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Bring all the buttery, seasoned flavors of a classic Low Country boil to your dinner table—without hauling out a giant stockpot. This Cast Iron Low Country Shrimp Skillet combines tender shrimp, red potatoes, sweet corn, green beans, and a rich buttery sauce in one easy skillet meal.

This recipe came together using ingredients I already had on hand, proving that a delicious Southern-inspired dinner doesn’t require a special trip to the grocery store.

Whether you’re cooking from the pantry, the freezer, or your garden, this one-skillet dinner is perfect for busy weeknights and packed with comforting Southern flavor.

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https://video.wixstatic.com/video/a44a5b_8bd7c83d4fc245608b93119a300dae13/1080p/mp4/file.mp4

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Tools from the Kitchen:

• 12-inch cast iron skillet

• Large stock pot

• Colander

• Cutting board

• Chef’s knife

• Mixing bowl

• Wooden spoon or spatula

• Measuring spoons

• Measuring cups

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Ingredients:

• ½ pound large shrimp, peeled and deveined

• 6 small red potatoes, quartered

• 1 (15 oz.) can whole kernel corn, drained

• 1 (14.5 oz.) can cut green beans, drained

• ½ medium onion, sliced

• 1 jalapeño, thinly sliced

• 3 cloves garlic, minced

• 2 tablespoons olive oil

• 2 tablespoons butter, divided

• 1 tablespoon lemon juice

• 1 teaspoon Worcestershire sauce

• 2 tablespoons dry white wine

• 1 teaspoon white wine vinegar

• 1½ teaspoons Old Bay seasoning

• ¾ teaspoon Cajun seasoning

• ¾ teaspoon smoked paprika

• ¼ teaspoon cayenne pepper (optional)

• ½ teaspoon onion powder

• ½ teaspoon black pepper

• Kosher salt, to taste

• 1 teaspoon dried parsley

• Hot sauce, optional

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Prepare:

1. Bring a large pot of salted water to a boil. Add the potatoes and cook until fork tender, about 12–15 minutes. Drain well.

2. Pat the shrimp dry and season with 1 teaspoon Old Bay, ½ teaspoon Cajun seasoning, smoked paprika, and cayenne pepper.

3. Heat the olive oil and 1 tablespoon butter in a cast iron skillet over medium-high heat.

4. Add the onion and jalapeño. Cook 4–5 minutes until softened.

5. Stir in the garlic and cook for 30 seconds.

6. Add the potatoes, corn, and green beans. Sprinkle with the remaining Old Bay, Cajun seasoning, onion powder, and black pepper. Stir to combine.

7. Cook for 6–8 minutes, allowing the potatoes to brown lightly.

8. Push the vegetables to the outside of the skillet and add the shrimp to the center. Cook about 2 minutes per side, or until pink and cooked through.

9. Reduce the heat to low. Stir in the remaining butter, lemon juice, Worcestershire sauce, white wine, and white wine vinegar.

10. Toss everything together until coated in the buttery sauce.

11. Sprinkle with dried parsley and serve immediately.

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Notes from the Kitchen:

• Frozen green beans are a great substitute for canned if you’d like a little more texture and bite.

• Fresh corn cut from the cob is delicious during the summer months.

• Don’t overcook the shrimp—they only need a few minutes.

• Let the potatoes brown in the skillet for the best flavor and texture.

• Serve with warm crusty bread to soak up every bit of the buttery sauce.

• Cowboy Approved: “It’s like a Low Country boil with green beans.” I couldn’t ask for a better compliment!

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