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Weeknight Shrimp Boil

This easy weeknight shrimp boil recipe is a great way to mix up your dinner rotation. Made with the classics — shrimp, cajun sausage, corn on the cob, and potatoes.

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This recipe was developed in partnership with Smith’s.

When you think of a shrimp boil, you might think of the traditional low country boil that’s cooked in a huge pot, maybe over an open fire and then spread out over a newspaper covered tabled and served to a crowd.

It’s a fun dinner with a bunch of fun names. You may have heard it called Frogmore Stew, Low Country Boil or simply a seafood boil depending on where you grew up or what your family might call it. The idea is the same though. Lots of yummy food boiled together in southern spices.

A Medley of Foods and Flavors

It’s truly a feast as everyone grabs their choice picks from a variety of yummy foods — shrimp, corn, Cajun sausage and potatoes are typical. And maybe if you’re lucky, some other specialty seafood like crawfish or even a lobster! If you’re in the Maryland area, maybe you’d even sneak in some blue crabs.

We’ve hosted a couple seafood boils that look exactly like this. A traditional low country boil is no doubt, a great way to feed a group of people something really special. Without the hassle of making a bunch of individual dishes. Everything cooks together yet there’s a variety of food and you don’t even need a plate! Even the kids love it.

So it just makes sense to try this idea out during the week.

The Weeknight Shrimp Boil

Because, why not? For all the same reasons why it’s an excellent way to feed a group of people, it’s also a great dinner option. You’ve got protein, veggies and a starch so it’s a balanced meal. And it’s easy to prep and cooks quickly.

What will you find in this easy shrimp boil?

Just toss half ears of corn, use frozen or fresh raw shrimp, Cajun sausage — in this case we love the Smith’s mini bites since there’s no cutting required, and small or cut up potatoes of your choice. Red potatoes taste great and are small enough so they cook quickly and you can leave the skin on which makes things even easier. But any potato works, just cut large potatoes small enough that they can cook within 15 minutes. So no larger than 2″ cubes.

Red onion, garlic, lemon and some Old Bay finish off this tasty meal and bring all the flavors together into one delicious dish. All cooked in one pot with a package of Zatarain’s Crawfish, Shrimp & Crab Boil seasoning.

How to Serve this Weeknight Shrimp Boil

Go ahead and serve it dumped onto the table (just lay down some newspaper for easy clean up).

Set out a small dish of melted butter and some extra Old Bay seasoning for anyone who wants to dip and you’re good!

If you have access to lobster, crawfish, muscles, crabs or clams, scallops, go ahead and work those into this dish too if you’d like.

You’ll need a large pot.

A 6 quart pot would be the minimum size I’d recommend. If you have a larger pot, use that so you can give things a good stir without making a mess.

Need a large stockpot? They actually make pots specifically for seafood boils that come with a strainer. So if you’re into this idea you may want to invest in this handy tool. Browse seafood stock pots on Amazon.

A small shrimp boil is a great way to celebrate special occasions!

If you want to feed your family something special to celebrate a birthday, anniversary, or maybe a job well done this is a great dinner option! This recipe feeds 4-6 people but can easily be doubled or tripled depending on the size of your family or group. You’ll need to just increase the size of your pot the bigger you go but luckily they make some very big pots should you want to go big!

Special thanks to Smith’s!

Smith’s, headquartered in Erie, PA has allowed Mighty Mrs. to publish this easy Weeknight Shrimp Boil recipe to inspire families with new ways to cook their prepared meats. You can show your support for Smith’s by following them on Facebook: and on Instagram: If you’re located in the tri-state area, you can find Smith’s meats at your local grocer or chain retailer. Visit Smith’s website site for a complete list of locations.

Easy Weeknight Shrimp Boil Recipe

Weeknight Low Country Shrimp Boil

Weeknight Shrimp Boil

This easy weeknight shrimp boil recipe is a great way to mix up your dinner rotation. Made with the classics — shrimp, cajun sausage, corn on the cob, and potatoes.
Author: Angela G.
5 from 1 review
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Course: Appetizer, Dinner
Cuisine: American
Skill Level: Easy
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 8 Servings
Yield: 2 quarts


  • 12 oz Smith's Cajun sausage Mini Bites
  • 12 oz raw shrimp or 1.5lbs fresh shrimp
  • 4 ears corn cut in half
  • 12 red potatoes
  • 1 red onion sliced
  • 1 head garlic halved
  • 2 lemons halved
  • 1 package Zatarain's Crawfish, Shrimp & Crab Boil seasoning 3 oz
  • 8 Cups water
  • 1 stick butter melted
  • Old Bay seasoning to taste


  • Add water and Zatarain's Crawfish, Shrimp & Crab Boil seasoning to a large stockpot. Bring to boil on high heat. Stir in potatoes, onions and garlic. Cover and boil 15 minutes or until potatoes are soft all the way through.
  • Add sausage, lemons, corn and raw shrimp to the pot. Cover and boil an additional 3-5 minutes or just until shrimp is pink in color all the way through.
  • Strain to remove water then serve immediately. To serve, dump everything once strained onto a table lined with newspaper. Drizzled with melted butter and sprinkle with Old Bay seasoning. Reserve some melted butter as a dip for shrimp (and other seafood if available).

Nutrition Facts

Calories: 504kcal | Carbohydrates: 56g | Protein: 19g | Fat: 24g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 115mg | Sodium: 683mg | Potassium: 1684mg | Fiber: 7g | Sugar: 5g | Vitamin A: 495IU | Vitamin C: 44mg | Calcium: 87mg | Iron: 3mg
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Tresa A Baker

Thursday 26th of May 2022

Can you use frozen shrimp for the weeknight shrimp boil?

Angela G.

Friday 27th of May 2022

Hi Tresa, yes you can! Make sure to use raw frozen shrimp. You may need to add a minute or two to the cook time if you’re adding the shrimp frozen. You’ll know the shrimp is done when they are completely pinky orange. If they have any gray or are somewhat translucent then they still need to cook. Thanks for asking!