This shrimp boil is ready in 20 minutes grilled or baked in foil…
Shrimp boils are a Louisiana Cajun tradition that dates back over 50 years. The fishing boats would bring in fresh shrimp from the Gulf of Mexico, and the festivities would begin with cooking, music and cultural celebrations. Diehards even grind up whole spices to make the seasoning fragrant!
Seafood boils are usually suited to larger crowds and large pots, but this recipe is easy to make for 4-6 people on a grill. And the best thing is that it’s a complete meal by itself with protein, starch and vegetables:
The key ingredients for a shrimp boil are large shrimp, red potatoes, corn on the cob, sausage and cajun seasoning.
How to make shrimp boil
This recipe is very quick to make, and you can even prepare the packets in advance. It can definitely become one of your go-to recipes.
Distribute halved baby potatoes, sliced sausage, corn on the cob and shrimp across 4 piece of foil:
Here’s how to select the shrimp for a shrimp boil:
- Large size shrimp, like 31/35 count per pound or less
- Shell removed and deveined with tail on
- Wild shrimp certified by Marine Stewardship Council or similar for better flavor and health
- Avoid frozen shrimp packages with lots of ice crystals, which can indicate thawing
For the potatoes, use the smallest baby potatoes you can find. If they’re larger than 1 inch, then quarter them instead of halving to avoid a precooking step.
For the sausage, a smoked Andouille sausage is traditionally used. If you can’t find it, then try a garlic sausage or chorizo. The next step is sprinkling on some cajun seasoning and drizzling with a few teaspoons of oil.
Now you’re ready to wrap up the foil package and put it on the grill or in the oven. Be careful not to puncture the foil, as you won’t want the yummy juices to leak out.
All it takes is 15 minutes of cooking time, and voila! Dinner is ready to serve, and there’s no cleaup either.
Watch our video tutorial to see how to make it:
Check out our Honey Garlic Shrimp for another easy shrimp dinner idea: