Spicy Boiled Shrimp, Corn & Potatoes with Parsley Butter

spicy boiled shrimp corn potatoes
  • Cook Time
  • Prep Time
  • 8Servings


  • 4 pounds extra-large unpeeled shrimp
  • 1 can (12 oz.) lager beer
  • 3/4 cup Old Bay or Crab Boil seasoning, plus more for serving
  • 2 onions, quartered
  • 1 head garlic, halved crosswise, plus 1 small clove garlic, peeled
  • 4 lemons – 2 halved, 2 cut into wedges
  • 1 stick butter, at room temperature
  • 2 tablespoons chopped flat-leaf parsley
  • 2 pounds small red potatoes, halved
  • 8 ears of corn, husked and broken in half


Using scissors or a small, sharp knife, cut through the shell along the rounded back of each shrimp; remove the vein. In a large pot, stir 4 quarts water, the beer and the Old Bay; season with salt. Add the onions and the halved garlic head. Squeeze in the juice from the 2 halved lemons, then add the lemon halves; bring to a rolling boil.

Meanwhile, in a food processor, puree the butter, parsley and garlic clove to form a smooth paste. Transfer to a saucepan and heat over medium until the butter melts; season. Cover and keep warm.

Add the potatoes to the large pot; cook until almost tender, about 12 minutes. Add the corn and cook until tender, about 5 minutes. Remove from the heat; add the shrimp and let stand, stirring occasionally, until the shrimp are just opaque in the center, about 3 minutes.

Using a large slotted spoon, transfer the shrimp, potatoes, corn and garlic to a large platter (discard the onions and lemons); drizzle with the parsley butter. Serve with the lemon wedges and more Old Bay for sprinkling.