Spicy Low Country Shrimp Boil with Cajun Butter

By AislePrompt Editorial · Published 2026-07-03 · Updated 2026-07-03

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 featuring fresh shrimp, spicy Cajun butter sauce, and tender corn and potatoes for a true Southern seafood experience. This Southern-inspired seafood recipe, ready in about 35 minutes, pairs medium shrimp, peeled and deveined, baby red potatoes, corn on the cob for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, 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: 20 min Serves 4 Southern cuisine 350 cal/serving

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Ingredients

1 lb medium shrimp, peeled and deveined
12 pieces, halved baby red potatoes
2 ears, cut into thirds corn on the cob
2 tbsp Cajun seasoning
4 tbsp unsalted butter
4 cloves, minced garlic cloves
4 lemon wedges
2 tbsp chopped fresh parsley
6 cups water

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Instructions

Step 1: In a large pot, bring 6 cups of water to a boil. Add 2 tbsp Cajun seasoning and 12 halved baby red potatoes. Boil for 10 minutes until potatoes are just tender.
Step 2: Add 2 ears of corn cut into thirds to the boiling water and cook for an additional 5 minutes.
Step 3: Add 1 lb peeled and deveined medium shrimp to the pot and cook for 3-4 minutes until they turn pink and opaque. Drain all ingredients and set aside.
Step 4: In a small saucepan, melt 4 tbsp unsalted butter over medium heat. Add 4 minced garlic cloves and sauté for 1 minute until fragrant but not browned.
Step 5: Remove the butter from heat and stir in 2 tbsp chopped fresh parsley and the juice of 1 lemon wedge.
Step 6: Toss the drained shrimp, potatoes, and corn in the garlic Cajun butter sauce, squeezing remaining lemon wedges over the top. Serve warm with extra lemon wedges on the side.