Grilled Shrimp Boil in Foil Packets
Smoky, buttery grilled shrimp boil foil packets loaded with corn, potatoes, and sausage, ready in 30 minutes with zero cleanup.
The Easiest Way to Bring a Shrimp Boil to Your Grill
There is something about a classic shrimp boil that screams summer, but standing over a giant stockpot is not exactly ideal when it is ninety degrees outside. This grilled shrimp boil in foil packets gives you all that same smoky, buttery, Old Bay seasoned flavor without heating up your kitchen or scrubbing a single pot afterward. It is one of those perfect summer meals that comes together in about 30 minutes flat.
What I love most about this recipe is how forgiving it is. Whether you are cooking for a crowd or just need a solid dinner for two on the grill, you simply adjust the number of packets and everything scales beautifully.
Before we get cooking, the right tools and ingredients make a real difference here. Good heavy-duty foil prevents tears and leaks on the grates, and a quality smoked sausage or fresh Old Bay seasoning genuinely elevates the final flavor. These are the products that genuinely help this recipe shine:
Why Foil Packets Are a Grill Master's Secret Weapon
Foil packet cooking is one of the most underrated techniques for seafood on the grill. The sealed foil traps steam, which means your shrimp stay juicy and your potatoes cook evenly without drying out over direct heat. It is also one of those secretly healthy recipes, since everything steams in its own juices with just a bit of butter rather than being deep fried or drenched in heavy sauce.
This method also happens to be one of the cheap grill meals that still feels like a special occasion. A pound of shrimp and one sausage link stretch across four generous portions when you pair them with corn and potatoes.
Chef's Tip: Do not skip parboiling the potatoes. Raw potatoes take much longer to cook than shrimp, and without a head start they will still be firm by the time everything else is perfectly done.
Building the Perfect Grilled Shrimp Boil
The key to a great grilled shrimp boil is layering flavor at every step. Start with a garlicky, Old Bay spiked butter and pour it generously over each packet so every bite of shrimp, sausage, corn, and potato gets coated. Smoked paprika adds a subtle backyard barbecue depth that plays beautifully with the char from the grill.
For best results:
- Use large or jumbo shrimp so they do not overcook before the potatoes are tender.
- Slice the sausage into even rounds so it heats through at the same pace as everything else.
- Seal your foil packets loosely enough to trap steam, but tightly enough that no juices escape.
This recipe also works wonderfully in the oven if the weather does not cooperate. Simply bake the packets at 425 degrees F for about 20 minutes, making it a flexible option among seafood foil packets oven recipes too.
Ready to make it? Here is the full step-by-step recipe:
Grilled Shrimp Boil in Foil Packets
Smoky, buttery grilled shrimp boil foil packets loaded with corn, potatoes, and sausage, ready in 30 minutes with zero cleanup.
Ingredients
- 1 lb baby potatoes, halved, small
- 2 corn on the cob, cut into 2-inch pieces
- 12 oz andouille sausage, sliced into rounds
- 1 lb large shrimp, peeled and deveined, tails on
- 4 tbsp unsalted butter, melted
- 4 cloves garlic, minced
- 2 tbsp Old Bay seasoning, plus more to taste
- 1 tsp smoked paprika
- 1 lemon, cut into wedges, plus zest
- 2 tbsp fresh parsley, chopped, for garnish
- 1 tsp salt and black pepper, to taste, each
Instruction
Preheat your grill to medium-high heat, about 400 degrees F (200 degrees C).
Parboil the halved baby potatoes in salted water for 8 to 10 minutes, until just fork tender. Drain well.
In a small bowl, whisk together the melted butter, minced garlic, Old Bay seasoning, smoked paprika, lemon zest, salt, and pepper.
Lay out four large sheets of heavy-duty foil. Divide the potatoes, corn, and sausage evenly among the packets.
Add the shrimp on top of each portion, then drizzle the garlic butter mixture evenly over all four packets.
Fold the foil over the ingredients and seal tightly into packets, leaving a little room for steam to circulate.
Place the packets on the grill and cook for 15 to 18 minutes, until the shrimp are pink and the potatoes are tender.
Carefully open the packets, being mindful of hot steam. Squeeze fresh lemon juice over the top and garnish with chopped parsley before serving.
Equipment
- Grill
- Heavy-duty aluminum foil
- Small saucepan
- Mixing bowl
- Tongs
Notes
Serving, Storing, and Making It Your Own
Serve these packets straight from the grill with extra lemon wedges and a scattering of fresh parsley. A cold glass of iced tea or a light beer rounds out the meal perfectly for any summer time meals lineup.
If you have leftovers, remove the shrimp boil from the foil before storing so it does not continue steaming and turn mushy. It will keep in the fridge for up to two days and reheats nicely in a skillet.
Want to switch things up? Try adding sliced bell peppers or swapping the shrimp for scallops. However you build it, this grilled shrimp boil is proof that a few humble ingredients, wrapped in foil and tossed on the grill, can turn into one of the most satisfying dinners of the season.
