Bring the fun and flavor of a classic shrimp boil to your backyard with this easy grilled version! Packed with juicy shrimp, tender potatoes, sweet corn, and smoky sausage, this grilled shrimp boil is the perfect way to celebrate summer. The best part? Everything is cooked in foil packets, making cleanup a breeze. Whether you’re hosting a cookout or simply enjoying a sunny afternoon with family and friends, this grilled shrimp boil is a crowd-pleaser that’s sure to impress.
Ingredients:
- 1 lb large shrimp, peeled and deveined (about 20-25 shrimp)
- 1 lb baby potatoes
- 2 ears of corn, cut into thirds
- ½ lb smoked sausage, sliced
- ¼ cup melted butter
- 2 tablespoons Old Bay seasoning
- 1 lemon, sliced
- ¼ cup chopped parsley
Instructions:
Step 1: Prepare the Potatoes and Corn
Start by boiling the baby potatoes in a large pot of salted water for about 10-12 minutes, or until they are just tender. Drain and set aside. Next, bring another pot of water to a boil and cook the corn for about 5 minutes, just enough to soften it slightly. Drain and set aside along with the potatoes.
Step 2: Assemble the Foil Packets
Cut large sheets of heavy-duty aluminum foil—one per serving (about 12×18 inches). In each foil packet, evenly divide the potatoes, corn, shrimp, and sliced smoked sausage. Top with a drizzle of melted butter, a sprinkle of Old Bay seasoning, and a few lemon slices.
Step 3: Seal the Packets
Wrap the ingredients in the foil, pinching the edges together to form a tight seal. Make sure the edges are tightly crimped so that no steam escapes during grilling. You can also double-wrap the packets for extra security if desired.
Step 4: Grill the Packets
Preheat your grill to medium-high heat (about 400°F). Place the foil packets directly on the grill grates and cook for 10-15 minutes, turning halfway through. The shrimp should be pink and opaque, and the potatoes and corn should be tender.
Step 5: Serve the Grilled Shrimp Boil
Gently take the foil packets off the grill and allow them to rest for a few minutes before unwrapping. Sprinkle the cooked shrimp boil with chopped parsley for a fresh finish. Serve the packets directly on plates for a fun, hands-on dining experience, and offer extra lemon wedges for squeezing over the top.
Conclusion:
This grilled shrimp boil is a fantastic way to enjoy a classic summer dish with a smoky twist. The combination of seasoned shrimp, tender potatoes, sweet corn, and flavorful sausage makes for a satisfying, all-in-one meal that’s perfect for outdoor gatherings. Plus, cooking everything in foil packets means minimal cleanup, so you can spend more time enjoying the sunshine and good company. Whether you’re grilling in the backyard or taking the feast on the road, this shrimp boil is sure to be a hit with everyone!