Florida Shrimp Boil: A Lowcountry Celebration
Introduction
Down here in Florida, shrimp don’t get any fresher. Straight off the boat, they’re begging to be part of a shrimp boil. A Florida Shrimp Boil, also known as a Lowcountry Boil, Shrimp Bog, or Frogmore Stew in some parts of the country, is simple yet social cooking at its best. Folks gather ’round, slap down newspapers, and dig in, only needing their fingers some elbow room, a paper towel, and maybe something to drink. Everyone’s in a happy place. Just writing about this makes me happy as I remember wonderful stories shared over some of the greatest seafood ever served under the open sky.
So, let’s uncover what makes this Florida Shrimp Boil so irresistible, from its lively coastal history and clever hosting tips to the secrets for keeping your shrimp tender and mouthwatering juicy. Let’s roll up our sleeves, gather our favorite people, and ignite a fun outdoor feast that’s as simple as it’s unforgettable. Let’s create some memories and make a mess together!
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History and Culture of a Florida Shrimp Boil
- Coined “Frogmore Stew” by shrimper Richard Gay in the 1960s for a National Guard meal he created for his colleagues from Frogmore, SC. Thus, the name Frogmore Stew.
- Also named Beaufort Stew, Tidewater Boil, Carolina One-Pot, Shrimp Bog, Lowcountry Boil, and Florida Shrimp Boil. The feast varies across various southern regions, influenced by the availability of seafood and spices at the time.
- In Florida, a Shrimp Boil has become a beloved backyard ritual, one of the most joyful summer gatherings imaginable. Family and friends crowded around folding tables lined with newspapers, the air filled with the scent of local seafood simmering in Old Bay Seasonings or Zatarain’s spicy Cajun-style broths. Some of us prefer a milder, sweeter seasoning, while others like to crank up the heat with a bold Cajun flair. No matter the flavor, it’s all about diving in together—hands, laughter, and all—for one of the best feasts you’ll ever share outdoors.
No matter what you call it—Frogmore Stew, Beaufort Stew, Lowcountry Boil, Shrimp Bog, or Florida Shrimp Boil—it’s always the same joyful, communal feast!
Get Ready for the Ultimate Florida Shrimp Boil!
Feel free to make this uniquely yours! Toss in your favorite sausage, vegetables, seasonings, or aromatic herbs. In Florida, blue crabs are readily available during the summer, making them a popular addition to the local cuisine. I always love adding fresh green beans to my pot. They brighten up the dish with a gorgeous pop of color and soak up all those rich, savory flavors. It’s a delightful twist that makes every bite a celebration!
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Essential Ingredient List for a Florida Shrimp Boil
- Fresh shrimp: Large to extra-large shrimp peel-on to seal in flavor.
- Small red potatoes: They retain their shape and absorb flavor well.
- Sweet corn: Halve ears to ensure even cooking.
- Andouille or kielbasa sausage: Adds smoky richness.
- Seasoning: Zatarain’s Crab Boil contains red pepper for a spicy, hot zing. Old Bay Seasoning for a milder, sweeter, more savory flavor with less spiciness.
- Garlic: adds a savory taste that complements the sweetness of the shrimp.
- Onion: Provides a mild sweetness and balances overall flavor.
- Lemons: Use sliced lemons in the boiling water, incorporate them into your dipping sauces, and serve them on the side to add balance and freshness to your feast.
- Butter: Flavor, moisture, and basting. Melt the butter and mix it with the seasonings before adding it to the boiling liquid is one option. Add another to the pot during the last minute of cooking. My favorite is to drizzle melted butter over shrimp and other ingredients after draining and right before serving. Unsalted butter is recommended.
Essential Equipment Checklist Needed for a Florida Shrimp Boil
You’ll want to be well-equipped for masterminding a flawless shrimp boil:
- 40–50-quart (or larger) Shrimp Boil stockpot — ideally with a strainer insert or mesh basket for easy lifting.
- Propane burner or outdoor cooker — keeps the heat high and consistent.
- Large stirring spoon or mixing oar, yes, you heard me right — long-handled to reach the bottom of a deep pot.
- Heat-resistant gloves or pot lifters for safely handling your hot baskets.
- Large prep bowls or trays — to hold and sort ingredients ahead of time.
- Long tongs or slotted spoon — for removing corn, sausage, or shrimp individually.
- Serving table — preferably expandable/folding, then covered with newspaper or butcher paper
- Newspaper or butcher paper — for easy cleanup under the buffet spread.
- Condiment station — bowls or ramekins for butter, sauces, and lemon wedges.
- Large mixing bowl or tray — for tossing the shrimp boil with seasoned butter.
- Seafood forks and nutcrackers (optional) — helpful if adding crab or lobster.
- Ice bucket or cooler — to chill cooked shrimp or condiments.
Hosting & Serving
- Spread newspaper or butcher paper over the table.
- Cook, drain, and dump it all onto a newspaper-covered table or into several large trays. Messy? Yes! Worth it? Absolutely!
- Provide wet wipes, paper towels, or oversized napkins, and maybe consider seafood bibs.
- Offer sauces: cocktail, melted garlic butter with lemon, and hot sauce.
- Drinks: Beer, Rosé, Sangria, or Southern Sweet Iced Tea—your choice.
Lowcountry Magic: One Pot, Big Fun
Get ready to host an unforgettable gathering with my Florida Shrimp Boil! This one–pot wonder features fresh shrimp, perfectly timed cooking, bold seasonings, and foolproof party tips—guaranteed to delight family and friends. Big flavor, minimal hassle, and maximum fun!
Florida Shrimp Boil
Equipment
Ingredients
- 12-14 quarts water
- 1½ cups Old Bay Seasonings
- 4 lbs red potatoes ( small- leave whole)
- 4 lbs smoked sausage (kielbasa/andouille) Cut into 2-2½ inch size links
- 24 ears corn (cut in half)
- 16 lbs bay or gulf shrimp large (heads-off, peel on) Fresh is the best!
- 4 lemons – sliced and placed in boil pot Additional lemons are needed for condiments and sauces, and for squeezing over cooked shrimp as well.
- 6-8 garlic cloves (chopped)
- 3 large onions (quartered)
- 4 bay leaves (whole)
- unsalted butter
Instructions
Prep & Season Water
- Fill the 40-quart pot with 12 to14 quarts of water, 1/3 to 1/2 full.
- Bring to boil: Old Bay Seasonings, lemons, garlic, onions, bay leaves. This creates the flavorful broth.
Potatoes
- Start by adding the potatoes to the pot, as they take the longest to cook. Set your timer for 12 minutes. Cover the pot with a lid, and after 12 minutes, check if the potatoes are fork-tender. If they aren't, cook them for an additional minute or two and test again. When selecting red potatoes, choose ones that are similar in size for even cooking.
Sausage and Corn
- Add sausage and corn; return to a boil, cover, and cook 5-8 minutes.
Shrimp
- Add shrimp last; cover and cook until pink, about 2-3 minutes.
Drain and Serve
- Using the lift basket of the cooker, carefully remove it from the broth and drain it well. Be sure to wear long, up-to-the-elbow gloves when handling the lift basket for safety. Alternatively, you can use a long iron bar placed under the handle of the basket. With the help of a second person, lift the basket out and allow it to drain effectively.
- Once everything has drained well, for an additional rich flavor, toss the contents with melted unsalted butter.
- The simplest way to serve is to dump the contents of the basket on the tables covered with newspapers. Ahead of serving, make sure each table has lemon wedges, cocktail sauce, tartar sauce, melted garlic butter, hot sauce, cold drinks, large paper platters, large napkins or paper towels, and perhaps some hand wipes.
- An alternative way to serve is to use several extra-large disposable foil pans placed down the center of the tables. Make sure to place serving tongs in each pan.
Notes
Nutrition
Tips, Hacks, Troubleshooting
- Order matters: Potatoes, corn, sausage, then shrimp—perfect timing sequence keeps everything just right.
- Use shell-on, head-off large or jumbo shrimp. The shells lock in flavor and prevent overcooking.
- Watch the shrimp! Overcooking = rubber. 2–3 minutes is gold.
- Boost the depth of flavor: Add white wine, clam juice, or beer to the boiling water. You will need to reduce the amount of water by the amount of flavor booster you use.
- Assign a Boil Master: Someone to manage timing and staging for the perfect shrimp boil.
- Know your portions and guests’ appetites. I plan to serve at least 1/2 lb of shrimp per guest, plus sides. A full pound for big appetites.
- Customize spice levels: After your first shrimp boil, you can adjust the spice levels for the next one.
- Make flavored cooking liquid ahead: Soak ingredients for a richer taste.
- Keep it flexible: Toss in green beans, whole mushrooms, artichokes, or other seafood. Careful, don’t overfill the pot!
Conclusion: More than a Meal
A Florida shrimp boil is more than a meal! It’s communal, it’s laughter, and shared spiciness under open skies. It’s hands-on, messy, and joyful, making for a great memory. Did I mention Fun? Fun for the entire family and all your friends. So grab your shrimp, gather the crew, and get ready to laugh, dip, squeeze, and savor. There’s delicious magic in this pot!
Enjoy the Magic and the Moments of your first Florida Shrimp Boil!
If you love fresh fried shrimp, take a look at my Southern Fried Shrimp Recipe Collection for a fried shrimp feast.
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