Sop It Up Shrimp Boil

Sop It Up Shrimp Boil

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Lori Loucas


I'm not all that sure of the amounts, because on beach vacays we basically throw it all into the pot. The shrimp was usually fresh off the boat and the Corona's were ice cold... Buen provecho!


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5 Min
10 Min
Stove Top


  • 3 lb
    shrimp, shell on
  • 1/2 c
    unsalted butter
  • ·
    grated zest from one lemon
  • 1/2 c
    freshly squeezed lemon juice, or more to taste
  • 2 clove
    garlic, minced
  • 16 oz
    bottled italian dressing
  • 1 Tbsp
    black pepper
  • pinch
    red pepper flakes (optional - to taste)
  • 1/2 c
    fresh parsley, chopped (for garnish)
  • 1
    lemon, wedged, for garnish

How to Make Sop It Up Shrimp Boil


  1. If you have whole shrimp, remove the heads but leave the shells on and the tails intact. Devein if necessary. (I always buy the deveined raw shrimp, as they're easier to peel)
  2. In a pot large enough to hold the shrimp, melt the butter. Add the lemon zest, juice, garlic, dressing and pepper. Add red pepper flakes, if using. Stir to combine. Bring to a boil and then to a low simmer for 2-3 minutes to meld the flavors.
  3. Add the shrimp and simmer for 4-5 minutes. Don't overcook or the shrimp will be tough. Taste the sauce and adjust seasoning as needed (lemon juice, pepper, etc.).
  4. To serve, ladle into individual serving bowls and sprinkle with the chopped parsley. Serve with lots of crusty bread to sop up the amazing sauce. A bottle of Louisiana style hot sauce on the side is good, too, for those that like a bit of a kick. And of course, the lemon wedges.

Printable Recipe Card

About Sop It Up Shrimp Boil

Course/Dish: Seafood Appetizers
Main Ingredient: Seafood
Regional Style: American

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