An easy, delicious Instant Pot Shrimp Boil with shrimp, potatoes, sausage and corn and an irresistible BBQ spice blend.
A perfect summer time recipe that can also be enjoyed year round.
I don’t know about you, but I spend most of the summer doing my best to cook as much summertime produce as possible. Sure, with our worldwide economy, you can get corn and watermelon year-round. But only during the summer is corn super fresh and (at times) $0.25 an ear! Well, IMHO, there is probably no better way to use corn than in this Instant Pot shrimp boil!
It’s like Old Bay had a baby with BBQ!
While the real beauty of this recipe might be in its simplicity (you literally mix up some spices and dump everything in the pot), I think you’ll agree that the flavor takes it to a new level. Sure, everybody loves old bay, but it really is kind of one flavor and not very interesting. Well, in this recipe we use a blend of spices that work so well together that you’ll be tempted to drink the broth. But do not do that! Just pour some extra on top. Lol…
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Instant Pot Shrimp Boil with BBQ Shrimp Rub
- 1 Tbsp. smoked paprika
- 1 tsp. chili powder
- 2 tsp. sea salt
- 2 tsp. ground celery seed
- 2 tsp. ground coriander
- 1 tsp. ground cumin
- 1 tsp. chipotle powder
- 2 tsp. brown sugar
- 2 cups chicken broth
- 1 lb. smoked sausage sliced, 2-inch pieces
- 1.5 lbs. baby new potatoes
- 3 ears of corn cut in thirds
- 1 lb. shrimp 21/25, deveined, peel-on
- 3 Tbsp. butter
- 2 Tbsp. lemon juice
- Add all seasonings to a small bowl. Using a whisk (or fork), combine all spices – making sure to break up the brown sugar.
- Add chicken broth and 1 tablespoon of seasoning mix to pot. Next, add sausage, potatoes, and corn to pot and give a good mix. Lock lid and cook for 4 minutes at high pressure.
- Meanwhile – defrost shrimp (if frozen) in cold water, then drain completely.
- Once cook time is complete, quick-release pressure. Switch back to sauté setting to bring up to a boil. Add lemon juice, butter, and one more tablespoon of seasoning mix. Mix well, making sure that butter melts in liquid below.
- Finally, add shrimp and remaining seasoning mix, making sure shrimp are submerged in liquid. You may need to remove some corn, potatoes, and/or sausage in order to do this. Switch back to "keep warm", return lid to pot, and let sit until shrimp are pink. This will take anywhere from 5 to 10 minutes. Then serve and enjoy!
- This recipe was developed in a 6qt Instant Pot.
- While technically you could use Old Bay seasoning in this dish, I highly recommend taking the time to make your own seasoning. It really adds to the dish.
- This recipe uses fresh or defrosted shrimp. To defrost frozen shrimp quickly, place shrimp in cold water for no more than half an hour. Once shrimp are defrosted, drain and discard the water.
- Do not peel your shrimp before cooking. In a shrimp boil, also known as a Low Country Boil, unpeeled shrimp is traditionally used.
- It is common for people to overcook their shrimp. When shrimp is done, it is pink with red tails, and the flesh is slightly opaque. The shrimp will be slightly white. Do not eat shrimp that is gray or translucent (clear) after cooking. If your shrimp are a bright white, they are most likely overcooked. Likewise, if shrimp is very tightly curled, it is most likely overcooked. The internal temperature of fully cooked shrimp is 120 degrees Fahrenheit.