Instant Pot Shrimp Boil with BBQ Shrimp Rub

Instant Pot shrimp boil in large white bowl with newspaper background.

Instant Pot Shrimp Boil with BBQ Shrimp Rub

This easy, delicious meal is ready in 30 minutes - with shrimp, potatoes, sausage and corn and an irresistible BBQ spice blend. It's a perfect summertime recipe that can also be enjoyed year-round.

Course Main Course

Cuisine Southern

Prep Time 5

Cook Time 25

Total Time 30

Servings

Calories 263kcal

Author Gary White

Ingredients

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
2 lbs. shrimp 21/25, deveined, peel-on
3 Tbsp. butter
2 Tbsp. lemon juice

Instructions

Add all seasonings to a small bowl. Combine all spices using a whisk (or fork) – making sure to break up the brown sugar.
Add chicken broth and 1 tablespoon of the seasoning mix to the Instant Pot.
Next, add the sausage, potatoes, and corn to the pot and mix them well. Lock the lid and cook for 4 minutes at high pressure.
While the pot is cooking, defrost the shrimp (if frozen) in cold water, then drain completely.
Once cook time is complete, quick-release the pressure.
Remove the corn, potatoes, and/or sausage and set aside. Switch back to the sauté setting to bring the mixture back to a boil. Add lemon juice, butter, and one more tablespoon of seasoning mix.
Add the shrimp, making sure they are submerged in liquid. Once it comes to a boil, switch back to "keep warm" and stir occasionally until the shrimp are pink and opaque and the tails are slightly red. This will take 5 to 10 minutes.
Return the corn, potatoes, and sausage to the pot, along with the remaining spice blend, and mix well. Serve immediately, pouring some of the extra broth over the top for added flavor.

Video

Notes

Expert Tips

It is common for people to overcook their shrimp. When a shrimp is done, it is pink with red tails, and the flesh is slightly opaque. The shrimp will be slightly white. Do not eat gray or translucent shrimp (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 about 120 degrees Fahrenheit, although it's very tough to measure.

FAQs

Can I use Old Bay instead of making the BBQ spice mix? 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.

Can I use frozen shrimp? 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 the shrimp are defrosted, drain and discard the water.

Do you peel the shrimp before adding them? Do not peel your shrimp before cooking. Unpeeled shrimp are traditionally used in a shrimp boil, also known as a Low Country Boil.

Can I use a different type of sausage? You can certainly switch out the sausage depending on what you have on hand or prefer. I recommend a smoked one because of their particular flavor.

Can I use pre-cooked shrimp? While you can add precooked shrimp after everything is cooked, they will taste only like salt. Pre-cooked shrimp have very little flavor, and if you don't cook them in the broth, you won't have the same experience.

Can I use frozen corn? The short answer is yes, but it is not recommended. I almost consider this a seasonal dish and only make it when I can get cheap, fresh corn.

Nutrition