Smoked Shrimp Boil
Complete shrimp boil on the smoker.
Jump to RecipeA shrimp boil on the smoker takes this classic low-country dish to new heights. Everything cooks together in foil packets, absorbing smoke while staying moist. It's a complete meal with minimal cleanup.
This is perfect for casual gatherings, beach-house dinners, or any time you want a festive, communal meal. Spread newspaper on the table and let everyone dig in.
Serve with melted butter, lemon wedges, and hot sauce. Cocktail sauce for the shrimp is nice too. Crusty bread helps soak up the buttery juices. Cold beer is the mandatory beverage.
Old Bay is traditional but you can customize the seasonings. Layer the ingredients by cooking time - potatoes first, then sausage, then corn, then shrimp so everything finishes together.
Everything cooks in foil packets which capture the smoke while steaming the ingredients. The shrimp go in last since they cook fastest. When the shrimp are pink and the potatoes are tender, it's ready.
Ingredients
Instructions
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1
Place the baby potatoes in a large foil packet. Drizzle with olive oil, season with Old Bay, and seal the packet.
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2
Put the potato packet on the smoker at 275°F with Traeger Signature Blend Pellets for a mild smoke. Cook for about 30 minutes until the potatoes are nearly tender.
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3
Add sliced smoked sausage and halved ears of corn to the packet (or a second packet). Reseal and return to the smoker for 20 more minutes.
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4
Add the peeled shrimp to the packet for the final 10 minutes — shrimp cook fast and will turn rubbery if overcooked.
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5
Melt butter and mix with Old Bay seasoning. Dump everything onto a tray or newspaper and pour the seasoned butter over the top. Serve immediately with plenty of lemon wedges.