Grilled Cajun Honey Butter Shrimp Boil

This Grilled Cajun Honey Butter Shrimp Boil combines juicy shrimp, smoky sausage, corn and tender potatoes with a buttery blend of Blazing Star BBQ Scorpion Rub and TFTI BBQ Cajun Honey Rub. It is smoky, spicy, buttery and slightly sweet, and it has become one of my daughter’s favorite meals.

Recipe Details

Prep Time	20 minutes
Cook Time	30 minutes
Total Time	50 minutes
Servings	6–8
Cooking Method	Grilling or smoking

Ingredients

• 2 pounds large shrimp, peeled and deveined
• 1 pound smoked sausage, cut into approximately 1-inch pieces
• 4 ears of corn, each cut into thirds
• 1 pound baby potatoes
• 1/2 cup butter, melted
• 1 tablespoon TFTI BBQ Cajun Honey Rub
• 1 tablespoon Blazing Star BBQ Scorpion Rub
• 1 tablespoon minced garlic
• 1 lemon, sliced
• Fresh parsley, chopped, for garnish
• Large foil pan or heavy-duty aluminum foil

Instructions

1. Preheat the grill. Heat the grill or smoker to 400°F.
2. Parboil the potatoes. Place the baby potatoes in boiling water and cook for approximately 10 minutes, until just beginning to become tender. Drain and set aside.
3. Prepare the other ingredients. Peel and devein the shrimp if necessary. Cut the smoked sausage into 1-inch pieces and each ear of corn into thirds.
4. Make the seasoned butter. Combine the melted butter, minced garlic, TFTI BBQ Cajun Honey Rub and Blazing Star BBQ Scorpion Rub. Stir until evenly blended.
5. Assemble the shrimp boil. Add the shrimp, sausage, corn and parboiled potatoes to a large bowl or foil pan.
6. Add the seasoned butter. Pour the Cajun honey butter mixture over the ingredients and toss until everything is evenly coated.
7. Grill the shrimp boil. Place the foil pan on the grill or divide the mixture among heavy-duty foil packets. Cook at 400°F for 25 to 30 minutes, stirring or carefully turning the ingredients halfway through.
8. Check for doneness. Cook until the shrimp are opaque and the potatoes and corn are tender. Avoid cooking longer than necessary so the shrimp remain juicy.
9. Finish and serve. Squeeze fresh lemon juice over the shrimp boil, garnish with chopped parsley and serve hot directly from the pan.

Mike’s Tips

• Parboiling the potatoes is important because they take much longer to cook than the shrimp.
• Use a large foil pan when feeding a crowd. Individual foil packets also work well for camping or smaller servings.
• Stir everything halfway through cooking so the seasoned butter continues coating all the ingredients.
• Check the shrimp before the full cooking time has passed. Grill temperatures and shrimp sizes can vary.
• Add the fresh lemon juice after cooking to brighten the butter, honey and Scorpion heat.

Frequently Asked Questions

Can I prepare the shrimp boil ahead of time?

You can cut the sausage and corn, parboil the potatoes and mix the seasoned butter in advance. Keep the raw shrimp refrigerated and assemble everything shortly before cooking.

Can I make individual foil packets?

Yes. Divide the shrimp, sausage, corn and potatoes evenly among heavy-duty foil sheets. Add the seasoned butter, seal the packets and grill until everything is cooked through.

Can I cook this in the oven?

Yes. Assemble everything in a foil pan and bake at 400°F, stirring halfway through, until the shrimp are opaque and the vegetables are tender.

How spicy is this shrimp boil?

The Scorpion Rub adds noticeable heat while the Cajun Honey Rub and butter provide sweetness and balance. You can adjust the Scorpion Rub to match your preferred heat level.

Shop the Flavor

Shop Blazing Star BBQ Scorpion Rub
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More Blazing Star BBQ Recipes

• Blazing Cajun Shrimp Skewers
• Grilled Scorpion Shrimp Alfredo
• Poolside Cajun Honey Reaper Dip