Description
This Easy Grilled Shrimp Boil combines succulent shrimp, smoky sausage, tender baby potatoes, and sweet corn all cooked together in flavorful foil packets on the grill. Perfect for a quick and delicious seafood feast with minimal cleanup, the blend of Old Bay seasoning, garlic, melted butter, and fresh lemon creates a vibrant, comforting dish bursting with summer flavors.
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
- 2 tbsp chopped fresh parsley (optional)
Seasonings and Oils
- 2 tbsp olive oil, divided
- 4 tbsp unsalted butter, melted
- 2 cloves garlic, minced
- 1 tbsp Old Bay seasoning (or Cajun seasoning)
- Salt and black pepper to taste
Instructions
- Preheat Grill: Preheat your grill to medium-high heat, approximately 400°F (200°C), ensuring it is properly heated for even cooking.
- Prep Potatoes: In a large bowl, toss the halved baby potatoes with 1 tablespoon of olive oil, salt, and pepper. Microwave the potatoes for 5 to 6 minutes until they are just tender. Set aside to combine later.
- Combine Ingredients: Using the same bowl, add the peeled shrimp, sliced smoked sausage, corn pieces, the precooked potatoes, remaining 1 tablespoon olive oil, melted butter, minced garlic, Old Bay seasoning, and a squeeze of lemon juice. Toss everything thoroughly to coat all ingredients evenly with the seasoning mixture.
- Prepare Foil Packets or Grill Basket: Divide the seasoned mixture evenly into four large sheets of heavy-duty aluminum foil, or place all ingredients into a grill basket. If using foil, wrap each packet tightly to seal.
- Grill the Packets: Place the foil packets or grill basket on the preheated grill. Cook for 12 to 15 minutes, flipping once halfway through the cooking time, until the shrimp turn pink and are fully cooked, and all ingredients are heated through with slight charring.
- Serve and Garnish: Carefully open the foil packets or remove from the grill basket. Garnish with chopped fresh parsley and lemon wedges if desired. Serve immediately while hot.
Notes
- Microwaving the potatoes before grilling ensures they are tender and cook evenly in the foil packets.
- If you don’t have a grill basket, foil packets work wonderfully and keep cleanup minimal.
- Adjust seasoning to taste—add more Old Bay or Cajun seasoning for extra spice.
- Make sure to seal foil packets tightly to trap steam and cook thoroughly.
- Use gloves or tongs when handling hot foil packets to avoid burns.
