Grilled Shrimp Boil in Foil Packets (Oven Method Included)

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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.

If you’re a shrimp lover, you’ve got to try my Shrimp Parmigiana for a cheesy twist or kick things up a notch with my spicy Firecracker Shrimp—both are perfect for seafood nights!

shrimp boil in foil

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! The beauty of cooking it in foil is that it locks in all the flavors, ensuring the shrimp, sausage, and veggies turn out perfectly tender and juicy. Plus, cleanup is a breeze since you can simply toss the foil afterward! This dinner is a versatile family meal that’s portioned evenly before it’s done cooking, so everyone can count on getting their fair share of deliciousness. You can also customize the ingredients, adding your favorite seafood or veggies to make it your own.

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. 🙌

raw shrimp, sausages, and corn on the cob in a tall silver pot

Recipe Ingredients

  • Baby Potatoes: If you use regular potatoes, cut them into small chunks so that they cook faster.
  • Corn on the Cob: Each ear of corn should be cut into 4 to 6 pieces, depending on the size of the cob.
  • Fresh Shrimp: Use thawed raw shrimp for this recipe.
  • Smoked Sausage: I like to use Andouille sausage for this recipe, but you can use whichever type you like.
  • Yellow Onion: A white onion or even pearl onions would be okay to use.
  • Garlic: Stick with fresh garlic, if at all possible.
  • Butter: You’ll want to get it nice and melted for slathering on the shrimp.
  • Salt & Freshly Ground Black Pepper: To enhance all the flavors.
  • Old Bay Seasoning: A delicious seasoning for seafood.
  • 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.

sausages, corn, and shrimp arranged in a foil packet

top view of shrimp boil packets

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 a shrimp boil, so I have to mention them! I love pairing this hearty dinner with a red cabbage slaw or a light salad. My super easy Tabbouleh salad is a stellar choice as is this la scala chopped salad!

Serve your shrimp boil with fresh baked bread and a side of my red beans and rice recipe for the ultimate comfort meal. I recommend making my no knead skillet olive bread or my slow cooker basil pesto bread.

A side of mushroom 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.

grilled shrimp with sausages and corn inside a foil and served with lemon wedges

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, and you can use it to make sandwiches similar to this lobster roll recipe.
  • 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

ENJOY!

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4.69 from 48 votes

Grilled Shrimp Boil in Foil Packets

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 and more.
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Servings: 4

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
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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

Nutrition

Calories: 646kcal | Carbohydrates: 32g | Protein: 44g | Fat: 38g | Saturated Fat: 15g | Cholesterol: 387mg | Sodium: 2339mg | Potassium: 991mg | Fiber: 4g | Sugar: 5g | Vitamin A: 522IU | Vitamin C: 33mg | Calcium: 222mg | Iron: 5mg

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.

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74 Comments

  1. Noone says:

    Loved it

  2. Susan Caldwell says:

    Great dish to serve guests! Make the packets the night before along with a layered spinach salad.

    1. Katerina says:

      That sounds like a perfect plan! Thanks for the tip! 🙂

  3. Lenora B.Harper says:

    I have made these mouth watering recipes before and Baby it’s on. Love them, Love them . Can hardly wait for them to come of the oven. Thank you so much for sharing these great eats.

    1. Katerina says:

      I’m thrilled to hear you love them! Enjoy every bite and happy cooking! Thank YOU! 🙂

    2. Cindy says:

      Hi, I’ve made this dish in individual foil packets and it is delicious. I have a family outing and I’d like to do it in one big serving. Do you think it would work as well as in the individual packets?

      1. Katerina says:

        Hi!
        For a bigger serving, I would go with my oven shrimp boil. Get that recipe here: https://diethood.com/sheet-pan-shrimp-boil/
        It’s pretty much the same sans the foils. I hope that will work out for you. 🙂

  4. Linda Speaks says:

    I just want to print a recipe.

  5. Vonna Mathis says:

    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

  6. Gail says:

    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.)

  7. Angie abernathy says:

    O M Goodness. This is very good and sooo easy to make. I’ve made it twice so far and it doesn’t disappoint!

  8. Diane says:

    Can I make ahead?

    1. Katerina says:

      Yes, you can prep ahead all of the ingredients and then put them in foils to cook when ready.

  9. Carolyn says:

    First grilling recipe tried. Fantastic and huge it with all. Easy prep.

  10. Dawn says:

    Can you make this on an open campfire??

    1. Katerina says:

      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.