South Carolina Coastal Shrimp Boil with Cajun-Spiced Corn and Potatoes

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A fragrant outdoor seafood boil featuring plump shrimp, sweet corn, and tender potatoes, seasoned with a spicy Cajun blend. This caribbean-inspired seafood ready in about 40 minutes pairs large shrimp (peeled and deveined), halved baby red potatoes, Cajun seasoning for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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 Caribbean cuisine 450 cal/serving
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Ingredients

Instructions

  1. Step 1: In a large stockpot, bring 6 quarts of water to a boil with 2 tbsp salt, 3 tbsp Cajun seasoning, 6 smashed garlic cloves, and 3 bay leaves.
  2. Step 2: Add 1.5 lbs halved baby red potatoes to boiling water and cook for 10 minutes until starting to soften.
  3. Step 3: Add 4 ears fresh corn cut into thirds and 1 lb sliced andouille sausage to the pot. Cook for an additional 5 minutes.
  4. Step 4: Add 2 lbs peeled and deveined large shrimp and cook for 3-4 minutes until shrimp turn pink and opaque.
  5. Step 5: Drain the boil mixture and transfer to a large serving table or platter. Drizzle 4 tbsp melted unsalted butter over the top and garnish with 1/4 cup chopped fresh parsley and 8 lemon wedges for squeezing.

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Frequently asked questions

How long does South Carolina Coastal Shrimp Boil with Cajun-Spiced Corn and Potatoes take to make?

Total time is about 40 minutes (15 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover South Carolina Coastal Shrimp Boil with Cajun-Spiced Corn and Potatoes?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep halved baby red potatoes from drying out.

Can I substitute ingredients in South Carolina Coastal Shrimp Boil with Cajun-Spiced Corn and Potatoes?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale South Carolina Coastal Shrimp Boil with Cajun-Spiced Corn and Potatoes for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with South Carolina Coastal Shrimp Boil with Cajun-Spiced Corn and Potatoes?

Caribbean seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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