What to buy for a shellfish barbecue

A shellfish barbecue needs more than seafood and charcoal. Plan the food around your final guest count, then allow for sauces, vegetables, marinades, drinks and enough tableware for a meal served outdoors. Keep shellfish chilled from the shop until it reaches the barbecue, and check allergies before buying or preparing anything. The list also needs to cover cooking equipment, coolers, serving pieces, lighting and shelter, because these are often arranged too late.

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What to bring

Grouped the way you'd shop for it, with quantities.

Furniture

Party tentsqty 2
Tablesqty 6
Chairsqty 48
Buffet tablesqty 2
Bar shelf

Tableware

Dinner platesqty 50
Dessert platesqty 50
Glassesqty 60
Coffee cupsqty 50
Knivesqty 50
Forksqty 50
Spoonsqty 50
Shellfish crackersqty 12

Kitchen

Cutting boardsqty 4
Chef's knivesqty 4
Mixing bowlsqty 6
Serving plattersqty 10
Serving spoonsqty 8
Serving traysqty 6
Ice packsqty 20
Aluminum grill traysqty 12
Barbecue basketsqty 8
Kitchen scalesqty 2
Measuring cupsqty 3
Kitchen thermos bottlesqty 2

Equipment

Gas barbecuesqty 2
Gas cylindersqty 3
Charcoal barbecue
Coolersqty 4
Core thermometersqty 3
Long barbecue tongsqty 6
Heat-resistant glovesqty 4
Extension cordsqty 2

Lighting

String lightsqty 4
Outdoor lightsqty 4

Decorations

Tableclothsqty 6
Napkin holdersqty 8
Table decorationsqty 8

Cleaning

Waste binsqty 4
Washing-up basinsqty 3
Broomqty 2
Litter picker

Catering

Groceries
- Shrimp - 6 kilogram
- Prawns - 4 kilogram
- Lobsters - 12 pieces
- Crab legs - 3 kilograms
- Mussels - 5 kilograms
- Scallops - 2 kilograms
- Lemons - 3 kilogram
- Limes - 2 kilograms
- Garlic - 6 bulbs
- Fresh parsley - 6 bunches
- Fresh coriander - 4 bunches
- Fresh dill - 4 bunches
- Red chili peppers - 12 pieces
- Red onions - 2 kilograms
- Peppers - 3 kilograms
- Zucchini - 2 kilogram
- Mushrooms - 2 kilogram
- Cherry tomatoes - 2 kilograms
- Corn cobs - 24 pieces
- Potatoes - 6 kilograms
- Mixed salad - 2 kilogram
- Cucumbers - 6 pieces
- Baguettes - 12 pieces
- Herb butter - 1 kilogram
- Olive oil - 2 liters
- Butter - 1 kilogram
- Mayonnaise - 2 liter
- Garlic sauce - 2 liters
- Cocktail sauce - 2 liters
- Chili sauce - 1 liter
- Soy sauce - 1 liter
- Dijon mustard - 500 grams
- Smoked paprika powder - 250 grams
- Cayenne pepper - 100 grams
- Sea salt - 500 grams
- Black pepper - 250 grams
- Dried oregano - 100 grams
- Paprika chips - 6 bags
- Plain chips - 6 bags
- Olives - 1 kilogram
- Mixed nuts - 1 kilogram
- Still water - 24 bottles
- Sparkling water - 18 bottles
- Cola - 12 bottles
- Cola Zero - 8 bottles
- Sinas - 6 bottles
- Iced tea - 6 bottles
- Non-alcoholic beer - 24 bottles
- Pilsner - 72 bottles
- White wine - 12 bottles
- Rosé - 8 bottles
- Prosecco - 6 bottles
- Coffee - 2 packs
- Tea - 2 boxes
- Milk - 4 liters
- Sugar - 1 kilogram
- Ice cubes - 15 kilograms
- Vanilla ice cream - 5 liters
- Fresh fruit - 4 kilograms
- Coffee creamer - 2 packs
- Paper towels - 6 rolls
- Napkins - 200 pieces
- Aluminum foil - 3 rolls
- Cling film - 2 rolls
- Baking paper - 2 rolls
- Food containers - 20 pieces
- Garbage bags - 40 pieces
- Dish soap - 2 bottles
- All-purpose cleaner - 2 bottles
- Sponges - 6 pieces
- Tea towels - 12 pieces
- Hand soap - 3 bottles
- Toilet paper - 24 rolls

Tips

Buy shellfish as close to serving time as possible and keep it chilled in coolers until cooking. Do not leave it sitting at room temperature while tables or barbecues are being set up.
Allow at least 2 dinner plates, 1 dessert plate, 1 glass, 1 knife, 1 fork and 1 spoon per guest. Add 10% extra for breakages, dropped cutlery and second servings.
Plan 2 to 3 drinks per person for the first hour, then 1 drink per person per hour. Chill drinks before guests arrive and provide enough coolers to keep shellfish separate from beverages.
Check the number of gas cylinders before shopping and arrange fuel at least 2 days ahead. If you are also using a charcoal barbecue, buy enough charcoal to cover the full cooking period plus one reload.
Prepare sauces, marinades and cut vegetables in mixing bowls before the barbecue starts. Buy or set aside separate cutting boards, chef’s knives and serving utensils so raw shellfish and ready-to-eat food do not share equipment.

Frequently asked questions

How much shellfish do I need per person for a barbecue?: For a main meal, allow around 400 to 500 g of shellfish per adult, depending on the types served and how many side dishes you provide. Add 10% for unexpected guests or larger appetites, and use the final registration numbers when placing the order.
How long can shellfish stay in a cooler?: Keep shellfish at 4°C or below, packed with plenty of ice, and aim to cook it within 2 to 4 hours of buying it. Refill the ice if it melts and never leave shellfish in a warm car or outdoors without cooling.
How many plates and glasses do I need for a shellfish barbecue?: Start with one dinner plate, one dessert plate and one glass per guest, plus about 10% extra. For 20 guests, that means at least 22 of each item; provide extra glasses if drinks will be served throughout the event.
When should I buy gas, charcoal and ice for a shellfish barbecue?: Check gas cylinders and charcoal at least 2 days before the barbecue, so you have time to replace missing or empty supplies. Buy ice on the day itself, ideally 1 to 2 hours before guests arrive, and keep the shellfish chilled immediately.

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