If you’re craving a taste of Ocean Isle Beach, then these grilled seafood recipes are perfect for you. We’ve rounded up 3 super easy recipes that bring your tastebuds straight to the beach. It’s time to fire up the grill and serve up the flavors of the sea. Oh, and if this taste of the beach leaves you wanting more—then now is the time to book your next Ocean Isle Beach, NC vacation. It’s a wonderful time of year to be here! In the meantime, enjoy these recipes.

Grilled Shrimp Boil Foil Packets

Nothing says “taste of the beach” like a shrimp boil. Take those traditional elements and add a smoky grilled flavor that takes this recipe to the next level. Grilled Shrimp Boil in Foil Packets is a flavor-packed meal that’s easy to make on the grill or in the oven filled with perfectly seasoned potatoes, shrimp, sausage, corn, and more.

Ingredients:

• 1 pound baby potatoes, cut into 1.5-inch cubes
• 2 ears corn on the cob, cleaned and each ear cut into 5 to 6 rounds
• 1 pound raw shrimp, thawed, peeled, and deveined
• 12 ounces Andouille smoked sausage, cut into 2-inch pieces
• 1 small yellow onion, thinly sliced
• 4 cloves garlic, minced
• 4 tablespoons butter, melted
• 1 teaspoon salt
• 1/2 teaspoon fresh ground black pepper
• 2 tablespoons old bay seasoning
• lemon slices & chopped fresh parsley, for garnish

Grilling Directions:

1. Preheat GRILL to 400˚F. Tear out 4 large (measuring 12×12) heavy duty foil sheets. Set aside.
2. Add 8 cups of water to a large pot and set over high heat; bring to a boil. Add potatoes and corn to boiling water; reduce heat to a steady simmer and continue to cook for 10 minutes. Drain.
3. In a large mixing bowl combine shrimp, sausages, onion, garlic, potatoes, and corn.
4. Add melted butter to the shrimp mixture. Season with salt, pepper, and old bay seasoning; stir until thoroughly combined.
5. Divide the shrimp mixture ingredients between the four aluminum foil sheets. Wrap foils tightly around the ingredients and seal it all together.
6. Place the packets directly on the grill and cook for 15 minutes, flipping once halfway through cooking. Remove from grill.
7. Carefully open up the packets, garnish with lemon and parsley; serve and enjoy!

Grilled Crab Cakes

You’ve probably made crab cakes, but have you made grilled crab cakes? Those grill marks make all the difference!These Grilled Crab Cakes are simply delicious; goldenly grilled and crispy on the outside, warm and soft on the inside.

Ingredients:

• 1 cup breadcrumbs

• 1 lb lump crab meat

• 1 large egg lightly beaten

• 1/4 cup mayonnaise

• 2 tsp lemon juice ideally fresh

• 1 tsp hot sauce (such as Cholula)

• 2 green onions finely chopped

• 1/2 red bell pepper finely chopped

• 1 lemon

Grilling Directions:

1. Add 16 oz liquid to drip tray and preheat grill on high.
2. Spread breadcrumbs onto a medium plate.
3. Place crab meat in a medium bowl. In a separate bowl, whisk together the egg, mayo, lemon juice, hot sauce, onion, and bell pepper. Gently fold egg mixture into crab meat until fully combined.
4. Scoop out 1/3 to 1/2-cup of the mixture and shape into a 1/2-inch thick crab cake. Coat the crab cake in breadcrumbs.
5. Place crab cakes onto grill and grill for about 5 minutes, gently press down on the tops with a spatula to flatten them slightly. Gently flip and cook 4-5 minutes more, until golden brown.
6. Squeeze on fresh lemon juice on to crab cakes and then serve!

Grilled Margarita Shrimp Skewers

Margaritas and the beach go hand in hand, so why not bring those flavors into your next grilled meal. These Margarita Grilled Shrimp Kabobs are loaded with flavor and charred to perfection. A quick and easy grilled shrimp recipe that promises flavorful, succulent shrimp that everyone will love.

Ingredients:

• 1 pound raw extra jumbo shrimp (16-20 per pound), peeled and deveined
• 1/3 cup olive oil
• 2 large garlic cloves, roughly chopped
• 1 teaspoon minced jalapeno
• 2 teaspoons brown sugar
• 1 teaspoon smoked paprika
• 1 teaspoon chili powder
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon cumin
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 2 teaspoons tequila, optional
• thin slices of fresh lime, if placing shrimp on skewerschopped cilantro
• wedges of fresh lime, for squeezing over top of grilled shrimp

Grilling Directions:

1. Shrimp can be grilled with or without skewers. If using wood skewers, start soaking them in water.
2. Place shrimp in a wide shallow bowl and set aside.
3. In a small bowl with high sides, combine all ingredients from olive oil through black pepper. Use an immersion blender to completely process until there are no sizable pieces. Or use a food processor or blender. Pour marinade over shrimp and gently stir to coat evenly. Cover and refrigerate for 2 to 3 hours, folding gently about halfway through.
4. Drizzle tequila over the shrimp, if desired, and gently fold to combine. If using skewers, thread shrimp onto skewers, with a folded slice of lime in between shrimp (see skewer photos in post).
5. Heat grill to medium-high. Make sure grates are clean, and then oil them well. Set shrimp on grates and grill for 3 to 4 minutes per side, or just until shrimp are no longer translucent and have some nice char. Smaller shrimp will take less time. Place shrimp on a platter and sprinkle with cilantro. Serve with fresh lime wedges to squeeze over the top.