Summer Shrimp Boil
Juicy shrimp, sweet corn, and bold seasoning simmer together in this easy Summer Shrimp Boil with a fun twist: beer in the broth!
My husband’s chef moment
Full disclosure: My husband, Ian, actually created this recipe—and he is quite the chef! He was determined to make it after devouring a similar version at an outdoor restaurant in the Florida Keys. Once he started tinkering at home, this happy little shrimp boil became a full-blown family favorite.
As a foodie health nut, I love that this recipe brings both celebration and smart nourishment to the table. Shrimp delivers lean, high-quality protein, while corn adds natural sweetness and fiber to make this dish hearty and satisfying. It fits right into my warm-weather seafood lineup alongside Shrimp Summer Rolls, Shrimp & Mango Ceviche, Shrimp Kebabs, BBQ Salmon Bowl, Creamy Tuna Salad with Grapes—fresh, flavorful options that make summer meals feel easy and extra delicious!
Ian’s beer-broth twist
Here, Ian put his own signature spin on the classic—oh, hello beer!—and it’s on regular rotation in my house because it takes little time to prepare and everyone loves to gobble it up. The beer adds depth and character… plus it boldens the flavor of the seasoned water. We typically choose a darker brew, but you can use whatever type you prefer: light, dark, hoppy, mellow, non-alcoholic… it all works. You can also make it with all water instead of beer, and it will still taste good; but the brew adds great flavor and gives the shrimp and corn (you can add red potatoes, too!) extra oomph.
How to make it for a bigger crowd
When I’m serving a bigger crowd, I follow this same recipe, but after removing my first 2-pound batch of cooked shrimp, I add a second raw batch into the same pot of seasoned broth. Double the yumminess—and fewer dishes. That’s what I call a summer win!
Try this One-Skillet Lime Cilantro Shrimp!
Summer Shrimp Boil
Ingredients
- 1 onion, finely chopped
- 3 cloves garlic, finely chopped
- 2 12-ounce bottles of favorite beer
- 2 cups water
- 3 lemons, halved
- 2 to 3 tablespoons Old Bay seasoning
- ½ tablespoon black peppercorns
- 3 bay leaves
- 4 to 6 ears corn, husked and cut into halves or thirds
- 2 pounds shell-on shrimp, medium or large*
Instructions
- In a large pot, add all ingredients (except corn and shrimp) and bring to a boil. Reduce the heat to medium-low and simmer, covered, for 5 to 8 minutes.
- Bring back up to a full boil, add the corn and shrimp, and cook for about 3 to 4 minutes, or until the shrimp are opaque and cooked through and the corn is crisp-tender (cooking time will vary depending on the size of the shrimp). Stir occasionally during cooking.
- Using a slotted spoon, transfer the corn and shrimp from the pot to a large serving bowl. Spoon some of the cooking liquid over the top and add the lemon wedges over the shrimp.
Can I substitute the beer?
Hi Maureen, Absolutely! If you’d rather skip the beer, you have a few great options. The easiest swap is to replace it with an equal amount of water. You’ll still get a flavorful shrimp boil thanks to the onions, garlic, lemons, Old Bay seasoning, bay leaves, and peppercorns. Joy doesn’t recommend substituting broth, as there is already lots of flavor (and sodium) from the Old Bay. The beer does add some boldness, so if you’re looking to skip beer because of the alcohol, you can always sub in a non-alcoholic beer. There are a lot of great brands on the market! — Eliza (Team Joy)
Would like to make this but what happened to the corn? It’s in the first picture but not in ingredient list. Also, are people supposed to eat shells? Thanks for your recipes. Love the fact your recipes are so healthy.
Hi Maureen! Thanks for catching that! We’ve added the corn into the recipe and ingredient list thanks to your question. For the corn, Joy typically adds 4 to 6 ears of corn, cut into halves or thirds. She adds it right along with the shrimp—it cooks quickly in about 3 to 4 minutes. As for the shrimp, Joy recommends leaving the shells on while cooking to maintain their shape and moisture. Once they’re cooked, simply peel the shells off before eating (the shells aren’t meant to be eaten: in fact, this is one of those recipes we call “peel & eat shrimp”). If you prefer, you can use peeled shrimp instead—they’ll still be delicious, but keep an eye on them since they may cook a little faster and they’ll like curl a bit as they cook. — Eliza (Team Joy)