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

By AislePrompt Editorial · Published 2026-05-17 · Updated 2026-05-17

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 drafted and published.

A fragrant outdoor seafood boil featuring plump shrimp, sweet corn, and tender potatoes, seasoned with a spicy Cajun blend. This Caribbean seafood recipe, ready in about 40 minutes, pairs large shrimp (peeled and deveined), baby red potatoes, and fresh corn on the cob 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 "Build a week of meals around this recipe" 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

2 lbs large shrimp (peeled and deveined)
1.5 lbs baby red potatoes, halved
4 ears fresh corn on the cob, cut into thirds
1 lb andouille sausage, sliced into 1/2-inch rounds
3 tbsp Cajun seasoning
6 garlic cloves, smashed
1 lemon wedges, cut into 8 wedges
3 bay leaves
6 quarts water
2 tbsp salt
4 tbsp unsalted butter, melted
1/4 cup chopped fresh parsley

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Instructions

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.
Step 2: Add 1.5 lbs halved baby red potatoes to boiling water and cook for 10 minutes until starting to soften.
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.
Step 4: Add 2 lbs peeled and deveined large shrimp and cook for 3-4 minutes until shrimp turn pink and opaque.
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.