Grilled Shrimp Boil in Foil Packets
Jun 24, 2020, Updated Sep 09, 2024
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This grilled Shrimp Boil in foil 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!
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.
Ingredients For Shrimp Boil On The Grill
- 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.
Recipe Tips
- 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 shrimp boil in foil is hearty enough to stand on its own, but I do love pairing it with a few light sides. A crisp red cabbage slaw or fresh salad really balances things out. My super easy tabbouleh salad is always a hit, and if you’re feelin’ fancy, try it with my La Scala chopped salad. So good!
If you’re going all out with your shrimp boil, a side of my red beans and rice is the ultimate comfort move. You know I’m also gonna suggest some no knead bread or slow cooker bread! And if you’re feeling like a rice situation, my mushroom rice never disappoints. I’m also obsessed with the coconut lime cauliflower rice lately. It’s quick, easy, and just the right amount of fancy.
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!
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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
- ½ teaspoon freshly ground black pepper
- 2 tablespoons old bay seasoning
- lemon slices & chopped fresh parsley, for garnish
Instructions
Grill Directions
- Prep. Preheat the grill to 400˚F. Tear out 4 large (measuring 12×12) heavy duty foil sheets. Set aside.
- Precook the potatoes and corn. Add 8 cups of water to a large pot and set over high heat; bring to a boil. Add the potatoes and corn to the boiling water; reduce the heat to a steady simmer and continue to cook for 10 minutes. Drain.
- Combine and season. In a large mixing bowl, combine the shrimp, sausages, onion, garlic, potatoes, and corn. Add the melted butter to the shrimp mixture. Season with salt, pepper, and old bay seasoning; stir until thoroughly combined.
- Prep the foil packets. Divide the shrimp mixture ingredients between the four aluminum foil sheets. Wrap the 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. Remove from the grill.
- Finish and serve. Carefully open up the packets, garnish the shrimp boil with lemon and parsley; serve and enjoy!
Oven Directions
- Preheat the oven to 400˚F. Transfer the prepared packets to a large baking sheet and pop them in the oven to cook for 15 minutes. Remove and serve.
Video
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.
How to Make Shrimp Boil in Foil
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!
- 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.
Oven Method
- Preheat: Preheat your oven to 400˚F.
- Assemble the foil packs: Transfer the prepared sealed packets to a large baking sheet.
- Bake: Cook for 15 minutes. Remove from the oven and serve.
More Foil Packets Recipes
- Shrimp Foil Packets with Broccoli and Rice
- Steak and Mushrooms Foil Packs
- Salmon Piccata in Foil
- Cheesy Grilled Asparagus in Foil Packs
Absolutely delicious! I have picky eaters so I fileted a chicken breast and added it to the bottom of the foil pack. Everyone loved theirs. Thank you for the recipe.
Made this tonight, it was absolutely delicious! Thank you so much!
Haven’t tried it yet but so very excited to. Have to questions for you one can you add crawfish to the foil packet? And is there good technique to create the packet
Yes, you can use crawfish.
To create the packet, lay out a large sheet of heavy-duty aluminum foil and place the ingredients in the center. Pull the sides and ends of the foil up, then fold and crimp to seal into a pouch.
To follow up on this, I can only find frozen pre-cooked crawfish. Would this be ok to use or would I be better off trying to find some raw crawfish somewhere?
I wouldn’t use already cooked crawfish because they will turn out tough and rubbery when you cook them again.
I was wondering the same thing! Thanks for asking this!
This recipe was delicious! I doubled it and it was more than enough for the four of us. I paired it with a salad and garlic bread and my daughters devoured every bite! I highly recommend this recipe 🙂
I’ve made this for years but I now realize I have been doing it wrong all this time!! I love Joes Crab Shack and this is every bit as good!!
I’m very glad you enjoyed it! Thank YOU! 🙂
How did you cut the corn into small chunks? I had trouble with that.
I used a sharp chef’s knife, and some force was involved. 😄 I’d suggest just sawing back and forth with a bit of force, and that should do it. I hope!
The Recipe is not Copmplete… What is the RED JUICY STUFF.????
Tony
The andouille sausages? That’s all in the recipe. Just click on “Jump to Recipe” located at the top of the post and that will automatically scroll you down to the recipe card.
Delicious! My husband loved it, and my picky son said “it wasn’t his favorite” but he ate all of it, which is a win lol. I prepped these earlier in the day for a night busy with activities. I was able to throw them in the oven when I got home. I’m guessing it’s because they had come from the fridge and didn’t have the residual heat of the freshly boiled potatoes and corn, but it took me about 27 minutes for everything to be cooked. Just a word of advice for anyone making these ahead of time! But definitely make this sometime!
That’s wonderful to hear! I am very happy you and your family enjoyed it! Thank you for chiming in! 🙂
Thanks for your prep ahead comment. I wondered about that as otherwise prep would take a bit. I’m going to try to make ahead (then clean up the boiling pan) so all we need to do is throw the foil away!!
Hi! Going to make this. Do you put cooked corn and potatoes back in the packet after shrimp is done or serve it separately?
I’ve made this about 4 times! We absolutely LO♥️E it! Thank you for the recipe!
That’s wonderful! I am very happy you liked it! Thank YOU! 🙂
This recipe is not accurate. I cooked the packet for 15 minutes at 400 and it was not cooked through .