Cajun Shrimp Boil with Corn and Potatoes
Why this recipe works
- Seasoned from the start: Lemon, garlic, salt and Cajun seasoning flavour the cooking liquid, so the potatoes, corn and shrimp absorb seasoning as they cook.
- Staggered cooking: The potatoes go in first, followed by corn and then shrimp, keeping each ingredient properly cooked without needing separate pans.
- Good texture contrast: Tender potatoes, juicy shrimp and crisp-sweet corn give the boil a satisfying mix of soft, firm and snappy textures.
Get the most out of this recipe
Adjust the heat
- For a milder boil: Use a gentler Cajun seasoning and taste the broth before adding the potatoes, adjusting the salt and spice gradually.
- For more heat: Choose a hotter Cajun blend or finish the cooked boil with hot sauce at the table so each serving can be adjusted.
- Keep the spice balanced: The lemon and butter help round out the seasoning, so avoid adding extra salt until you know how salty the Cajun blend is.
Timing notes
- Prep while the potatoes simmer: Cut the corn and chop the parsley while the potatoes cook to keep the overall timing efficient.
- Serve straight away: Shrimp are at their best just after cooking, while they are still hot, juicy and only just opaque.
- Best eaten the day it is made: Leftovers can be refrigerated, but the shrimp texture is better when the boil is served fresh.
Ingredient notes
- Check the Cajun seasoning: Some Cajun blends are already salty, so season the broth cautiously and adjust after tasting.
- Use similar-sized potatoes: Baby potatoes of a similar size cook more evenly and are easier to serve in a shared boil.
- Keep the shrimp cold: Add the shrimp straight from the fridge so they stay firm and cook cleanly in the hot broth.
Serving ideas
- Serve with something fresh: A crisp green salad, slaw or simple cucumber salad balances the butter and spice.
- Add dipping sauces: Hot sauce, garlic butter or a lemony mayonnaise work well alongside the shrimp and potatoes.
- Make it shareable: Pile everything onto a large warm platter or serve straight from the pot for a casual, hands-on meal.
Equipment you'll need
Ingredients
Instructions
- Fill a large pot with about 2 litres of water. Halve the lemon, then squeeze in the juice and drop in the squeezed halves; lightly crush the garlic cloves and add them to the pot. Stir in the fine sea salt and Cajun seasoning, then bring to the boil.
- Add the mixed baby potatoes and simmer over a lively simmer for 12 to 15 minutes, until a knife slides in with a little resistance. While they cook, cut each corn cob into 2 to 3 pieces. Add the corn and simmer for 5 minutes.
- Add the shrimp and cook for 2 to 3 minutes, just until pink and opaque. Scoop out a shrimp to check, then immediately take the pot off the heat. Drain well in a colander, discarding the lemon halves and garlic if you like.
- Return the hot potatoes, corn and shrimp to the pot (off the heat). Add the unsalted butter and toss until melted and glossy. Finely chop the fresh parsley, scatter over the top, and serve straight from the pot.
Recipe notes
Tips
- For the best texture, keep the shrimp cold until the moment you add them, and stop cooking as soon as they turn pink.
- If your Cajun seasoning is very salty, start with half the fine sea salt, then taste the broth before adding the potatoes and adjust.
- If serving to pregnant people, young children, older adults, or anyone immunocompromised, make sure the shrimp are cooked through and piping hot.
Substitutions
- Replace Fresh parsley with Fresh dill for a more herby finish.
- Replace Unsalted butter with Olive oil for a lighter, dairy-free finish.
- Replace Lemon with Lime for a sharper citrus note.
Storage
- Refrigerate up to 2 days
- Cool quickly, then refrigerate in an airtight container. Reheat gently in a saucepan with a splash of water until piping hot; avoid overcooking the shrimp.
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Recipe overview
- Servings: 4 servings
- Total time: 40min (20min active)
- Difficulty: Easy
- Cuisine: American
-
Allergens:
Crustaceans Milk
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