If you crave those vibrant Cajun flavors but want an effortless cleanup and a fun way to feed a crowd, this Shrimp Boil Foil Packets Recipe is about to be your new favorite. Imagine succulent shrimp, smoky andouille sausage, sweet corn, and tender potatoes all seasoned perfectly and steamed together in their own little foil pouches. Each packet is like a treasure chest of color, flavor, and summery goodness—one taste, and you’ll see why this Southern-inspired classic is a hit for weeknight dinners, cookouts, or even cozy oven bakes in the winter. Whether you’re a foil-packet pro or brand new to this fuss-free style of cooking, you’ll find this recipe bursting with flavor and heart.
Ingredients You’ll Need
The beauty of the Shrimp Boil Foil Packets Recipe is in its simplicity—every ingredient has a purpose, from bold spices to sweet corn, all working together to create a complete meal you’ll want to make on repeat. Here’s what you’ll need and why:
- Shrimp (1 pound, large, peeled and deveined): Juicy, quick-cooking, and the hero of this recipe, shrimp soaks up every bit of the seasoning.
- Andouille Sausage (12 oz, sliced): This smoky, spicy sausage brings both heat and richness—don’t skip it if you want truly authentic flavor.
- Corn on the Cob (2 ears, cut into 4 pieces each): Sweet corn adds color, crunch, and sunshine to every bite.
- Baby Red Potatoes (1/2 pound, halved or quartered): Creamy little potatoes lend heartiness and soak up the seasoned juices.
- Olive Oil (3 tablespoons): Helps everything roast up golden and locks in juicy moisture inside each packet.
- Old Bay Seasoning (1 tablespoon): This classic seafood spice blend is the secret to that unmistakable shrimp boil flavor.
- Garlic Powder (1 teaspoon): Elevates the savoriness and ensures garlicky goodness in every forkful.
- Salt & Black Pepper (to taste): A little extra seasoning brings all the flavors in the Shrimp Boil Foil Packets Recipe together.
- Unsalted Butter (2 tablespoons, cut into small pieces): A pat of butter on top creates an irresistibly silky, rich finish.
- Chopped Fresh Parsley & Lemon Wedges (for serving): A handful of parsley makes everything pop, and lemon brings fresh, zesty contrast at the end.
How to Make Shrimp Boil Foil Packets Recipe
Step 1: Prep Your Grill or Oven
Start by preheating your grill to medium-high heat or your oven to a lively 425°F. This ensures your packets cook quickly and evenly, getting that perfect mix of steam and roasting with zero guesswork.
Step 2: Parboil the Potatoes
Give your potatoes a head start by boiling them in salted water for 10 to 12 minutes, just until they’re fork-tender but not mushy. This quick par-cook means everything finishes at the same time, so no biting into crunchy potatoes later.
Step 3: Toss Everything Together
In a big roomy bowl, combine the shrimp, sliced sausage, corn pieces, and those still-warm baby potatoes. Drizzle generously with olive oil, then shower it all with Old Bay seasoning, garlic powder, salt, and black pepper. Give it a thorough toss—you want every bite coated in that irresistible blend.
Step 4: Build the Foil Packets
Lay out four sheets of heavy-duty aluminum foil (about 12×18 inches). Divide your shrimp mixture evenly among them, then top each with a couple pieces of butter. The butter melts into everything while steaming, infusing rich flavor right in the packet.
Step 5: Seal and Cook
Fold the foil over the mixture, then tightly crimp the sides and ends, creating sealed packets. This keeps the steam in and the mess out. Place the packets directly on the grill grates or a baking sheet if using the oven. Cook for 15-18 minutes on the grill or 20-22 minutes in the oven—shrimp should be pink and cooked through, and everything piping hot.
Step 6: Open and Serve
Carefully open the packets (beware of the hot steam!) and finish with a flourish of chopped parsley and fresh lemon wedges. Now your Shrimp Boil Foil Packets Recipe is ready for the spotlight!
How to Serve Shrimp Boil Foil Packets Recipe
Garnishes
The right toppings make your Shrimp Boil Foil Packets Recipe picture-perfect and even more delicious. Sprinkle plenty of fresh, chopped parsley for brightness, then squeeze lemon wedges for a burst of tangy freshness right before serving. A few extra cracks of black pepper never hurt, either.
Side Dishes
These foil packets are a meal in themselves, but you can always go the extra mile. Fresh crusty bread is perfect for mopping up the buttery, seasoned juices. A crisp green salad or some steamed rice are great choices if you want to round out the meal or need to feed a hungry crowd.
Creative Ways to Present
If you want to wow the table, try piling the opened packets onto a big platter or even onto newsprint-lined trays for an authentic shrimp boil vibe. Or let everyone open their own packet for a bit of dinnertime drama—it’s fun and makes cleanup a breeze!
Make Ahead and Storage
Storing Leftovers
If you have leftover Shrimp Boil Foil Packets, let them cool completely before storing. Transfer the contents from the foil into an airtight container and keep in the refrigerator for up to two days. The flavors meld even further overnight, making leftovers especially tasty.
Freezing
Technically, you can freeze leftovers, but the shrimp and potatoes may change in texture after thawing, becoming a bit softer. For best results, freeze just-cooked and cooled portions in airtight freezer bags for up to one month. Thaw overnight in the fridge before reheating.
Reheating
For quick reheating, place the refrigerated leftovers in the oven (covered, at 350°F) for about 10-12 minutes, or gently rewarm in a skillet over medium heat. Add a splash of water or broth to keep things moist and tasty. Avoid microwaving for too long, as shrimp can become rubbery.
FAQs
Can I use frozen shrimp for this recipe?
Absolutely! Just thaw the shrimp completely and pat them dry before tossing with the other ingredients. This prevents excess moisture from steaming up the packets too much.
Can I bake the packets instead of grilling them?
Yes, the Shrimp Boil Foil Packets Recipe works beautifully in the oven—just bake at 425°F for 20-22 minutes. They come out steaming, aromatic, and just as flavorful as they would from the grill.
How can I make this recipe spicier?
If you love extra heat, try doubling the Old Bay, adding a pinch of cayenne pepper, or choosing a spicy andouille sausage. You can also serve with hot sauce on the side for even more kick.
Can I swap out the sausage or add other veggies?
Definitely! Smoked kielbasa is a tasty substitute for andouille, and you can toss in sliced zucchini, bell peppers, or even mushrooms for extra color and flavor. The Shrimp Boil Foil Packets Recipe is easy to customize for your taste.
Is this recipe gluten-free?
Yes, as written, these shrimp boil foil packets are gluten-free. Just check the sausage label to make sure there are no hidden gluten-containing fillers.
Final Thoughts
There’s something irresistibly festive about gathering friends or family around these flavorful packets and unveiling the steamy, colorful goodness inside. You owe it to yourself to try this Shrimp Boil Foil Packets Recipe—it’s effortless, adaptable, and just plain fun. Give it a go and bring a touch of Southern sunshine to your table!
Print
Shrimp Boil Foil Packets Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Grilling, Baking
- Cuisine: American
- Diet: Non-Vegetarian
Description
These Shrimp Boil Foil Packets are a delicious and easy-to-make meal perfect for summer grilling or baking in the oven. Packed with shrimp, sausage, corn, and potatoes seasoned with Old Bay, garlic, and butter, these packets are bursting with flavor.
Ingredients
For the foil packets:
- 1 pound large shrimp, peeled and deveined (tails on or off)
- 12 oz smoked andouille sausage, sliced into rounds
- 2 ears corn, each cut into 4 pieces
- 1/2 pound baby red potatoes, halved or quartered if large
- 3 tablespoons olive oil
- 1 tablespoon Old Bay seasoning
- 1 teaspoon garlic powder
- Salt and black pepper to taste
- 2 tablespoons unsalted butter, cut into small pieces
For serving:
- Chopped fresh parsley
- Lemon wedges
Instructions
- Preheat your grill or oven: Preheat your grill to medium-high heat or your oven to 425°F.
- Prepare the ingredients: Boil the baby potatoes in salted water until fork-tender. Drain and let cool. In a bowl, combine shrimp, sausage, corn, and potatoes. Season with olive oil, Old Bay, garlic powder, salt, and pepper.
- Assemble the foil packets: Divide the mixture among four large pieces of foil. Top with butter, then seal the packets tightly.
- Cook the packets: Grill for 15-18 minutes or bake for 20-22 minutes until shrimp are cooked through.
- Serve: Carefully open the packets, garnish with parsley, and serve with lemon wedges.
Notes
- You can add sliced zucchini or bell peppers for extra veggies.
- Use precooked sausage to speed up prep time.
- Serve with crusty bread or over rice for a heartier meal.
Nutrition
- Serving Size: 1 packet
- Calories: 480
- Sugar: 3g
- Sodium: 990mg
- Fat: 28g
- Saturated Fat: 8g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 195mg
