Shrimp Boil Foil Packets Recipe

Two foil packets containing shrimp, sausage, corn, and potatoes garnished with lemon wedges and served with pieces of bread.

5 from 1 vote

Shrimp Boil Foil Packets Recipe

Bring the taste of a Southern shrimp boil to your backyard or campsite with our convenient foil packet version. This recipe captures all the flavors of the classic feast - succulent shrimp, spicy sausage, sweet corn, and tender potatoes - in individual portions that are easy to prepare and even easier to enjoy.

Prep Time10

Cook Time30

Resting Time5

Total Time45

Course: Main Course

Cuisine: American

Servings: servings

Calories: 401kcal

Author: Kita Roberts

Ingredients

For the Cajun butter:

1 tbsp Cajun seasoning or Old Bay Seasoning
4 Garlic cloves minced
8 tbsp unsalted butter
¼ cup White wine

For the Shrimp Boil Packs

4 ears of Corn
1 lbs Little Red Potatoes cut into quarters
1 lbs large shrimp thaawed, deveined, and peeled
1 lbs Smoked sausage or andouille sausage, sliced into ¼” thick slices
Salt and pepper

For Garnish

Lemon wedges
minced parsley
hot sauce

Instructions

Make the cajun butter

Prep the cajun butter by playing a skillet over low heat.
Add the butter and cajun seasoning.
As the butter slowly melts, stir to combine.
Add the garlic and let it simmer for 1 minute.
Carefully stir in the white wine and let the cajun butter simmer for 5 to 10 minutes.

Prep the Corn and Potatoes

Meanwhile, bring a large pot of water to a boil.
Add the diced corn and let it boil for 2 to 3 minutes.
Then, carefully add in the potatoes and let it all boil for another 5 to 7 minutes.
Remove from the heat and strain.
See our notes about prepping this ahead of time.
Let cool.
When the corn is cool enough to handle, carefully cut each cobb it into thirds.

Preheat the grill

Preheat your grill for 350 degrees F. See our notes below for gas grills, charcoal grills, oven or campfire instructions.

Make the Foil packets:

In a large bowl, toss the potatoes, corn shrimp and sausage.
Drizzle the cajun butter over top and toss to combine.
Season with a pinch of salt and pepper.
Arrange a 6 to 8 large sheets of foil (about 12” each) on a clean work surface.
Divide the shrimp and potato mixture evenly among the sheets of foil, arranging small piles in the center of each sheet.
Carefully fold the long edges up over the ingredients and then fold the short edges up twice, pinching the seam to seal it.

Grill the Foil Packs

Place the foil packs on the cool side of the grill, seam side up.
Close the lid and cook until the shrimp are cooked through, the potatoes and fork tender and the butter is just starting to bubble, about 15-20 minutes.

Serve:

Using a spatula, carefully lift the foil packs off the grill grates and transfer them to a large baking sheet for easy maneuvering.
Let the packets sit for 3 to 5 minutes and use caution when opening them, as the steam can be very hot.
Fold back the foil and serve each packet individually.
Serve with lemon wedges, minced parsley, and additional hot sauce on the side.

Notes

We recommend heavy-duty foil to avoid easily tearing it.

Microwave potatoes:

If you don’t want to wait for the water to boil, you can instead place the diced potatoes in a microwave-safe bowl.
Add ¼ cup of water, cover it with plastic wrap, and microwave for 3 to 4 minutes until they are just starting to soften.
This can be done before you leave for a camping trip.
Let them cool, and place them in a ziplock bag in the fridge until ready to use.

For a gas grill:

Prep the recipe as directed.
Preheat your grill to medium heat. Ignite all the burners and let the grill preheat for 10 minutes with the lid closed.
Clean and oil the grill grate.
Turn off 2 of the 4 or 2 of the 3 burners to create a cool side and hot side for grilling.
Close the lid and preheat the grill until it's around 350 degrees F.
When ready to cook, place the foil packets on the cool side of the grill and cook according to the recipe card.

For a charcoal grill:

Prep the shrimp foil packs as directed.
Preheat the grill by pouring lit coals on one side of the grill.
Nestle the grill grate back in place, clean and oil it.
Cover with the lid and adjust the air vents.
Allow the grill to preheat to around 350 degrees F before proceeding with the recipe as directed.

For a pellet grill:

Prep the foil packs as directed.
Preheat the pellet smoker to 350 degrees F.
Arrange the shrimp packets on the grill grates. Because most pellet grills don't have an option for a cool or hot side of the grill, rotate the packs often to help with even cooking. They may cook faster over direct heat, so check after 10 minutes.

For a campfire:

Build a campfire with your desired method.
Once the flames have died down, and there is a good bed of embers, arrange a grill grate about 4 to 5 inches above the heat.
Prep the shrimp boil packets as directed and place them on the grill grates, on the cooler side of the grill. If your heat source (embers) is piled in the center, arrange the foil packs around the edge of the grill grate so they will be over indirect heat.
Rotate them every 5 minutes for even cooking.
Depending on the elements, and heat of your campfire, you may need to adjust cooking time.

For an oven:

Preheat the oven to 350 degrees F.
Prep the shrimp packets as directed.
Arrange the foil packs on a baking sheet and place them in the oven to cook.
Because of the ambient temp of an oven and that there isn't a 'cool side,' the packets may cook faster. Check them at about 12 to 13 minutes for doneness.

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