Shrimp Boil Foil Packets
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Posted: 08/12/24
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Learn how to make a delicious and easy shrimp boil foil packets, perfect for a summer meal. This one-packet meal is bursting with flavorful shrimp, corn, potatoes, and sausage, all cooked together for a mouthwatering dinner.
Summertime is girl time! Grilling season is probably one of our most favorite times of the year. There are just so many incredible recipes to use when we fire up the grill, and these shrimp boil foil packets are one of them. We also love hearty meals like these stuffed bacon cheese burgers and grilled pork loin.
But when we are craving seafood, we turn to cajun shrimp boil foil packets to satisfy that savory seafood craving. Not only are foil packets great on the grill, but they are super convenient to use over the campfire too. So, whatever your summer plans are — whether camping in the great outdoors or “camping” by the pool — this shrimp recipe will pack in the flavor wherever you are!
Why You’ll Love These Shrimp Boil Foil Packets
- This is a great meal for large families or even parties. It’s already divided into separate servings, so you don’t have to worry about portion control and ensuring everyone gets plenty to eat!
- Clean-up is super easy. You’ll only need to clean the few kitchen tools you use and then you’re good to go!
- Grilled shrimp foil packets are a great way to use an abundance of fresh corn in the summer. I don’t know about you, but we have so much garden fresh corn in the summer and are always looking for ways to use it up!
Ingredients for Cajun Shrimp Boil Foil Packets
- Large jumbo shrimp – Make sure to grab shrimp that are already peeled and deveined. This will cut down on your prep time for sure! We recommend leaving the tails on.
- Smoked kielbasa sausage – While we prefer using kielbasa in the recipe, andouille sausage works just as well.
- Small red potatoes – Yukon gold potatoes will also work in place of red potatoes.
- Corn – Either use full size corn on the cob and slice into 4 even chunks, or you can purchase the small corn on the cob at the grocery store.
- Onion – Slice up a yellow onion or a white onion to add loads of flavor to each foil packet shrimp boil.
- Lemon juice – For the best flavor, use fresh lemon juice.
- Unsalted butter – It is easier to control the salt level if you use unsalted butter. However, feel free to use salted butter if it is all that you have on hand.
- Garlic – Freshly minced garlic is our most favorite way to pack a punch in the flavor department.
- Seafood seasoning – A cajun seasoning, like Old Bay seasoning, is what we like to use.
- Salt and black pepper – Bring out all the flavors in your shrimp boil foil packets with a little salt and pepper.
- Fresh parsley – A bit of fresh parsley adds a lovely little herby flavor.
Helpful Tools
How to Make Shrimp Boil Foil Packets
Preheat your grill to medium high heat, about 400 degrees Fahrenheit and then fill a large pot with water and bring it to a boil.
Clean and cut potatoes in quarters, then add them to the boiling water and cook for 8 minutes.
While the potatoes are boiling, clean and cut the corn on the cob. After 8 minutes add the corn to the boiling water with the potatoes. Cook for another 5-6 minutes or until potatoes are just barley fork tender.
Dump the potatoes and corn in a strainer to drain water, then put in a large mixing bowl.
Add the shrimp, sausage, and onions to the bowl with the potatoes and corn and mix lightly until just combined.
In a microwave safe bowl melt the butter. Once melted, mix in the minced garlic, seafood seasoning, salt, pepper, and parsley and stir until combined.
Pour the butter mixture into the large bowl with the potato mixture and gently combine.
Tear off 6 pieces of foil about 16 inches long and spread them out on a flat surface. Then divide the boil mixture evenly into the 6 pieces of foil and fold the foil over the mixture to make sure all the edges are sealed.
Place the foil packs onto the grill. Grill for 12-14 minutes, flipping halfway through, or until shrimp is cooked through. Serve immediately.
How to Store Leftover Shrimp Boil Packets
Allow your shrimp packets to cool and then store in an airtight container or plastic bag. You can either keep the contents inside each foil packet or remove the contents and pour them directly into a storage container.
Since this recipe has potatoes, it likely won’t freeze too well. We usually store leftovers in the fridge for 2-3 days.
How to Reheat Shrimp Packets
You can either fire up the grill and reheat in the aluminum foil, or reheat leftovers in the oven. Turn the oven on to about 350 degrees Fahrenheit and reheat leftovers in a baking dish until heated through.
Can You do Foil Packets in the Oven?
Yes! If you are unable to grill but would like to make this tasty recipe, just turn on your oven to about 425 degree Fahrenheit. Place the packets on a rimmed baking sheet or in a baking dish and cook in the oven for 20-25 minutes.
Can you roast vegetables in foil?
Absolutely! This recipe calls for potatoes and corn, but almost any vegetable can be roasted in foil packets. My foil packet green beans are proof that this method works wonders.
What to Serve with Shrimp Boil Foil Packets
These hearty packets pair beautifully with fun side dishes like grilled cheesy bread and dinner rolls on the smoker. Grilled vegetables and grilled zucchini are tasty sides too.
For dessert, serve some baked apples or smoked pumpkin dump cake as a delicious sweet treat.
Pro Tips for the Best Shrimp Boil Foil Packets
- Feel free to use any seasonings you want. You can make a more spicy shrimp boil, or use a seasoning mix that isn’t cajun inspired! The possibilities are endless.
- Make sure that you seal the foil packets well so that they don’t leak while cooking.
- The foil will be HOT after cooking. Use tongs to remove from the grill and be very careful when opening each packet because the steam will be hot too.
Loaded with melted butter and delicious savory seasonings, these grilled shrimp foil packets aim to please! You’re gonna love it!
More Seafood Recipes You’ll Love!
- These Spicy Grilled Shrimp Kabobs are mouthwateringly delicious. A fun recipe for summer!
- Make some Blackstone Blackened Fish when you’re craving a quick seafood dish.
- Sausage and Grilled Shrimp Kabobs are one of our family favorites to throw onto the grill.
- Craving a tasty sandwich? This Grilled Walleye Sandwich is a show stopper!
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Shop Now!Did you make this? If you snap a photo, please be sure tag me on Instagram at @gimmesomegrilling or #gimmesomegrilling so I can see your grilling masterpieces!
Shrimp Boil Foil Packets
Easy Shrimp Boil Foil Packets are packed with shrimp, smoked sausage, potatoes, corn and smothered in a seasoned butter.
Ingredients
- 2 pounds large jumbo shrimp peeled and deveined leave tails on
- 1 pound smoked sausage kielbasa or andouille cut into 1 inch pieces
- 4 ears corn each cut into 4 pieces
- 1 pound small red potatoes cut in quarters
- 1 medium onion cleaned and cut into large pieces
- 1 Tablespoon lemon juice
- ½ cup unsalted butter
- 4 cloves garlic minced
- 2 Tablespoons seafood seasoning (we used Old Bay)
- ½ teaspoon salt
- ½ teaspoon black pepper
- 2 Tablespoons fresh parsley
Instructions
- Preheat the grill to medium high heat, about 400 degrees Fahrenheit.
- Fill a large pot with water and bring to a boil.
- Clean and cut potatoes in quarters. Add the potatoes to the boiling water, cook for 8 minutes.
- While the potatoes are boiling, Clean and cut corn. After 8 minutes add the corn to the boiling water with the potatoes. Cook for another 5-6 minutes or until potatoes are just barley fork tender.
- Dump the potatoes and corn in a strainer to drain water, then put in a large bowl.
- Add the shrimp, sausage, and onions to the bowl with the potatoes and corn and mix lightly until just combined.
- In a microwave safe bowl melt the butter. Add the garlic, seafood seasoning, salt, pepper, and parsley to the butter and mix until combined.
- Pour the butter mixture into the large bowl with the potato mixture and mix until combined.
- Tear off 6 pieces of foil about 16 inches long and spread them out on a flat surface.
- Divide the boil mixture evenly into the 6 pieces of foil. Fold the foil over the mixture and make sure all the edges are sealed.
- Place the foil packs onto the grill. Grill for 12-14 minutes, flipping halfway through, or until shrimp is cooked through.
- Serve immediately.
Tips
Allow your shrimp packets to cool and then store in an airtight container or plastic bag. You can either keep the contents inside each foil packet or remove the contents and pour them directly into a storage container.
Since this recipe has potatoes, it likely won’t freeze too well. We usually store leftovers in the fridge for 2-3 days.
You can either fire up the grill and reheat in the aluminum foil, or reheat leftovers in the oven. Turn the oven on to about 350 degrees Fahrenheit and reheat leftovers in a baking dish until heated through.
Nutrition Information
Calories: 612kcal (31%), Carbohydrates: 28g (9%), Protein: 44g (88%), Fat: 37g (57%), Saturated Fat: 17g (106%), Polyunsaturated Fat: 3g, Monounsaturated Fat: 14g, Trans Fat: 1g, Cholesterol: 338mg (113%), Sodium: 1042mg (45%), Potassium: 1109mg (32%), Fiber: 3g (13%), Sugar: 6g (7%), Vitamin A: 739IU (15%), Vitamin C: 15mg (18%), Calcium: 139mg (14%), Iron: 3mg (17%)
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