Shrimp Boil Foil Packets
Equipment
- Heavy-duty aluminum foil
- Grill or campfire with grate
- Long tongs or heat-resistant grill gloves
- Small mixing bowl
- Microwave-safe bowl
- Sheet pan (for oven method)
Ingredients
For the Foil Packets
- 1.5 lbs large raw shrimp peeled and deveined, tails on, 16/20 count
- 12 oz andouille smoked sausage sliced into ½-inch rounds
- 3 ears corn on the cob husked and cut into 2-inch rounds
- 1 lb baby potatoes halved, par-cooked 4–5 minutes in microwave until just barely fork-tender
- 4 sheets heavy-duty aluminum foil each sheet approximately 16x18 inches; use 2 sheets per packet
Cajun Garlic Butter
- 6 tbsp unsalted butter softened
- 5 cloves garlic minced or pressed
- 2 tsp Old Bay seasoning
- 1.5 tsp Cajun seasoning such as Zatarain's or Tony Chachere's
- 0.5 tsp smoked paprika
- 0.25 tsp cayenne pepper adjust to heat preference
- 1 tsp kosher salt
- 0.5 tsp black pepper freshly ground
- 1 lemon zested; lemon cut into wedges for serving
- 2 tbsp fresh flat-leaf parsley finely chopped, plus more for garnish
Instructions
Prepare the Grill and Garlic Butter
- Preheat your grill to medium-high heat (about 400–425°F). If cooking over a campfire, build a solid bed of coals with medium-high heat.
- In a small bowl, combine the softened butter, minced garlic, Old Bay, Cajun seasoning, smoked paprika, cayenne, salt, black pepper, lemon zest, and parsley. Mix with a fork until fully combined into a smooth compound butter. Set aside.
Par-Cook the Potatoes
- Place the halved baby potatoes in a microwave-safe bowl with a splash of water. Cover loosely with a damp paper towel and microwave on high for 4–5 minutes, until just barely fork-tender. They should still have some resistance — they will finish cooking in the packet. Drain and set aside. (Alternatively, boil in salted water for 8 minutes, then drain.)
Assemble the Foil Packets
- Lay out two sheets of heavy-duty aluminum foil per packet (8 sheets total for 4 packets), stacking them on top of each other. You should have 4 double-layered foil stations.
- Divide the par-cooked potatoes, corn rounds, and sausage slices evenly among the 4 foil stations, arranging them in a single layer in the center of each packet.
- Place the raw shrimp on top of the sausage and vegetables, distributing evenly across the 4 packets.
- Spoon one-quarter of the garlic butter compound over each packet's ingredients, spreading it as evenly as possible over the shrimp and vegetables.
- To seal: bring the two long sides of the foil up and fold them together tightly in a series of small folds, pressing down to seal. Then fold each short end tightly. Leave a small air pocket inside the packet — do not press the foil flat against the ingredients. The steam space is essential for cooking.
Grill the Packets
- Place the sealed foil packets on the preheated grill grate. Cook for 12 minutes, then carefully flip each packet using long tongs or heat-resistant gloves.
- Cook for another 10–12 minutes on the second side, until the packets are fully puffed with steam. Total grill time is approximately 22–25 minutes.
- Remove from the grill and let the packets rest for 2 minutes before opening — residual steam will gently finish cooking the shrimp.
- Carefully open each packet away from you (steam will be intense). Garnish with fresh parsley and serve immediately with lemon wedges and crusty bread for soaking up the butter sauce.
Notes
Par-cook the potatoes first — this is the most important step to ensure even cooking.
Always use double-layered heavy-duty foil to prevent leaks and ensure even heat distribution.
Oven method: Bake sealed packets at 425°F for 20–25 minutes on a sheet pan. Open and broil 3 minutes for a light char if desired.
Storage: Refrigerate leftovers in an airtight container for up to 2 days. Reheat gently in a covered skillet over medium-low heat with a splash of broth.
Substitutions: Kielbasa or chorizo work in place of andouille. Shrimp can be swapped for scallops (reduce cook time by 5 minutes) or kept in the shell for extra flavor.
Always use double-layered heavy-duty foil to prevent leaks and ensure even heat distribution.
Oven method: Bake sealed packets at 425°F for 20–25 minutes on a sheet pan. Open and broil 3 minutes for a light char if desired.
Storage: Refrigerate leftovers in an airtight container for up to 2 days. Reheat gently in a covered skillet over medium-low heat with a splash of broth.
Substitutions: Kielbasa or chorizo work in place of andouille. Shrimp can be swapped for scallops (reduce cook time by 5 minutes) or kept in the shell for extra flavor.
Nutrition
Calories: 420kcalCarbohydrates: 28gProtein: 36gFat: 19gSodium: 1180mgFiber: 3gSugar: 4g