SOUTHWESTERN Shrimp Boil in a Deep Fryer

Southwestern shrimp boil in a Deep Fryer?!

Yes! You should definitely make this easy and flavor-packed Southwestern shrimp boil that brings bold Southwest spices, chorizo, fresh corn, and tender shrimp together in one pot. The twist? We’re using a 2-gallon deep fryer with water to pull this southwestern shrimp boil off perfectly!

Southwestern Shrimp Boil for Two

Ingredients:

• 1 lb large shrimp, shell-on and deveined
• 2 ears of corn, cut into thirds
• 6 baby red or gold potatoes, halved
• 1 smoked sausage link (Or andouille or chorizo), sliced. I found some Bar S pre cooked Chorizo links at Walmart, and they were perfect for this southwestern shrimp boil!
• 1 jalapeño, sliced – I used a half cup of Bueno frozen diced Hatch Green Chiles (for extra heat)
• 1 lime, cut into wedges
• 4 cloves garlic, smashed
• 1 small onion, quartered
• 2 tbsp chili powder
• 1 tbsp smoked paprika
• 1 tbsp cumin
• 1 tbsp onion powder
• 1 tbsp garlic powder
• 1 tbsp kosher salt
• 1 tsp black pepper
• 1 tsp cayenne pepper (adjust to taste)
• 2 bay leaves
• Fresh cilantro, chopped (for garnish)
• Butter for drizzling
• Hot sauce (like Cholula or Tapatío) for serving

Now let’s put it all together:

1. Fill Deep Fryer: Start by filling your 2-gallon deep fryer with water, leaving space for ingredients. Heat water to a rolling boil. I used 5 quarts of water for this southwestern shrimp boil.
2. Season the Water: Add chili powder, smoked paprika, cumin, onion powder, garlic powder, kosher salt, black pepper, cayenne pepper, bay leaves, smashed garlic, and quartered onion. Squeeze in juice from half a lime, then toss in the squeezed lime wedges. Stir to combine all the flavors for your southwestern shrimp boil.
3. Cook Potatoes: Add baby potatoes to the seasoned water and boil for about 10–12 minutes until they are almost tender.
4. Add Corn and Chorizo / Sausage: Add the corn, chorizo/sausage slices, and green chiles/jalapeño slices. Boil for another 5 minutes.
5. Add Shrimp: Add the shrimp and cook for 2–3 minutes or until they turn pink and opaque. Don’t overcook. This southwestern shrimp boil comes together quickly!
6. Drain and Serve: Carefully drain the shrimp boil and spread everything out on a large platter or a newspaper-covered table.
7. Finish: Drizzle with melted butter, sprinkle with chopped cilantro, and serve with lime wedges and hot sauce.

Tips:

• If you have leftover seasoned water from the southwestern shrimp boil, save it for a seafood stock.
• For an extra Southwestern flair, sprinkle with cotija cheese or serve with warm tortillas on the side.

Be Sure To Watch The Video For Step-By-Step Instructions

In the video below, I’ll show you step-by-step how to create a zesty, spicy, and buttery shrimp boil that’s perfect for two people—or scale it up for a crowd. Packed with chili powder, smoked paprika, cumin, jalapeños, and fresh lime, this recipe brings the heat and the flavor of a delicious southwestern shrimp boil.

Have you tried this recipe? Leave a comment below

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