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How to Make Delicious Shrimp Boil Foil Packs

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Ingredients
 

  • 1 pound large shrimp peeled and deveined
  • 4 cups baby red potatoes quartered and boiled until just tender
  • 2 ears of corn cut into 4 pieces each
  • 1 12-ounce package smoked andouille sausage, sliced into 1/2-inch pieces
  • 4 tablespoons butter melted
  • 2 cloves garlic minced
  • 2 teaspoons Old Bay seasoning or more to taste
  • Salt and pepper to taste
  • Lemon wedges for serving
  • Fresh parsley chopped for garnish
  • Optional: hot sauce or Cajun seasoning for extra spice

Instructions

Preheat the Grill or Oven:

  • If grilling, preheat your grill to medium-high heat (about 400°F). If baking, preheat your oven to 425°F.

Prepare the Ingredients:

  • Boil the potatoes for about 10 minutes until they are just becoming tender but still firm. Drain and set aside.
  • Mix the melted butter with minced garlic, Old Bay seasoning, salt, and pepper in a large bowl.
  • Add the shrimp, boiled potatoes, corn, and sliced sausage to the bowl with the butter mixture. Toss to coat all the ingredients evenly with the seasoning.

Assemble the Foil Packs:

  • Cut large rectangles of aluminum foil, enough to fold over and seal the ingredients.
  • Divide the shrimp mixture among the foil sheets, placing an equal amount of potatoes, corn, sausage, and shrimp on each piece.
  • Fold the foil over the ingredients and crimp the edges to tightly seal each pack.

Cook the Foil Packs:

  • On the Grill: Place the foil packs on the grill and cook for about 10-15 minutes, flipping once until everything is heated through and the shrimp are pink and cooked.
  • In the Oven: Place the foil packs on a baking sheet and bake for about 15-20 minutes, or until the shrimp are cooked through and the vegetables are tender.

Serve:

  • Carefully open the foil packs (watch for steam), and serve hot.
  • Garnish with fresh chopped parsley and serve with lemon wedges on the side. Drizzle with more hot sauce or sprinkle additional Cajun seasoning if desired.