Grilled Shrimp Boil Foil Packets

This vibrant grilled shrimp boil in foil packets is the kind of one-pan meal that brings summer flavors to your backyard or your oven. Loaded with shrimp, potatoes, sausage, and corn, each packet steams together so you get buttery Old Bay goodness in every bite. It is a breeze to prep and leaves hardly any cleanup behind

The first time I made this for a family barbecue everyone raved about how easy and fun it was to eat right out of the foil No plates needed and hardly any leftovers

Ingredients

• Baby potatoes: add a hearty base and soak up all the seasoning Look for firm no-bruise potatoes for best results
• Corn on the cob: brings sweetness and crunch Fresh ears are ideal but frozen can work in a pinch
• Raw shrimp: crucial for the bright seafood flavor Use peeled and deveined shrimp for fast prep
• Andouille smoked sausage: delivers smoky spice Opt for a sausage with a high meat content for real depth
• Yellow onion: supplies subtle sweetness Thin slices disappear into the mix but add so much flavor
• Garlic: enriches the buttery blend Fresh minced makes the flavor deeper
• Butter melted: coats everything for rich taste and locks in moisture Choose unsalted to control seasoning
• Salt and freshly ground black pepper: sharpen all the flavors Use flaky salt if you like the punch
• Old Bay seasoning: classic shrimp boil taste This is the must-have spice for that signature kick
• Lemon slices and chopped parsley for garnish: These add brightness and color at the very end Fresh parsley really pops so avoid dried

Step-by-Step Instructions

Prep the Grill or Oven:

Preheat your grill to four hundred degrees Fahrenheit or set your oven to the same temperature Lay out four large heavy duty foil sheets so you are ready to fill them

Precook the Potatoes and Corn:

Fill a large pot with eight cups of water and bring it to a rolling boil Add in your potato cubes and corn rounds then lower the heat to a simmer Let them cook for about ten minutes and drain thoroughly This softens the vegetables so they cook up tender in the packets

Combine and Season the Filling:

Pile your shrimp sausage onion garlic potatoes and corn into a big mixing bowl Drizzle melted butter over everything then season with salt black pepper and Old Bay Toss the whole mixture so every piece is evenly coated

Assemble the Foil Packets:

Divide the shrimp mixture between the four foil sheets Try to distribute everything evenly for similar size packets Wrap each up tightly folding edges inward to keep the butter and juices inside

Cook the Packets:

If grilling position the packets seam side up directly on the grill and cook for fifteen minutes Turn them over halfway for even heating For oven baking place the packets on a large baking sheet in the hot oven and bake for fifteen minutes

Finish and Serve:

Once cooked carefully open the packets there is hot steam waiting inside Sprinkle with fresh parsley and tuck in lemon slices Serve right from the foil for easy cleanup and plenty of fun

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Shrimp is my absolute favorite part of these packets because it absorbs every bit of buttery spice That first bite always takes me back to big family picnics where everyone dug in hands and all It is the simplest way to bring people together

Storage Tips

Leftover packets keep well in the fridge for up to two days To reheat place the entire foil packet on a baking sheet and warm in a three hundred fifty degree oven until heated through Reheating on the grill also works if you have leftovers after a cookout

Ingredient Substitutions

If you cannot find Andouille sausage use kielbasa or another smoked sausage For shrimp try large peeled prawns if that is what you have Yukon gold potatoes may be swapped for baby reds and frozen corn can easily fill in for fresh ears

Serving Suggestions

Pair these shrimp boil packets with crusty bread to soak up the buttery juices or toss a green salad on the side For a party set up a buffet with hot sauce lemon wedges and extra parsley so everyone can garnish their own

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Cultural Context

Seafood boils are a Southern tradition especially along the Gulf Coast They are meant to be shared around newspaper-lined tables with good friends and family This foil packet method brings that carnival spirit to your grill or oven no matter where you live

Frequently Asked Questions About the Recipe

→ Can I use different sausage types?

Absolutely. While andouille adds a smoky kick, kielbasa or smoked turkey sausage works well too and lets you adjust the flavor profile.

→ How can I prevent shrimp from overcooking?

Select large shrimp and keep grilling times short. Check doneness at 12 minutes, as shrimp turns pink and opaque rapidly.

→ What are some suggested vegetable add-ins?

Add bell peppers, zucchini, or mushrooms for more veggies and color. Just slice to a similar size as potatoes for even cooking.

→ Is it possible to prepare ahead of time?

You can assemble the packets (except for the butter) up to several hours ahead. Add melted butter right before cooking.

→ What’s the best way to serve these packets?

Serve directly in the foil packets for easy cleanup, topping with fresh parsley and lemon slices for a fresh finish.