A grilled shrimp “boil” is an effortless family style feast for your backyard cookout.
There’s something truly engaging about diving into a steaming hot peel-and-eat shrimp boil, fingers dripping with spicy juices as you devour the tender shrimp, potatoes, sausage, and corn!
Re-create that ultimate summer beach experience at home with this simple grilled twist on a traditional shrimp boil. Instead of a giant cauldron of hot water, this “boil” is done in a foil packet that is set in a disposable aluminum pan and slowly simmered on the grill until the ingredients are cooked to perfection.
Do note that while a traditional shrimp boil usually calls for dropping the shrimp into the boiling water in the last few minutes, this recipe uses indirect heat and extra large shrimp so that all of the ingredients can slowly simmer together from start to finish without having to open the packet midway through. Remember that every time you open the packet you are releasing the hot steam needed to get the corn and potatoes tender. So while your inclination may be to add the shrimp later than the other ingredients, doing so actually extends the cooking time and throws the whole cornucopia of ingredients into chaos.
Easy Shrimp Boil Recipe On The Grill
Makes:
Takes:
Equipment
- Tin foil
- Disposable aluminum half pan
Ingredients
- 8 baby red potatoes approximately the size of a golf ball
- 2 ears of corn, shucked
- 1 pound smoked sausage
- 1 lemon
- 1 ½ pounds jumbo shell-on EZ peel shrimp (21-25/pound (9.5-11.3/kg))
- 3 tablespoons olive oil
- 1 ¾ tablespoons Old Bay seasoning
- 2 tablespoons unsalted butter
- 1 cup beer, preferably a lager
- ½ cup water
These recipes were created in US Customary measurements and the conversion to metric is being done by calculations. They should be accurate, but it is possible there could be an error. If you find one, please let us know in the comments at the bottom of the page
Method
- Fire up. Prepare a grill for high heat cooking, approximately 400°F (204.4°C).
- Prep. Cut the potatoes in half. Cut each ear of corn crosswise into 8 even sections. Cut the smoked sausage into ½-inch (12.7 mm) slices. Remove the ends from the lemon and cut into ½-inch (12.7 mm) slices.
- Combine the potatoes, corn, sausage, shrimp, olive oil, and 1 ½ tablespoons of the Old Bay seasoning in a large bowl and toss until evenly coated.
- Place the seasoned ingredients in a disposable aluminum half pan. Add the lemon slices, butter, beer, and water. Sprinkle the remaining Old Bay over the ingredients, and cover the pan tightly with foil.
- Cook. Place the aluminum pan on the grill and cover the grill.
- Allow the packet to cook until the shrimp is cooked through and the potatoes are fork tender, approximately 25 minutes.
- Remove the aluminum pan from the grill and carefully open the foil to allow the steam to escape.
- Serve. Serve immediately in the pan or spread out on sheets of newspaper.
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