Grilled Shrimp Boil in Foil Packets (Oven Method Included)
Jun 24, 2020, Updated May 04, 2021
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This Grilled Shrimp Boil in Foil Packets is a flavor-packed meal that’s easy to make on the grill or in the oven! This hearty dinner is filled with perfectly seasoned potatoes, shrimp, sausage, corn, and more.
Easiest Ever Shrimp Boil Recipe
This shrimp boil recipe could not get any easier. Everything cooks in one pot before it’s grilled or baked in foil! This dinner is a versatile family meal that’s portioned evenly before it’s done cooking. Thus, everyone can count on getting their fair share of deliciousness!
What is a Shrimp Boil?
A classic Cajun shrimp boil involves sausage, shrimp, corn and other veggies boiling together in one big pot. Like every good Southern dish, it’s filling for your belly and full of seasoning for your taste buds. 🍤
This recipe is great for beginners and gourmet chefs alike. It’s a crowd-pleaser even for people who aren’t fond of seafood.
Why Cook Shrimp in Foil Packets?
No one wants to deal with a pile of dishes after chowing down on a tasty dinner. By cooking shrimp in foil packets, it’s not only mess-free, but it’s also easy to handle. You don’t have to worry about losing any juiciness or seasoning while your shrimp is on the grill.
Plus, everyone gets their own serving in their own silver package! 📦 AND! Shrimp Boil in Packets is an awesome camping recipe. 🙌
Recipe Ingredients
- Baby Potatoes: If you use regular potatoes, cut them into small chunks so that they cook faster.
- Corn on the Cob
- Shrimp
- Smoked Sausage: I like to use Andouille sausage for this recipe, but you can use whichever type you like.
- Yellow Onion
- Garlic
- Butter: You’ll want to get it nice and melted for slathering on the shrimp.
- Salt
- Fresh Ground Black Pepper
- Old Bay Seasoning
- Lemon Slices & Chopped Parsley: These ingredients will serve as your garnish.
How to Make Grilled Shrimp Boil in Foil Packets
There are a few ways to go about this shrimp recipe. Grilling is the classic method, but it also tastes amazing when cooked in the oven. Whether it’s barbecue season or too cold to grill, shrimp boil is a great dinner option!
For the Grill
- Preheat Grill: Set your grill to 400°F
- Prepare Foil: Tear out 4 large (measuring 12×12) heavy duty foil sheets. Set aside.
- Boil Water: Add water to a large pot and set over high heat; bring to a boil.
- Cook Corn & Potatoes: Add potatoes and corn to boiling water; reduce heat to a steady simmer and continue to cook for 10 minutes. Drain.
- Combine Other Ingredients: In a large mixing bowl, combine shrimp, sausages, onion, garlic, potatoes, and corn.
- Add Butter: Add melted butter to the shrimp mixture.
- Season: Season with salt, pepper and old bay seasoning; stir until thoroughly combined.
- Portion Ingredients in Foil: Divide the shrimp mixture ingredients between the four aluminum foil sheets. Wrap foils tightly around the ingredients and seal it all together.
- Grill: Place the packets directly on the grill and cook for 15 minutes, flipping once halfway through cooking. Them, remove them from the grill.
- Garnish & Serve: Carefully open up the packets, away from your face, and garnish with lemon slices and parsley.
For the Oven
- Preheat: Preheat your oven to 400˚F.
- Assemble Foil Packets: Transfer prepared sealed packets to a large baking sheet.
- Bake: Cook for 15 minutes.
- Garnish & Serve: Remove from the oven, garnish with lemon & parsley and serve.
Tips for the Best Shrimp Boil
- Use Thick Foil: You definitely want to opt for a heavy duty foil so you don’t get any rips or tears while grilling or baking your shrimp.
- Don’t Overstuff Your Foil Packets: Make sure you have enough room to close the foil completely around your ingredients so everything stays inside.
- Remember to Flip When Grilling: Don’t forget to flip the foil packets over halfway through grilling. This will make sure everything cooks evenly. If you’re using the stove method, don’t worry about this.
- Don’t Overcook: Shrimp is known to cook very quickly, so be sure not to leave your foil packets on the grill or in the oven for too long.
Serving Suggestions
This recipe certainly doesn’t need a side dish, but there are a few things that go so well with it, I have to mention them!
- Salad: I love pairing this hearty dinner with a light salad. My super easy Tabbouleh Salad is a stellar choice!
- Bread: Serve your shrimp boil with fresh baked bread for the ultimate comfort meal. I recommend making my No Knead Skillet Olive Bread or my Slow Cooker Basil Pesto Bread.
- Rice: A side of rice is always nice to enjoy with this shrimp boil. Particularly, this quick and easy Coconut Lime Cauliflower Rice, which also happens to be gluten free.
How to Store and Reheat Leftovers
- To store any leftover shrimp boil, place it in an airtight container in the fridge. It will last for up to 2 days.
- The best way to reheat your leftovers is actually in the microwave, without the foil of course. Heat for 15 second intervals until it’s reached your desired temperature and enjoy!
More Foil Packets Recipes
- Shrimp Foil Packets with Broccoli and Rice
- Steak and Mushrooms Foil Packs
- Cheesy Grilled Asparagus in Foil Packs
ENJOY!
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Grilled Shrimp Boil in Foil Packets
Ingredients
- 1 pound baby potatoes,, cut into 1.5-inch cubes
- 2 ears corn on the cob,, cleaned and each ear cut into 5 to 6 rounds
- 1 pound raw shrimp,, thawed, peeled, and deveined
- 12 ounces Andouille smoked sausage,, cut into 2-inch pieces
- 1 small yellow onion,, thinly sliced
- 4 cloves garlic,, minced
- 4 tablespoons butter,, melted
- 1 teaspoon salt
- 1/2 teaspoon fresh ground black pepper
- 2 tablespoons old bay seasoning
- lemon slices & chopped fresh parsley,, for garnish
Instructions
Grill Directions
- Preheat GRILL to 400˚F. Tear out 4 large (measuring 12x12) heavy duty foil sheets. Set aside.
- Add 8 cups of water to a large pot and set over high heat; bring to a boil. Add potatoes and corn to boiling water; reduce heat to a steady simmer and continue to cook for 10 minutes. Drain.
- In a large mixing bowl combine shrimp, sausages, onion, garlic, potatoes, and corn.
- Add melted butter to the shrimp mixture. Season with salt, pepper, and old bay seasoning; stir until thoroughly combined.
- Divide the shrimp mixture ingredients between the four aluminum foil sheets. Wrap foils tightly around the ingredients and seal it all together.
- Place the packets directly on the grill and cook for 15 minutes, flipping once halfway through cooking. Remove from grill.
- Carefully open up the packets, garnish with lemon and parsley; serve and enjoy!
Oven Directions
- Preheat oven to 400˚F.
- Transfer prepared packets to a large baking sheet.
- Cook for 15 minutes.
- Remove from oven and serve.
Equipment
- Oven
Nutrition
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
Used a foil pan instead of packets because it was just my husband and I. we both loved it. In fact making it again tonight only in the oven. First time made on the grill over the summer
This recipe is fabulous! Prep was so easy and the meal was delicious. Everyone loved their meal and asked for the recipe. I finished my foiled packets of deliciousness on the grill. If anyone is wondering, my grill thermometer said the heat was at 400°F. This shrimp boil is going into my regular repertoire. Thank you! (BTW: Someone remarked they found it difficult to slice the corn logs in half. I cut the ears of corn into 4 logs each (my corn was very large!), boiled them, and THEN sliced them in half lengthwise once they’d been boiled and were easier to cut.)
O M Goodness. This is very good and sooo easy to make. I’ve made it twice so far and it doesn’t disappoint!
Can I make ahead?
Yes, you can prep ahead all of the ingredients and then put them in foils to cook when ready.
First grilling recipe tried. Fantastic and huge it with all. Easy prep.
Can you make this on an open campfire??
Yes, but not directly over the flame. Build a campfire and let the fire burn until it has accumulated a bed of coals, then rake the coals into a flatbed on one side of the fire. Double-wrap each packet with sheets of foil and cook over the preheated coals until done.