• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Champagne Tastes®
  • About
  • Travel
    • Food Travel
    • Outdoor Adventure
  • Recipes
    • Garden To Table
    • Seafood
    • Camping Recipes
    • Ferment
    • Backyard Foraging + Wild Game
    • Cooking Basics
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Recipe Index
  • Garden To Table
  • Seafood
  • Ferment
  • Foraging + Wild Game
  • Cooking Basics
  • Camping Recipes
  • Outdoor Adventure
  • Food Travel
  • About
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×

    Home » Camping Recipes

    Campfire Shrimp Boil

    Published: Jul 6, 2022 · Modified: Feb 25, 2023 · Leave a Comment

    Jump to Recipe Print Recipe Save Recipe Saved!
    This post contains affiliate links. As an Amazon Associate I earn from qualifying purchases.

    This campfire shrimp boil features mussels, shrimp, corn, and potatoes cooked with beer in a Dutch oven! It’s a fancy outdoor meal ready in less than 30 minutes.

    Campfire shrimp boil in bowl.

    Camping is often tied to the idea of simplicity.

    And rightly so! When we head for an outdoor getaway, we want to be able to focus on the sights around us and the adventures in front of us.

    That’s why the quick and easy meal is so important.

    But do you ever wonder if quick and easy can sometimes be compatible with gourmet?

    The answer, of course, is yes! That’s why I’ve made it my mission to test out the possibilities — the campfire meals that come with a little extra fanciness. The ones meant for savoring at the end of a happy day.

    This campfire shrimp boil is designed exactly for such occasions. A hearty helping of seafood, potatoes, and corn, cooked with beer, onion, and lemon, will be on your plate in under 30 minutes!

    Want more Dutch oven campfire ideas? Try a salmon couscous bake, pasta with vodka cream sauce, bratwurst and sauerkraut, or fish lentil stew.

    Will I Need a Cooler For This Meal?

    Yes, you’ll want to have a camping cooler along, unless you’re using all freshly purchased or caught seafood at the beach. (And even then you’ll likely want to store your seafood on ice until you’re ready to cook it.)

    Can I Prepare This Campfire Shrimp Boil Ahead of Time?

    Partially, yes!

    To speed up the cook time, you can par-boil the potatoes at home, and then store them in a cooler. (Make sure to cook this meal within two days of prepping the potatoes if you opt to par-boil them.)

    Also, you can pre-cut the onion and lemon, and store them in a freezer bag along with the salt and spices. Freeze the bag and place in your cooler before you leave.

    What Type of Shrimp and Mussels Should I Use?

    The easiest option is frozen raw shrimp with the shells off (or easy-peel).

    For shrimp boils, I like to use large shrimp, but really any size shrimp will work just fine.

    This recipe is suited for both fresh and frozen mussels. If fresh aren’t available, I like the Pier 33 Gourmet brand pictured below. I’ve seen this brand at Aldi, Jungle Jim’s (if you’re near Cincinnati), and also at Costco.

    Box of organic mussels.
    Frozen Mussels

    What else can you do with frozen mussels? I love them cooked in beer!

    Is This Campfire Shrimp Boil Gluten-Free?

    Everything is gluten-free, without modifications, except the beer. If needed, use a certified gluten-free beer, or use wine or broth instead of beer.

    Also, many pre-made cocktail sauces are gluten-free, but if needed, make sure to use a certified gluten-free sauce.

    Can I Skip the Parchment Paper?

    I do recommend using the parchment.

    It will help ensure that the potatoes and onions steam and don’t stick to the bottom of your cooking pot. (Since we’re only using a small amount of liquid, this is important.)

    How to Make a Campfire Shrimp Boil

    Before you start cooking, your campfire needs to be hot, but without active flames. If there’s not a grate readily available, you can bring a portable campfire grate!

    Dutch oven on campfire grate.
    Dutch Oven on Campfire Grate

    Use some parchment paper Dutch oven liners in the pot to prevent food from sticking.

    Then add the potatoes, beer, onion, lemon, Old Bay and salt to the Dutch oven.

    Potatoes, beer, onion, lemon, and seasoning in parchment lined Dutch oven.
    Add Potatoes, Beer, Onion, Lemon + Seasoning to Parchment-Lined Dutch Oven

    I like to try local beers when we’re traveling. For this recipe I used an IPA made by Rhinegeist, a Cincinnati brewery.

    Can of Rhinegeist IPA beer.
    Rhinegeist IPA Beer

    Cover the pot and place it on the coals. Then cook for about 15 minutes.

    When you take the lid back off, the potatoes will be starting to soften.

    Careful! Use an oven mitt, or a lid lifter. Or at times I use leather heat-resistant gloves.

    Remove the Dutch oven from the heat while you add the corn, shrimp, mussels and butter.

    Campfire shrimp boil with corn, shrimp, mussels and butter added to potato mixture in Dutch oven.
    Add Shrimp, Corn, Mussels + Butter to Dutch Oven

    Cover it again, place it back on the coals, and cook for about 5 more minutes.

    If your seafood was frozen, extend this to about 10 minutes.

    Campfire shrimp boil with mussel, shrimp, corn, and potato mixture cooked in Dutch oven.
    Cook Campfire Shrimp Boil Until Done

    When done, the shrimp will be opaque and the mussels opened. (Discard any mussels that don’t open.)

    Campfire shrimp boil with mussel, shrimp, corn, and potato mixture cooked in Dutch oven.

    Remove the pot from the heat, and scoop everything onto plates or bowls.

    Add some of the broth over top of each serving, and serve along with extra butter, cocktail sauce – and plenty of napkins!

    Mussel, shrimp, corn, and potato mixture cooked in Dutch oven.
    Print Recipe Save Recipe Saved!
    5 from 1 vote

    Campfire Shrimp Boil

    This campfire shrimp boil features mussels, shrimp, corn, and potatoes cooked with beer in a Dutch oven! It’s a fancy outdoor meal ready in less than 30 minutes.
    Author: Sarah Trenalone
    Prep Time5 mins
    Cook Time20 mins
    Total Time25 mins
    Course: Main Course
    Cuisine: American
    Diet: Gluten Free
    Servings: 2 people
    Calories: 575kcal
    Prevent your screen from going dark

    Equipment

    • 12-inch cast-iron Dutch oven
    • parchment paper dutch oven liners
    • serving spoon
    • plates or bowls
    • napkins
    • forks

    Ingredients

    • 12-ounce can beer (pale ale recommended), use gluten-free beer if needed Or use white wine or broth
    • 12 ounces baby potatoes (~10 potatoes) (Optionally use 4-6 small red new potatoes between 1 and 1-½ inches in diameter, quartered)
    • ½ yellow or sweet onion, peeled + cut into wedges
    • 1 lemon, cut into thick slices
    • 1 teaspoon Old Bay Seasoning
    • ½ teaspoon sea salt, divided
    • 2 corn on the cob, shucked + halved Or use frozen corn on the cob (if frozen cobs are halved, use 4 halves)
    • 4 ounces shrimp, shells removed and deveined, tails on or off as desired
    • 1 pound mussels (live, cleaned with beards removed; or frozen, pre-cooked) Alternatively, use live clams (rinsed + scrubbed) or use all shrimp (double amount)
    • 2 tablespoons butter or ghee, plus more for serving if desired
    • Cocktail sauce (to serve)

    Instructions

    • Prepare campfire: Heat coals until they are very hot, or let a campfire burn down until the wood is smoldering but without active flames.
      Dutch oven on campfire grate.
    • Line the Dutch oven with a parchment paper liner (to prevent the food from sticking to the pot). 
      Add potatoes, beer, onion, lemon, Old Bay and salt to the Dutch oven.
      Cover the pot and place on the coals. Cook about 15 minutes, or until the potatoes begin to soften.
      Potatoes, beer, onion, lemon, and seasoning in parchment lined Dutch oven.
    • Remove oven from heat and add the corn, shrimp, mussels and butter.
      Cover the oven, place back on the coals, and cook about 5 more minutes (or 10 more minutes if your seafood was frozen), or until the shrimp is opaque and the mussels are opened.
      (Discard any mussels that don’t open.)
      Mussel, shrimp, corn, and potato mixture cooked in Dutch oven.
    • Remove from heat, and scoop seafood mixture onto plates or bowls. Make sure to add some of the broth from the oven onto each serving.
      Serve along with extra butter, cocktail sauce and plenty of napkins.
      Campfire shrimp boil in bowl.

    Notes

    Serving a crowd: The recipe is easily doubled. If doubling, there is no need to double the beer.
    Prep Ahead at Home: 
    • If desired, par-boil the potatoes for about 8 minutes before leaving your home. Store them chilled for up to 2 days. If using par-boiled potatoes, you can add all the ingredients to the Dutch oven at the same time, and reduce total cook time to about 10 minutes.
    • Par-boil and freeze the corn on the cob, or use prepared frozen corn on the cob. 
    • Peel and cut the onion ahead of time. Add the onion to a bag along with the spice mix and salt and store for up to 10 days (or freeze and store up to 8 months).

    Nutrition

    Calories: 575kcal (29%) | Carbohydrates: 69g (23%) | Protein: 34g (68%) | Fat: 16g (25%) | Saturated Fat: 8g (50%) | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 154mg (51%) | Sodium: 1108mg (48%) | Potassium: 1708mg (49%) | Fiber: 8g (33%) | Sugar: 13g (14%) | Vitamin A: 746IU (15%) | Vitamin C: 82mg (99%) | Calcium: 140mg (14%) | Iron: 8mg (44%)
    Tried this recipe?Leave a comment and rating below!
    « Things to Do in the North Carolina Smokies
    Athenian Grill (Lexington, KY) »

    About Sarah Trenalone

    Sarah is the primary creator at Champagne Tastes. She's a photographer, food writer and traveler, and is certified in Backcountry Kitchen and Backcountry Navigation from the Colorado Outward Bound School and Identifying Wild Plants from Backpacker.

    Reader Interactions

    Leave a Comment: Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    bio

    Hi, I'm Sarah! I'm a traveler who loves to eat.   Follow along to join me on my next adventure-- in food or on the road.

    Learn More →

    Currently Trending

    • Sardine Fish Cakes in a stack with sauce on the serving tray
      A Canned Sardine Recipe: Mini Fish Cakes
    • pan-seared rockfish on a plate
      Pan-Seared Rockfish
    • pan-seared red snapper on plates
      Pan-Seared Red Snapper
    • crab butter sauce on a platter with crab legs
      Crab Butter Sauce

    Footer

    About

    • Privacy Policy
    • Terms & Conditions
    • Supplemental Privacy Notice For California Residents
    • Supplemental Privacy Notice For Nevada Residents

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact
    • Recipe and Photo Reuse Terms + FAQ

    Copyright ©2015-2023 Champagne Tastes
    All Rights Reserved.