Low Country Shrimp Boil Pot Recipe (Instant Pot Version)
A Low Country Shrimp Boil Recipe that screams summer. This Instant Pot low country boil recipe is delicious and definitely feeds a crowd. It is finger-licking-good and is filled with seafood flavor/seasoning from the old bay seasoning.
Servings 8 Servings
- 1 ½ cups water
- 6 corn on the cob halves; fresh or frozen
- 1 lb. dynamic duo potatoes or medley potatoes; red and yellow potatoes mixed
- 1 pk. beef smoked sausage
- 1 tbsp old bay seasoning
- 1 tbsp paprika
- 1 tbsp. cumin seeds or ground cumin
- salt and pepper to taste
- ½ cup honey
- 1 lb. raw jumbo shrimp 21/25, deveined, EZ-peel
In a small bowl, combine the dry seasoning and set aside.Wash and drain the shrimp and set aside. Leave the shell on.Cut the sausage into desired size, or about 17 pieces. Set aside.Add the water, corn, potatoes, and sausage to the Instant Pot. Then add the dry seasoning and honey. Stir well to combine. Cover with the lid, seal, and pressure cook on high for 5 minutes.Once the time is up, quick-release. Remove the corn, sausage, and potatoes to avoid overcooking. Add the shrimp. Mix well. Cover with lid, seal, and pressure cook for 2 minutes. Quick-release once complete.Remove the shrimp from the pot and add it to the corn, potatoes, and sausage. Coat with liquid. Serve warm and enjoy!
This post was originally posted on July 2019. It has been updated with new pictures and video. However, the original recipe remain the same.
*** Calories are estimated per serving.
**** When printing the recipe, please unselect the camera so that the pictures are NOT printed with the recipe (if preferred).
Serving: 8Servings | Calories: 180kcal | Carbohydrates: 28g | Protein: 11g | Fat: 3g | Saturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 97mg | Sodium: 680mg | Potassium: 341mg | Fiber: 28g | Sugar: 19g | Vitamin A: 450IU | Vitamin C: 2.5mg | Calcium: 50mg | Iron: 2.9mg