Shrimp Boil Foil Packs
There’s something magical about tossing a bunch of fresh ingredients into foil, sealing it up, and letting the heat do its thing. That’s exactly why I’m obsessed with Shrimp Boil Foil Packs. They bring the zesty, buttery joy of a classic seafood boil straight to your oven or grill—no fuss, no mess, and packed with flavor.
Whether we’re camping, enjoying a summer evening on the patio, or needing a dinner that basically cooks itself, these foil packs hit every mark. They’re hands-down one of my go-to meal prep tricks—and every single time, the family asks for seconds.
Why Shrimp Foil Packets Are a Weeknight Favorite
Let’s be honest—weeknights are chaos. Between work, school, and laundry piles that rival Mount Everest, the last thing I want is a pile of dishes. That’s where Shrimp Boil Foil Packs come in clutch. You prep, seal, and cook everything in one tidy pouch. Cleanup? Basically nonexistent.
One of my favorite things about these is how easy it is to make them your own. Whether you’re a spice-lover, veggie-obsessed, or just trying to empty your fridge, these packets adapt. Plus, they’re a great alternative to heavier shrimp recipes like this creamy Garlic Shrimp Gratin.
Oven or Grill—You Choose the Cooking Method
I love how flexible this shrimp boil recipe is. In summer, we toss our foil packs on the grill and let that smoky heat work its magic. In colder months, the oven gets the job done just as well—at 425°F, you’ll have juicy shrimp and tender potatoes in just 20 minutes.
What You’ll Need for Shrimp Boil Foil Packets
This dish is all about balance—sweet shrimp, savory sausage, buttery potatoes, and zingy lemon, all married by that classic boil seasoning.
Protein and Seafood Essentials
1 lb extra-large shrimp, peeled and deveined
12 oz smoked sausage, Andouille or Kielbasa both work beautifully
We’re big fans of the flavor contrast here—the shrimp soaks up all the seasoning, while the sausage adds smoky depth.
Fresh Vegetables and Aromatics
1 lb baby red potatoes, halved (baby gold works too!)
2 ears corn on the cob, sliced into 1-inch rounds
1 yellow onion, thinly sliced
2 garlic cloves, minced
1 lemon, cut into wedges
2 tablespoons fresh parsley, chopped (optional for garnish)
I’ve even tossed in sliced bell peppers or cherry tomatoes when I had extras—these packs are truly forgiving.
Seasonings and Fats
1 tablespoon Old Bay (or Cajun seasoning for more kick)
½ teaspoon garlic powder
Salt and pepper, to taste
1 tablespoon neutral oil (like avocado or canola)
4 tablespoons butter, one for each foil pack
For that extra buttery finish, I always drop in a little more butter right before serving—trust me, it’s worth it.
How to Make Shrimp Boil Foil Packets
Making Shrimp Boil Foil Packs is seriously one of the easiest things ever. But there are a few tricks I’ve learned along the way to get that perfect steam-cooked magic.
Pre-Cook the Potatoes for Even Cooking
Potatoes take longer than shrimp, so pre-cooking is non-negotiable. I microwave mine for 5 minutes, then let them cool while I prep everything else. You can also boil them in salted water for 8–10 minutes.
Combine Ingredients with Seasonings in a Bowl
In a big mixing bowl, toss the shrimp, sausage, corn, onion, garlic, pre-cooked potatoes, seasoning, garlic powder, oil, salt, and pepper until everything’s nicely coated. It smells like summer already!
Assemble and Seal the Foil Packets Properly
Tear off four large sheets of heavy-duty foil. Divide the mixture evenly, top each with a lemon wedge and a tablespoon of butter, then fold into tightly sealed pouches. I like to double fold the edges to avoid leaks.
Grill or Bake Until Perfectly Cooked
Grill over medium-high heat for about 15–20 minutes, or bake at 425°F. You’ll know it’s done when the shrimp turns pink and everything is steamy and fragrant.
Prep and Cooking Tips
Cool Potatoes Before Mixing with Shrimp
Hot potatoes will start cooking the shrimp too soon. I always spread them on a baking sheet to cool quickly.
Seal Foil Tightly to Trap Steam and Flavor
Steam is what cooks these packs to perfection. If your foil isn’t sealed well, you’ll lose all that magic. Crimp those edges like a pro!
Make-Ahead Instructions
Refrigerate Assembled Packets up to One Day
You can prep these in advance, refrigerate them, and toss them in the oven or on the grill when ready.
Let Sit at Room Temp Before Cooking
Remove foil packs from the fridge 15 minutes before cooking to avoid overcooking the shrimp.
What to Serve with Shrimp Boil Foil Packets
These packs are a full meal on their own, but we love to serve them with something fresh and light.
Delicious Side Dish Ideas
Crusty garlic bread or this No Knead Bread
Green salad or coleslaw
Air Fried Garlic Butter Shrimp as an appetizer
I like to add a squeeze of lemon and a bit of parsley right before serving—it really brightens everything up.
More Foil Packet Meal Ideas to Try
If you’re loving this foil pack life (and trust me, you will), here are a few more ideas to shake up your dinner routine:
Steak, Salmon, and Sausage Variations
You can switch out the shrimp for salmon and toss in some asparagus for a fresh summer twist.
Or go for sausage and potatoes only, hobo-dinner style
Craving spice? This Sausage Shrimp Jambalaya hits the spot
Shrimp Boil Foil Packs aren’t just a meal—they’re an experience. From the zesty aroma when you open the foil, to that first juicy bite of buttery shrimp and smoky sausage, it’s everything you want from a boil without the pot.
Shrimp Boil Foil Packs
Ingredients
- 1 lb extra-large shrimp peeled and deveined
- 12 oz smoked sausage Andouille or Kielbasa, sliced
- 1 lb baby red potatoes or baby gold potatoes, halved
- 2 ears corn on the cob cut into 1-inch rounds
- 1 yellow onion thinly sliced
- 2 garlic cloves minced
- 1 tablespoon Old Bay seasoning or Cajun seasoning
- ½ teaspoon garlic powder
- Salt and black pepper to taste
- 1 tablespoon oil neutral oil like avocado or canola
- 4 tablespoons butter 1 per foil pack
- 1 lemon cut into wedges
- 2 tablespoons chopped fresh parsley optional
Instructions
- Preheat oven or grill to 425°F.
- Microwave halved potatoes for 5–6 minutes or boil in salted water for 8–10 minutes. Let cool.
- In a large bowl, toss together shrimp, sausage, corn, onion, garlic, cooled potatoes, seasoning, garlic powder, oil, salt, and pepper until well coated.
- Tear off 4 large sheets of foil. Evenly divide the mixture among them.
- Top each packet with a lemon wedge and 1 tablespoon of butter.
- Fold foil over contents, sealing all edges tightly to create leak-proof packets.
- Grill or bake for 15–20 minutes, until shrimp is pink and cooked through.
- Carefully open packets (watch for steam!), sprinkle with parsley, and serve with extra lemon if desired.
Notes
- Make sure the potatoes are pre-cooked and fully cooled before mixing with shrimp to avoid overcooking.
- Foil packs can be made up to a day in advance and stored in the fridge. Let sit at room temperature 15 minutes before cooking.
- For a flavor twist, try using Cajun seasoning or adding veggies like asparagus or bell peppers.
And best of all? You can keep it casual, make it ahead, or dress it up for guests. We make these again and again—and once you try them, I think you will too
