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Key West Pink Shrimp Boil

Key West Pink Shrimp Boil

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Enjoy a flavorful feast with this Shrimp Boil, seasoned perfectly with Dan-O's SEA-soning and Dan-O's Spicy for an extra kick! This classic Southern dish features juicy Key West Gulf Shrimp, tender baby potatoes, and sweet corn on the cob, all boiled to perfection with zesty lemon slices and a robust shrimp boil seasoning.

For an added burst of flavor, whip up a tangy dipping sauce made with creamy horseradish, rich ketchup, and a splash of Worcestershire sauce, all brightened with fresh lemon juice and a pop of Dan-O's SEA-soning.









  • 2 lbs Key West Gulf Shrimp shell on
  • 2 Lemons
  • 2 Corn on the Cobs
  • 1 lb Baby Potatoes
  • 1/2 cup Shrimp Boil
  • About a gallon of water
  • Dan-O's SEA-soning
  • Dan-O's Spicy


  • About a cup of ketchup
  • About 1/4 of a cup of creamy horseradish sauce
  • 1 tbsp of Worcestershire sauce
  • Fresh lemon
  • Dan-O's SEA-soning

Preparation Instructions

  1. Thaw out your shrimp
  2. Add shrimp boil to about a gallon of water
  3. Add potato, 2 sliced lemons, and fresh corn on the cob to the boil
  4. Once the potatoes are cooked add shrimp to the boil
  5. Let shrimp boil for about a minute
  6. Pull out potatoes, corn, lemon, and shrimp and put them into a large bowl


  1. Add ketchup, horseradish sauce, Worcestershire sauce, freshly squeezed lemon juice, and Dan-O's SEA-soning to a bowl and mix thoroughly.


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