Grilled Shrimp Boil Foil Packets
Smoky, buttery shrimp boil foil packets loaded with sausage, corn, and potatoes, grilled to juicy perfection in just 20 minutes with almost no cleanup.
Sunshine on a Sheet of Foil
There is something about a shrimp boil that instantly says summer, and this foil packet version brings all that flavor straight to your grill grates. We took the classic combination of plump shrimp, smoky sausage, sweet corn, and tender potatoes and wrapped it all up in neat little bundles. It is one of those Perfect Summer Meals that looks impressive but barely asks anything of you in return.
What I love most about this grilled shrimp boil is how forgiving it is. Busy weeknight? Lazy weekend cookout? Either way, you toss everything into foil, seal it up, and let the grill do the heavy lifting while you relax with a cold drink.
Before we get cooking, the right tools make a real difference here. Sturdy, heavy-duty foil is non-negotiable since it has to hold up to direct heat and juicy ingredients without tearing, and a good pair of long-handled tongs keeps your hands safely away from the steam when packets come off the grill.
Why Foil Packets Are Made for the Grill
Foil packet cooking might be the most underrated technique for Small Grill Recipes. There is no flare-up risk from dripping butter, no scrubbing a grimy grate afterward, and everything steams together so the flavors meld beautifully. It is also one of the easiest Cheap Grill Meals you can make since a single pound of shrimp stretches across four hearty packets when paired with sausage and vegetables.
This recipe also happens to be a fantastic option for a Dinner For 2 On The Grill. Simply make two packets instead of four, and you still get that full shrimp boil experience without any leftovers you did not plan for.
Chef's Tip: Always double up your foil sheets, or use the extra-heavy-duty variety. A single thin layer can puncture from a sharp corn cob edge, and nobody wants to lose that garlic butter to the grill grates.
What Goes Into a Shrimp Boil Foil Packet
The beauty of this recipe is its simplicity. You need:
- Shrimp, peeled and deveined so every bite is fuss-free
- Andouille sausage, sliced into rounds for smoky depth
- Baby potatoes, parboiled briefly so they finish cooking in time
- Corn, cut into chunky pieces
- Garlic butter, seasoned generously with Old Bay
- Lemon and parsley to brighten everything at the end
Despite tasting indulgent, this is actually one of those Secretly Healthy Recipes. Shrimp is naturally lean and packed with protein, and the potatoes and corn bring fiber and real nutrients to the plate, all without needing heavy sauces or breading.
How to Build and Grill Your Packets
Start by parboiling the potatoes just until they are fork tender, since they take longer to cook than the rest of the ingredients. Whisk up a quick garlic Old Bay butter, then layer everything onto sheets of foil and drizzle the butter over the top before sealing tightly.
Once on the grill, the packets need around 12 to 15 minutes over medium-high heat. If you are craving this Seafood On Grill favorite but the weather has other plans, these packets also work as Seafood Foil Packets Ovens style, baked on a sheet pan at 400 degrees F for about the same amount of time.
Ready to fire up the grill? Here is the full step-by-step recipe:
Grilled Shrimp Boil Foil Packets
Smoky, buttery shrimp boil foil packets loaded with sausage, corn, and potatoes, grilled to juicy perfection in just 20 minutes with almost no cleanup.
Ingredients
- 1 lb large shrimp, peeled and deveined, tails on
- 1 lb baby potatoes, halved
- 2 corn, ears, husked and cut into 2-inch pieces
- 8 oz andouille sausage, sliced into rounds
- 4 tbsp unsalted butter, melted
- 4 garlic, cloves, minced
- 2 tbsp Old Bay seasoning, or your favorite seafood seasoning
- 1 lemon, sliced, plus extra wedges for serving
- 2 tbsp fresh parsley, chopped, for garnish
- 1/2 tsp salt, to taste, Old Bay is already salty
- 1/2 tsp black pepper, freshly cracked
Instruction
Preheat your grill to medium-high heat, about 400 degrees F (200 degrees C).
Bring a pot of salted water to a boil and parboil the halved potatoes 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, salt, and pepper.
Lay out four large sheets of heavy-duty aluminum foil. Divide the potatoes, corn, sausage, and shrimp evenly among the sheets.
Drizzle the butter mixture over each packet and tuck a couple of lemon slices into each one.
Fold the foil up and over the ingredients, sealing the edges tightly but leaving a little room inside for steam to circulate.
Place the packets on the grill and cook for 12 to 15 minutes, until the shrimp are pink and opaque and the potatoes are tender.
Carefully open the packets, watching for hot steam, then garnish with fresh parsley and serve with extra lemon wedges.
Equipment
- Heavy-duty aluminum foil
- Outdoor grill
- Tongs
- Small mixing bowl
- Basting brush
Notes
Serving, Storing, and Variations
Serve these packets straight from the grill, opened tableside so everyone gets that first waft of garlicky, smoky steam. A crusty loaf of bread for soaking up the buttery juices is never a bad idea.
For variations, swap in scallops or chunks of firm white fish alongside the shrimp, or add sliced bell peppers for extra color and crunch. This dish fits right into any lineup of Summer Time Meals, whether you are feeding a crowd at a backyard cookout or keeping things simple for two.
Store any leftovers in an airtight container in the fridge for up to two days, and reheat gently in a skillet so the shrimp stay tender rather than turning chewy. However you serve it, this grilled shrimp boil is proof that some of the best summer dinners come together with almost no cleanup at all.
