A classic southern shrimp boil is a summertime favorite. It usually involves a huge stock pot filled with the basics: potatoes, sausage, corn, and shrimp. And when family and friends gather around to dig in, it’s a fantastic feast. Typically a shrimp boil means we’re serving up a big crowd of folks, and there’s nothing like bringing everyone together to enjoy good food and good times. But it’s also super easy to pare a shrimp boil down into a simple meal for a much smaller crowd. Here’s how we do it.
All of the same ingredients from your favorite shrimp boil are tucked into perfect individual serving-size packages and grilled. All you’ll need are four sections of aluminum foil and of course, the essentials: potatoes, sausage, corn, and shrimp. Not to be forgotten here are the seasonings that make a shrimp boil taste so good, of course, salt and pepper, but you’ll also want to add in some Cajun seafood seasoning and fresh lemon wedges.
Each packet is folded and sealed and then put on the grill. In 15 minutes, you’ll open up the grill and eat straight from the packet (careful, they’ll be steamy). The best part of individual shrimp boil packages? No one is left fighting over all the shrimp! And we love using our barbecue to make a shrimp boil – it’s quick and easy, and just the right amount for feeding a much smaller crowd. A BBQ cajun shrimp boil is the perfect way to serve up this summer favorite.
BBQ Cajun Shrimp Boil
Serves 4; 30 minutes
- 1 (20 oz) package refrigerated red potato wedges, or 3 lbs red potatoes cut into wedges
- 1 pound uncooked shrimp, peeled and deveined
- 1 pound summer sausage, cubed
- 2 medium ears sweet corn, halved
- 2 tablespoons olive oil
- 4 teaspoons Cajun seafood seasoning, divided
- 2 teaspoons kosher salt, divided
- 1 teaspoon black pepper, divided
- 1 large lemon, cut into 4 wedges
- Divide potatoes, shrimp, sausage, and corn evenly to 4 pieces of heavy-duty aluminum foil (about 18x12-inch rectangles).
- Drizzle each with oil and season each package with 1 teaspoon seafood seasoning, ½ teaspoon salt, ¼ teaspoon pepper, and 1 lemon wedge, squeezed and left in package.
- Fold foil around mixture, seal tightly.
- Grill, covered, over medium heat for 12-15 minutes or until shrimp turn pink and potatoes are tender.
- Open foil carefully to allow steam to escape. May be served directly in the foil wrapping.