By Grocery List Plus Editorial Staff | Published on June 9, 2026
Serves 8
462 cal · 60 min
Party Shrimp Boil
Recipe GLPR01a0580b4cd95a
This vibrant grilled shrimp and vegetable skewer dish brings together tender potatoes, succulent shrimp, and charred vegetables infused with Old Bay seasoning. Perfect for entertaining, the shrimp are marinated in olive oil and herbs before threading onto skewers with lemon, potatoes, sausage, and corn, then grilled until the shrimp turns opaque and everything is beautifully caramelized. A festive, protein-rich main course with bright, bold coastal flavors.
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Ingredients
1½ lb large shrimp, peeled and deveined
1 lb red bliss potatoes, cut into 1-inch pieces
2 tbsp extra-virgin olive oil
3 tsp Old Bay seasoning
4 tbsp butter, melted
2 tbsp fresh parsley, finely chopped
salt for seasoning
garlic, minced
4 ears corn on the cob, cut into chunks
1½ lb smoked sausage, cut into chunks
3 count lemons, cut into thick rounds
metal or wooden skewers
Directions
If using wooden skewers, soak them in water for at least 20 minutes to prevent charring during grilling.
Heat your grill to medium-high temperature and allow it to preheat fully.
Place the cut potatoes in a medium saucepan, cover generously with cold water, and season with salt. Bring the water to a boil, then reduce the heat and simmer for 8–10 minutes, until the potatoes are fork-tender. Drain and set aside.
While potatoes cook, combine the shrimp, olive oil, minced garlic, 2 teaspoons of Old Bay seasoning, and 1 tablespoon of chopped parsley in a medium bowl. Toss gently until the shrimp are evenly coated in the marinade. Let sit for 15 minutes at room temperature.
In a separate medium bowl, combine the cooked potatoes, corn chunks, melted butter, remaining 1 teaspoon of Old Bay, and remaining 1 tablespoon of parsley. Toss to coat evenly.
Thread the ingredients onto the prepared skewers in an alternating pattern: shrimp, lemon round, potato piece, sausage chunk, corn, and repeat until all ingredients are used.
Place skewers on the preheated grill and cook for 4–5 minutes total, carefully flipping halfway through. The shrimp are done when they turn completely opaque and white, with no translucent centers; the lemon should be charred and the edges of the sausage darkened.
Remove skewers from the grill and transfer to a serving platter. Serve immediately while hot.
Comments
This is a straightforward shrimp boil with excellent availability at any Charlotte grocer—shrimp, potatoes, corn, sausage, and Old Bay are standard stock at Harris Teeter, Food Lion, Kroger, and Walmart year-round, and coastal North Carolina shrimp is a genuine seasonal win in summer and early fall. Cost runs around $12–15 per serving because shrimp drives the price; the potatoes and sausage are cheap fillers that stretch the dish nicely. The 60-minute claim is honest if you're not peeling shrimp by hand beforehand, but if the recipe intends for guests to peel their own at the table, add 15 minutes of table time to that. This is a fuss-free one-pot meal that feeds eight without constant attention, reheats acceptably in a low oven, and lands naturally in a Southern kitchen, though it's not a weeknight dinner at that price point.
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