Grilled Shrimp Boil
A flavorful seafood boil packed with shrimp, corn, sausage, and potatoes, all grilled together for an easy summer dinner full of smoky flavor.
Recipe - 593 - Lodi
Grilled Shrimp Boil
Prep Time20 Minutes
Servings6
Cook Time25 Minutes
0Ingredients
1 lb large shrimp, peeled and deveined
12 oz smoked sausage, sliced
1 lb baby potatoes
3 ears corn, cut into smaller pieces
2 tablespoons olive oil
2 tablespoons Old Bay seasoning
2 garlic cloves, minced
Salt, to taste
Black pepper, to taste
3 tablespoons butter, melted
1 lemon, cut into wedges
Fresh parsley, chopped for garnish
Directions
- Preheat grill to medium-high heat and lightly oil the grates.
- Bring a large pot of salted water to a boil. Add the potatoes and cook until just tender. Add the corn during the last few minutes of cooking. Drain and let cool slightly.
- In a large bowl, combine the shrimp, sausage, cooked potatoes, and corn.
- Drizzle with olive oil and season with Old Bay seasoning, garlic, salt, and black pepper. Toss until evenly coated.
- Transfer the mixture to a grill basket or large sheet of foil.
- Grill for 10–15 minutes, stirring occasionally, until the shrimp are pink and fully cooked and the sausage is lightly charred.
- Remove from the grill and drizzle with melted butter and fresh lemon juice.
Garnish with chopped parsley and serve immediately.
20 minutes
Prep Time
25 minutes
Cook Time
6
Servings
Directions
- Preheat grill to medium-high heat and lightly oil the grates.
- Bring a large pot of salted water to a boil. Add the potatoes and cook until just tender. Add the corn during the last few minutes of cooking. Drain and let cool slightly.
- In a large bowl, combine the shrimp, sausage, cooked potatoes, and corn.
- Drizzle with olive oil and season with Old Bay seasoning, garlic, salt, and black pepper. Toss until evenly coated.
- Transfer the mixture to a grill basket or large sheet of foil.
- Grill for 10–15 minutes, stirring occasionally, until the shrimp are pink and fully cooked and the sausage is lightly charred.
- Remove from the grill and drizzle with melted butter and fresh lemon juice.
Garnish with chopped parsley and serve immediately.