Shrimp Boil Foil Packets Recipe

I made Shrimp Boil Foil Packs that drop perfectly seasoned shrimp, sausage, corn and potatoes into one ridiculously satisfying, zero-drama dinner you’ll actually want to repeat.

I’m obsessed with these Grilled Shrimp Boil Foil Packets because they hit exactly what I crave: bright citrus, char, and that punchy spice. I love how the large shrimp, peeled and deveined, stay plump and snappy, and the corn cut into thirds gets all buttery and charred.

And the juices mixing in the packet? So addictive.

I don’t need a fancy plate; I just want to tear the foil open and eat straight from it. Foil Packet Dinners for the win.

Simple, loud, messy food that actually satisfies. No frills, all flavor, every time.

My kind of dinner, no debate.

Ingredients

• Shrimp: juicy protein, quick-cooking, keeps things light and satisfying.
• Potatoes: starchy, creamy bites that soak up all the buttery goodness.
• Sausage: smoky, fatty rounds that give the pack a meaty, savory punch.
• Corn: sweet kernels that pop with fun texture and summer vibes.
• Butter: rich, silky coating that makes everything taste indulgent and cozy.
• Olive oil: helps everything brown a bit and keeps the shrimp from sticking.
• Old Bay: classic seasoning, salty-spicy zip that screams seafood boil.
• Garlic: sharp, aromatic kick; go heavy if you’re a garlic person.
• Lemon: bright, zippy acid that cuts through the richness nicely.
• Parsley: fresh herb lift, adds color and a clean finish.
• Kosher salt: basic seasoning that actually pulls the whole thing together.
• Black pepper: warm, subtle heat that complements but doesn’t overpower.
• Red pepper flakes: optional kick for people who like a little burn.
• Aluminum foil: traps steam, seals flavors in and makes cleanup easier.

Ingredient Quantities

• 1 lb large shrimp, peeled and deveined (about 16 20)
• 1 lb small red potatoes, halved or quartered so pieces are roughly bite sized
• 12 oz Andouille or smoked sausage, sliced into 1/2 inch rounds
• 2 ears corn, cut into thirds (or 1 1/2 cups frozen corn if you prefer)
• 4 tablespoons unsalted butter, cut into pats
• 2 tablespoons olive oil
• 2 tablespoons Old Bay seasoning
• 3 cloves garlic, minced (or more if you like it garlicky)
• 1 lemon, sliced (reserve a few wedges for serving)
• 2 tablespoons fresh parsley, chopped
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon crushed red pepper flakes, optional for heat
• Aluminum foil for packets

How to Make this

1. Preheat your grill to medium high or your oven to 400 degrees F. Line a large work surface with two sheets of heavy duty foil per packet so they overlap a little.

2. Parboil the potatoes for about 8 to 10 minutes until just fork tender, or microwave them in a covered dish for 6 to 8 minutes if you want faster cleanup. Drain and let them cool a minute.

3. In a small bowl whisk together olive oil, Old Bay, minced garlic, kosher salt, black pepper, crushed red pepper flakes if using, and the juice from half the lemon. Stir in the chopped parsley.

4. Build each packet by dividing the potatoes, sliced sausage, and corn evenly among the foil squares. Top with the shrimp, then drizzle the spice mixture over everything so it coats the ingredients.

5. Dot each packet with 1/2 tablespoon pats of butter (split the 4 tablespoons across packets) and tuck a couple thin lemon slices on top of the shrimp. If you like more citrus, add extra lemon wedges inside.

6. Fold the foil over to make a tight packet, sealing edges by rolling them together so steam can’t escape. Place the packets seam side up on the grill or on a rimmed baking sheet for the oven.

7. Cook on the grill over indirect heat or in the oven for about 12 to 18 minutes. If the potatoes were fully parboiled go for 10 to 12 minutes; if not, expect closer to 18 minutes. Shrimp should be opaque and curled.

8. Carefully open a packet away from your face to avoid the steam. Give everything a stir so the butter and juices coat the ingredients. Taste and add more salt, pepper, or a squeeze of lemon if needed.

9. Let packets rest a minute or two, then transfer to plates or serve straight in the foil for easy cleanup. Sprinkle with extra parsley and serve with lemon wedges.

10. Tips and hacks: use frozen corn if fresh is not available, swap kielbasa or chorizo for andouille if you want; if you like more garlic add another clove; make packets ahead and refrigerate for grilling later, just add a few extra minutes of cook time when cold.

Equipment Needed

1. Grill or oven with a rimmed baking sheet
2. Heavy duty aluminum foil
3. Large pot (for parboiling) or microwave safe covered dish
4. Colander or strainer
5. Cutting board and chef s knife
6. Mixing bowl and whisk or fork
7. Tongs or a sturdy spatula
8. Measuring spoons and tablespoon
9. Small bowl or ramekin (for the spice mixture)
10. Kitchen timer and oven mitts or heatproof gloves

FAQ

Shrimp Boil Foil Packets Recipe Substitutions and Variations

• Shrimp: use scallops or firm white fish like cod or pollock if you dont have shrimp — cooks similar and soaks up the seasoning.
• Small red potatoes: baby Yukon golds or even diced sweet potatoes work fine; yukons stay creamy, sweet potatoes give a touch of sweetness but need a little longer to cook.
• Andouille or smoked sausage: swap with kielbasa, smoked chicken sausage, or chorizo for different flavor profiles; kielbasa is closest in texture and smoky taste.
• Old Bay seasoning: use a Cajun blend, Creole seasoning, or make a quick mix of paprika, celery salt, garlic powder, onion powder, and a pinch of cayenne.

Pro Tips

1. Parboil the potatoes a hair longer than you think, especially if they are on the larger side. If theyre still a bit firm when you make the packets they will finish perfect instead of being crunchy, and you wont overcook the shrimp.

2. Brown the sausage in a skillet for a few minutes before adding it to the packets. It adds extra caramelized flavor and a little fat that helps everything else taste better.

3. Don’t overcook the shrimp. They go from tender to rubbery fast, so check a packet at the lower end of the cook time. If shrimp look opaque and curled into a loose C theyre done.

4. Seal the foil tight and open away from your face, then let the packets rest a minute before unwrapping. That trapped steam finishes the cooking and keeps juices in the packet, so everything stays moist and flavorful.