Grilled Shrimp Boil Foil Packets (Print-Friendly Version)
Savory shrimp, sausage, potatoes, and corn grilled together in easy foil packets bursting with flavor.
# Ingredients:
→ Main Components
01 -
450 g baby potatoes, cut into 4 cm cubes
02 -
2 ears corn on the cob, cleaned and each cut into 5 to 6 rounds
03 -
450 g raw shrimp, thawed, peeled, and deveined
04 -
340 g Andouille smoked sausage, cut into 5 cm pieces
05 -
1 small yellow onion, thinly sliced
06 -
4 cloves garlic, minced
→ Seasonings & Garnish
07 -
4 tablespoons melted butter
08 -
1 teaspoon salt
09 -
0.5 teaspoon freshly ground black pepper
10 -
2 tablespoons Old Bay seasoning
11 -
Lemon slices, for garnish
12 -
Chopped fresh parsley, for garnish
# Steps:
01 -
Preheat grill to 200°C. Tear out 4 large heavy-duty aluminium foil sheets, each measuring 30 cm by 30 cm. Reserve.
02 -
Add 2 litres water to a large pot and bring to a boil. Add potatoes and corn rounds; reduce to a simmer and cook for 10 minutes. Drain well.
03 -
In a large mixing bowl, combine shrimp, sausage, onion, garlic, cooked potatoes, and corn. Pour in melted butter. Season thoroughly with salt, pepper, and Old Bay seasoning. Toss until everything is evenly coated.
04 -
Divide the mixture evenly among the four foil sheets. Fold and seal the aluminium tightly to enclose contents, ensuring no steam can escape.
05 -
Place sealed foil packets directly onto the grill. Cook for 15 minutes, flipping each packet once at the halfway point. Remove from heat.
06 -
Carefully open the foil packets. Garnish shrimp boil with fresh lemon slices and chopped parsley before serving.
07 -
Preheat oven to 200°C. Place prepared foil packets onto a large baking tray. Bake for 15 minutes, then remove, open, and garnish before serving.
# Notes & Tips:
01 -
Precooking the potatoes and corn ensures even cooking and prevents underdone vegetables in the final packet.
02 -
For a spicier flavour, increase Old Bay seasoning or add cayenne pepper to the mixture.