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Joy Bauer's Summer Shrimp Boil
Joy Bauer's Summer Shrimp Boil
Joy Bauer
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Full disclosure: My husband, Ian, actually created this recipe. He was determined to master it after devouring a similar version at an outdoor restaurant in the Florida Keys. Here, we've put our own spin on it, using dark beer and a hodgepodge of flavorful spices. In this recipe, we season it with Old Bay, but you can certainly experiment with other spice blends you enjoy. Over the years, this dish has been on regular rotation at my house — especially for outdoor get-togethers — because it takes little time to prepare and everyone in my family loves it. I'm hoping you enjoy it as much as we do!

Technique tip: If using frozen shrimp, thaw them before adding to the pot.


    • 1 onion, finely chopped
    • 3 cloves garlic, finely chopped
    • 2 (12-ounce) bottles beer, preferably dark
    • 2 cups water
    • 2 to 3 tablespoons Old Bay seasoning
    • 1/2 tablespoon black peppercorns
    • 3 bay leaves
    • 2 pounds shell-on shrimp, medium or large
    • 3 lemons, halved


1. In a large pot, add all ingredients (except shrimp) and bring to a boil. Reduce the heat to medium-low and simmer, covered, for 5-8 minutes.

2. Bring back up to a full boil, add the shrimp and cook for about 3-4 minutes, or until the shrimp are opaque and cooked through (cooking time will vary depending on the size of the shrimp). Stir occasionally during cooking.

3. Using a slotted spoon, transfer the shrimp from the pot to a large serving bowl. Spoon some of the cooking liquid over the top and add the lemon wedges over the shrimp.

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Superfood Friday with Joy Bauer: Summer shrimp boil, red white and blue sangria

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