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Louisiana Shrimp Boil


Shrimp Boil

  • 4 quarts water
  • 2 tablespoons paprika
  • 1 tablespoon crushed red pepper flakes
  • 2 tablespoons Louisiana Hot Sauce
  • 1 tablespoon mustard powder
  • 1 teaspoon garlic powder
  • 1/4 cup lemon juice
  • 4 bay leaves
  • 1 pound medium shrimp, peeled*
  • Lemon wedges (for garnish)

Peppery Pepper Sauce

  • 1 tablespoon olive oil
  • 1/3 cup chopped onions
  • 1 tablespoon minced chile peppers
  • 1 clove garlic, minced
  • 3/4 cup chopped pimentos
  • 1 teaspoon paprika
  • 1/2 teaspoon Louisiana Hot Sauce
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon coarse mustard
  • 1 teaspoon red wine vinegar
  • 1 tablespoon chopped lemon sections


  1. Shrimp Boil: In an 8-quart pot, combine the water, paprika, pepper flakes, Louisiana Hot Sauce, mustard, garlic powder, lemon juice and bay leaves. Bring to a boil; cover and simmer for 15 minutes.
  2. Add the shrimp to the pot. Stir, return to a boil, cover and cook for 5 minutes.
  3. Drain and garnish with lemon wedges.
  4. Serve with Peppery Pepper Sauce.
  5. Peppery Pepper Sauce: In a small skillet, heat the oil. Add the onions, chile pepper and garlic and sauté over medium heat for 4 to 5 minutes.
  6. In a blender, combine the vegetables, roasted red peppers or pimentos, paprika, Louisiana Hot Sauce, Worcestershire sauce, mustard, vinegar and lemons. Puree until smooth.
  7. Cover and refrigerate for at least 30 minutes.

* Or you can leave shells on shrimp.

Makes 1 cup sauce.

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