Shrimp Boil – Juicy and succulent large shrimp along with corn and potatoes, all drenched in the most heavenly horseradish butter!! There’s the option to make your own homemade and ultra flavorful stock for the boil or use store bought stock as a shortcut! Either way, this is a finger lickin’ amazing meal!!

Shrimp Boil - Juicy and succulent large shrimp along with corn and potatoes, all drenched in the most heavenly horseradish butter!! There's the option to make your own homemade and ultra flavorful stock for the boil or use store bought stock as a shortcut! Either way, this is a finger lickin' amazing meal!!

Flavorful Shrimp Boil Recipe

If you’ve never made a shrimp boil, before fresh sweet corn goes out of season, this is the time to do it!

For this shrimp boil, I used potatoes, corn, and shrimp. You can always add sausage as well if you enjoy it.

I made a homemade stock which I then used to boil the potatoes, corn, and shrimp. If you don’t want to make your own stock, you can use a store bought stock

However, I urge you to make the horseradish-spiked butter. It adds such an incredible depth of flavor to everything. Melted butter is always lovely, but butter spiked with stock, garlic, Old Bay Seasoning, lemon juice, horseradish, and a pinch of red pepper flakes if just out of this world!

Shrimp Boil - Juicy and succulent large shrimp along with corn and potatoes, all drenched in the most heavenly horseradish butter!! There's the option to make your own homemade and ultra flavorful stock for the boil or use store bought stock as a shortcut! Either way, this is a finger lickin' amazing meal!!

Ingredients In A Shrimp Boil

I am breaking this down into three sections – the stock, the actual shrimp boil ingredients, and then the horseradish butter.

For the stock you will need:

  • Water
  • Beer
  • Carrots
  • Head of garlic
  • Celery stalks
  • Prepared yellow or Dijon mustard
  • Kosher salt
  • OR use store bought vegetable or chicken stock

For the shrimp boil you will need:

  • Baby red potatoes
  • Corn
  • Shrimp

For the horseradish butter sauce you will need:

  • Unsalted butter
  • Stock 
  • Garlic
  • Prepared horseradish 
  • Old Bay Seasoning
  • Black pepper or red pepper flakes
  • Salt
  • Parsley, optional for garnishing
  • Lemon wedges, for serving

Shrimp Boil - Juicy and succulent large shrimp along with corn and potatoes, all drenched in the most heavenly horseradish butter!! There's the option to make your own homemade and ultra flavorful stock for the boil or use store bought stock as a shortcut! Either way, this is a finger lickin' amazing meal!!

How To Make A Shrimp Boil

Begin by making the stock. Essentially combine all the ingredients, bring to a boil for 30 to 60 minutes, the longer the better, strain the vegetables, and the liquid that remains is the stock for cooking the potatoes, corn, and shrimp.

If you don’t want to make your own stock and are pressed for time or energy, as I already mentioned, just use store bought chicken or vegetable stock.

To the boiling stock, add potatoes. I used baby red and a couple baby purple that I hand on hand, but you can use baby white potatoes instead. Precook the potatoes for about 15 minutes before adding the corn. Potatoes will take the longest to cook through so you want to give them a head start.

The corn only needs about 3 minutes before adding the shrimp.

Shrimp cooks very quickly and I recommend 3 or 4 minutes, with 5 minutes being that max. Make sure not to overcook the shrimp or they will be rubbery.

Drain everything and get ready to serve with the scrumptious butter sauce!

To make the horseradish butter, simply combine all the ingredients from above in a small stock pot and stir until the butter has melted.

Shrimp Boil - Juicy and succulent large shrimp along with corn and potatoes, all drenched in the most heavenly horseradish butter!! There's the option to make your own homemade and ultra flavorful stock for the boil or use store bought stock as a shortcut! Either way, this is a finger lickin' amazing meal!!

What Kind Of Shrimp Is Best For A Shrimp Boil?

I recommend using fresh, large shrimp that have been previously cleaned and deveined, with the tails still on. My preference are U15-18 shrimp. 

If you absolutely don’t want to splurge on fresh shrimp, you could possibly get away with previously frozen, cooked shrimp.

If you are going this route, I would drop them in your pot of boiling stock for about 60 to 90 seconds, just enough to warm them through. You don’t want to actually cook them since they’ve already been cooked, and you don’t want them tough, so just think of it as warming them.

What Kind Of Corn To Use?

Since fresh corn is in season, I used cleaned fresh corn on the cob.

Other times of the year I recommend using frozen corn on the cob that you thaw first.

Shrimp Boil - Juicy and succulent large shrimp along with corn and potatoes, all drenched in the most heavenly horseradish butter!! There's the option to make your own homemade and ultra flavorful stock for the boil or use store bought stock as a shortcut! Either way, this is a finger lickin' amazing meal!!

What Kind Of Horseradish Is Best?

There are so many different kinds of horseradish. First, there is the actual root vegetable, and that’s not what you want. 

Secondly, there are shelf-stable types of horseradish. 

Finally, there is refrigerated, fresh horseradish. I opt for this when I can find it.

Unfortunately not all grocery stores stock this regularly, but shelf stable is easy to find, usually in the condiments aisle. If possible, I steer away from the very creamy-looking prepared versions that look like they have a lot of mayonnaise in them for this particular recipe use.

Tips For Making The Best Shrimp Boil

When you’re purchasing the fresh shrimp, to save time, ask your butcher or fish monger to clean and devein the shrimp for you. It doesn’t cost any more, and later on, it’s easier for you.

Go to the fish and seafood counter first, ask them to do this, carry on with the rest of your shopping, and when you’re about done, they’ll be done with the cleaning and deveining. 

If you want do amp this shrimp boil up, drop in some andouille sausage when you are adding the corn to the boiling stock. If you have sausage fans on your hands, they’ll enjoy it.

If you’re going the way of using store bought stock, an easy way to impart more flavor with basically no extra work, is slice an onion in quarters and add it to the boiling stock before you drop the potatoes in. You can use whatever onion you like – red, yellow, or white.

Shrimp Boil - Juicy and succulent large shrimp along with corn and potatoes, all drenched in the most heavenly horseradish butter!! There's the option to make your own homemade and ultra flavorful stock for the boil or use store bought stock as a shortcut! Either way, this is a finger lickin' amazing meal!!

Shrimp Boil – Juicy and succulent large shrimp along with corn and potatoes, all drenched in the most heavenly horseradish butter!! There’s the option to make your own homemade and ultra flavorful stock for the boil or use store bought stock as a shortcut! Either way, this is a finger lickin’ amazing meal!!
Yield: 8

Shrimp Boil

Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes

Shrimp Boil – Juicy and succulent large shrimp along with corn and potatoes, all drenched in the most heavenly horseradish butter!! There’s the option to make your own homemade and ultra flavorful stock for the boil or use store bought stock as a shortcut! Either way, this is a finger lickin’ amazing meal!!

Ingredients

Homemade Stock

  • 3 quarts water
  • 24 ounces beer (use your favorite lighter/paler beer)
  • 2 large carrots, cut into large chunks
  • 1 head garlic, cut in half so all the cloves are exposed
  • 4 celery stalks, cut into large chunks
  • 2 tablespoons prepared yellow or Dijon mustard
  • 1 tablespoon kosher salt, or to taste
  • OR use 3 to 4 quarts store bought chicken or vegetable stock (I recommend reduced sodium)

Shrimp Boil

  • 2 pounds large fresh shrimp, cleaned and deveined; I use U15-18 shrimp and prefer to leave the tails on* (See Notes below about frozen shrimp)
  • 1 to 1 1/2 pounds baby red potatoes, kept whole
  • 2 to 3 ears of fresh sweet corn, cleaned; each ear cut into thirds (frozen and thawed corn on the cob may be substituted)

Horseradish Butter

  • 12 tablespoons unsalted butter (1 1/2 sticks)
  • 1/2 cup stock (homemade, chicken, or vegetable)
  • 2 cloves garlic, finely minced or pressed
  • 2 to 3 teaspoons prepared horseradish, or to taste (use fresh refrigerated horseradish if you can find it; shelf-stable prepared horseradish may be used although try to not use one that's overly creamy/mayonnaisey-looking)
  • 2 teaspoons Old Bay Seasoning
  • 1 teaspoon kosher salt, or to taste
  • 1 teaspoon freshly ground black pepper or red chili flakes, to taste
  • fresh parsley, optional for garnishing
  • fresh lemon wedges, for serving

Instructions

  1. Homemade Stock - To a very large stock pot, add the water, beer, carrots, garlic, celery, kosher salt, mustard, and stir to combine. Bring to a rapid boil over high heat. Let the mixture boil uncovered for at least 30 minutes, up to 1 hour; stir occasionally.
  2. After 30 to 60 minutes, strain the stock into another large pot, discard the vegetables. Tip - Be very careful, the stock is extremely hot!
  3. If you are using 3 to 4 quarts store bough stock, bring it to a boil in a large stock pot over high heat.
  4. For homemade stock, place the pot with the stock back on the stove over high heat, and bring it to a boil.
  5. Shrimp Boil - Add the baby potatoes and boil for 15 minutes or until fork tender, stirring occasionally.
  6. Horseradish Butter - While the potatoes are cooking, to a medium saucepan add the butter, stock, garlic, horseradish, Old Bay, salt, pepper or red pepper flakes, heat over medium-high heat until the butter has melted; stirring nearly continuously to encourage it; set aside until Step 10.
  7. After the potatoes have cooked for about 15 minutes and are fork-tender, to that stockpot, add the corn, stir to submerge, and boil for an additional 3 minutes.
  8. Add the shrimp, stir to combine, and cook just until the shrimp are cooked. You know they are cooked when they are opaque white, they will curve in on themselves, and they will be firm to the touch; do not overcook. I recommend 3 to 4 minutes unless you are using very large U10-12 shrimp, and they may need 5 minutes but for most shrimp 3 or 4 minutes is plenty since there will also be some carryover cooking after you strain everything.
  9. Strain the potatoes, corn, and shrimp from the stock, and place them into a large serving dish, or individual dishes.
  10. Pour the butter sauce over everything and toss to combine, optionally garnish with parsley, and serve with lemon wedges. Shrimp boil is best warm and fresh but will keep airtight in the fridge for up to 4 days.

Notes

Notes about what kind of shrimp to use:

I recommend using fresh, large shrimp that have been previously cleaned and deveined, with the tails still on. My preference are U15-18 shrimp. 

If you absolutely don’t want to splurge on fresh shrimp, you could possibly get away with previously frozen, cooked shrimp.

If you are going this route, I would drop them in your pot of boiling stock for about 60 to 90 seconds, just enough to warm them through. You don’t want to actually cook them since they’ve already been cooked, and you don’t want them tough, so just think of it as warming them.

Nutrition Information:

Yield:

8

Serving Size:

1

Amount Per Serving: Calories: 1044Total Fat: 54gSaturated Fat: 21gTrans Fat: 0gUnsaturated Fat: 28gCholesterol: 538mgSodium: 1844mgCarbohydrates: 32gFiber: 4gSugar: 4gProtein: 99g

This is a comfort food recipe however a large majority of the calories come from the butter. However, it's unlikely that every last drop of butter will be consumed; some will simply be lost to the bottom of the serving bowl. Additionally, the values of the stock are being counted twice because this computer-generated program cannot distinguish between making your own OR using store bought and so it gets counted twice.

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