Description
This easy grilled shrimp boil is a flavorful, one-pan meal perfect for outdoor cooking. Featuring juicy shrimp, smoky sausage, tender baby potatoes, and sweet corn, all seasoned with Old Bay and garlic butter, then cooked to perfection on the grill in foil packets or a grill basket. Ready in just 30 minutes, it’s a quick and delicious seafood boil alternative ideal for summer gatherings or casual dinners.
Ingredients
Scale
Seafood and Meat
- 1 lb large shrimp, peeled and deveined (tails on or off)
- 8 oz smoked sausage, sliced into rounds
Vegetables
- 2 ears of corn, cut into thirds
- 1/2 lb baby potatoes, halved
- 1 lemon, sliced
Seasonings and Fats
- 2 tbsp olive oil
- 4 tbsp unsalted butter, melted
- 2 cloves garlic, minced
- 1 tbsp Old Bay seasoning (or Cajun seasoning)
- Salt and black pepper to taste
- 2 tbsp chopped fresh parsley (optional)
Instructions
- Preheat Grill: Preheat your grill to medium-high heat, approximately 400°F (200°C), to ensure even cooking and the perfect sear for the shrimp and vegetables.
- Par-cook Potatoes: Toss the halved baby potatoes with 1 tablespoon of olive oil, salt, and pepper. Microwave for 5-6 minutes until they are just tender. This step helps to soften the potatoes before grilling.
- Combine Ingredients: In the large bowl containing the potatoes, add the shrimp, sliced smoked sausage, corn pieces, remaining 1 tablespoon olive oil, melted butter, minced garlic, Old Bay seasoning, and a squeeze of lemon juice. Toss everything thoroughly to evenly coat all ingredients with the flavorful seasoning and butter mixture.
- Prepare Grill Packets: Divide the mixture evenly into 4 large sheets of aluminum foil or place all ingredients into a grill basket. If using foil, wrap each packet tightly to contain all juices and aromas during cooking.
- Grill the Packets: Place the foil packets or grill basket on the preheated grill. Cook for 12-15 minutes, flipping once halfway through the cooking time to ensure even heat distribution. The shrimp should turn pink and fully cook, while the sausage, potatoes, and corn become hot and slightly charred.
- Serve and Garnish: Carefully open the foil packets or remove the grill basket from the grill to avoid steam burns. Garnish with fresh chopped parsley and additional lemon wedges if desired. Serve the shrimp boil hot for a delicious seafood feast.
Notes
- Use tails on shrimp for easier handling and presentation if preferred.
- Feel free to substitute smoked sausage with andouille for extra spice.
- If you don’t have a microwave, par-boil potatoes in salted water for 8-10 minutes until tender.
- Make sure the foil packets are sealed tightly to prevent juices from leaking and keep the steam inside.
- Adjust Old Bay seasoning quantity to taste if you prefer a milder or spicier dish.
- Serve with crusty bread to soak up the flavorful juices for a complete meal.
