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Cajun Shrimp Boil with Garlic Butter

Cajun Shrimp Boil with Garlic Butter


There is no ingredients for this recipe

A seafood boil paired with sausages and in-season potatoes, onions, and the almighty grilling vegetable- the corn on the cob.


  • 16 ounces large shrimp - (fresh or frozen and thawed), rinsed and patted dry
  • 4 large sausages
  • 2 medium red onions
  • 1 pound red potatoes
  • 4 ears corn the cob - husked and cut into 1-inch pieces, then halved
  • 8 tablespoons unsalted butter, melted
  • 3 tablespoons Cajun seasoning
  • 1 teaspoon kosher salt
  • 2 garlic cloves
  • For serving: chopped fresh green onions and lime wedges


Prepare the ingredients:

  1. 1. Husk and cut the corn into 4 smaller pieces each.
  2. 2. Rinse and cut the potatoes into ¾ inch cubes.
  3. 3. Peel and roughly chop the red onions. (if using red onions with green tops, remove the green tops and set aside to prepare for garnish).
  4. 4. Slice each sausage into 4 large pieces.
  5. 5. Roughly chop the green onions.


Make the garlic butter sauce:

  1. Peel and mince the two cloves of garlic and in a small bowl, mix 8 tablespoons butter with the garlic. Add 1 teaspoon salt. 

Make the packets for grilling:

  1. 1. Preheat an outdoor grill to 400F (medium-high). 
  2. 2. In a large bowl, place the corn, potatoes, sausage, and onion.
  3. 3. Add 4 tablespoons of the garlic butter sauce, reserving 2 tbsp for the shrimp.
  4. 4. Mix in 2 tablespoons of the cajun seasoning, reserving 1 tablespoon for the shrimp. Toss to combine. 
  5. 5. In a separate bowl, mix the remaining 2 tablespoons of garlic butter and 1 tablespoon cajun spice with the shrimp. Set aside for the grill. 
  6. 6. Place four large (about 16x12-inch) pieces of heavy-duty aluminum foil on the counter. Mound the cajun corn and sausage mixture in the center of each piece, dividing it evenly between the four. Bring the shorter edges to the center, then fold them over each other to make a seam in the center. Leave some space inside of each packet for air to circulate.
  7. 7. Place packets on the grill and cover. Grill for 20 minutes on the first side, then flip and continue grilling for 10 additional minutes until the potatoes are tender yet crispy, the sausages are cooked, and the corn is soft. Add the shrimp and cook for a remaining 7 minutes, flipping once midway. Carefully open the foil packets. Serve hot with a sprinkle of scallions and lime wedges.

TIPS: A seafood boil (or grill) is one of the great communal eating experiences of summer on the Great Lakes. Our version takes on local flavours of in-season potatoes, onions, and the almighty grilling vegetable - the corn on the cob. Corn’s high levels of antioxidants and fibre will keep your microbiome as happy as your mouth when eating this fun summer dish.