Shrimp and Corn Boil

Recipe

Side Dish
Shrimp and Corn Boil

Primary Media

Aluminum foil wrap filled with boiled corn, shrimp, sausage and squash

User Rating

4.03 out of 5 stars
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34 ratings

Recipe Data

4
Servings
15min
Prep
30min
Total

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Description

Shrimp and corn boils are huge in the south and feeds large crowds. Have a fun and festive southern-inspired meal with this "boil" that cooks on the grill in just 30 minutes!

Recipe Tags

Servings and Ingredients

Ingredients
Serves 4
QuantityIngredientAdd
2 tbsp.Hy-Vee Select olive oil
2 tsp.Old Bay seasoning
Hy-Vee black pepper, to taste
1 ½ lbs.large shrimp, peeled, deveined, with tails
1(13.5-oz) package andouille smoked sausage, sliced
2 ear(s)sweet corn, each cut crosswise into 4 pieces
1small zucchini, sliced
1red bell pepper, seeded and sliced
2 tbsp.Italian parsley , finely chopped

Things To Grab

  • Charcoal or gas grill
  • Aluminum foil
  • Medium bowl

Directions

  1. Preheat a charcoal or gas grill for direct cooking over medium-high heat. Prepare four 15x12-inch double layers of foil.
  2. Combine olive oil, Old Bay seasoning and black pepper in a large bowl. Add shrimp, sausage, corn, zucchini and bell pepper; toss to combine. Divide mixture among foil sheets and fold to short ends of foil together twice to seal. Fold in the sides to seal, leaving room for steam to build.

  3. Grill for 15 minutes or until corn is tender, turning packet over halfway through grilling. Sprinkle with parsley before serving.

Nutrition facts

Servings

530 Calories per serving

Amounts Per Serving

  • Total Fat: 35g
  • Cholesterol: 275mg
  • Sodium: 1880mg
  • Total Carbohydrates: 16g
  • Protein: 37g

Daily Values

0%
Vitamin A 40%
0%
Vitamin C 80%
0%
Iron 10%
0%
Calcium 10%