I have the perfect new summer weeknight meal for you. Quick and easy grilled shrimp boil with large tiger prawns, fresh corn, baby potatoes and sausage, is tossed in a classic seafood seasoning blend and fresh parsley and drenched in creamy melted butter. It's buttery, garlicky and lemony. Tell me that doesn't make your mouth water. If you like a good classic shrimp boil then you will love them grilled. Grilling just brings out more depth of flavour with a hint of smokiness to it and gives it a nice texture with those sought-after charred grill marks. Plus, it takes just 20 minutes to cook. Now that is something that I can get behind.
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.
What is a Shrimp Boil?
- tiger prawns - you can also use jumbo shrimp. Any kind works as long as they are big. I removed the shells and the tail. You can leave them on, and peel the shell while eating, if that is what you prefer.
- old bay seasoning - this is my favourite spice blend to use, but any kind of seafood seasoning blend will work.
- fresh corn - remove the husks and cut crosswise into 2-inch slices
- potatoes - I used a combination of baby red potatoes, blue/purple potatoes and yellow potatoes. Since they are smaller, baby potatoes cook faster. I also sliced them in half to help.
- sausages - sliced into generous-sized pieces.
- lemon - quartered.
- garlic - 5 heaping cloves of garlic, crushed to bring out the flavour.
- butter - melted.
- parsley - freshly chopped parsley is best. You can also substitute with green onions.
- olive oil - for brushing on the grill to prevent the items from sticking.
You will also need tongs for grilling and an indoor grill pan (if you are not using an outdoor grill).
How to Make the Best Grilled Shrimp Boil
- Season the prawns. In a medium bowl, combine prawns and 1 tablespoon old bay seasoning. Let it sit for 5 minutes.
- Combine the ingredients. Meanwhile, in a large bowl, combine corn, baby potatoes, sausage, lemon and garlic. Add in the seasoned shrimp. Add 2 tablespoons melted butter, 1 teaspoon parsley, and remaining tablespoon of old bay seasoning. Toss together and let it sit for 10 minutes.
- Cook on the grill. You can grill these on either a grill pan or an outdoor barbecue grill.
How to Cook on a Grill Pan
- Brush grill with olive oil and heat on medium-high heat.
- Add items on the grill, and gently brush the remaining butter on top. Grill for 5 minutes until you see some distinct grill marks.
- Then, reduce heat to medium, flip the items over, and add 1 cup of water. Cover with aluminium foil, and simmer for 15 minutes.
- Serve with remaining chopped parsley on top and Old Bay seasoning.
How to Cook on a Barbecue Grill
- Brush grill with olive oil or spray with cooking spray. Add items on the grill, and grill for a few minutes until you see some distinct grill marks.
- Remove items from the grill, and place into a large disposable aluminum tin, add in remaining butter, and cover with aluminum foil and seal the edges OR divide onto four 12-inch sheets of aluminum foil. Divide the remaining butter amongst them. Fold over to create a pocket and seal the edges by rolling them up).
- Place aluminum pan or foil packets on the grill and cook for 15-20 minutes until cooked through.
- Serve with remaining chopped parsley on top and Old Bay seasoning.
Recipe Variations
- Add more seafood. Toss in mussels, clams, or scallops for a more seafood-heavy version of this grill boil.
- Make it spicy. Add red pepper flakes or your favorite hot sauce to the garlic butter for an extra kick.
- Use different herbs. Swap parsley for dill, thyme, or cilantro for a slightly different flavor profile.
- Try different sausage. Andouille sausage adds Cajun heat while chorizo brings a smoky, spicy flavor. Go with what you love.
- Add veggies. Bell peppers, red onions, or zucchini grill up beautifully and add color and nutrition.
How to Serve Shrimp Boil
Shrimp boil can be served as is, on its own. I like to serve it with some side dishes, especially if I am feeding a crowd. Some freshly baked French baguettes or sourdough bread pair really nicely with this. I also like to add something a little lighter like a fresh strawberry and avocado salad or summer corn salad on the side.
Recipe Tips and Tricks
- Parboil the potatoes. Boil potatoes until just fork-tender before grilling to ensure they cook through without burning.
- Use foil packets for easy cleanup. Wrap ingredients in heavy-duty foil to keep everything moist and avoid sticking.
- Layer the ingredients. Put potatoes and corn on the bottom with shrimp and sausage on top to prevent overcooking.
- Grill over medium-high heat. This helps get that nice char without drying out the shrimp.
- Finish with extra butter and lemon. A final drizzle of garlic butter and a squeeze of lemon juice brings everything together.
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
Yes! You can prep all the ingredients and marinate the shrimp and sausage a few hours in advance. Keep everything in the fridge until you're ready to assemble and grill. Just don’t marinate too long or the shrimp can become mushy.
Absolutely. Just make sure to thaw and pat them dry first. Excess moisture can cause the shrimp to steam rather than grill, which affects texture. Try to use large, shell-on shrimp or prawns for the best results.
Yes, if you don’t have access to a grill, you can use a grill pan or cast-iron skillet on the stovetop. Alternatively, bake the foil packets in the oven at 400°F for 15-20 minutes.
Smoked sausage, kielbasa, or andouille are great options for their bold flavor and firm texture. Chicken or turkey sausage also works well if you want a lighter version. Cut them into 1-inch slices for even cooking.
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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Recipe
Easy Grilled Shrimp Boil
- Total Time: 45 minutes
- Yield: 4-6 servings
- Diet: Gluten Free
Description
Easy, garlicky and buttery grilled shrimp boil with prawns, corn, baby potatoes and sausage, seasoned and tossed with parsley takes just 20 minutes to cook.
Ingredients
- 1 pound tiger prawns (or jumbo shrimp), peeled and deveined
- 2 tablespoons old bay seasoning, divided
- 2 medium ears of corn, husks removed and cut crosswise into 2-inch slices
- 10 baby potatoes, halved
- 2-3 sausages, sliced
- 1 lemon, quartered
- 5 cloves garlic, crushed
- ¼ cup melted butter, divided
- 3 teaspoons parsley, freshly chopped, divided
- 1 tablespoon olive oil
Instructions
- In a medium mixing bowl, combine prawns and 1 tablespoon old bay seasoning. Let it sit for 5 minutes.
- Meanwhile, in a large mixing bowl, combine corn, baby potatoes, sausage, lemon and garlic. Add in the seasoned shrimp. Add 2 tablespoons melted butter, 1 teaspoon parsley, and remaining tablespoon of old bay seasoning. Toss together and let it sit for 10 minutes.
- You can grill these on either a grill pan or an outdoor barbecue grill.
- To cook on a grill pan: Brush grill with olive oil and heat on medium-high heat. Add items on the grill, and gently brush the remaining butter on top. Grill for 5 minutes until you see some distinct grill marks. Then, reduce heat to medium, flip the items over, and add 1 cup of water. Cover with aluminium foil, and simmer for 15 minutes.
- To cook on barbecue grill: Brush grill with olive oil or spray with cooking spray. Add items on the grill, and grill for a few minutes until you see some distinct grill marks. Remove items from the grill, and place into a large disposable aluminum tin, add in remaining butter, and cover with aluminum foil and seal the edges (OR divide onto four 12-inch sheets of aluminum foil. Divide the remaining butter amongst them. Fold over to create a pocket and seal the edges by rolling them up). Place aluminum pan or foil packets on the grill and cook for 15-20 minutes until cooked through.
- Serve with remaining chopped parsley on top and Old Bay seasoning.
- Prep Time: 15 minutes
- Wait Time: 10 minutes
- Cook Time: 20 minutes
- Category: Seafood
- Method: Grill
- Cuisine: American
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Marisa says
This was my first time making anything like this and it was magical! I'm already planning who to invite for dinner to shock them with my skills (and this recipe)!
Ebmo says
I am glad I ran across this recipe. Although I will be grilling all the ingredients on the pit until done and then tossed in the garlic butter sauce w/seafood boil seasoning with some on the side for dipping. Not a fan of old bay. Thanks for confirming that my preferred method of making this traditional seafood boil can be done on the grill. I cannot wait for the weekend.
David says
first time ever making a dish like this.. I used a Coleman camp stove and huge sauce pan .. followed the directions for prep
once ingredients and a sauce warmed up I removed the lemon wedges and tiger shrimp and set aside
slow roll to a simmer and let the potatoes and corn have a cook off
once spuds fork tender I added the shrimp back in
Thank you for posting this recipe!
Ktobin0519 says
This was absolutely delicious!! Will definitely make again. My whole family enjoyed it.
The only thing I would be careful of is making sure the corn is on top (like layered) on top of the other food in the pan. Otherwise it gets a tad soggy.
shea l pierini says
I am making this tonight, I can't wait!!
Meredith Jay says
This was phenomenal. We will be making this all summer long, thank you!
Sam | Ahead of Thyme says
Thank you so much Meredith! So happy you like the recipe!