How to Make Delicious Shrimp Boil Foil Packs

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Bring the vibrant flavors of a classic seafood boil to your backyard with “Summer Feast: Shrimp Boil Foil Packs.” This easy, mess-free version of a traditional shrimp boil packs corn, potatoes, sausage, and shrimp into individual foil packets, making it perfect for grilling or baking. Whether you’re hosting a summer barbecue, camping, or just looking for a simple and delicious meal, these foil packs offer a fun and flavorful way to enjoy a seafood feast without the fuss of a full boil.

 

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Why You’ll Love Shrimp Boil Foil Packs:

  • Flavorful and Fun: Each packet is a mini feast full of seasoned seafood and veggies.
  • Customizable: Easily adaptable to include your favorite seafood or spices.
  • No Clean-Up: Foil packs mean minimal mess and easy cleanup, ideal for outdoor dining.
  • Versatile Cooking Options: Suitable for grilling, baking, or even cooking over a campfire.

Ingredients Notes For Shrimp Boil Foil Packs:

  • Shrimp: Use fresh or frozen (thawed) large shrimp, peeled and deveined for easy eating.
  • Corn: Fresh corn on the cob, cut into smaller pieces, adds sweetness and crunch.
  • Potatoes: Small red or baby potatoes are best as they cook quickly and are easy to eat.
  • Sausage: Andouille sausage adds a traditional, smoky flavor, but any pre-cooked sausage can be used.
  • Seasonings: Old Bay seasoning is traditional, but you can use any seafood or Cajun seasoning blend.
  • Lemon and Butter: Add brightness and richness to the packets.
  • Garlic: Minced or whole cloves for added flavor.
  • Fresh Parsley: For garnish and a pop of color.

Recipe Steps:

  1. Preheat Your Cooking Method:
    • For grilling, preheat the grill to medium-high heat.
    • For baking, preheat the oven to 425°F (220°C).
  2. Prepare the Ingredients:
    • Cut corn into 1-2 inch rounds.
    • Halve the potatoes if they are larger to ensure even cooking.
    • Slice the sausage into ½-inch pieces.
    • Prepare the shrimp if not already prepped.
  3. Assemble the Foil Packs:
    • Lay out large sheets of aluminum foil, enough to fold over and seal the ingredients.
    • Divide the corn, potatoes, sausage, and shrimp evenly among the foil sheets.
    • Sprinkle generously with Old Bay seasoning, add minced garlic, and top with a slice of lemon and a pat of butter on each.
    • Fold the foil over the ingredients and crimp the edges to seal, making a neat packet.
  4. Cook:
    • Place the foil packs on the grill and cook for about 10-15 minutes, or until the shrimp are pink and the vegetables are tender.
    • For baking, place the foil packs on a baking sheet and bake for about 15-20 minutes.
  5. Serve:
    • Carefully open the foil packs (watch out for steam), and garnish with chopped fresh parsley.
    • Serve immediately, offering additional lemon wedges on the side.

Storage Options:

  • Prep Ahead: You can assemble the foil packs a few hours in advance and keep them refrigerated until ready to cook.
  • Leftovers: Store any leftovers in the refrigerator for up to two days and reheat gently in the oven.

How to Make Delicious Shrimp Boil Foil Packs

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Ingredients

  • 1 pound large shrimp peeled and deveined
  • 4 cups baby red potatoes quartered and boiled until just tender
  • 2 ears of corn cut into 4 pieces each
  • 1 12-ounce package smoked andouille sausage, sliced into 1/2-inch pieces
  • 4 tablespoons butter melted
  • 2 cloves garlic minced
  • 2 teaspoons Old Bay seasoning or more to taste
  • Salt and pepper to taste
  • Lemon wedges for serving
  • Fresh parsley chopped for garnish
  • Optional: hot sauce or Cajun seasoning for extra spice

Instructions

Preheat the Grill or Oven:

  • If grilling, preheat your grill to medium-high heat (about 400°F). If baking, preheat your oven to 425°F.

Prepare the Ingredients:

  • Boil the potatoes for about 10 minutes until they are just becoming tender but still firm. Drain and set aside.
  • Mix the melted butter with minced garlic, Old Bay seasoning, salt, and pepper in a large bowl.
  • Add the shrimp, boiled potatoes, corn, and sliced sausage to the bowl with the butter mixture. Toss to coat all the ingredients evenly with the seasoning.

Assemble the Foil Packs:

  • Cut large rectangles of aluminum foil, enough to fold over and seal the ingredients.
  • Divide the shrimp mixture among the foil sheets, placing an equal amount of potatoes, corn, sausage, and shrimp on each piece.
  • Fold the foil over the ingredients and crimp the edges to tightly seal each pack.

Cook the Foil Packs:

  • On the Grill: Place the foil packs on the grill and cook for about 10-15 minutes, flipping once until everything is heated through and the shrimp are pink and cooked.
  • In the Oven: Place the foil packs on a baking sheet and bake for about 15-20 minutes, or until the shrimp are cooked through and the vegetables are tender.

Serve:

  • Carefully open the foil packs (watch for steam), and serve hot.
  • Garnish with fresh chopped parsley and serve with lemon wedges on the side. Drizzle with more hot sauce or sprinkle additional Cajun seasoning if desired.

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