 12 oz. Corona or Tecate Beer

    Mix and serve over ice! Oh my these are good!

    So if you are looking ahead for a fun party idea for labor day that requires very little labor (no dishes) give a shrimp boil a try!  Have a great weekend!

    Filed Under: Party Ideas, Recipes

    Leave a Comment


    1. Gray
      Sunday, September 15th, 2013
      In Mobile, Alabama we call it "Low Country Boil" (name comes from the Carolina's) and/or "Frogmore Stew". Have no clue where that name comes from! We add fresh Silver Queen/King corn, small new (red) potatoes, green beans, onions, mushrooms, whole garlic pods, Conecuh Sausage, crabs and crawfish. Hot dogs and / or chicken parts are added before the seafood for the children and those that don't like/tolerate seafood! The sausage, garlic and onions are great the next day on the left over hot dog buns! That is ... if there is anything left!
    2. Nikole
      Tuesday, April 24th, 2012
      How much garlic do you use? It looks like from the picture you use a whole head?
    3. Friday, August 27th, 2010
      What a great post! I did this last night for a family gathering. It was so easy...your instructions are perfectly laid out. I loved not having to worry about setting a table and all that and it was the first time any of us had tried a low country boil....even though we wanted to! I would have been afraid to try it. We will definitely do this again!! (And the clean-up is a breeze...may have been the best part!)
    4. Margaret
      Tuesday, August 24th, 2010
      Another thought!!!! If anyone knows the ingredients of the boil in the bag spices or the oil, I could experiment!!!!! PLEASE!!!!!!
    5. Margaret
      Monday, August 23rd, 2010
      Any volunteers to send the spice ingrediants to Australia for me????? Will pay all expenses. Would love to try this but can't find anything like the sauce or spices in Brisbane.
    6. Robin
      Sunday, August 22nd, 2010
      We love doing this! Ours is a little different; we use andouille sausage instead of kielbasa, and usually add clams or mussels, sometimes crab legs or lobster. We place crab crackers and picks on the table, but other than that it is all "hands on." Never thought of using a turkey fryer before - but it is a great idea. Thanks for sharing!
    7. Sunday, August 22nd, 2010
      How timely! My friend's 30th birthday party is next Friday, and we're doing a seafood boil!
    8. Trudy
      Saturday, August 21st, 2010
      Thanks for margarita recipe! It sounds delicious and I will be trying it VERY soon.
    9. Saturday, August 21st, 2010
      I recently followed your instructions (I bookmarked it from when you originally posted it) and our guest absolutely LOVED it. The margaritas were a hit too. The printable shopping list and instructions is fantastic too. Thank you!
    10. Jenny
      Saturday, August 21st, 2010
      We have followed this recipe many times and it is always FANTASTIC! Our favorite party! Thank you, STML, for introducing us to this fun event!
    11. Saturday, August 21st, 2010
      oooh - that's our favorte margarita recipe too! And we love our shrimp boils in the south!
    12. rene
      Friday, August 20th, 2010
      We've done this a few times - including for Christmas dinner. It is a hit - always!! Lots of fun and great food!
    13. Friday, August 20th, 2010
      Oh that is such a great idea. I wish I had a turkey fryer. Could I do it with a big pot on the bbq?
    14. Friday, August 20th, 2010
      Squeeze butter, what is this marvel? We don't have such wondrous things in Canada, where I live, or in England, where I was born!
    15. Friday, August 20th, 2010
      I love low country boil!
    16. Friday, August 20th, 2010
      That's EXACTLY how we do it (well, my folks, really). I grew up in Florida where fresh shrimp abound and my dad puts on several shrimp boils every year! The kids and I were just there visiting this summer and in one month he cooked THREE shrimp boils (have to get my fix because I live in Colorado)!!

      We even do the same dump-it-out method!!
    17. Friday, August 20th, 2010
      This is a fantastic concept!! I have never heard of a shrimp boil, so this is definitely on my to-do list for the end of summer!

      I loved this concept so much that I blogged about it and linked back to you. Here's the URL to the post if you're interested in reading it:

      Thanks again for the wonderful idea!
    18. Lisa
      Friday, August 20th, 2010
      can I assume that this has already been sent to you?
      how exciting!
    19. Friday, August 20th, 2010
      I love this! And the way that it's spread across the table! Definitely my kind of meal.

      In fact, it reminds me of this stew that I made last weekend (that I saw on another blog and then blogged about myself)... very similar! The link (if you're interested:) is below:
    20. Mary Ann Koonce
      Friday, August 20th, 2010
      This sounds wonderful. I like to add a few other things: whole carrots and mushrooms (put the mushrooms in a bag to keep them all together.
      We eat ours hot, not served over ice. I also make a dip that has mayonnaise, catsup, just a little bit of A-1 sauce, and lemon juice. I use this also when we boil crawfish.
      Loving it in Louisiana!
    21. Friday, August 20th, 2010
      Wow this looks really easy. I've never done a shrimp boil because I thought it would be too much trouble. Thanks for posting!
    22. tammy
      Friday, August 20th, 2010
      No Old Bay Seasoning?? Heresy! :o)
    23. Friday, August 20th, 2010
      Friends did a shrimp boil for us once summer swim visit a few years ago and it was fun for everyone to get their hands on some great interactive food. Ironically, some of those same friends just made these margaritas for our bbq just a couple of weeks ago. What a great party to bring it all together! :>