Carolina Lowcountry Shrimp Boil with Spicy Andouille Sausage

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A vibrant shrimp boil with smoky andouille sausage, fresh corn, and tender potatoes simmered in a spicy seasoned broth. This American-inspired seafood recipe, ready in about 40 minutes, pairs large shrimp, peeled and deveined, baby red potatoes, fresh corn on the cob, cut into thirds for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 25 min Serves 6 American cuisine 420 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a large stockpot, bring 6 quarts water, 2 tbsp salt, 3 tbsp Old Bay seasoning, 4 smashed garlic cloves, and 1 quartered lemon to a rolling boil over high heat.
  2. Step 2: Add 1 pound baby red potatoes to the boiling water and cook uncovered for 10 minutes until just tender.
  3. Step 3: Add 12 oz sliced andouille sausage and 3 ears of corn cut into thirds to the pot. Boil for 5 minutes.
  4. Step 4: Add 1.5 pounds peeled and deveined large shrimp to the pot and cook for 3-4 minutes until shrimp turn pink and opaque.
  5. Step 5: Drain the shrimp boil mixture well and transfer to a large serving platter. Drizzle with 4 tbsp melted butter and sprinkle 2 tbsp chopped fresh parsley over the top. Toss gently to coat and serve immediately.

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