This recipe gives you all the flavors and festiveness of a shrimp boil, but on a smaller dinner-party scale. No turkey fryer required. 

Get into summer mode with this tasty new recipe from Chef Ollie’s kitchen!

ingredients for shrimp boil
Ingredients you’ll need to make this recipe
shrimp boil

Low Key Shrimp Boil

Chef Ollie Honderd
Feed a crowd with this delicious but low-key shrimp boil in less than 45 minutes.
Course Main Course, Side Dish
Servings 8 servings


  • 1 cutting board
  • 1 chef's knife
  • large sauce pan or casserole dish with lid


  • 6 ears corn
  • 4 slices bacon chopped
  • 3 ribs celery diced
  • 1 onion diced
  • 3 cloves garlic sliced
  • 1 tbsp Old Bay Seasoning
  • 4 small red potatoes diced
  • 1/2 cup canned tomatoes
  • 1 pound shrimp peeled, deveined, chopped
  • 1 small bunch scallions chopped
  • 1 small bunch parsley chopped
  • juice from 1 lemon
  • zest from 1 lemon
  • salt to taste
  • black pepper to taste



  • Cut the corn off the cob: cut the stem (larger) tip off to create a flat surface—stand the corn upright with the flat surface securely on the board, carefully shave off a side of kernels, rotate and continue until done; finally, scrape the cobs with the back of the knife to harvest the “milk” and remaining goodness
  • Render the bacon in your largest sauce pan or casserole dish for 5 minutes, then add the celery, onion, garlic, and old bay and sweat gently for 10 minutes
  • Add the potatoes, a large pinch of salt and enough water to barely cover the potatoes, cover the pan and simmer ten minutes
  • Uncover, add tomatoes and corn and increase heat to reduce the mixture; go until the mixture is a bit wet but not soupy, 10 minutes or so
  • Stir in the shrimp, remove from heat and pop the lid back on; let shrimp steam gently til cooked through, about 5 minutes.
  • Lastly, finish with lemon juice and zest, scallion and parsley, taste and adjust the seasoning with black pepper or salt


  • if you don’t have old bay, substitute 1t smoked paprika, ¼ t cayenne, ½ t ground fennel, three rasps of nutmeg, and three dried bay leaves
  • This recipe is great served over rice, grits or on toast
  • You can opt for a more rustic dish by keeping the shrimp whole, cutting the vegetables into larger pieces and serving corn on the cob the side
Keyword shrimp boil