“Shrimp Boil” on the Grill is the epitome of summer. Shrimp, Corn, Potatoes, and Smoked Sausage with flavorful seasonings, all wrapped up in individual foil packets that are easy to serve and enjoy. Just like a shrimp boil but on the grill or even in the oven if the weather or season do not permit.
Ingredients:
- 1 pound baby potatoes, cut into 1.5-inch cubes
- 2 ears corn on the cob, cleaned and each ear cut into 5 to 6 rounds
- 1 pound raw shrimp, thawed, peeled, and deveined
- 12 ounces Andouille smoked sausage, cut into 2-inch pieces
- 1 small yellow onion, thinly sliced
- 4 cloves garlic, minced
- 4 tablespoons butter, melted
- 1 teaspoon salt
- 1/2 teaspoon fresh ground black pepper
- 2 tablespoons Old Bay seasoning
- Lemon slices & chopped fresh parsley, for garnish
Directions:
Preheat the Grill:
- Preheat your grill to 400˚F (204˚C). Prepare 4 large foil sheets, each measuring about 12×12 inches.
Boil Potatoes and Corn:
- Add 8 cups of water to a large pot and bring to a boil over high heat.
- Add the potatoes and corn to the boiling water.
- Reduce the heat to maintain a steady simmer and continue to cook for 10 minutes.
- Drain the vegetables.
Combine Ingredients:
- In a large mixing bowl, combine the boiled potatoes and corn with the raw shrimp, sausage, sliced onion, and minced garlic.
Season:
- Pour the melted butter over the shrimp mixture. Add salt, pepper, and Old Bay seasoning. Stir everything together until well mixed.
Prepare Foil Packets:
- Divide the shrimp mixture evenly among the four foil sheets. Wrap the foil around the ingredients, sealing the edges tightly to form packets.
Grill:
- Place the foil packets directly on the grill. Cook for about 15 minutes, flipping once halfway through to ensure even cooking.
Serve:
- Carefully open the foil packets (watch out for steam). Garnish with slices of lemon and chopped parsley before serving.
More Recipe Suggestions:
Grilled Shrimp Bowl with Avocado, Corn Salsa & Creamy Garlic Sauce
Steak & Shrimp Stir-Fried Noodles
“Shrimp Boil” on the Grill
"Shrimp Boil" on the Grill is the epitome of summer. Shrimp, Corn, Potatoes, and Smoked Sausage with flavorful seasonings, all wrapped up in individual foil packets that are easy to serve and enjoy. Just like a shrimp boil but on the grill or even in the oven if the weather or season do not permit.
Equipment
- Traeger Grill/Smoker optional
Ingredients
- 1 pound baby potatoes cut into 1.5-inch cubes
- 2 ears corn on the cob cleaned and each ear cut into 5 to 6 rounds
- 1- pound raw shrimp thawed, peeled, and deveined
- 12 ounces Andouille smoked sausage cut into 2-inch pieces
- 1 small yellow onion thinly sliced
- 4 cloves garlic minced
- 4 tablespoons butter melted
- 1 teaspoon salt
- 1/2 teaspoon fresh ground black pepper
- 2 tablespoons Old Bay seasoning
- Lemon slices & chopped fresh parsley for garnish
Instructions
Preheat the Grill:
- Preheat your grill to 400˚F (204˚C). Prepare 4 large foil sheets, each measuring about 12×12 inches.
Boil Potatoes and Corn:
- Add 8 cups of water to a large pot and bring to a boil over high heat. Add the potatoes and corn to the boiling water. Reduce the heat to maintain a steady simmer and continue to cook for 10 minutes. Drain the vegetables.
Combine Ingredients:
- In a large mixing bowl, combine the boiled potatoes and corn with the raw shrimp, sausage, sliced onion, and minced garlic.
Season:
- Pour the melted butter over the shrimp mixture. Add salt, pepper, and Old Bay seasoning. Stir everything together until well mixed.
Prepare Foil Packets:
- Divide the shrimp mixture evenly among the four foil sheets. Wrap the foil around the ingredients, sealing the edges tightly to form packets.
Grill:
- Place the foil packets directly on the grill. Cook for about 15 minutes, flipping once halfway through to ensure even cooking.
Serve:
- Carefully open the foil packets (watch out for steam). Garnish with slices of lemon and chopped parsley before serving.
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