Sizzling Seafood Boil on the Grill

Summer cookouts have always held a special place in my heart. There’s something about gathering around the grill that just makes food taste better. But instead of the usual burgers and hot dogs this year, I wanted to try something different that would still feed a crowd. That’s when I discovered the magic of doing a seafood boil right on the grill.

I love how this recipe brings everyone together, just like the traditional stovetop version, but adds that subtle smoky flavor you can only get from cooking outdoors. Plus, cooking everything in foil packets means less cleanup – which is always a win in my book. Whether you’re hosting a backyard party or just want to make dinner feel a little more special, this grilled seafood boil hits all the right notes.

Craving shrimp, crab, and corn with a kick of spice? This recipe delivers. Want to customize it with your favorite seafood? Go right ahead. The best part is, you can prep everything ahead of time and just toss it on the grill when you’re ready to eat.

What Kind of Seafood Should I Use?

For a seafood boil, snow crab and shrimp are the classic stars of the show, but you’ve got room to play around with your choices. Snow crab legs are sweet and tender, and they’re usually easier to crack and eat than king crab legs. When it comes to shrimp, look for large or jumbo-sized ones (16-20 per pound) since they’re less likely to overcook on the grill. Fresh is great if you can get it, but don’t shy away from frozen seafood – most shrimp and crab legs at the seafood counter were frozen at sea anyway. Just make sure to thaw them properly in the fridge overnight and pat them dry before seasoning. If you want to switch things up, you could also add mussels, clams, or even lobster tails to your boil.

Options for Substitutions

This seafood boil recipe can be adapted based on what you have available:

• Snow Crab: You can swap snow crab with king crab legs, dungeness crab, or even lobster tails. If crab isn’t available, you could double up on shrimp or add mussels and clams.
• Seasonings and Sauces: Don’t have these specific brands? Make your own citrus seasoning with lemon pepper, orange zest, and garlic powder. For the aioli, mix mayonnaise with minced garlic and lemon juice. Any spicy honey BBQ sauce will work well too.
• Shrimp: Any size shrimp works here – just adjust cooking time accordingly. You can use peeled or shell-on shrimp, though shell-on adds more flavor to the boil.
• Sausages: Andouille is traditional, but any smoked sausage works great – try kielbasa, chorizo, or even hot links for extra kick.
• Potatoes: Any small potato variety works – red potatoes, fingerlings, or baby Yukons. Just cut larger ones into similar-sized pieces for even cooking.
• White Onion: Yellow or red onions work just fine. Pearl onions are also a nice option if you want to keep them whole.

Watch Out for These Mistakes While Grilling

The biggest challenge when making a seafood boil on the grill is timing – overcooking the seafood will leave you with rubbery shrimp and tough crab meat, so start with the ingredients that take longest to cook (potatoes and corn) and add the seafood last.

Temperature control is crucial – you’ll want to maintain a medium-high heat around 375-400°F, and using a foil packet or grilling basket helps prevent smaller items from falling through the grates while ensuring even cooking.

A common error is not properly layering your ingredients – place heartier vegetables and sausages on the bottom where they’ll get more direct heat, while keeping delicate seafood on top where it can steam gently.

For the best flavor distribution, avoid overcrowding your grill packet as this can lead to steaming rather than proper grilling, and remember to rotate your packet occasionally for even heat exposure.

What to Serve With Seafood Boil?

A seafood boil is pretty much a complete meal on its own, but there are some simple sides that can make it even better! Crusty French bread or garlic bread is perfect for soaking up all those amazing seasoned juices and dipping into the lemon garlic aioli. Since seafood boils can be pretty rich, I like to balance things out with a crisp coleslaw or a light green salad dressed with lemon vinaigrette. For extra fun, set out some additional dipping sauces like melted butter with fresh herbs or a spicy remoulade – because let’s be honest, you can never have too many options for dunking those perfectly cooked shrimp and crab legs!

Storage Instructions

Keep Fresh: If you happen to have leftovers from your seafood boil (which is rare!), separate the seafood from the vegetables and store them in separate airtight containers in the fridge. The seafood will stay good for up to 2 days, while the veggies and sausage can last 3-4 days.

Prep Ahead: You can prep the vegetables and make the sauces ahead of time. Cut the corn, potatoes, and onions up to 24 hours before cooking – just keep them in water in the fridge to prevent browning. Mix your seasonings and have them ready to go too!

Enjoy Again: To serve your leftovers, gently warm them in a pan with a bit of butter or oil over medium heat. You can also wrap everything in foil and heat it on the grill for about 5-7 minutes – just be careful not to overcook the seafood, as it can get tough. The sauces can be warmed separately or served at room temperature.

Preparation Time	15-20 minutes
Cooking Time	45-50 minutes
Total Time	60-70 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2000-2200
• Protein: 150-160 g
• Fat: 90-100 g
• Carbohydrates: 150-160 g

Ingredients

For the seafood boil:

• 2 lb snow crab clusters
• 1 lb shrimp (with tails on)
• 4 small potatoes, cut in half
• 2 sausages
• 2 ears corn, cut into quarters
• 1 small white onion, diced
• 6 cloves garlic, crushed
• 1/2 stick unsalted butter, cut into pieces
• Feiny’s citrus dust, to taste
• Somethin’ for rubbin’ by b.t. leigh’s, to taste

For serving and sauce:

• Lemon garlic aioli squeeze by terrapin ridge farms, for garnish
• 1/2 cup melted butter
• 1 tsp hot honey bbq sauce by the spice guy

Step 1: Preheat Your Grill or Smoker

Start by preheating your smoker or grill to 375 °F.

This ensures you have a hot and consistent environment ready for even cooking.

Step 2: Assemble and Season the Foil Packets

• 4 small potatoes, cut in half
• 2 sausages
• 2 ears corn, cut into quarters
• 1 small white onion, diced
• 6 cloves garlic, crushed
• 1/2 stick unsalted butter, cut into pieces
• Feiny’s Citrus Dust, to taste
• Somethin’ for Rubbin’ by B.T. Leigh’s, to taste

On a large piece of foil, arrange the halved potatoes, sliced sausages, corn quarters, diced onion, and crushed garlic.

Dot the ingredients with the butter pieces.

Sprinkle Feiny’s Citrus Dust and Somethin’ for Rubbin’ by B.T.

Leigh’s over everything to season.

I like to be generous with the seasoning here, as the flavors will infuse into all the components.

Place another sheet of foil on top and crimp the sides well to seal the packet.

Step 3: Cook the Vegetable and Sausage Packet

• Vegetables and sausage foil packet from Step 2

Place the sealed foil packet onto the preheated grill or smoker.

Cook for 25-30 minutes, allowing the vegetables to soften and the sausage to cook through.

This layer of cooking develops flavor and starts breaking down the potatoes for a tender bite.

Step 4: Add Seafood and Final Seasoning

• 2 lb snow crab clusters
• 1 lb shrimp (with tails on)
• 4-6 pats unsalted butter (from remaining 1/2 stick)
• Feiny’s Citrus Dust, to taste
• Somethin’ for Rubbin’ by B.T. Leigh’s, to taste
• Vegetables and sausage mixture from Step 3

Carefully open the foil packet and add the crab clusters and shrimp on top of the cooked vegetables and sausage.

Top the seafood with 4-6 pats of butter and another round of Feiny’s Citrus Dust and Somethin’ for Rubbin’ by B.T.

Leigh’s.

Reseal the foil packet, taking care not to burn yourself, and return it to the grill.

Cook for an additional 20 minutes until the seafood is just cooked through.

I always make sure not to overcook the shrimp to keep them juicy.

Step 5: Serve the Smoked Seafood Boil

Remove the foil packet from the grill and carefully open it to reveal the smoky, seasoned seafood boil.

Serve immediately, optionally pairing with a lemon garlic aioli squeeze or a simple hot honey butter for extra richness and a flavorful finish.

For a more authentic experience, I like to serve the seafood boil straight from the foil at the table for a fun, casual meal.