Shrimp Boil Foil Packets
Equipment
- Heavy-duty aluminum foil
- Grill or campfire with grate
- Large mixing bowl
- Tongs
- Microwave-safe bowl
- Rimmed sheet pan (for oven method)
Ingredients
Main Ingredients
- 1.5 lbs large shrimp 16/20 count, peeled and deveined, tails on or off
- 12 oz smoked andouille sausage or kielbasa, sliced into ½-inch rounds
- 1 lb baby potatoes halved, microwaved 4-5 minutes until just fork-tender
- 3 ears fresh corn husked and cut into 1-inch rounds (about 12 rounds total)
- 4 tbsp unsalted butter cut into 1 tablespoon pieces
- 2 tbsp Cajun seasoning divided, plus more to taste
- 4 cloves garlic minced
- 1 tbsp olive oil
- 1 lemon sliced into rounds, for serving
- 2 tbsp fresh parsley chopped, for garnish
- salt and black pepper to taste
Instructions
Prep & Assemble
- Preheat your grill to medium-high heat, approximately 400°F. If using a campfire, allow flames to die down to hot glowing coals.
- Par-cook the baby potatoes: place halved potatoes in a microwave-safe bowl with 2 tablespoons of water, cover with a damp paper towel, and microwave on high for 4-5 minutes until just fork-tender. Drain and set aside.
- Cut four pieces of heavy-duty aluminum foil, each approximately 18x14 inches. If using regular foil, use two layers per packet.
- In a large bowl, combine the par-cooked potatoes, corn rounds, sliced sausage, shrimp, minced garlic, olive oil, and 1.5 tablespoons of Cajun seasoning. Toss gently to coat everything evenly.
- Divide the mixture evenly among the four foil sheets, piling it in the center of each. Top each portion with 1 tablespoon of butter and a pinch of the remaining Cajun seasoning.
- Seal each packet by bringing the long sides of foil up and together, then rolling them down in tight double-folds to create a sealed seam. Fold up the short ends tightly. Leave a small dome of air space inside each packet to allow steam to circulate.
Cook
- Place the sealed foil packets on the preheated grill grates. Cook for 12-15 minutes over medium-high heat without opening.
- After 12 minutes, carefully open one packet away from your face using tongs — watch for the burst of steam. Check that the shrimp are pink, opaque, and curled into a C-shape, and that the potatoes are tender. If needed, reseal and cook an additional 2-3 minutes.
- Once cooked through, remove all packets from the grill. Allow to rest for 2 minutes before opening — contents will be very hot.
Serve
- Carefully open each packet and fold the foil edges back to create a boat-shaped serving vessel. Alternatively, slide contents onto plates or a large serving board.
- Garnish with fresh chopped parsley and serve with lemon rounds for squeezing over the top. Crusty bread for soaking up the buttery Cajun sauce in the bottom of the packet is highly recommended.
Notes
Par-cooking the potatoes is essential — raw potatoes will not fully cook in the same time as the shrimp. Do not skip this step.
Make-ahead tip: Assemble packets up to 24 hours ahead and refrigerate on a sheet pan. Add shrimp no more than 8 hours before cooking for best texture.
Oven method: Bake sealed packets on a rimmed sheet pan at 425°F for 20-25 minutes.
Campfire method: Cook directly on hot coals or over a grate for 18-22 minutes, flipping once halfway through.
Storage: Leftovers keep in an airtight container in the refrigerator for up to 2 days. Reheat gently in a covered skillet over low heat with a splash of water or broth, or microwave at 50% power to avoid rubbery shrimp.
Spice level: For a mild family-friendly version, use Old Bay seasoning instead of Cajun and serve hot sauce on the side.
Nutrition
Calories: 420kcalCarbohydrates: 28gProtein: 32gFat: 20gSodium: 920mgFiber: 3gSugar: 4g