Easy Grilled Shrimp Boil Recipe
If you’re looking for a fresh spin on your next backyard meal, this Easy Grilled Shrimp Boil is going to steal the show! It combines juicy shrimp, smoky sausage, tender potatoes, and sweet corn, all tossed with bold seasonings and cooked to perfection on the grill. Each bite bursts with classic summer flavors, making this recipe not only a crowd-pleaser but also unbelievably simple to whip up—no giant pots or beach vacations required. Whether you’re hosting a weekend cookout or just want an effortless weeknight dinner with a little Southern flair, this Easy Grilled Shrimp Boil is sure to become your new favorite go-to recipe.
Ingredients You’ll Need
This Easy Grilled Shrimp Boil is all about big flavor without fuss. Every ingredient is easy to find and serves a purpose: from the hearty potatoes providing texture, to the zesty seasoning packing in that signature coastal taste. Trust me, you won’t want to skip a single item!
- Shrimp: Large, peeled and deveined shrimp are ideal for tenderness and soak up all those smoky, buttery notes from the grill.
- Smoked sausage: Sliced smoked sausage adds a rich, savory bite and a hint of spice—choose your favorite variety for more or less heat.
- Baby red or gold potatoes: These small, waxy potatoes hold their shape and create creamy, satisfying bites in every forkful.
- Corn on the cob: Cutting fresh corn into thirds ensures maximum caramelization and makes it easy for everyone to grab a piece.
- Olive oil: A drizzle helps keep everything moist while encouraging golden, crispy edges in the foil packet.
- Old Bay seasoning (or Cajun seasoning): This classic blend brings that signature shrimp boil warmth—feel free to use Cajun for extra kick.
- Garlic powder: A sprinkle gives a mellow, all-over garlicky aroma that complements the seafood and spuds beautifully.
- Salt and black pepper: Added to taste, these essentials balance out the dish and amplify those bold Southern-style flavors.
- Lemon wedges: A squeeze of lemon just before serving brightens everything and cuts through the richness.
- Chopped fresh parsley (optional): For color and a fresh, herbal finishing touch, parsley never fails to impress.
How to Make Easy Grilled Shrimp Boil
Step 1: Prep the Potatoes
Start by halving your baby potatoes, then bring a big pot of salted water to a boil. Cook the potatoes for 10 to 12 minutes, just until they’re fork-tender but not falling apart. Drain them and let them cool a little; this step is quick but essential, so all your veggies finish together on the grill.
Step 2: Toss Everything with Seasonings
While the potatoes are cooling, grab your largest mixing bowl. Add shrimp, sliced sausage, corn segments, and the cooled potatoes. Drizzle with olive oil and shower the whole mix in Old Bay (or Cajun) seasoning, garlic powder, plus a pinch of salt and black pepper. Toss gently so each piece is coated in savory goodness—this is what will infuse the Easy Grilled Shrimp Boil with that classic seaside flavor.
Step 3: Assemble the Foil Packets
Tear off large sheets of heavy-duty aluminum foil—each packet will be generously filled for one person. Spoon the shrimp, sausage, potato, and corn mixture evenly between the packets. Fold the foil over the top and crimp the edges tightly, making sure the packets are sealed so no steam escapes while grilling.
Step 4: Grill and Steam to Perfection
Preheat your grill to medium-high heat, then arrange the foil packets over the grates. Cover the grill and cook for 12 to 15 minutes, flipping packets halfway through. You’ll know the Easy Grilled Shrimp Boil is ready when the shrimp are opaque and pink, the sausage is sizzling, and the corn glistens with flavor-packed juices.
Step 5: Finish and Serve
Carefully open the hot packets (watch out for steam!), scatter chopped parsley over the top, and add plenty of fresh lemon wedges on the side. Get ready—this is the moment everyone’s been waiting for! Serve the packets right out of the foil for ultimate fun and no mess.
How to Serve Easy Grilled Shrimp Boil
Garnishes
The classic finishing touch for this Easy Grilled Shrimp Boil is a shower of bright green parsley and lots of fresh lemon wedges. A little sprinkle of flaky salt or an extra dash of Old Bay on top can’t hurt, either. For a richer finish, drizzle melted butter over everything while still hot.
Side Dishes
Keep things simple and let the flavors shine with sides like crusty French bread, a big mixed green salad, or classic coleslaw. Cold watermelon or pickles are also fantastic for a pop of freshness. If you want a complete cookout, add a tray of grilled veggies or potato chips to round things out!
Creative Ways to Present
The beauty of this recipe is its playful presentation. Serve each foil packet on a tray with a stack of napkins and let guests dig in picnic-style. Or, for a big party, empty all the packets onto a newspaper-lined table and let everyone help themselves—a true Southern seafood boil experience! Individual cast iron skillets make another fun twist for at-home entertaining.
Make Ahead and Storage
Storing Leftovers
If you somehow end up with leftovers, transfer everything (shrimp, sausage, corn, and potatoes) to an airtight container once cooled. Store in the fridge for up to 2 days—the bold flavors only deepen overnight, making your next meal just as satisfying.
Freezing
While potatoes and corn don’t always freeze perfectly, you can freeze cooked shrimp and sausage from your Easy Grilled Shrimp Boil for up to one month. Place them in a zip-top freezer bag, removing as much air as possible. For the best results, thaw overnight in the refrigerator before reheating.
Reheating
To reheat, spread the leftovers in a baking dish, splash with a little broth or melted butter, and cover with foil. Warm in a 350°F oven for about 10-12 minutes, just until hot. You can also reheat on the stovetop in a covered pan over low heat—avoid the microwave, if possible, to keep shrimp tender.
FAQs
Can I make the Easy Grilled Shrimp Boil ahead of time?
Absolutely! You can assemble the foil packets a few hours before you plan to grill and keep them chilled in the refrigerator. When it’s time to cook, just pop them straight onto the grill—so convenient for parties and meal prep.
What other proteins can I use instead of shrimp?
If you’re not a shrimp fan, try chunks of lobster tail, diced chicken sausage, or even firm white fish like cod. The key is to use proteins that cook quickly and soak up all the delicious seasonings.
What’s the best sausage for Easy Grilled Shrimp Boil?
Andouille is a top pick for smoky heat, but kielbasa or even turkey sausage works beautifully too. Choose based on your heat preference and what you have on hand—it’s very forgiving.
How do I avoid overcooking the shrimp?
Make sure you layer the shrimp in a single layer within each foil packet, and keep grill time short (12 to 15 minutes max). Checking for pink, just-cooked shrimp is your cue to pull the packets off the grill right away.
Can I make this Easy Grilled Shrimp Boil in the oven?
Yes! If you don’t have a grill, bake the sealed foil packets on a sheet pan at 425°F for about 15 minutes. The result will be every bit as tasty, with that steamy, seasoned flavor everyone loves.
Final Thoughts
If you’re craving an effortless meal packed with summer flavor and plenty of fun, you’ve got to try this Easy Grilled Shrimp Boil. Whether you share it with friends on the patio or enjoy a cozy family dinner, it’s bound to spark smiles around the table. Gather your ingredients and fire up the grill—you’re just one cookout away from a new favorite that might just become your own backyard tradition!
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Easy Grilled Shrimp Boil Recipe
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
This Easy Grilled Shrimp Boil is a delicious and hassle-free meal perfect for summer cookouts. Juicy shrimp, smoked sausage, tender potatoes, and sweet corn are seasoned to perfection, wrapped in foil packets, and grilled to mouthwatering perfection.
Ingredients
For the Shrimp Boil:
- 1 pound large shrimp, peeled and deveined
- 12 ounces smoked sausage, sliced
- 1 pound baby red or gold potatoes, halved
- 3 ears corn, cut into thirds
- 2 tablespoons olive oil
- 2 teaspoons Old Bay seasoning (or Cajun seasoning)
- 1/2 teaspoon garlic powder
- Salt and black pepper to taste
For Serving:
- 1 lemon, cut into wedges
- 2 tablespoons chopped fresh parsley (optional)
Instructions
- Preheat the Grill: Preheat the grill to medium-high heat.
- Cook Potatoes: Boil potatoes in salted water for 10–12 minutes until fork-tender. Drain and let cool slightly.
- Prepare the Boil: Toss shrimp, sausage, corn, and potatoes with olive oil, seasoning, garlic powder, salt, and pepper in a large bowl.
- Assemble Packets: Divide the mixture onto foil, seal into packets, and grill for 12–15 minutes.
- Serve: Open packets, sprinkle with parsley, and serve with lemon wedges.
Notes
- You can prepare the foil packets ahead of time and refrigerate until ready to grill.
- Add melted butter or hot sauce for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 packet
- Calories: 390
- Sugar: 4g
- Sodium: 890mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 180mg
