Name: Easy Grilled Shrimp Boil
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Ingredients: 1 lb large shrimp (peeled and deveined (tails on or off)); 8 oz smoked sausage (sliced into rounds); 1/2 lb baby potatoes (halved); 2 ears corn (cut into thirds); 2 tbsp olive oil or melted butter; 2 tsp Old Bay seasoning; 1/2 tsp garlic powder; 1/2 tsp paprika; Salt and pepper (to taste); Lemon wedges (for serving); Fresh parsley (chopped (optional))

Jump to Recipe Print Recipe

If you love the flavors of a classic shrimp boil but want something a little quicker, cleaner, and backyard-barbecue friendly, let me introduce you to your new summer staple: Easy Grilled Shrimp Boil. This recipe captures all the bold, buttery, Old Bay-spiced goodness of a traditional boil—shrimp, corn, sausage, and potatoes—without the giant pot of boiling water or the cleanup that usually follows. It’s all cooked in foil packets right on the grill (or even in the oven if you’re indoors), making it perfect for lazy weekends, cookouts, or a weeknight dinner that feels like a mini vacation.

This is one of those dishes that feels like summer. The corn is sweet and a little charred, the potatoes are tender, the shrimp is juicy and perfectly seasoned, and the whole thing is dripping in garlicky, herby butter. What’s not to love?

I started making this when I was craving a shrimp boil but didn’t want to boil a huge pot of water in the middle of July heat. Once I tried it grilled in foil, I never looked back. You get all the flavor, it’s totally hands-off once it hits the grill, and there’s basically no cleanup. Win-win-win.

Why You’ll Love This Recipe

Ready in about 30 minutes – Quick prep and fast cook time make this a weeknight-friendly dinner.
Minimal cleanup – Everything cooks in foil packets. No pots, no pans, no mess.
Packed with flavor – Garlic butter + Old Bay + grilled goodness = total flavor bomb.
Customizable – Swap the sausage, adjust the spice, or add your favorite veggies.
Great for feeding a crowd – Just scale up and make more packets for more people.
Perfect for grilling season – No boiling water, no steamy kitchen—just the smoky flavor of the grill.
Meal prep and leftover-friendly – Reheat packets or turn leftovers into tacos or salad bowls.

Ingredients You’ll Need

Here’s what you need to make your own grilled shrimp boil magic:

Shrimp (1 lb) – Use large (16/20 or 21/25 count), peeled and deveined. Tails on or off—your call.
Baby potatoes (1 lb) – Halved or quartered depending on size. Red or Yukon gold are great.
Smoked sausage (8 oz) – Sliced into rounds. Andouille, kielbasa, or your favorite fully cooked sausage works.
Corn on the cob (2 ears) – Cut into thirds or quarters. Fresh or frozen mini ears both work.
Butter (½ cup, or 1 stick) – Melted, for coating everything in rich, buttery goodness.
Old Bay seasoning (1–2 tablespoons) – The star of the show. Adjust to taste.
Garlic (3 cloves) – Minced or finely grated. Adds bold flavor to the butter.
Lemon (1) – Juice for brightness, plus wedges for serving.
Fresh parsley – For garnish and a pop of color.
Olive oil (1–2 tablespoons) – Helps with grilling and adds a little richness.
Salt and pepper – Season to taste.

(Note: A complete list of ingredients with exact measurements is included in the instructions section below.)

How to Make It (Step-by-Step Instructions)

Step 1: Parboil the potatoes
This step ensures everything cooks evenly on the grill. Add the halved baby potatoes to a pot of salted boiling water and cook for 8–10 minutes, just until fork-tender. Drain and let them cool slightly.

Step 2: Make the seasoned butter
In a small bowl, melt the butter and stir in the minced garlic, Old Bay seasoning, a pinch of salt, a few cracks of black pepper, and the juice of half a lemon. This is going to flavor every bite.

Step 3: Assemble the foil packets
Lay out 4 large sheets of heavy-duty foil. Divide the shrimp, sausage slices, parboiled potatoes, and corn chunks evenly among the packets. Drizzle each with olive oil and a generous spoonful of the seasoned butter. Toss gently to coat everything, then seal the foil into tightly closed packets.

Step 4: Grill the packets
Preheat your grill to medium-high heat (around 400°F/200°C). Place the packets directly on the grill grates and cook for about 10–12 minutes, flipping once halfway through. The shrimp should be pink and opaque, the sausage slightly browned, and the corn tender.

Step 5: Unwrap and serve
Carefully open the packets (watch out for steam!) and drizzle with a little extra melted butter or lemon juice if you’d like. Sprinkle with chopped parsley and serve with lemon wedges and crusty bread for dipping.

Helpful Tips

Use heavy-duty foil or double-layer
You want the foil to be sturdy enough to hold everything and avoid tearing. Double-layer if using regular foil.

Shrimp timing is key
Since shrimp cook quickly, make sure your potatoes and corn are fully cooked or par-cooked before assembling. Otherwise, you’ll end up overcooking the shrimp waiting for the veggies to catch up.

Add a spicy kick
If you like heat, toss in a few dashes of hot sauce or a pinch of cayenne with the butter.

Make it a seafood feast
Feel like leveling up? Add a few clams or mussels to the packet, or swap in scallops or crab legs for a special occasion.

Oven instructions
No grill? No problem. Place the foil packets on a baking sheet and bake at 425°F (220°C) for 12–15 minutes.

Clean hands hack
Use resealable gallon bags to toss your ingredients with butter and seasonings before adding them to the foil. Super efficient and mess-free.

Meal prep tip
You can prep everything—parboil the potatoes, mix the butter, and slice the sausage—up to 24 hours in advance. Just store each component separately and assemble when ready.

Frequently Asked Questions (FAQs)

Can I use frozen shrimp?
Yes, just thaw them completely and pat dry before using. Excess moisture can make the packets too watery.

Do I have to parboil the potatoes?
Highly recommended, unless you’re using very small potatoes or cooking everything longer. Parboiling ensures the potatoes are soft without overcooking the shrimp.

What kind of sausage should I use?
Fully cooked sausages like andouille or kielbasa work best. They add flavor and don’t require long cooking times.

Can I make these in advance?
You can assemble the packets a few hours ahead and refrigerate them. Just let them come to room temp for 15–20 minutes before grilling to ensure even cooking.

What if I don’t have Old Bay seasoning?
You can make your own blend with paprika, celery salt, garlic powder, onion powder, cayenne, black pepper, and dried mustard. It won’t be exactly the same, but it’ll still taste amazing.

I make this Easy Grilled Shrimp Boil all summer long, and it’s one of those recipes that never gets old. It’s perfect for cookouts, camping trips, or just when you want to bring a little seafood shack energy to your backyard.

Once you try it, you’ll see why it’s one of my go-to warm-weather meals. Give it a shot and let me know how yours turns out—or what delicious add-ins you come up with. There’s no wrong way to foil-pack a shrimp boil!