Easy Grilled Shrimp Boil Foil Packets for Summer
A grilled shrimp boil foil packet is one of those summer dinners that feels like a seafood feast but cooks like a simple weeknight meal, with shrimp, potatoes, sausage, and corn steamed together in buttery Old Bay seasoning on the grill.
Equipment
- Grill (gas or charcoal)
- Heavy-duty aluminum foil
- Large mixing bowl
- Small bowl
- Small saucepan
- Tongs
Ingredients
For the packets
- 350 g baby red or yellow potatoes halved or quartered
- 2 ears corn on the cob husked and cut into 2.5–3 cm (1–1¼ inch) rounds
- 225–275 g smoked sausage (andouille or kielbasa) sliced into 1 cm (½ inch) rounds
- 450 g large raw shrimp (16–20 count) peeled and deveined; tails on or off
- 1/2 medium yellow onion thinly sliced (about 60 g / 2 oz)
- 3 cloves garlic minced
Seasoned butter mixture
- 85 g unsalted butter melted
- 1 1/2 Tbsp Old Bay seasoning
- 1/2 tsp smoked paprika
- 1/4 tsp cayenne pepper optional
- 1/2 tsp fine sea salt plus more to taste
- 1/4 tsp freshly ground black pepper
- 1/2 lemon juiced (about 1 Tbsp), plus wedges from the other half for serving
For finishing
- 2 Tbsp fresh parsley chopped (or chives)
- lemon wedges for serving
Instructions
- Preheat the grill and prep the foil. Heat a gas or charcoal grill to medium or medium-high (about 200–220°C / 400–425°F). Tear 4 large sheets of heavy-duty foil, each about 30–35 cm / 12–14 inches long. If using regular foil, double each sheet for sturdier packets.
- Par-cook the potatoes (recommended). Place the cut potatoes in a small saucepan, cover with cold, lightly salted water, and bring to a boil. Simmer for 6–8 minutes, just until they start to soften on the edges but are still a bit firm in the center. Drain well and let steam dry for a minute so excess moisture doesn’t dilute the seasoning.
- Mix the seasoned butter. In a small bowl, whisk together the melted butter, Old Bay, smoked paprika, cayenne (if using), salt, black pepper, and lemon juice. Taste a tiny bit; it should be saltier and more intense than you’d want on its own, since it’s seasoning all the ingredients.
- Combine the filling. In a large mixing bowl, add the drained potatoes, corn rounds, sliced sausage, onion, minced garlic, and shrimp. Pour the seasoned butter over the top and toss gently until everything is evenly coated.
- Build the foil packets. Lay the foil sheets on your counter, shiny side in. Divide the mixture evenly among the 4 sheets, mounding it in the center and making sure each portion gets a little of everything—shrimp, potatoes, corn, and sausage.
- Seal the packets. Bring the long sides of the foil up and together over the filling and fold them down tightly, then roll up the short ends to fully seal while leaving a little air space inside for steam to circulate.
- Grill the packets. Place the foil packets on the preheated grill, seam side up. Close the lid and cook for 10–14 minutes, rotating the packets once halfway through.
- Check for doneness. Using tongs, carefully open one packet away from your face. The shrimp should be opaque and pink, the potatoes easily pierced with a fork, and the corn tender. If anything is still undercooked, reseal and return to the grill for another 3–5 minutes.
- Finish with herbs and lemon. Remove all packets from the grill and let them sit for 2 minutes. Open each packet, sprinkle with chopped parsley, and serve with extra lemon wedges for squeezing over the top.
Nutrition
Calories: 650kcalCarbohydrates: 55gProtein: 42gFat: 30gSaturated Fat: 12gCholesterol: 240mgSodium: 1850mgPotassium: 1250mgFiber: 6gSugar: 6gVitamin A: 900IUVitamin C: 45mgCalcium: 120mgIron: 3.5mg
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