Shrimp Boil Foil Packs
These Shrimp Boil Foil Packs are packed with juicy shrimp, smoky sausage, tender potatoes, and sweet corn—all seasoned to perfection. An easy, no-fuss dinner for grilling, baking, or camping!
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.