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Home / Holiday Recipes / BBQ & Grilling / “Shrimp Boil” Foil Packets

“Shrimp Boil” Foil Packets

40 mins
| 12 Comments |
5 from 9 votes
Jump to Recipe 06/14/21 | Updated: 06/14/21 | by Nora
Shrimp Boil Foil Packets Image Pin 2

These “Shrimp Boil” Foil Packets are inspired by the summer seafood classic – with shrimp, smoked sausage and potatoes. They come in handy when you need a quick fix dinner with easy prep and a short cooking time.

They can cook on the grill or in the oven – and make for a great camping meal, too!

overhead close up of shrimp foil in foil packet

Foil packet dinner with shrimp and sausage

  • This is a quick and easy way to make a dinner that resembles the taste of a classic seafood boil. It’s great if you’re short on time and don’t have a lot of time to spend in the kitchen!
  • We like these foil pouches with Old Bay style seasoning, but you can use Cajun seasoning or your favorite seafood boil seasoning if you prefer – it’s easy to make this your own!
  • The foil pouches can be assembled up to a day ahead, which makes them great for short camping trips or to prepare a meal on Sundays before church; or for days you just don’t have time in the kitchen in the afternoon.

Ingredients you’ll need

Here is a visual overview of the ingredients in the recipe. Scroll down to the printable recipe card at the bottom of this post for quantities!

ingredients for shrimp boil foil packets with text labels
Ingredients for Shrimp Boil Foil Packets: Potatoes, shrimp, corn on the cob, cooked sausage, onion, garlic, lemon juice, oil, butter, parsley, old bay seasoning, garlic powder, salt and pepper.

Ingredient notes and substitutes

  • Potatoes: I usually make this recipe with baby red potatoes, but I went to five different stores and none had them on offer at this time. So I used regular baby potatoes – they work just fine, too.
  • Smoked sausage: Andouille sausage is great here, but if you can only find Kielbasa… go for it! The main point to me is to use smoked sausage for the flavor.
  • Corn: I used fresh cobs of corn and cut them up myself. Feel free to use frozen corn on the cob, just make sure to thaw it first.
  • Old Bay seasoning: I made my own because I couldn’t find it at the stores I went to (that’s what you get for rural living…), but store-bought is just fine. I sometimes use Cajun seasoning or a mix of Old Bay and Cajun for this recipe, which is super delicious as well!

How to make Shrimp Boil Foil Packets

Please note that you must pre-cook the potatoes before assembling the foil packets – either in the microwave or on the stove in boiling salted water. Otherwise, the potatoes will still be raw once the shrimp is done.

Then, the rest of the recipe is incredibly simple:

  • ingredients for shrimp boil foil packets combined in large glass bowl
    combine all ingredients
  • uncooked shrimp boil in middle of piece of aluminium foil
    divide between foil packets
  1. Combine all ingredients in a large bowl, making sure the seasoning evenly coats everything.
  2. Set out 4 large pieces of aluminium foil and evenly divide the ingredients between them.
  3. Fold into foil packets, then bake or grill. Done!

How to fold foil packets

In case you have never made a foil packet dinner before and are wondering how to make a tightly sealed pouch around your ingredients, here is my favorite method:

  • female hands holding ends of foil packet
    gather long ends
  • female hands folding down top of foil packet
    crimp to seal and fold down
  • female hand folding out side of foil packet
    pull out shorter sides
  • female hand sealing side of foil packet
    fold and crimp over top

And then you’ll have a perfectly sealed foil packet:

sealed foil packet on light marble surface

This ensures the food is fully sealed and no juices will leak out during cooking; and it helps the food to cook evenly inside the pouch.

Careful when opening your foil packet dinners – there’s a lot of hot steam trapped inside that emerges as you’re unfolding it!

overhead view of three shrimp boil foil packets on marble surface

Recipe tips

  • Do not skip pre-cooking the potatoes! The shrimp and other ingredients in this recipe cook much faster than raw potatoes; you must pre-cook the potatoes in order to make sure they are done in time.
  • Slice the ingredients evenly for best results.
  • Make sure you’re properly and fully sealing the foil pouches – not only does this keep juices from leaking out, it ensures the developing steam stays trapped inside the foil pouch, cooking the ingredients in the time given in the recipe below.

Make ahead tips

If you want to assemble these foil pouches ahead of time, you can make them up to a day before cooking them.

The potatoes must be fully cooled before assembling, otherwise they will start cooking the shrimp! Then, store the assembled and fully sealed foil packets in the fridge for up to a day. Remove from the fridge 15 minutes before cooking them; they may need 5-10 minutes longer on the grill/in the oven as they are colder than freshly assembled.

Serving ideas

My family likes to sprinkle on additional Old Bay seasoning, chopped parsley and freshly squeezed lemon when serving these.

If you’re looking for a side dish that goes with your foil packet shrimp boil dinner, here are some of our favorites:

  • Summer Corn Salad
  • Grilled Corn on the Cob in Foil
  • Air Fried Green Beans
  • Easy Sautéed Green Beans
  • The Only No Knead Bread Recipe You’ll Ever Need
  • Easy Macaroni Salad

Or browse all of my side dish recipes!

female hand drizzling lemon juice over shrimp boil foil packet

More foil packet dinners

  • Potato and Sausage Foil Packets
  • Garlic Butter Steak and Potato Foil Packets
  • Hobo Dinner Foil Packets
  • Summer Veggie Salmon Foil Packets

Or browse all of my summer recipes!

PS If you try this recipe, please leave a review in the comment section and add a star rating in the recipe card – I appreciate your feedback! Follow along on Pinterest, Facebook or Instagram. Sign up for my email list, too!

Printable Recipe Card
overhead view of shrimp foil in foil packet
Save Recipe Saved!

“Shrimp Boil” Foil Packets

These "Shrimp Boil" Foil Packets are inspired by the summer seafood classic – with shrimp, smoked sausage and potatoes.
Recipe by Nora from Savory Nothings
made it? tap the stars to add your rating!
5 from 9 votes
Print Add Review

Recipe details

Prep 20 mins
Cook 20 mins
Total 40 mins
Servings 4 servings
Difficulty Easy

Ingredients
 

  • 1 pound baby red potatoes halved
  • 1 (12-oz) package smoked sausage
  • 1 pound uncooked peeled and deveined extra-large shrimp
  • 2 ears fresh corn cut into 1 inch pieces
  • 1 yellow onion peeled, halved and thinly sliced
  • 2 cloves garlic minced
  • 1 tablespoon Old Bay seasoning OR Cajun seasoning OR both to taste
  • ½ teaspoon dried garlic powder
  • 1 tablespoon oil
  • salt & pepper to taste
  • 4 tablespoons butter
  • 1 lemon cut into 8 wedges
  • 2 tablespoons chopped fresh parsley optional for serving

Instructions
 

  • Place potatoes in microwave-safe bowl and microwave on HIGH for 5-6 minutes. Alternatively, boil on the stove in salted water for 8-10 minutes. Seat aside to cool for 10 minutes.
  • Heat oven or grill to 425°F.
  • Place cooled potatoes in a large bowl with remaining ingredients, EXCEPT for lemon, butter and parsley. Toss to coat.
  • Set out 4 large pieces of aluminium foil, each at least 18 inches long. Divide potato mixture evenly between foil pieces. Top each with 1 tablespoon of butter and juice from 1 lemon wedge. Fold and crimp all edges of foil packets to yield four tightly sealed, leak-proof pouches.
  • Place packets on grill or in oven for 15-20 minutes, until shrimp is cooked, sausage is heated through and vegetables are tender.
  • To serve, open each foil packet (careful, hot steam and juices will emerge!) and serve with chopped parsley and additional lemon wedges, if you like.
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Notes

  • Potatoes: I usually make this recipe with baby red potatoes, but I went to five different stores and none had them on offer at this time. So I used regular baby potatoes – they work just fine, too.
  • Potatoes: Do not skip pre-cooking the potatoes! The shrimp and other ingredients in this recipe cook much faster than raw potatoes; you must pre-cook the potatoes in order to make sure they are done in time.
  • Pouches: Make sure you’re properly and fully sealing the foil pouches – not only does this keep juices from leaking out, it ensures the developing steam stays trapped inside the foil pouch, cooking the ingredients in the time given in the recipe below.
Make ahead tips
Foil packets can be assembled up to a day ahead. Make sure potatoes are fully cooled before tossing with other ingredients, else shrimp will begin cooking process. Store assembled foil packets in fridge for up to 24 hours. 
Remove from fridge 15 minutes before cooking; packets may need 5-10 minutes longer on grill/in oven as they are colder vs freshly assembled.
 

Nutrition

Serving: 1foil packetCalories: 559kcalCarbohydrates: 14gProtein: 36gFat: 40gSaturated Fat: 16gPolyunsaturated Fat: 5gMonounsaturated Fat: 16gTrans Fat: 1gCholesterol: 376mgSodium: 1712mgPotassium: 449mgFiber: 2gSugar: 4gVitamin A: 630IUVitamin C: 14mgCalcium: 197mgIron: 4mg
Nutrition is an estimate.

More recipe information

Course: Main Course
Cuisine: American

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Or browse all of my bbq & grilling recipes!

Nora Rusev from Savory Nothings
About Nora 
When I got married to my professional chef husband, I realized I had to step up my game in the kitchen. Now I share my favorite foolproof family recipes here on Savory Nothings: Chef-approved, kid-vetted and easy enough for everyday home cooks like you and me!   Learn more.

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Comments

  1. Maria says

    June 04, 2022 at 3:06 am

    5 stars
    Was very good I am glad I tried it

    Reply
    • Nora says

      June 04, 2022 at 1:45 pm

      I’m so glad, Maria!

      Reply
  2. Valarie M says

    May 15, 2022 at 1:39 am

    I wonder if added chicken, do you think I should pre-cook that as well or will it be fine starting from raw?

    Reply
    • Nora says

      May 15, 2022 at 3:15 pm

      I have not personally tried it, but as an educated guess… I’d say if you cut the chicken into chunks, it will cook through just fine. Hope this helps, Valarie!

      Reply
  3. Pam says

    March 16, 2022 at 12:59 am

    5 stars
    Made this tonite big hit. My potatoes were a little too done. Everything came out great, otherwise. Next time I may try the aluminum pan also. Seasonings were just right. Thanks for the recipe. We are in FL so eat lots of shrimp another great way to cook it.

    Reply
    • Nora says

      March 21, 2022 at 9:57 pm

      I’m so glad, Pam!

      Reply
  4. Sharon says

    March 16, 2022 at 12:31 am

    What oven temp and how long

    Reply
    • Nora says

      March 21, 2022 at 9:59 pm

      Sharon, it’s right there in the printable recipe card: “Heat oven or grill to 425°F.” And “Place packets on grill or in oven for 15-20 minutes, until shrimp is cooked, sausage is heated through and vegetables are tender.”

      Hope this helps!

      Reply
  5. Marsha says

    January 26, 2022 at 2:08 am

    I made this tonight and only problem was my potatoes were not completely done. Next time will cook them a little longer before adding everything else. Will certainly do again. Was great for company.

    Reply
    • Nora says

      February 05, 2022 at 2:27 pm

      Marsha, I’m glad you enjoyed the recipe. The potatoes are sometimes difficult to gauge, depending on their age, the type, the exact size… They can be tricky! Glad you figured out what you’ll change next time.

      Reply
  6. Marsha says

    January 04, 2022 at 8:51 pm

    I’ve made this many times but I usually use a large foil pan and cover it with foil. When serving put it in the middle of the table for everyone to serve themselves. Kind of a communal type meal. Lots of fun. I usually serve cornbread with it also.

    Reply
    • Nora says

      January 05, 2022 at 8:17 pm

      That’s so smart, Marsha! I will absolutely try this.

      Reply

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Nora Rusev from Savory Nothings

Hi, I'm Nora! I wasn't always a good cook, but then I fell in love with a professional chef and learned my way around the kitchen. Now I share all my secrets to effortlessly great food here on my blog, bite-sized for home cooks just like me and you.

More about me →

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