Shrimp Boil with Spicy Horseradish Sauce

A southern favorite, this spicy shrimp boil is filled with flavor. Perfect for a quick and easy meal.

Servings: 4

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  • 1 lemon quartered
  • 5 Tbsp Cajun or Creole seasoning
  • 2 ½ tsp cayenne, divided
  • 1 bay leaf
  • 4 garlic cloves, coarsely chopped
  • 8 small boiling potatoes (about 2 inches across)
  • 4 ears of corn, shucked and halved
  • 1 ½ lbs large shrimp in the shell
  • 1/3 cup ketchup
  • 1/3 cup mayonnaise
  • 1 ½ Tbsp prepared white horseradish


  1. Squeeze lemon juice into 4 quarts of water in a 6-8 quart pot, then stir in the lemon quarters, creole seasoning, 2 tsp cayenne, bay leaf, garlic, potatoes and 2 Tbsp salt (if creole or Cajun seasoning has salt as a main ingredient, omit this).
  2. Bring to a boil, then simmer, partially covered until potatoes are almost tender, 10-12 minutes.
  3. Increase the heat to high, add the corn and simmer partially covered for 4 minutes. 
  4. Stir in shrimp and cook until just cooked through, 2-3 minutes.
  5. Meanwhile, stir together the ketchup, mayonnaise, horseradish and remaining ½ tsp cayenne.
  6. Drain shrimp, potatoes and corn and serve with the sauce.