Spicy Shrimp Boil With Lemon Butter

By Melissa Clark

Spicy Shrimp Boil With Lemon Butter
David Malosh for The New York Times. Food Stylist: Simon Andrews.
Total Time
20 minutes
Rating
4(92)
Notes
Read community notes

In this very spicy, very messy shrimp feast, diners peel their own shrimp, then dunk them in hot sauce-spiked shrimp broth, a bowl of melted lemon butter or both. Many shrimp boils call for adding corn, sausage and potatoes to the pot. This one focuses solely on the shrimp, though feel free to add the other ingredients if you’d like to bulk it up. Crusty bread for serving is a must, both to sop with the last bits of broth and butter, and as a palate-soother, for when the building heat of the cayenne and hot sauce starts to burn.

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Ingredients

Yield:4 to 6 servings
  • 1large onion, halved
  • 1head garlic, sliced in half crosswise to expose the cloves
  • ¼cup Old Bay seasoning
  • 1tablespoon whole black peppercorns
  • 1teaspoon fine sea salt, plus more as needed
  • ½teaspoon cayenne
  • 6tablespoons unsalted butter (¾ stick)
  • 1lemon, halved
  • 1tablespoon minced shallot (optional)
  • 1tablespoon Tabasco or Crystal hot sauce, plus more as needed
  • 2pounds large shell-on shrimp
  • Crusty bread, for serving
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

296 calories; 13 grams fat; 8 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 14 grams carbohydrates; 2 grams dietary fiber; 2 grams sugars; 33 grams protein; 527 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Bring 6 cups water with the onion, garlic, Old Bay, peppercorns, salt and cayenne to a boil in a large pot. Cover and simmer for 10 minutes to allow the flavors to develop.

  2. Step 2

    Meanwhile in a small pot, melt the butter. Squeeze the juice from half a lemon into the pot. Stir in shallot, if using, and season butter to taste with hot sauce and salt. Set aside for serving.

  3. Step 3

    Squeeze juice from the other half the lemon into the large pot, then toss in squeezed lemon half. Stir in 1 tablespoon hot sauce and shrimp. Bring just to a simmer (not a boil), then lower the heat so the mixture continues to simmer for 1 to 2 minutes, until shrimp are bright pink and cooked through.

  4. Step 4

    Use tongs or a slotted spoon to transfer shrimp to a large serving bowl or platter. Taste shrimp broth and add more salt and hot sauce if necessary.

  5. Step 5

    Strain shrimp broth into serving bowls. Divide melted butter into small bowls, one per guest.

  6. Step 6

    To serve, give each guest a bowl of spicy shrimp broth and a small bowl filled with seasoned butter for dipping. Guests should peel shrimp and dunk in broth, butter or both. Serve with bread on the side and plenty of napkins, and a bowl for the shrimp shells.

Ratings

4 out of 5
92 user ratings
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Private Notes

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Cooking Notes

Syd

You could, but leaving the shells on deepens the flavor. When I want a less messy dish for guests, I peel the shrimp, put the shells in a cheesecloth bundle tied to keep shells in, and add to the sauce/broth base. It is almost as good as leaving the shells on the shrimp. For this recipe I would add the cheesecloth sack in step 1, then continue as described.

Ferguson

I got the Key West Pinks, in shell, previously frozen at Whole Foods (thank you for the suggestion Joe) and made the recipe just as instructed. We loved it. The broth gave the shrimp a fabulous flavor without being overwhelming. The broth was too strong to drink straight out of the bowl but I tried because it was so yummy. We dipped bread in it and next time I might save it for cooking rice or something else the next day.

B. Miller

It is best to leave the shells on for a peel-as-you-eat experience. The shells impart an extra level of flavor to the shrimp that is lost if the shrimp are pre-peeled. An alternative approach might be to peel the shrimp and boil down a stock made with the shells and aromatics and then poach the shrimp quickly in the stock. But you'll miss the fun and camaraderie of peeling, dunking and eating.

Joy D

I combined this with Samin's boil recipe; I added potatoes, corn, mushrooms, celery and sausage. The flavor of the broth was very yummy! I am using the broth to keep making rice and noodles.

Jonathan

I was searching NYTCooking for a shrimp recipe with garlic and butter. I chose this one because I didn't have to peel the shrimp in advance! I used frozed, deveined shrimp from the grocery store (thawed before cooking). The broth gives the shrimp a lovely taste. And the lemon butter was to die for. We'll do this again!!

Amy

This was undersalted for my palate as written.

Linda

How do you deal with big, raw, in the shell shrimp? Do you thaw first? Throw into oil, wine?

Jonathan

The cooking instructions on the bag of frozen shrimp I used said to thaw before cooking. I put them in a large bowl of cold water, changed it twice, and they were thawed by the time I was ready for them.

Tina Francone

This.was.amazing! Cooked exactly as indicated - family raved! Simple to prepare and didn't take long. This is a keeper!

moi

I love this recipe. It is actually quite simple. The broth is too spicy for dipping, but the butter is divine. Don't add the hot sauce or salt to it. There is so much flavor in the broth and therefore the shrimp. The shrimp is delicious with the Kendall Jackson Vintner's Reserve rosé. Serve with asparagus for a more complete meal. Set out the butter early to soften.

Pam

I had everything except the shrimp. All I had shrimp-wise was wild caught shrimp pieces (Imperfect Foods delivery). I halved the other ingredients to match the 1 pound of shrimp pieces. I am sure the flavor suffered because there were no shrimp shells. But as a stay-at-home use up what I had this was terrific. Sliced sourdough bread, toasted. I feel this is a keeper recipe.

Ayoola Alabi

whoa good but i suggest you do what the people said

Dorene

Peel the shrimp. Put the shells into cheese cloth & tie. Put into step 1. Remove when straining broth into bowels in step 5. Can also serve with mayo for those who don't care for butter. Follow step 2 but do not cook mayo.

Lee

If adding veg would you recommend to cook before or after the shrimp??

Jonathan

Shrimp cooks in 3 minutes. Time the vegetables to finish at the same time.

Ferguson

I got the Key West Pinks, in shell, previously frozen at Whole Foods (thank you for the suggestion Joe) and made the recipe just as instructed. We loved it. The broth gave the shrimp a fabulous flavor without being overwhelming. The broth was too strong to drink straight out of the bowl but I tried because it was so yummy. We dipped bread in it and next time I might save it for cooking rice or something else the next day.

Joe A.

I would make this, but only using wild caught Key West Pinks from Florida (the state where you'll find this dish all over). I've been finding them frozen (which is fine) at Whole Foods in our Minneapolis store, 21-25's, a perfect size! Probably one of the best tasting shrimps you will eat.

Alison Hirsch

Is there another sauce one can make besides the lemon butter? Something a bit healthier, perhaps? Thanks!

Eve

Alison: 2 lbs shrimp will easily feed 6 people and 1 T butter per serving is not excessive provided the rest of the meal is balanced accordingly. Plus, you don't need to consume the entire cup of sauce the recipe allots. So go for it!

Tristan

Cocktail sauce. Mix ketchup with horseradish and Tabasco to taste.

Mary White

This has so much seasoning it would be impossible to taste the lovely, mild shrimp flavor.

Jonathan

Try it! The shrimp are only in the broth for three minutes, just enough to impart a lovely taste to complement the flavor of the shrimp.

Margaret

Could you peel the shrimp prior to boil?

Yvonne

Maybe peel and put the shells in with the seasonings?

B. Miller

It is best to leave the shells on for a peel-as-you-eat experience. The shells impart an extra level of flavor to the shrimp that is lost if the shrimp are pre-peeled. An alternative approach might be to peel the shrimp and boil down a stock made with the shells and aromatics and then poach the shrimp quickly in the stock. But you'll miss the fun and camaraderie of peeling, dunking and eating.

Syd

You could, but leaving the shells on deepens the flavor. When I want a less messy dish for guests, I peel the shrimp, put the shells in a cheesecloth bundle tied to keep shells in, and add to the sauce/broth base. It is almost as good as leaving the shells on the shrimp. For this recipe I would add the cheesecloth sack in step 1, then continue as described.

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