Shrimp Boil Foil Packs Recipe

Shrimp Boil Foil Packs are the perfect answer to a mess-free seafood feast. Loaded with juicy shrimp, tender corn, baby potatoes, and smoky sausage, these foil packs deliver bold Cajun flavor in every bite. Whether you’re firing up the grill, baking in the oven, or camping out under the stars, this easy recipe cooks everything together with minimal cleanup. Perfect for summer dinners, outdoor parties, or weeknight meals, these foil packets lock in flavor and moisture. With just a handful of ingredients and customizable seasoning, you can enjoy a Southern-style shrimp boil any night of the week.

Ingredients Of Shrimp Boil Foil Packs Recipe

Why You Will Love This Shrimp Boil Foil Packs Recipe

Shrimp boil foil packs are flavorful, fun, and incredibly easy to make. You’ll love how everything cooks together with bold spices, and there’s virtually no cleanup. They’re great for outdoor cooking, grill nights, or oven-baked meals. Plus, you can customize the ingredients and seasoning to suit your preferences. It’s a full meal in one pouch—simple, delicious, and perfect for busy nights or weekend gatherings.

Preparation Process Of Shrimp Boil Foil Packs Recipe

Boil potatoes slightly to pre-soften. Combine shrimp, sausage, corn, and potatoes in a large bowl. Toss with olive oil, melted butter, and seasonings. Divide evenly onto foil sheets, seal tightly, and cook over grill or in oven. Serve hot with parsley and lemon.

Step By Step Instructions

Preheat & Parboil: Preheat your grill to medium-high heat (or oven to 425°F). Boil baby potatoes for about 10 minutes until slightly tender. Drain and set aside.

Combine Ingredients: In a large bowl, add shrimp, sausage, corn pieces, and parboiled potatoes. Drizzle with olive oil and melted butter.

Season Everything: Sprinkle Cajun seasoning, garlic powder, paprika, salt, and pepper over the mixture. Toss well to coat.

Assemble Foil Packs: Tear 4 large sheets of heavy-duty aluminum foil. Evenly divide the mixture among the foil sheets and fold tightly to seal.

Cook the Packs: Place the foil packs on the grill for 15–18 minutes or bake in the oven for 20 minutes, flipping halfway through.

Serve & Enjoy: Carefully open each pack (watch the steam!), garnish with chopped parsley and lemon wedges, and serve hot.

How to Serve?

• Directly in the foil for easy cleanup
• Over a bed of rice or quinoa
• With crusty bread to soak up the juices
• Alongside coleslaw or a green salad
• Topped with a drizzle of garlic butter

Tips & Variations

Nutrition

1. Calories: 450
2. Protein: 30g
3. Fat: 24g
4. Carbohydrates: 28g
5. Fiber: 3g
6. Sugar: 2g
7. Sodium: 900mg

Recipe Card

Shrimp Boil Foil Packs Recipe

Recipe by Rachael rayCourse: Dinner Recipe

Servings

4

servings

Prep time

15

minutes

Cooking time

20

minutes

Calories

450

kcal

This Shrimp Boil Foil Pack recipe is a Southern-inspired meal made easy. Loaded with juicy shrimp, corn on the cob, sausage, and baby potatoes, each packet is seasoned with Cajun spices and cooked to perfection on the grill or in the oven. Ideal for family dinners, camping, or backyard barbecues, these foil packs lock in flavor and create virtually no mess. Just assemble, seal, and cook! Garnish with parsley and a squeeze of lemon for a bright finish. These seafood boil packets are bold, hearty, and guaranteed to impress.

Ingredients

• 1 pound large shrimp, peeled and deveined

• 1 pound smoked sausage, sliced into ½-inch pieces

• 2 ears corn, cut into thirds

• 1 pound baby potatoes, halved

• 2 tablespoons olive oil

• 2 tablespoons melted butter

• 1 tablespoon Cajun seasoning

• 1 teaspoon garlic powder

• 1 teaspoon paprika

• Salt and pepper to taste

• Fresh parsley and lemon wedges for garnish

• Heavy-duty aluminum foil

Directions

• Preheat & Parboil
• Preheat your grill to medium-high heat (or oven to 425°F). Boil baby potatoes for about 10 minutes until slightly tender. Drain and set aside.
• Combine Ingredients
• In a large bowl, add shrimp, sausage, corn pieces, and parboiled potatoes. Drizzle with olive oil and melted butter.
• Season Everything
• Sprinkle Cajun seasoning, garlic powder, paprika, salt, and pepper over the mixture. Toss well to coat.
• Assemble Foil Packs
• Tear 4 large sheets of heavy-duty aluminum foil. Evenly divide the mixture among the foil sheets and fold tightly to seal.
• Cook the Packs
• Place the foil packs on the grill for 15–18 minutes or bake in the oven for 20 minutes, flipping halfway through.
• Serve & Enjoy
• Carefully open each pack (watch the steam!), garnish with chopped parsley and lemon wedges, and serve hot.

Recipe Video

Notes

• Don’t skip parboiling the potatoes or they may not cook through.
• Double wrap foil for heavy fillings to avoid tearing.
• Use frozen shrimp only if thawed and well-drained.
• Add a bit of beer or broth to each pack for extra moisture.

FAQs

Conclusion