Grilled Shrimp Boil in Foil Packets is a flavor-packed meal that’s easy to make on the grill or in the oven. This is a fuss-free, hearty, weeknight or backyard party summer meal. The packets are filled with perfectly seasoned potatoes, shrimp, sausage and corn, then finished with a squeeze of lemon and sprinkle of parsley.
Grilled Shrimp Boil in Foil Packets
Serves 4
- 1 pound baby potatoes,cut into 1.5-inch cubes
- 2 ears corn on the cob, cleaned and each ear cut into 5 to 6 rounds
- 1 pound raw shrimp, thawed, peeled, and deveined
- 12 ounces Andouille smoked sausage, cut into 2-inch pieces
- 1 small yellow onion, thinly sliced or shallot
- 4 cloves garlic, minced
- 4 tablespoons butter, melted plus 1/2 cup (see below for butter sauce)
- 1 teaspoon salt
- 1/2 teaspoon fresh ground black pepper
- 2 tablespoons old bay seasoning
- lemon slices & chopped fresh parsley, for garnish
- Preheat Grill to 400˚F. Tear out 4 large (measuring 12×12) heavy duty foil sheets. Set aside.
- Add water to a large pot and set over high heat; bring to a boil. Add potatoes to boiling water; reduce heat to a steady simmer and continue to cook for 8 minutes. Drain.
- In a large mixing bowl combine shrimp, sausages, onion, garlic, potatoes, and corn.
- Add melted butter to the shrimp mixture. Season with salt, pepper, and old bay seasoning; stir until thoroughly combined.
- Divide the shrimp mixture ingredients between the four aluminum foil sheets. Wrap foils tightly around the ingredients and seal it all together.
- Place the packets directly on the grill and cook for 15 minutes, flipping once halfway through cooking. Remove from grill.
- Carefully open up the packets, garnish with lemon and parsley.
Oven Instructions
- Preheat oven to 400˚F.
- Transfer prepared packets to a large baking sheet.
- Cook for 15 minutes.
- Remove from oven and serve.
Brown Butter Sauce/ optional
- While packets are cooking, melt 1/2 cup butter in a medium sauce pan over medium-high heat. Once melted, continue to stir gently over medium heat for 3-4 minutes longer until color changes from pale yellow to a golden amber (but be careful not to burn it).
- Serve shrimp boil packs topped with chopped parsley, lemon wedges for squeezing, and browned butter for drizzling over the top or dipping.
