Seafood Boil on the Grill

I almost hosted a seafood boil for my August birthday a few years ago, but once I saw the price of a proper seafood boil pot, my plans became a little less exciting. Then someone told me the smell can linger in the house for days, so I scrapped my plans entirely (unfortunately, I’m very sensitive to smells). But no one told me that you can make a seafood boil on the grill—no fancy equipment or indoor cooking required.

A seafood boil on the grill has all the expected ingredients—red potatoes, shrimp, sausage and corn—folded in foil packets, coated in olive oil, seafood seasoning and lemon juice, then grilled instead of boiled. (We also added a few salmon fillets to the recipe for added heft.) You’re not missing out on any of the flavors from a seafood boil or a lowcountry boil; you’re just preparing it in a much more convenient way.

Each foil packet serves one, so you can customize them according to everyone’s preferences. If someone doesn’t like corn, leave it out of their foil packet; if someone prefers butter over olive oil, use that instead. But do feel free to serve your seafood boil the traditional way: by dumping the food on a butcher paper-covered table and eating communally. That’s the best part.

Ingredients for Seafood Boil on the Grill

• Potato wedges: For convenience, we suggest picking up a package of refrigerated red potato wedges since they’re washed and cut. But you can always buy your own red potatoes and prepare them yourself.
• Salmon: Purchase two 6-ounce salmon fillets. Split them in half so there are four half-fillets; each one will go in its own seafood boil packet.
• Shrimp: Purchase 3/4 pound of medium shrimp (31-40 per pound). Stores will usually sell peeled and deveined shrimp, but you can clean shrimp yourself if you prefer.
• Summer sausage: Summer sausage is a type of cured, shelf-stable sausage. It can be made with beef, pork or venison and a proprietary blend of spices, so read the packaging to determine which you and your crew prefer. Remember, it has to pair with seafood!
• Corn: In-season corn is a beautiful thing. If you can, look for fresh ears at the grocery store or farmers’ market. Pick the best corn by checking the tassel—it should be light brown or gold and slightly sticky to the touch. When you get home, peel off the husks and slice each ear in half.
• Olive oil: A little olive oil helps cook and brown the ingredients in the foil packet.
• Seafood seasoning: Use your favorite seafood seasoning here. Old Bay and Cajun seasonings are favorites, but you can make your own seafood seasoning if you prefer.
• Lemon wedges: Lemon juice helps create steam in the foil packet, imparting a fresh, bright flavor to the seafood and veggies.

Directions

Step 1: Prepare the packets

Cut four 18×12-inch rectangles of heavy-duty aluminum foil. Divide the potato wedges, salmon fillets, shrimp, summer sausage and corn evenly among the four pieces of foil.

Drizzle the packets with the olive oil and sprinkle in the seafood seasoning, salt and pepper. Squeeze lemon juice over the tops, then place the squeezed wedges in the packets. Fold the aluminum foil around the mixture, sealing everything tightly.

Step 2: Grill and serve

Grill the foil packets, covered, over medium heat for 12 to 15 minutes or until the salmon begins to flake easily with a fork, the shrimp turn pink and the potatoes are tender.

Open the foil carefully to allow the steam to escape. If desired, serve the seafood boil with butter and top it with chopped parsley.

Recipe Variations

• Kick up the heat: Ask guests if they prefer a little heat with their meal. If so, shake red pepper flakes or cayenne pepper into their packets, or set hot sauce on the table so everyone can dress up their own plates.
• Play around with spices: Dig around your cabinet for other spices that would pair well with seafood. Dill, parsley, thyme, lemon pepper and garlic would all pair wonderfully here.
• Add other seafood: Feel free to include other shellfish in the packets, like clams or mussels. You’ll know they’re done cooking when the shells open up. If they don’t, toss ‘em.

How to Store Grilled Seafood Boil

If you have leftover grilled seafood boil, allow it to cool completely to room temperature, then transfer it to airtight containers. It can be kept in the fridge for up to four days.

How do you reheat grilled seafood boil?

To reheat leftover grilled seafood boil, add one or two servings to a pan over medium-low heat with a bit of water. Place the lid on top and let everything steam for 5 to 10 minutes. To reheat more than two servings, preheat the oven to 350°F and place the leftovers on a parchment-lined baking sheet. Splash a little water onto the seafood boil and reheat it until it’s warmed through, 10 to 15 minutes.

Seafood Boil on the Grill Tips

How do you serve grilled seafood boil?

Serve your grilled seafood boil one of two ways: individually on plates, or traditionally on a covered table. Each foil packet serves one person, so you can eat straight from the packets, transfer the contents to plates, or dump them all on a butcher paper–covered table for communal eating.

What else should you serve with seafood boil on the grill?

A seafood boil covers the bases with its meat, vegetables and carbs, so you don’t need much else for serving. But feel free to set out a few easy appetizers for people to pick at while they wait for the main event (bonus points if they’re southern recipes), or fill out the table with a few southern sides like black-eyed peas, vibrant collard greens with bacon and homemade buttermilk biscuits.

Why is there salmon in this recipe?

Salmon isn’t standard for seafood boils, but we included it in this grilling recipe so there’s more protein in the packets. You can certainly leave it out if you’d like.