Firecracker Shrimp Boil – A Copycat Seafood Classic

Allergens

Shellfish, Dairy (Butter)

Ingredients

• 2 lbs large shrimp, peeled and deveined
• 4 cups water
• 1 cup salt
• 1/2 cup white vinegar
• 1/4 cup cayenne pepper
• 2 tablespoons paprika
• 2 tablespoons garlic powder
• 1 tablespoon onion powder
• 1 tablespoon black pepper
• 1 tablespoon dried thyme
• 1 tablespoon dried oregano
• 1 tablespoon crushed red pepper flakes (optional)
• 4 lemons, sliced
• 4 limes, sliced
• 2 cups fresh parsley
• 3 ears corn on the cob, cut into thirds
• 4 garlic cloves, minced
• 1/2 cup unsalted butter
• 1/2 cup chopped scallions
• 2 tablespoons hot sauce (optional)

Instructions

1. In a large pot, bring water to a boil. Add salt and cook the shrimp for 3 minutes, then drain and set aside.
2. Combine cayenne pepper, paprika, garlic powder, onion powder, black pepper, thyme, oregano, and red pepper flakes (if using) in a small bowl. Mix well.
3. In a large skillet or pot, melt butter over medium heat. Add minced garlic and cook for 1 minute, stirring constantly to prevent burning.
4. Gradually whisk the spice mixture into the garlic butter until fully combined. Cook for another 2 minutes, then add the shrimp, corn, lemon and lime slices, parsley, hot sauce (if using), and half of the chopped scallions. Stir well to coat everything evenly.
5. Cover and cook over medium heat for about 8 10 minutes, or until shrimp is pink and cooked through, stirring occasionally.
6. Transfer to a platter, garnish with the remaining scallions, and serve immediately.

Chef’s Insight

Use fresh seafood for the best results, and adjust spice levels according to your preference.

Notes

Enjoy this bold and spicy shrimp boil as a main dish or paired with your favorite sides.