Hey there seafood lovers! I’ve been cooking shrimp boils for over a decade, and the #1 question I always get is about Old Bay seasoning amounts. Today I’m sharing my tried-and-true guide on exactly how much Old Bay you need for a mouth-watering shrimp boil.
The Magic Ratio: Old Bay to Water
Here’s the simple breakdown of how much Old Bay to use
- For 4 quarts water: 2-3 tablespoons Old Bay
- For 1 gallon water: 1/2 cup Old Bay
- Per pound of shrimp: About 1-1.5 tablespoons Old Bay
Pro tip I’ve found that starting with these measurements and adjusting to taste works best Some folks like it spicier, others prefer it milder
Basic Old Bay Shrimp Boil Recipe
Ingredients
- 4 pounds large shrimp (21/25 count), shell-on
- 1 gallon water
- 1/2 cup Old Bay Seasoning
- 12 oz beer (optional but recommended!)
- 2 tablespoons salt
Additional Add-ins (Optional)
- 4 ears corn, halved
- 12 medium red potatoes, quartered
- 2 large Vidalia onions, cut in wedges
- 16 pieces smoked sausage, cut in 2-inch pieces
- 1 cup scallions for garnish
Step-by-Step Cooking Instructions
-
Prep the Boiling Liquid
- Pour water into a large stockpot
- Add Old Bay and salt
- Pour in beer if using
- Bring to a rolling boil
-
Cooking Process
- If adding potatoes: Cook 8 minutes
- If adding sausage: Cook 5 minutes
- If adding corn: Cook 7 minutes
- Add shrimp last: Cook 2-3 minutes until pink
-
Finishing Up
- Drain immediately
- Sprinkle extra Old Bay on top
- Garnish with scallions
- Serve hot
Tips for the Perfect Boil
Temperature Control
- Keep water at a rolling boil
- Don’t overcrowd the pot
- Remove shrimp as soon as they turn pink
️ Seasoning Secrets
- For extra kick: Add another tablespoon of Old Bay
- For milder taste: Start with 1/4 cup Old Bay per gallon
- Season after cooking too!
Common Mistakes to Avoid
- Using too little water
- Overcooking the shrimp
- Adding all ingredients at once
- Not having enough Old Bay on hand
FAQ
Q: Can I reuse the Old Bay water?
A: Yes! I often use it to cook potatoes or corn for extra flavor.
Q: Should I devein before boiling?
A: It’s personal preference, but I like to leave shells on during cooking for better flavor.
Q: Can I make it ahead?
A: Totally! Just chill after cooking and serve cold with cocktail sauce.
Serving Suggestions
Serve your Old Bay shrimp boil with:
- Melted butter
- Fresh lemon wedges
- Cocktail sauce
- Cold beer
- Crusty bread
My Personal Touch
When I’m making this for my family, I like throwing in whole garlic heads (tops cut off) with the potatoes. They get all soft and spreadable – perfect for smearing on bread!
Remember, cooking should be fun and these measurements aren’t set in stone. Start with these ratios and adjust until you find your perfect balance. Trust me, after a few tries, you’ll be the Old Bay shrimp boil master in your neighborhood!
Happy cooking, y’all! Drop a comment below if you’ve got any questions – I’m always around to help fellow seafood lovers!
Note: This recipe serves 4-6 people generously. Scale up or down as needed!
Would you like me to explain or break down any part of this article further?
To Make A Seafood Boil:
Start with a seafood selection.
Here, I have a pound of each: large, raw shrimp, Dungeness crab legs, and mussels. This makes a total of 3 pounds of seafood and this amount is great to feed a crowd of about 6 people. Add an additional pound of seafood for every additional 2 people.
A few other types of seafood to consider to incorporate are lobster tails, whole crab, king crab, snow crab, crawfish, scallops and clams.
Once you have your seafood selection, pick up some small baby potatoes, corn on the cob, and kielbasa or your favorite kind of sausage. Cut the ears of corn into 2-3 inch pieces and kielbasa into 1-2 inch pieces.
Grab your Large Stock Pot and heat up 16 cups of water. Add a stick of butter, slices of lemon, minced garlic, and Old Bay seasoning.
Once the water is boiling, turn the heat down to medium and add the potatoes and corn. Cook for about 8-10 minutes. Then, add crab legs, cook for an additional 5 minutes. Add mussels and sausage. Cook for 5 more minutes. Last, add shrimp to the pot. Turn off the heat and place a lid on. Let it sit for 10-15 minutes, the shrimp will cook during this time in the hot broth.
While the seafood boil is sitting, make the buttery Old Bay sauce by combining melted butter, lemon juice, paprika, chopped parsley, and Old Bay seasoning. Whisk all of the ingredients until they are well combined.
Drain the seafood mixture from the pot and serve it on a butcher paper covered table or on a large baking sheet. Spoon the buttery Old Bay sauce over the seafood boil and serve with additional lemon wedges.
Don’t Forget The Essentials!
Crab Cracker Tool Set – It’s nearly impossible to open up the crack legs and get the meat out without the right tools. I found out the hard way. This tool easily pulls off crab legs and lobster shells without crushing the seafood and these curved scissors devein shrimp easily.
Large Stock Pot – For a large seafood boil, you need a large pot. A really large one! This stock pot comes with a stainer and this makes it easy to remove the seafood boil without having to carry the large pot over the sink to spill out the excess water.
Butcher Paper – Covering the table with butcher paper is a traditional way to serve a seafood boil. Lay it across the table to cover the whole table. Bring the seafood boil over and spread it down the middle of the table. Let your guests get to work cracking and shelling away. Simply, wrap the butcher paper to clean up the mess and you’re done. Easiest clean up ever!