This post may contain affiliate links, please see our privacy policy for details
Prep 15 minutesmins
Cook 40 minutesmins
Total 55 minutesmins
Get your bibs ready for this deliciously addictive Vietnamese Cajun shrimp boil. This seafood boil features large, juicy shrimp, corn on the cob, baby potatoes, and smoked andouille sausage for a finger-licking-good experience.
There’s nothing like a backyard Vietnamese Cajun shrimp boil! Who can resist an entire spread of large, juicy shrimp, sweet corn on the cob, soft baby potatoes, and smoked sausages, all tossed in a spicy, garlicky Cajun butter sauce?
This is my own Vietnamese spin on my favorite seafood boil restaurant—Boiling Crab. This Vietnamese boil blends traditional Southern Cajun spices with bold Vietnamese aromatics, making it an incredible burst of flavor in every bite. Serve it with a side of muoi tieu chanh (Vietnamese lime dipping sauce) for the complete experience!
A Vietnamese Cajun shrimp boil is a Vietnamese American take on a traditional Southern Cajun seafood boil. This Asian Fusion dish became popular in Vietnamese communities in Houston and Southern California. It is typically made for a communal feast by boiling large shrimp, andouille sausage, corn, and potatoes in an aromatic, spiced broth, then tossing in melted Cajun butter.
This Cajun boiled shrimp is boiled with Vietnamese aromatics like ginger, lemongrass, and more garlic, and then tossed in a buttery, garlicky, lemongrassy, spicy Cajun sauce. And typically it is served with a salt-and-pepper lime dipping sauce for the most perfect, flavorful bite. If you like this recipe, but want more seafood, check out my Vietnamese Cajun seafood boil!
Ingredients
You can find all the ingredients for this Cajun shrimp boil recipe at your local Asian grocery market. Full measurements and links to everything I used are in the recipe card below.
Broth
Lemongrass: for a lemony, grassy aromatic punch. Be sure to pound the lemongrass to release its flavor. Lemongrass is a key ingredient in Vietnamese cooking. I use it in my Vietnamese lemongrass chicken recipe
Garlic: for extra garlicky flavor. Leave the skin on the garlic to hold the pieces together for easy removal.
Ginger: for a warm, aromatic spice. Slice the ginger into large slices for easy removal.
Fish sauce: a MUST in Vietnamese cooking. Adds a salty, umami flavor that cannot be substituted.
Lemon: adds acidity and breaks down any fishy, ocean flavor in the shrimp.
Old Bay seasoning: can’t be a seafood boil without Old Bay.
Salt: enhances all the flavors.
Shrimp and Vegetables
Shrimp: choose the biggest shrimp you can find for the best flavor. I like to keep the skin on the shrimp for extra juicy shrimp, but you can peel them if you’d like.
Baby Potatoes: bite-sized, with the best flavor, and no prep required!
Andouille sausages: have a rich, smoky flavor that pairs well with Cajun seasoning.
Corn on the cob: for extra sweetness and texture, and pairs so well with the buttery sauce.
Cajun Sauce
Old Bay Seasoning: is the base for the seafood boil sauce.
Paprika: adds color, mild pepper flavor, and depth.
Cayenne Pepper: adds a dash of heat to the sauce. You can adjust the spiciness based on this ingredient.
Sugar: a little sweetness balances out all the heavy spicy flavors
Pepper: adds another layer of warm spice to the dish
Unsalted butter: is the base of the buttery sauce.
Garlic: use freshly minced garlic for the best garlic flavor explosion
Lemongrass: adds a lemony aromatic flavor to the seasoning.
Louisiana Hot Sauce: adds heat, acidity, and fermented pepper flavor. It brightens the sauce and adds complexity.
Lemon Juice: the acidity breaks up the bold seasoning and complements the shrimp.
Hot Sauce Alternatives: Tabasco, Sriracha, Zatarain’s Hot Sauce
Sausage Alternatives: smoked kielbasa.
Additions
Seafood: crab, clams, mussels, scallops, crawfish, etc.
How to Make
Here are the step-by-step instructions for making this Cajun shrimp boil recipe.
In a large stockpot, fill the pot with 1 gallon of water. Next, add the broth ingredients. Bring to a boil and simmer for 15 minutes.
Next, add the baby potatoes and cook for 12-15 minutes. Then, add the corn and cook for 2 minutes.
Lastly, add the shrimp and sausage and cook for 1-2 minutes. Then drain the broth and discard the lemongrass, lemons, ginger, and garlic. Set aside.
In a large skillet over medium heat, melt the butter, then add the minced garlic and lemongrass. Sauté the garlic for about 1-2 minutes. Then combine the remaining sauce ingredients.
Cook the shrimp last! You will want to stagger the cooking times for the individual ingredients because each takes a different amount of time. Add the shrimp last to avoid overcooking.
You can adjust the spiciness by adding more or less of the cayenne and Louisiana hot sauce.
Dip the shrimp in the Cajun sauce before dipping them in the lime sauce. For the ultimate flavor experience, after you peel the shrimp, dip it back in the excess Cajun sauce before dipping it in the muoi tieu chanh (Vietnamese lime dipping sauce). It’s so good!
Storage Instructions
You can store any leftover Cajun shrimp boil in an airtight container in the refrigerator for up to 3 days.
Reheat: Microwave covered until warm.
Freeze: Freeze the garlic butter sauce and the broth separately from the shrimp. Freezing cooked shrimp and potatoes can result in poor texture when defrosted. If you’d like to make this recipe in advance, I’d recommend freezing only the broth and the sauce and cooking the fresh shrimp, corn, potatoes, and sausage when you’re ready to eat.
This Viet-Cajun seafood boil sauce is made with a lot of garlic and butter, mixed with lemongrass, lemon juice, Old Bay, paprika, cayenne, Louisiana hot sauce, sugar, and pepper.
Can I make this shrimp boil with other seafood?
Yes! Of course you can mix and match your seafood however you’d like. Check out my Vietnamese Cajun Seafood boil recipe for how to incorporate more seafood into your boil.
Get your bibs ready for this deliciously addictive Vietnamese Cajun shrimp boil. This seafood boil features large, juicy shrimp, corn on the cob, baby potatoes, and smoked andouille sausage for a finger-licking-good experience.
Make the broth. In a large stockpot, fill the pot halfway with about 1 gallon of water. Next, add the lemongrass, garlic heads, ginger, fish sauce, old bay, lemon, and salt. Cover and bring to a boil over high heat. Then reduce the heat to medium and simmer for 15 minutes.
Add the potatoes and corn. Next, add the baby potatoes and cook for 12-15 minutes or until just tender. Then, add the corn and cook for 2 minutes.
Add the shrimp and sausage. Lastly, add the shrimp and sausage. Cook for 1-2 minutes or until the shrimp turns pink. Then drain the broth and discard the lemongrass, lemons, ginger, and garlic. Set aside.
Make the Cajun sauce. In a large skillet over medium heat, melt the butter, then add the minced garlic and lemongrass. Sauté the garlic until it turns light brown and fragrant, about 1-2 minutes. Then add the Old Bay seasoning, paprika, cayenne pepper, black pepper, sugar, lemon juice, and Louisiana hot sauce. Stir until combined, about 1-2 minutes. Turn off the heat and set it aside.
Mix together. Toss the shrimp, sausage, potatoes, and corn with the Cajun sauce in the skillet, a large bowl, or a bag until evenly coated. Garnish with cilantro and serve with muoi tieu chanh (Vietnamese lime dipping sauce). Enjoy!
Rate & Review What did you think of this recipe?