Easy Grilled Shrimp Boil

This Easy Grilled Shrimp Boil is the ultimate summer weeknight meal. Made with plump tiger prawns, sweet corn, baby potatoes, smoky sausage, garlic, and fresh herbs, all tossed in Old Bay seasoning and buttery lemon sauce, then grilled to perfection. It’s smoky, savory, buttery, and zesty with charred edges and big flavor in every bite. Best of all, it comes together in about 30 minutes with minimal cleanup, thanks to the grill.

If you love a classic shrimp boil, you’re going to love this grilled version even more. Grilling brings out deeper flavors with a hint of smokiness, adds texture with those golden charred marks, and makes this meal perfect for warm-weather gatherings or casual backyard dinners. Toss everything in foil packets or a grill basket (or a grill pan) and let the heat work its magic.

Why You'll Love this Easy Grilled Shrimp Boil Recipe

• Packed with bold flavor. Between the Old Bay seasoning, garlic, lemon, and melted butter, every bite is loaded with smoky, savory, and tangy flavors.
• No boiling water required. Skip the big pot and make your shrimp boil entirely on the grill. It’s fast, easy, and cleanup is a breeze.
• A summer crowd-pleaser. This recipe is perfect for cookouts, family dinners, or backyard gatherings. It feels special but is incredibly easy to throw together.
• Hearty and satisfying. With shrimp, sausage, corn, and potatoes, this is a full meal that’s filling, flavorful, and balanced.

Ingredient Notes

To make this delicious Easy Grilled Shrimp Boil, you will need the following ingredients (full measurements in recipe card below):

• tiger prawns – large tiger prawns work best here, but yoou can also use jumbo shrimp. Just make sure they’re big! I prefer peeling and deveining them, but feel free to leave the shells and tails on if you enjoy peeling them while eating.
• old bay seasoning – this classic seafood seasoning adds that signature shrimp boil flavor. It’s my go-to blend, but feel free to use your favorite seafood spice mix or even a Cajun-style blend for a spicier twist.
• fresh corn – use sweet corn, husked and cut crosswise into 2-inch slices. It grills up beautifully, becoming sweet, smoky, and slightly charred. Frozen cobs can also be used if fresh isn’t available.
• potatoes – I like using a mix of baby red, yellow, and purple potatoes for color and texture. Slice them in half to help them cook faster. Larger potatoes can be used instead — just cut them into smaller chunks for quicker cooking.
• sausages – go for smoky sausage like kielbasa or andouille, sliced into generous bite-sized pieces. Chicken or turkey sausage also works well if you want something lighter.
• lemon – fresh lemon, quartered, adds zesty brightness and balances the richness of the butter. Grill a few slices or wedges for extra flavor.
• garlic – use 5 heaping cloves, crushed to release their flavor into the butter. It’s a key part of that buttery garlic drizzle!
• butter – melted butter brings everything together in rich, savory, lemony goodness. Use unsalted to control the seasoning level, or swap in ghee if preferred.
• parsley – fresh chopped parsley brightens the whole dish. Green onions can be substituted for a slightly different but still fresh flavor.
• olive oil – use a bit to brush your grill grates and ingredients to prevent sticking and enhance the charred edges. Avocado oil is a great high-heat option.

You will also need measuring cups and spoons, a large mixing bowl, grilling tongs, and a grill with medium-high heat (and aluminum foil or a grill basket) or an indoor grill pan.

How to Make the Best Grilled Shrimp Boil

First, prep the ingredients.

1. Season the prawns. In a medium mixing bowl, toss the prawns with 1 tablespoon of Old Bay seasoning. Set aside to marinate for 5 minutes.
2. Combine ingredients. In a large mixing bowl, combine the corn, baby potatoes, sausage, lemon, and garlic. Add the seasoned prawns to the bowl. Add 2 tablespoons melted butter, 1 teaspoon parsley, and the remaining tablespoon of Old Bay seasoning. Toss everything together until evenly coated, then let it sit for 10 minutes to absorb the flavors.

Now, let's cook on the grill or a grill pan.

You can cook this shrimp boil on either a grill pan or an outdoor barbecue grill.

Option 1: How to Make Shrimp Boil on a Barbecue Grill

1. Prep the grill. Brush the grill grates with olive oil or spray with nonstick cooking spray to prevent sticking.
2. Grill the ingredients. Place the corn, potatoes, shrimp, sausage, and lemon directly on the grill. Grill for a few minutes per side, just until lightly charred and distinct grill marks appear.

3. Assemble in foil or a pan. Transfer the grilled items to a large disposable aluminum pan. Add the remaining melted butter and toss to coat. Cover tightly with foil, sealing the edges. Alternatively, divide the grilled ingredients onto four 12-inch sheets of aluminum foil. Spoon the remaining butter over each portion. Fold the foil over to form packets, sealing the edges by rolling them tightly.
4. Finish cooking. Place the aluminum pan or foil packets back on the grill. Cover and cook for 15–20 minutes, until everything is cooked through and heated.

Option 2: How to Make Shrimp Boil on a Grill Pan

1. Add items. Brush a grill pan with olive oil and heat over medium-high heat. Arrange the items (corn, potatoes, shrimp, sausage, and lemon) in a single layer and lightly brush the tops with some of the remaining melted butter.
2. Cook. Cook for about 5 minutes, or until charred grill marks appear. Lower the heat to medium. Then, carefully flip everything, add 1 cup of water to the pan, and cover tightly with aluminum foil.
3. Simmer. Simmer for another 15 minutes, or until the potatoes are tender and the shrimp are cooked through.

Finally, let's serve.

Remove from grill and sprinkle with fresh chopped parsley and a generous dusting of Old Bay seasoning before serving.

How to Serve Shrimp Boil

Shrimp Boil is a delicious and filling meal served as is, on its own. It also goes great paired with some summer side dishes, especially if feeding a crowd, including:

• Crusty French Baguettes or Sourdough Bread
• Buttermilk Cornbread
• Classic Coleslaw
• Arugula Salad
• Grilled Vegetable Skewers
• Homemade Lemonade

For more recipe ideas, see our 25+ Best BBQ Side Dishes.

Storing and Freezing Instructions

How to Store

Transfer leftovers to an airtight container and refrigerate for up to 3 days.

How to Reheat

Reheat gently in a skillet over low heat or wrap in foil and warm on the grill or in a 350°F oven until heated through.

How to Freeze

You can freeze leftovers, but note the texture of shrimp and potatoes may change slightly. Freeze in a sealed container for up to 2 months.

FAQ

More Shrimp Recipes

• 30 Best Shrimp Recipes
• Shrimp Fajitas
• Tiger Prawns in Garlic Ginger Soy Sauce
• Shrimp Alfredo
• Shrimp Cakes
• Seafood Fried Rice

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