Hey there, fellow seafood lovers! I’ve hosted countless shrimp boils over the years, and the #1 question I always get is about portion sizes. Today, I’m gonna break down exactly how many pounds of boiled shrimp you need per person to make your next seafood feast a success!
The Quick Answer
For a shrimp boil as a main course, plan on
- ½ pound (8 ounces) of shell-on shrimp per person for average eaters
- ¾ to 1 pound per person for big eaters or if shrimp is the only protein
- ⅓ pound per person if serving as an appetizer
Why These Portions Work
I’ve learned through trial and error that these portions work because
- Shell-on shrimp have extra weight from the shells
- Other ingredients in the boil (potatoes, corn, sausage) help fill people up
- Most folks eat 6-8 large shrimp as a main course portion
Shrimp Size Matters!
Here’s my tried-and-true guide for choosing shrimp sizes:
| Shrimp Size | Count per Pound | Recommended Servings |
|---|---|---|
| Large (21-25) | 21-25 pieces | 6-8 shrimp per person |
| Jumbo (16-20) | 16-20 pieces | 5-7 shrimp per person |
| Colossal (13-15) | 13-15 pieces | 4-6 shrimp per person |
Planning Your Shrimp Boil
For 6 People You’ll Need:
- 3-4 pounds shell-on shrimp
- 2 pounds red potatoes
- 6 ears of corn
- 1 pound andouille sausage
- Seasonings and extras
For 10 People You’ll Need:
- 5-6 pounds shell-on shrimp
- 3 pounds red potatoes
- 10 ears of corn
- 2 pounds andouille sausage
- Extra seasonings
Pro Tips from My Kitchen
-
Buy a Little Extra Trust me I’ve never had leftover shrimp go to waste! People always eat more than you expect.
-
Shell-On vs. Peeled: Keep the shells on during cooking! They:
- Add more flavor
- Prevent overcooking
- Make the experience more fun
- Are easy to remove while eating
-
Consider Your Crowd: I usually add an extra pound when feeding:
- Teenage boys
- Sports fans during game day
- Seafood lovers
- Holiday gatherings
Making It a Meal
Ya know what makes a shrimp boil even better? The sides! Here’s what I serve with mine:
- Old Bay coleslaw
- Crusty bread or cornbread
- Cold beer
- Cocktail sauce
- Melted butter with garlic
- Lemon wedges
Common Questions I Get
Can I use frozen shrimp?
Heck yeah! Just make sure they’re thawed properly. I actually prefer frozen cause they’re usually frozen right on the boat!
What if I’m serving it as an appetizer?
Cut the portions in half – about ¼ to ⅓ pound per person should do it.
How do I know if I’ve made enough?
Better to have too much than too little! I always say 2-3 people per pound of shell-on shrimp is a safe bet.
The Perfect Shrimp Boil Recipe
Here’s my go-to recipe that never fails:
Ingredients (for 6-8 people):
- 4 quarts water
- 1 bottle beer (not IPA!)
- 2 packages shrimp boil seasoning
- 3 medium onions, halved
- 2 heads garlic, halved
- 6 celery ribs
- 18 oz baby red potatoes
- 14 oz andouille sausage
- 5 lemons
- 2 lbs large shrimp
- 6-8 ears corn
Simple Steps:
- Boil everything except shrimp & corn for 15 mins
- Add shrimp, boil 1 minute
- Remove from heat, add corn
- Let stand 5 mins covered
- Drain and serve!
Final Thoughts
Remember folks, these are guidelines, not rules set in stone! I’ve found that people usually eat more shrimp than they think they will – especially when it’s part of a fun, casual shrimp boil. When in doubt, throw in an extra pound. Worst case scenario? You’ve got some tasty leftovers for lunch tomorrow!
And hey, don’t forget the most important ingredient – good company! A shrimp boil is more than just a meal, it’s an experience. So grab your biggest pot, call your friends, and get ready for some finger-lickin’ good times!
Would you like me to explain any part of this guide in more detail? I’m here to help make your shrimp boil a success!
Cajun or Old Bay Seasoning?
To make this seafood boil, first you have to decide do you what shrimp boil seasoning you prefer.
Do you want this on the spicier Cajun side or more on the East Coast Old Bay side?
Not familiar with Old Bay? It contains many herbs and spices but predominantly celery salt, black pepper, crushed red pepper flakes, and paprika.
Zatarains contains mustard seed, coriander seed, cayenne pepper, bay leaves, dill seed,and allspice.
I love both and yes, they can be combined for a little extra spice.
Generally Zatarains and Old Bay are found by the seafood counter.
When you open the box of Zatarains, you will see it is in net packages.
Throw the whole thing into the pot. Do not cut it open and empty the contents in!
Old Bay needs to be measured in. Figure about ½ cup per gallon of water.
Begin with your largest stockpot. Add 4 quarts of water and 1 bottle of beer, and your favorite shrimp boil packet.
I used a light Modelo because that is what I had in the fridge. Be cautious about using an IPA because you dont want your stock to be bitter.
Throw in some onions, celery, garlic and a few bay leaves, along with smoked Andouille sausage or just plain smoked sausage.
Cover the large pot and and over high heat bring this mixture to a rolling boil for 15 minutes while covered.
After 15 minutes squeeze the lemon juice from 5 lemons into the pot and then throw in the lemon wedges!
At this point if you want the stock spicier, feel free to add 1 tablespoon of cayenne or your favorite Louisiana hot sauce.
Now stir in the raw shrimp. Let boil 1 minute, remove from heat and add the corn.
Let stand 5 minutes while covered before serving.
Sauces For SeaFood Boil
Several great options for dipping your shrimp include a cocktail sauce, a remoulade tartar sauce, or a seasoned melted butter with extra Old Bay, Cajun seasoning or garlic.
Mixing Franks Hot Sauce into butter also makes for a great dipping sauce.
The seasoned melted butter is great for dipping the new potatoes and corn into!
I love a good spicy cocktail sauce.
To make the cocktail sauce I use ketchup, horseradish, Worcestershire and a squeeze of lemon to taste.
Another option is a remoulade sauce or just melt some butter and add some Cajun seasoning or additional Old Bay.
For that matter you could even toss this onto the drained shrimp boil and mix it all together.
If you want this spicier or more seasoned at this point just sprinkle on some more Cajun or Old Bay seasoning!
A shrimp boil is a great way to feed a crowd or large group and the proportions can be adjusted accordingly.
However keep in mind the size of your pot!
This easy recipe is a great thing to rely on in hot summer months. If you have an outside burner like a large turkey fryer, no need to even heat up the kitchen!