Description
This Shrimp Boil Foil Packets recipe is a flavorful, easy-to-make one-pot meal perfect for grilling or oven-baking. Combining tender baby red potatoes, juicy shrimp, smoky sausage, fresh corn, and aromatic seasonings all sealed in foil packets ensures juicy, well-cooked ingredients infused with savory spice. It’s a casual, yet impressive dish ideal for summer cookouts or simple weeknight dinners.
Ingredients
Scale
Vegetables & Seafood
- 1 pound baby red potatoes, halved
- 1 pound uncooked peeled and deveined extra-large shrimp
- 2 ears fresh corn, cut into 1-inch pieces
- 1 yellow onion, peeled, halved, and thinly sliced
- 2 cloves garlic, minced
- 1 lemon, cut into 8 wedges
Meat
- 1 (12-ounce) package smoked sausage, sliced
Seasonings & Others
- 1 tablespoon Old Bay seasoning (or Cajun seasoning, or both to taste)
- ½ teaspoon dried garlic powder
- 1 tablespoon oil
- Salt and pepper, to taste
- 4 tablespoons butter
- 2 tablespoons chopped fresh parsley (optional for serving)
Instructions
- Par-cook Potatoes: Place halved potatoes in a microwave-safe bowl and microwave on high for 5 to 6 minutes, or alternatively boil them in salted water on the stove for 8 to 10 minutes. Set aside to cool for 10 minutes. This softens the potatoes partially so they finish cooking evenly in the packets.
- Preheat Cooking Equipment: Heat your oven or grill to 425°F (220°C) to ensure it’s ready for baking or grilling the foil packets.
- Mix Ingredients: Once potatoes have cooled, place them in a large mixing bowl with sliced smoked sausage, shrimp, corn pieces, sliced onion, minced garlic, Old Bay or Cajun seasoning, garlic powder, oil, salt, and pepper. Toss well so everything is evenly coated with seasonings and oil.
- Assemble Foil Packets: Lay out four large pieces of aluminum foil, each at least 18 inches long. Divide the mixed ingredients evenly among the foil sheets. Top each pile with 1 tablespoon of butter and juice from 1 lemon wedge. Fold and tightly crimp foil edges to create sealed, leak-proof packets.
- Cook Packets: Place the foil packets on the preheated grill or inside the oven. Cook for 15 to 20 minutes, or until shrimp turns pink and opaque, the sausage is heated through, and vegetables are tender when pierced with a fork.
- Serve: Carefully open the hot foil packets (watch for steam!) and garnish with chopped fresh parsley and additional lemon wedges if desired. Serve immediately for a delicious, fuss-free meal.
Notes
- You can substitute smoked sausage with Andouille or any spicy sausage for extra heat.
- Adjust seasoning levels according to your spice preference; combining Old Bay and Cajun seasoning adds complexity.
- If you don’t have a grill, baking in the oven provides the same great results.
- Be cautious when opening foil packets—steam will be hot and can cause burns.
- Leftovers can be stored in the refrigerator for up to 2 days and reheated gently.
