It’s a Beachside Shrimp Boil

You don’t need a beach to have this shrimp boil. It’s an easy one pot meal complete with fresh shrimp, spicy cajun andouille, corn on the cob, potatoes and a little beer. To keep it beach casual, have fun and serve on a newspaper covered table. Eating with your hands is allowed!

Shrimp Boil main | 2CookinMamas

Last week was a fantastic week vacationing on Anna Maria Island, Florida with my wonderful brother and sister-in-law, Rob & Chrissy. They chose one of the nicest places along the western gulf coast to relax and enjoy together. Anna Maria Island and Holmes Beach are quiet, quaint beach towns not far from Tampa and Sarasota where all the buildings are less than 2 or 3 stories and all within walking distance of a large white sand beach. Just look at one of the beautiful sunsets we observed while there. Jealous yet? lol

Anna Maria Island sunset

While there, Rob & Chrissy put together a down home country boil that would make any Cajun proud. Once all the ingredients are gathered, all you need is a big enough pot and about 35 minutes and you’ve got yourself a feast. I am definitely making this again real soon.

Shrimp Boil - gathering ingredients

There are several ways to make these seafood boils and changing them up seems to be up to the individuals making it. Some use all beer and no water, some use all water, some add lemons to the boiling pot while others spice it up a bit with cayenne pepper. Whatever way you decide to fix it, it will be fantastic!

Shrimp Boil on the stove | 2CookinMamas

Hope you enjoy!

Prep Time
10 mins
Cook Time
35 mins
Total Time
45 mins
Course: Main Course
Cuisine: American
Keywords: #andouille, cajun, corn on cob, dinner, easy recipe, one pot meal, potatoes, shrimp
Servings: 6 servings
Calories: 516 kcal
Author: Linda Warren
  • 12 oz. dark beer
  • 4-6 cups  water
  • 1/2 cup butter optional
  • 1/2 pkg Zatarain's Crawfish Shrimp & Crab Boil (original pkg 3-oz)
  • 1-2 Tablespoons salt
  • 1/4-1/2 teaspoon cayenne pepper optional
  • 8 small red potatoes halved
  • 1 onion quartered & separated
  • 1/2 head garlic
  • 3 ears corn cut in thirds
  • 12 oz.  Aidells Cajun-Style Andouille
  • 1 1/2 lbs shrimp in shells
  • Lemons quartered
  1. In a large stockpot, add beer, water, butter if using, Zatarain's seasoning, salt, cayenne and potatoes. Bring to a boil and cook for 10 minutes. 
  2. Add onion, garlic, corn and andouille and continue to cook for 20 more minutes.
  3. Toss in shrimp and cook 5 more minutes. Drain. Sprinkle with additional Zatarain's or Old Bay seasoning if desired.
  4. Serve in bowl or toss onto newspaper covered table and dig in. Serve with lemon wedges on the side.
Nutrition Facts
Amount Per Serving
Calories 516 Calories from Fat 297
% Daily Value*
Fat 33g51%
Saturated Fat 15g75%
Cholesterol 374mg125%
Sodium 2704mg113%
Potassium 436mg12%
Carbohydrates 13g4%
Fiber 1g4%
Sugar 3g3%
Protein 36g72%
Vitamin A 615IU12%
Vitamin C 10.2mg12%
Calcium 192mg19%
Iron 3.5mg19%
* Percent Daily Values are based on a 2000 calorie diet.




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