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Chef JJ's Shrimp Boil

Prep Time:15 Minutes
Cook Time:35 Minutes

Nutritional Information

A traditional shrimp boil cooked on the Big Green Egg.


  • 2 each onions, halved crosswise
  • 1 head garlic, halved crosswise
  • 5 each whole cloves
  • 3 each bay leaves
  • 2 tablespoons kosher salt
  • 1 tablespoon coriander seeds
  • 4 teaspoons yellow mustard seeds
  • 2 teaspoons dill seeds
  • 2 teaspoons whole allspice
  • 1 teaspoon black peppercorns
  • 1 teaspoon crushed red pepper flakes
  • 1/2 teaspoon cayenne pepper
  • 1 each lemon, halved
  • 5 dashes (or more) hot pepper sauce
  • 2 pounds unpeeled large shrimp (we used whole shrimp with the heads on)
  • 1 pound smoked sausage
  • 2 pounds baby potatoes


  • 1. Preheat EGG to 350 degrees F, using direct heat and a cast iron grate. Grill potatoes, 2-4 minutes per side. Remove from EGG and set aside.
  • 2. Using grill gloves, convert your EGG to indirect heat, using a plate setter. Maintain temperature at 350 degrees F.
  • 3. Using a large stock pot, bring 4 quarts of water to a boil.
  • 4. Add the onions, garlic, cloves, bay leaves, kosher salt, coriander seeds, dill seeds, allspice, black peppercorns, crushed red pepper flakes and cayenne pepper. Let simmer 20 minutes.
  • 5. Squeeze in the juice from the lemon; add the lemon to the pot. Add the potatoes, shrimp and smoked sausage. Simmer, stirring occasionally, until the shrimp are just cooked through, about 3 minutes. Remove stock pot from the EGG and let steep for 5 minutes.
  • 6. Equally divide the potatoes, shrimp and sausage between 10 bowls. Serve with some of the liquid and drizzle with hot sauce.

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Chef JJ’s is a unique, personal and hands-on culinary experience with a focus on kamado style cooking, corporate team building, private events and grilling classes. Indy's large party restaurant. Indianapolis, Indiana 317.602.3828