Juicy Blackstone Griddle Shrimp Boil

Here is my favorite Blackstone griddle shrimp boil recipe, with juicy shrimp, smoky sausage, tender potatoes, sweet corn, and loads of garlic and Old Bay seasoning, all cooked together on a flat top griddle.

This shrimp boil is perfect for feeding a crowd without the hassle of a giant pot of boiling water. I love making this during summer when we want all that classic seafood boil flavor but with way less cleanup. Plus, everything gets those nice caramelized edges from the griddle!

What Kind of Shrimp Should I Use?

For a Blackstone shrimp boil, you’ll want to use large or jumbo shrimp since they hold up better on the griddle and won’t overcook as quickly. You can use either fresh or frozen shrimp – just make sure frozen shrimp are fully thawed and patted dry before cooking. I recommend buying shell-on shrimp if you can find them, as the shells add extra flavor and help protect the meat from drying out on the hot griddle, though peeled and deveined shrimp will work fine if that’s what you prefer. If you’re buying frozen, look for shrimp that are individually frozen rather than in a solid block, which makes it easier to thaw just what you need.

Options for Substitutions

This griddle shrimp boil is pretty forgiving when it comes to swaps:

• Shrimp: You can use any size shrimp you prefer, though larger ones (16-20 count) are easier to handle on the griddle. Just adjust cooking time – smaller shrimp cook faster.
• Sausage: Andouille is traditional, but kielbasa, smoked sausage, or even chorizo work great. Pick whatever you like or have available.
• Potatoes: Red potatoes or Yukon golds are ideal, but russets will do in a pinch. Just cut them into smaller pieces so they cook through properly.
• Old Bay Seasoning: If you don’t have Old Bay, try Cajun seasoning or make your own blend with paprika, celery salt, cayenne, and black pepper. The flavor will be slightly different but still tasty.
• Fresh corn: Frozen corn on the cob works if fresh isn’t available. Let it thaw first and pat dry before cooking.
• Butter: You can cut back on the butter if you want, but don’t skip it entirely – it’s what makes everything rich and helps the seasonings stick.

Watch Out for These Mistakes While Grilling

The biggest mistake when making a shrimp boil on the griddle is adding the shrimp at the same time as the potatoes, which leads to rubbery, overcooked shrimp – instead, cut your potatoes into smaller chunks so everything cooks at the same rate, or consider giving the potatoes a 3-4 minute head start before adding the shrimp.

Another common error is wrapping your foil packets too loosely, which allows steam to escape and prevents the ingredients from cooking properly, so make sure to seal those edges tightly and even double-wrap if your foil is thin.

Don’t forget to flip your packets gently using two spatulas to avoid tearing the foil, and resist the urge to open them early to check on progress since this releases all that flavorful steam.

For the best results, let the packets rest for a minute or two after removing them from the griddle, as this allows the flavors to settle and makes them safer to open without getting burned by the hot steam.

What to Serve With Shrimp Boil?

A shrimp boil is already pretty much a complete meal since it’s loaded with shrimp, sausage, potatoes, and corn, but there are a few things that make it even better. The garlic bread included in this recipe is perfect for soaking up all that buttery, seasoned goodness left on your plate. A simple coleslaw with a tangy vinegar-based dressing cuts through the richness and adds a nice crunch to your meal. If you want something extra on the side, try a cucumber and tomato salad or some pickled vegetables to balance out all those bold flavors.

Storage Instructions

Store: Keep your leftover shrimp boil in an airtight container in the fridge for up to 3 days. I like to store the shrimp separately from the potatoes and corn if possible, since seafood is best enjoyed sooner rather than later.

Freeze: You can freeze the sausage, potatoes, and corn in a freezer-safe container for up to 2 months, but I’d skip freezing the shrimp since it doesn’t hold up as well. If you do freeze shrimp, use it within a month and know the texture might be a bit different.

Reheat: Warm everything back up on your griddle over medium heat with a little butter, or use a skillet on the stovetop. The microwave works in a pinch, but the griddle gives you that nice crispy edge on the potatoes and sausage again.

Estimated Nutrition

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

• Calories: 9500-10400
• Protein: 510-550 g
• Fat: 560-620 g
• Carbohydrates: 800-890 g

Ingredients

For the shrimp boil:

• 4 lb shrimp (peeled and deveined with tails left on)
• 2.5 lb sausage (sliced into 1-inch thick rounds)
• 5 lb potatoes (cut into 1-inch chunks and parboiled for 8 minutes)
• 10 ears corn (husked and cut into 3-inch rounds)
• 3/4 cup garlic (freshly minced for best flavor)
• 1.25 cups olive oil (I prefer Bertolli extra virgin)
• 18 tbsp old bay seasoning
• 7 tsp salt
• 3 tsp pepper
• 1 tsp smoked paprika
• 4 lemons (halved for searing and juicing over the griddle)
• 1.75 cups butter (I like Kerrygold unsalted for this)

For the garnish:

• fresh parsley (finely chopped for finishing)
• garlic bread

Step 1: Prepare All Ingredients and Set Up Your Workspace

• 5 lb potatoes
• 2.5 lb sausage
• 3/4 cup garlic
• 4 lemons
• fresh parsley
• 10 ears corn
• 4 lb shrimp

Arrange all your ingredients near your Blackstone griddle in the order you’ll use them.

Parboil the potato chunks for 8 minutes until just tender but still firm, then drain and set aside.

Slice the sausage into 1-inch thick rounds, mince the garlic finely, halve the lemons, and chop the fresh parsley.

Cut corn into 3-inch rounds and ensure your shrimp are peeled, deveined, and tails left on.

Having everything prepped and organized will make the assembly process smooth and efficient.

Step 2: Make the Seasoning Oil and Divide into Portions

• 1.25 cups olive oil
• 3/4 cup garlic
• 18 tbsp Old Bay seasoning
• 7 tsp salt
• 3 tsp pepper
• 1 tsp smoked paprika

In a large bowl, combine the olive oil, minced garlic, Old Bay seasoning, salt, pepper, and smoked paprika.

Whisk together until the spices are evenly distributed throughout the oil.

I like to make sure the garlic is fully coated in oil so it doesn’t burn on the hot griddle.

Divide this seasoning mixture into 6-7 portions (roughly 1/4 cup each) that you’ll use for each foil packet, pouring some into a small measuring cup or ramekin for easy pouring.

Step 3: Assemble Foil Packets with Ingredients and Seasonings

• parboiled potatoes from Step 1
• sausage from Step 1
• corn from Step 1
• shrimp from Step 1
• seasoning oil portions from Step 2
• 1.75 cups butter
• 4 lemons

Tear off 6-7 large sheets of heavy-duty aluminum foil (about 18 inches each).

On each sheet, create a bed by layering: one-sixth of the sausage rounds, one-sixth of the parboiled potatoes, and one-sixth of the corn rounds.

Top each with one-sixth of the shrimp.

Pour one portion of the seasoning oil mixture over each packet, then add 4 tablespoons of butter and 4 lemon wedges to each.

I recommend keeping the shrimp on top where they can steam and absorb the flavors without getting buried under heavier vegetables.

Step 4: Seal and Cook Packets on the Blackstone Griddle

• foil packets assembled in Step 3

Fold each foil sheet in half over the ingredients, then crimp and fold all edges tightly to seal completely—this traps the steam and creates a self-contained cooking environment.

Heat your Blackstone griddle to medium-high heat (about 375-400°F if using an electric griddle).

Place all sealed packets on the hot griddle and cook for 5-6 minutes on the first side until you see the foil starting to puff slightly.

Carefully flip each packet using tongs and cook for another 5-6 minutes on the second side until the shrimp are opaque and cooked through.

Step 5: Open Packets and Finish with Fresh Herbs and Serving

• cooked packets from Step 4
• fresh parsley
• garlic bread

Carefully open each foil packet using tongs or a knife (watch for the hot steam that will release).

Transfer the contents to a serving plate or bowl, making sure to pour all the flavorful liquid from the packet over the ingredients.

Sprinkle each portion generously with fresh chopped parsley for brightness and color.

Serve immediately alongside warm garlic bread to soak up the delicious seasoned butter and broth.

Juicy Blackstone Griddle Shrimp Boil

Delicious Juicy Blackstone Griddle Shrimp Boil recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 37 minutes mins

Servings 8 servings

Calories 9950 kcal

Ingredients

  

For the shrimp boil::

• 4 lb shrimp (peeled and deveined with tails left on)
• 2.5 lb sausage (sliced into 1-inch thick rounds)
• 5 lb potatoes (cut into 1-inch chunks and parboiled for 8 minutes)
• 10 ears corn (husked and cut into 3-inch rounds)
• 3/4 cup garlic (freshly minced for best flavor)
• 1.25 cups olive oil (I prefer Bertolli extra virgin)
• 18 tbsp old bay seasoning
• 7 tsp salt
• 3 tsp pepper
• 1 tsp smoked paprika
• 4 lemons (halved for searing and juicing over the griddle)
• 1.75 cups butter (I like Kerrygold unsalted for this)

For the garnish::

• fresh parsley (finely chopped for finishing)
• garlic bread

Instructions

 

• Arrange all your ingredients near your Blackstone griddle in the order you'll use them. Parboil the potato chunks for 8 minutes until just tender but still firm, then drain and set aside. Slice the sausage into 1-inch thick rounds, mince the garlic finely, halve the lemons, and chop the fresh parsley. Cut corn into 3-inch rounds and ensure your shrimp are peeled, deveined, and tails left on. Having everything prepped and organized will make the assembly process smooth and efficient.
• In a large bowl, combine the olive oil, minced garlic, Old Bay seasoning, salt, pepper, and smoked paprika. Whisk together until the spices are evenly distributed throughout the oil. I like to make sure the garlic is fully coated in oil so it doesn't burn on the hot griddle. Divide this seasoning mixture into 6-7 portions (roughly 1/4 cup each) that you'll use for each foil packet, pouring some into a small measuring cup or ramekin for easy pouring.
• Tear off 6-7 large sheets of heavy-duty aluminum foil (about 18 inches each). On each sheet, create a bed by layering: one-sixth of the sausage rounds, one-sixth of the parboiled potatoes, and one-sixth of the corn rounds. Top each with one-sixth of the shrimp. Pour one portion of the seasoning oil mixture over each packet, then add 4 tablespoons of butter and 4 lemon wedges to each. I recommend keeping the shrimp on top where they can steam and absorb the flavors without getting buried under heavier vegetables.
• Fold each foil sheet in half over the ingredients, then crimp and fold all edges tightly to seal completely—this traps the steam and creates a self-contained cooking environment. Heat your Blackstone griddle to medium-high heat (about 375-400°F if using an electric griddle). Place all sealed packets on the hot griddle and cook for 5-6 minutes on the first side until you see the foil starting to puff slightly. Carefully flip each packet using tongs and cook for another 5-6 minutes on the second side until the shrimp are opaque and cooked through.
• Carefully open each foil packet using tongs or a knife (watch for the hot steam that will release). Transfer the contents to a serving plate or bowl, making sure to pour all the flavorful liquid from the packet over the ingredients. Sprinkle each portion generously with fresh chopped parsley for brightness and color. Serve immediately alongside warm garlic bread to soak up the delicious seasoned butter and broth.