Grilled Cajun 'boil'

By Paul Lillakas
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This recipe takes the basics of a Cajun boil and adds the high heat and caramelization of the grill! The potatoes end up like campfire-cooked spuds with crispy, charred outsides and creamy middles, the corn gets a kiss of smoke and the shrimp are perfectly cooked, ready for dunking or drizzling with Cajun butter. 



Cajun butter:

  • 1/2 cup salted butter
  • 4 cloves garlic, minced
  • 2 green onions, thinly sliced
  • 1/4 cup cayenne pepper sauce (such as Frank's)
  • 2 teaspoons smoked paprika
  • 2 pounds raw deveined (shell-on) jumbo shrimp
  • 2 tablespoons canola oil (divided)
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly cracked black pepper
  • 4 cobs corn, each cracked into 2 halves
  • 1-1/2 lb mini potatoes, about 20-24 pieces
  • Chopped parsley
  • 2 lemons, halved (optional)


  1. In small pot over medium heat, melt butter; add garlic, green onions, cayenne pepper sauce, and smoked paprika. Whisk to combine. Remove from heat and set aside.
  2. In bowl, drizzle shrimp with one tablespoon canola oil and sprinkle with pinch of salt and pepper; toss to coat.
  3. On sheet pan, drizzle corn and potatoes with remaining canola oil and sprinkle with remaining salt and pepper; toss to coat.
  4. Place potatoes and directly onto one half of greased grill preheated to medium-high heat (450F). Close lid; cook for 15 minutes, flipping once. Place corn onto grill and shrimp onto grill basket or carefully onto other half of grill. Grill, flipping occasionally until corn is charred and shrimp shells are bright pink and meat is opaque throughout (about six to eight minutes) and potatoes are crisp on outside and cooked through, about 20-25 minutes in total. Place lemons directly onto grill, flesh side down until charred, about four to five minutes (if using).
  5. Serve shrimp, potatoes and corn with Cajun butter and grilled lemon (if using). Sprinkle with chopped parsley.

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