Description

A flavorful mix of juicy shrimp, tender potatoes, sweet corn, and smoky sausage—this grilled shrimp boil is summer grilling at its finest. Packed with buttery, zesty goodness and cooked to perfection in foil packets, it’s an easy and crowd-pleasing dish for cookouts or family dinners.

Ingredients

1 lb large shrimp, peeled and deveined (about 20–25 shrimp)
1 lb baby potatoes
2 ears corn, cut into thirds
1/2 lb smoked sausage, sliced
1/4 cup melted butter
2 tbsp Old Bay seasoning
1 lemon, sliced
1/4 cup chopped parsley

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Instructions

1. Prepare the Potatoes:

Boil the baby potatoes in salted water for about 10-12 minutes until tender. Drain and set aside.

2. Assemble the Foil Packets:

Tear large sheets of aluminum foil (12×18 inches). Divide the shrimp, potatoes, corn pieces, and sausage among the foil sheets.
Drizzle with melted butter, sprinkle with Old Bay seasoning, and toss gently.

3. Add Lemon and Seal Packets:

Add a few lemon slices to each packet. Fold the foil tightly to seal the packets, trapping the steam inside.

4. Grill the Packets:

Preheat the grill to medium-high heat. Place the packets on the grill and cook for 10-15 minutes, flipping halfway through. The shrimp should be opaque and cooked through.

5. Serve:

Carefully open the packets, garnish with chopped parsley, and serve directly from the foil or transfer to a serving platter. Enjoy with extra lemon wedges if desired!

Notes

Customize the Seasoning: Swap Old Bay for Cajun or garlic-paprika seasoning if preferred.
Add More Veggies: Bell peppers, zucchini, or cherry tomatoes work well in this dish.
Make Ahead: Assemble packets a day in advance, refrigerate, and grill when ready to serve.

Prep Time: 20 minutes
Cook Time: 15 minutes
Category: Main Course
Method: Grilling
Cuisine: American