Shrimp Boil

5 from 1 vote

This Shrimp Boil Bag with Shrimp, Sausage, Corn, and Potatoes is a flavor-packed recipe that brings the seafood boil restaurant experience right into your kitchen. Loaded with smoky sausage, tender potatoes, sweet corn, juicy shrimp, and rich butter sauce flavored with lemon, garlic, and Juicy Crab seasoning, this oven-baked seafood boil is easy, affordable, and perfect for family gatherings or holidays.

Prep Time20

Cook Time40

Total Time1

Course: Main Course, Seafood Recipes

Cuisine: Louisiana

Servings: Servings

Author: Matt Price

Equipment

Large Pot
Oven-Safe Boil Bags or Turkey Bags
Skillet
Sharp Knife
Slotted Spoon
Casserole Dish

Ingredients

2 lbs Red or Yukon Gold Potatoes
2-3 lbs XL Shrimp peeled & deveined
2 lbs Smoked Sausage or turkey/beef sausage
1-2 lbs Corn on the Cob cut in halves or thirds
6 Boiled Eggs
2 tablespoon Juicy Crab Seasoning
2 teaspoon Hot All-Purpose Seasoning
3 tablespoon Capers
¼ cup Dry White Wine or chicken broth
¼ cup Fresh Parsley diced
2 sticks Butter
1 Shallot or onion, diced
1 Lemon juice & zest
2 tablespoon Garlic minced
Oven-Safe Bags

Instructions

Step 1: Prep and Boil the Potatoes

Clean 2 lbs of potatoes under cold water until the water runs clear.
Boil them until fork-tender but not falling apart (about 10–15 minutes).

Step 2: Cook the Corn & Eggs

Cut 1–2 lbs of corn into halves or thirds. Steam or bake until just tender.
Meanwhile, boil 6 eggs for 10 minutes, cover, and let sit for 20 minutes.
Transfer to cold water to stop cooking.

Step 3: Brown the Sausage

Slice 2 lbs smoked sausage and brown in a skillet over medium heat for 4–5 minutes until lightly charred.
Remove with a slotted spoon and set aside, leaving the drippings in the pan.

Step 4: Make the Garlic Butter Sauce

In the same skillet, melt 2 sticks of butter over medium heat.
Add 1 diced shallot, cooking until softened (2–3 minutes).
Stir in: Juice + zest of 1 lemon, 3 tablespoon capers, 2 tablespoon minced garlic, ¼ cup dry white wine (or broth)
Simmer for 2–3 minutes to cook off the alcohol.
Season with 2 tablespoon Juicy Crab seasoning and 2 teaspoon hot all-purpose seasoning.
Stir in ¼ cup parsley and remove from heat.

Step 5: Assemble the Seafood Boil Bag

Place an oven bag over a casserole dish.
Add the pre-cooked potatoes, corn, sausage, boiled eggs, and raw 2.5–3 lbs XL shrimp.
Pour the garlic butter sauce over everything, toss gently, and seal the bag.

Step 6: Bake & Serve

Bake the sealed bag at 400°F for 15–20 minutes, or until shrimp are pink and fully cooked.
Carefully open the bag, toss ingredients to coat in sauce, and serve hot with extra Juicy Crab seasoning sprinkled on top.

Notes

Tips for the Perfect Seafood Boil Bag

Don’t overcook the shrimp — they only need a few minutes!
Use turkey or andouille sausage for a smoky or spicy twist.
If you don’t have boil bags, use heavy-duty foil packets instead.
Serve with crusty bread to soak up that buttery garlic sauce.

Nutrition