Asian-Style Shrimp and Crawfish Seafood Boil
Asian-Style Shrimp and Crawfish Seafood Boil
Ingredients
For the Seafood Boil
- 2 pounds crawfish, purged and rinsed
- 1 1/2 pounds shrimp, rinsed, shells on
- 1/2 cup Cajun seasoning, or more, to taste
- 1 gallon water, or enough to fill a large pot
For the Seafood Boil Butter Sauce
- 1/2 cup salted butter
- 1/2 cup unsalted butter
- 2 tablespoons ginger, minced
- 3 cloves garlic, minced
- 1 tablespoon paprika
- 2 tablespoons orange juice, freshly squeezed
- 1 teaspoon shrimp paste in soybean oil
- 2 tablespoons chili oil, or to taste
For Serving
- 3 cups jasmine rice, cooked, optional
Instructions
- 1
Ensure crawfish are purged and rinsed thoroughly. Rinse the shrimp and set aside.
⏱️ 5 min
- 2
Fill a large stockpot with water and add the Cajun seasoning generously. Bring the seasoned water to a rolling boil over high heat.
⏱️ 8 min
- 3
Once the water is boiling, add the purged crawfish and rinsed shrimp to the pot. Boil for 5 minutes.
⏱️ 5 min
- 4
Turn off the heat and let the seafood rest in the seasoned water for 8 minutes. This allows the seafood to absorb more flavor.
⏱️ 8 min
- 5
Strain the seafood from the pot and set aside, discarding the boiling liquid.
⏱️ 2 min
- 6
In a large pan or wok, melt the salted and unsalted butter over medium heat.
⏱️ 2 min
- 7
Add the minced ginger and minced garlic to the melted butter. Sauté until fragrant, about 1-2 minutes.
⏱️ 2 min
- 8
Stir in the paprika and shrimp paste. Mix well to combine with the butter, cooking for about 30 seconds.
⏱️ 1 min
- 9
Add the fresh orange juice to the sauce. Stir well until everything is combined and heated through, creating a smooth sauce.
⏱️ 1 min
- 10
Add the boiled shrimp and crawfish to the pan with the butter sauce. Toss until the seafood is fully coated in the sauce.
⏱️ 2 min
- 11
Finish the dish by adding the chili oil to taste. Toss the seafood once more to incorporate the chili oil before serving.
⏱️ 1 min
- 12
Serve immediately, either by itself or with cooked jasmine rice on the side.
Kitchen Tools
Nutrition Facts (per serving)
Asian-Style Shrimp and Crawfish Seafood Boil
For the Seafood Boil
- 2 pounds crawfish, purged and rinsed
- 1 1/2 pounds shrimp, rinsed, shells on
- 1/2 cup Cajun seasoning, or more, to taste
- 1 gallon water, or enough to fill a large pot
For the Seafood Boil Butter Sauce
- 1/2 cup salted butter
- 1/2 cup unsalted butter
- 2 tablespoons ginger, minced
- 3 cloves garlic, minced
- 1 tablespoon paprika
- 2 tablespoons orange juice, freshly squeezed
- 1 teaspoon shrimp paste in soybean oil
- 2 tablespoons chili oil, or to taste
For Serving
- 3 cups jasmine rice, cooked, optional
Instructions
- 1
Ensure crawfish are purged and rinsed thoroughly. Rinse the shrimp and set aside.
⏱️ 5 min - 2
Fill a large stockpot with water and add the Cajun seasoning generously. Bring the seasoned water to a rolling boil over high heat.
⏱️ 8 min - 3
Once the water is boiling, add the purged crawfish and rinsed shrimp to the pot. Boil for 5 minutes.
⏱️ 5 min - 4
Turn off the heat and let the seafood rest in the seasoned water for 8 minutes. This allows the seafood to absorb more flavor.
⏱️ 8 min - 5
Strain the seafood from the pot and set aside, discarding the boiling liquid.
⏱️ 2 min - 6
In a large pan or wok, melt the salted and unsalted butter over medium heat.
⏱️ 2 min - 7
Add the minced ginger and minced garlic to the melted butter. Sauté until fragrant, about 1-2 minutes.
⏱️ 2 min - 8
Stir in the paprika and shrimp paste. Mix well to combine with the butter, cooking for about 30 seconds.
⏱️ 1 min - 9
Add the fresh orange juice to the sauce. Stir well until everything is combined and heated through, creating a smooth sauce.
⏱️ 1 min - 10
Add the boiled shrimp and crawfish to the pan with the butter sauce. Toss until the seafood is fully coated in the sauce.
⏱️ 2 min - 11
Finish the dish by adding the chili oil to taste. Toss the seafood once more to incorporate the chili oil before serving.
⏱️ 1 min - 12
Serve immediately, either by itself or with cooked jasmine rice on the side.