How to Make Delicious Shrimp Boil Foil Packs

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.

 

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.
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How to Make Delicious Shrimp Boil Foil Packs

Ingredients

Scale
  • 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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  • Author: Maria

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