Seaside Delights: Grilled Seafood Platter

Byfreshseafoods

Indulge in Summer Vibes with the Grilled Seafood Platter! Inspired by a generous gift of 16 fresh blue crabs from my friend Mitchell’s coastal adventure off Georgia, this epic feast sets the stage for carefree summer moments. If you haven’t experienced the succulent delight of blue crab meat, consider this your flavorful revelation!

Featuring an array of delights including shrimp, lobster tails, and oysters, the Grilled Seafood Platter promises a symphony of flavors. While a simple squeeze of lime can elevate the freshness of seafood, this recipe takes it up a notch with an Over-the-Fire cooking approach. Prepare for a flavor explosion as we infuse the seafood with acidity, depth, and a touch of heat courtesy of my FYR GLD Hot Sauce.

WHY YOU’LL LOVE THE GRILLED SEAFOOD PLATTER

Creating a seafood feast that captures the essence of summer may look intimidating but it’s super straightforward. I’ve loved making batches of Smoked Salmon Burnt Ends and even Shrimp Jalapeño Poppers for our guest when they come over. Even better, while you’re entertaining your friends and family, you won’t be anchored to the kitchen for six hours.

This feast takes less than 20 minutes to cook (outside of boiling the potatoes and corn), making it perfect for feeding your hungry seafood-loving crew while also enjoying their company. If you don’t like one of the seafood options included in our feast, just know they can be substituted for something else like Spanish Garlic Shrimp or Grilled Lobster with Hot Honey Butter.

INGREDIENTS

  • The Seafood – The gifts of the sea in our platter are blue crabs, fresh shrimp, lobster tails, and oysters. 
More sauce is poured over the feast.
  • Lemon Herb Sauce – Lemon juice, Italian dressing, Cajun seasonings, vinegar, garlic, FYR GLD Hot Sauce, and some canola oil help create our marinade. It’s also the tastiest basting sauce for the oysters and shrimp. 

HOW TO MAKE SEASONED BUTTER

Creating seasoned butter with chives is super easy. Start by softening a stick of unsalted butter at room temperature. Finely chop fresh chives (or parsley) and add them to the softened butter along with a pinch of kosher salt and black pepper to taste.

Once everything is well combined, transfer the seasoned butter onto plastic wrap or parchment paper. Roll the butter into a log shape. Refrigerate the seasoned butter until firm, then slice it into rounds or use it as desired.

HOW TO MAKE THE GRILLED SEAFOOD PLATTER

PREPPING THE SEAFOOD

Alright, first things first, make sure your seafood is clean, deveined, shucked, and split accordingly. Keep everything chilled on ice or in the fridge until it’s showtime. 

Next up, mix all the ingredients for our delicious lemon herb sauce. I used a Pyrex measuring cup with a spout for easy pouring.

The herb sauce is the star of the grilled seafood platter show.

In a bowl, bathe the shrimp in some of that spicy goodness and at the same time pour some sauce over the crabs. Let them sit for about 10 minutes. Pull the shrimp out in preparation for the skewers.

The blue crabs are drizzled in the spicy sauce.

Grab some wooden skewer sticks to assemble your shrimp skewers. Next, season the lobster with a mixture of Cajun spices and your favorite seafood rub. 

The shrimp are skewered and the lobster tails are brushed with Cajun spices and seafood spice.

GRILLING THE SEAFOOD

Now, let’s fire up the grill, aiming for a high heat of around 400° degrees F. For extra smoky flavor add some hickory wood chips. Once the fire is ready, it’s time to cook our seafood, taking into consideration the different cooking times.

  • Crab – Cook the crab shell side down for 8-10 minutes. Pull them off after a quick sprinkling of some Parmesan cheese. For another fun way to enjoy crab, check out my Crab Stuffed Lobster Tail!
The crab is cooked and finished with some parmesan cheese.
  • Lobster Tails – Our lobster‘s up next. Just a quick 2-3 minutes per side until they’re no longer translucent but a beautiful opaque white.
  • Oysters – We’ll add some of our sauce and let the oysters cook for about 3-4 minutes until they’re nice and bubbly. Once they’re done, pull them off the grill.
  • Shrimp – Last but not least, our shrimp. Cook them for 2-3 minutes per side, basting them in that delicious sauce as we go. Once they’re nice and pink, they’re all set.
the lobster tails, shrimp, and oysters are on the grill.

SERVING TIME

Now, let’s show off our grilled seafood extravaganza on a platter alongside our boiled potatoes and corn. Don’t forget to top everything off with some seasoned herb butter for that finishing touch. And there you have it—time to dig in and enjoy the fruits of the sea! 

WHAT TO SERVE WITH THE GRILLED SEAFOOD PLATTER

The beauty of this Grilled Seafood Platter recipe is that you have everything you need for a complete feast: seafood, potatoes, and fresh corn. For that classic squeeze of lemon over the seafood, serve with sliced lemons. If you have a super-hungry crowd, get some crusty bread to go with the feast. On your table, lay out some small bowls with extra virgin olive oil mingled with red chili flakes.

The seafood feast is served!

LEFTOVERS & REHEATING GRILLED SEAFOOD

Chances are slim of any leftovers, but if you do have them, store the cooled grilled seafood in airtight containers for 1-2 days in the fridge. When you’re ready to reheat, gently warm everything in aluminum foil on the grill over medium heat. If you have leftover crab, consider layering the meat over a fresh salad. For shrimp, consider making some of my grilled shrimp rolls. 

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