Shrimp Boil Skillet

05.13.2017

Shrimp Boil made in a skillet is an exciting twist on the classic! All the great flavors of the traditional version yet here you get even more flavor thanks to the browning you get from a skillet. It’s so easy to throw together and you’ll love that it’s ready in no time!

Shrimp Boil made in a skillet

Shrimp Boil Cooked in a Skillet!

As we know the classic shrimp boils are always made in a pot, boiled in water but this version that’s made in a skillet is so much better! Plus you’ll love love the nutritious, colorful addition of spinach which you don’t normally get in a traditional shrimp boil.

This is a perfectly hearty meal and it’s sure to please all shrimp fans!

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This shrimp recipe only takes about 20 minutes total cook time, plus you can save yourself time by cooking the potatoes in the microwave while the onions are cooking in the skillet.

Easy to make, not much clean up, packed with goodness and perfectly delicious! This is one for the recipe book!

Watch the Video (1 Min)!

 

Shrimp Boil that includes shrimp, potatoes, corn, sausage, old bay seasoning, spinach and lemon

Ingredients You’ll Need for This Recipe

  • Veggies – baby yellow potatoes, corn, yellow onion, baby spinach, parsley and garlic
  • Olive oil and butter
  • Old Bay seasoning
  • Turkey or chicken smoked sausage
  • Shrimp
  • Dried thyme
  • Lemon

Shrimp Boil shown here in a large skillet after cooking

How to Make Shrimp Boil in a Skillet

  • Par-cook potatoes in microwave. Cut into halves.
  • Meanwhile saute onions 4 minutes. Add in potatoes and saute 3 minutes.
  • Add sausage to other side of pan and cook, tossing occasionally until sausage is starting to brown slightly, about 3 minutes. Add in garlic and saute 1 minute.
  • Add butter, shrimp and corn to skillet. Sprinkle in seafood seasoning and thyme and season with S&P. Cook 2 minutes.
  • Toss in spinach and cook until spinach has wilted and until the shrimp is cooked through.
  • Finish with lemon and parsley.

Shrimp boil shown here on two white serving plates set over a white wooden background with a maroon napkin and fresh lemons on the side.

Tips for This Recipe

  • Use fresh corn in the summer or frozen corn when you can’t get fresh in the winter.
  • Stick with turkey or chicken sausage for a healthier option than beef/pork.
  • Skip the spinach if it’s just not your thing in shrimp boil.
  • If you don’t like heat use a milder seafood seasoning and mild sausage.
  • Use frozen shrimp (then thawed shrimp) instead of the thawed kind from the meat counter. Or of course if you can get fresh caught that would be amazing.
  • Let ingredients brown a bit so you get more flavor! Don’t stir too much.

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Shrimp Boil Skillet

Shrimp Boil made in a skillet is an exciting twist on the classic! All the great flavors of a shrimp boil yet it this version has even more flavor thanks to the browning you get from a skillet. It's so easy to throw together and you'll love that it's ready in no time!

Course: Main Course
Cuisine: American
Keyword: Shrimp Boil
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 4
Calories: 393 kcal
Author: Jaclyn

Ingredients

  • 1 lb. baby yellow potatoes
  • 2 Tbsp olive oil
  • 1/2 large yellow onion, chopped
  • Salt and freshly ground black pepper
  • 6 oz. turkey or chicken smoked sausage (I used Johnsonville Cajun Chicken Sausage), sliced
  • 2 cloves garlic, minced
  • 2 Tbsp butter, diced into small cubes
  • 3/4 lb large peeled and deveined shrimp
  • 1 1/4 cups fresh corn or frozen, thawed corn
  • 2 tsp Old Bay seafood seasoning*
  • 1/2 tsp dried thyme
  • 4 oz baby spinach (optional)
  • 1 Tbsp fresh lemon juice
  • 1 Tbsp minced fresh parsley (optional)

Instructions

  1. Place potatoes on a large plate and microwave on high power for 2 minutes. 
  2. Turn potatoes then continue to microwave until just tender, about 2 minutes longer (if they aren't really small they'll take a little longer. Make sure they are tender at this point). Let cool slightly then cut in half.
  3. Meanwhile, heat olive oil in a very large non-stick skillet (at least 12-inches and deep) over medium heat. 

  4. Add onions and saute until tender, about 4 minutes. Push onions over to the far side of pan, add in potatoes.**

  5. Season with salt and pepper and cook turning occasionally, until lightly golden brown, about 3 minutes. Push potatoes to opposite side with onions.

  6. Add sausage to other side of pan and cook, tossing occasionally until sausage is starting to brown slightly, about 3 minutes. Scoot sausage add in garlic and saute 1 minute, or until lightly golden.
  7. Add butter, shrimp and corn to skillet. Sprinkle in seafood seasoning and thyme and season with salt and pepper to taste (don't overdue it with salt as the sausage is salty). 
  8. Cook tossing occasionally 2 minutes, then add spinach and cook until spinach has wilted and until the shrimp is cooked through (it should be opaque throughout). 
  9. Pour in lemon juice and toss. Serve warm garnished with parsley if desired.

Recipe Notes

  • Frozen and thawed shrimp is recommend instead of the shrimp at the meat counter. It may have been sitting there for a few days. Weight taken after shrimp is thawed.
  • *Note that this is spicy, if you don't like heat use another seafood seasoning and a milder sausage.
  • **Tip: put potatoes in cut side down so they'll brown nicely. Those rounded sides don't brown as well.
  • Also don't stir much during cooking so ingredients have a chance to brown a little.
  • Recipe source: inspired by my Shrimp Boil Packets and Woman's Day
Nutrition Facts
Shrimp Boil Skillet
Amount Per Serving
Calories 393 Calories from Fat 162
% Daily Value*
Total Fat 18g 28%
Saturated Fat 5g 25%
Cholesterol 261mg 87%
Sodium 438mg 18%
Potassium 930mg 27%
Total Carbohydrates 28g 9%
Dietary Fiber 4g 16%
Sugars 3g
Protein 31g 62%
Vitamin A 61.9%
Vitamin C 39%
Calcium 20.7%
Iron 41.4%
* Percent Daily Values are based on a 2000 calorie diet.

6 comments

  • Janet Bradley: My husband can NOT have corn. He can eat creamed corn, could I use creamed corn instead. This recipe sounds AWESOME ???????? September 10, 2017 at 11:40am Reply

  • Amanda: LOVE LOVE LOVE cajun shrimp! Looks absolutely amazing–and the photos are making me even hungrier!

    If you want to do this recipe with boudin or andouille but can’t find any, keilbasa also works. You can try chorizo, which is a little more spicy than it is smoky but I think it mixes well with the flavors. June 26, 2017 at 7:51am Reply

  • laura: I’m so glad you posted this before I did my weekly shopping. This was so good and easy to make. the whole family gave it thumbs up. The tip to microwave the potatoes first is brilliant, such a time saver! Photos are beautiful, as always. May 16, 2017 at 9:02am Reply

    • Jaclyn: Thanks for the compliment Laura! I’m so glad you enjoyed this recipe! Thanks for your comment! May 22, 2017 at 3:16pm Reply

  • Betsy: substitute cauli and broc and add spinach in place of corn and potato. May 14, 2017 at 4:56pm Reply

  • Hayley Dawn: Looks delcicious!
    May 13, 2017 at 1:32pm Reply

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