Shrimp Boil Foil Packs

Shrimp Boil Foil Packs

Recipe by SandraMyersCourse: Main CourseCuisine: American


Prep time


Cooking time




  • 2 ears of corn on the cob, husked

  • 1 pound shrimp, peeled and de-veined

  • 1/2 pound andouille sausage

  • 1 tablespoon garlic, minced

  • 3 tablespoons old bay seasoning, or homemade seasoning

  • 1 pound baby red potatoes, or baby yellow potatoes

  • 3 tablespoons butter melted + 1/2 cup, divided

  • juice of 1/2 lemon, plus lemon wedges for serving

  • chopped fresh parsley, for topping

  • salt and pepper, to taste


  • Chop corn into thirds, then chop each third in half lengthwise. Chop potatoes into 2 inch pieces. Boil corn and potatoes, for 10 minutes. Drain and set aside.
  • In a large bowl, combine shrimp, sausage, corn, and potatoes. Stir together melted 3 tablespoons butter, Old Bay seasoning, garlic, juice from half a lemon, and salt and pepper to taste and pour over shrimp, sausage, and veggies. Stir to coat.
  • Divide between four 12×12 inch sheets of aluminum foil. Fold edges of foil up around the food to create a closed packet.
  • Cook on preheated grill over medium-high heat for 8-10 minutes on one side, then flip and cook another 5-6 minutes on the second side. Bake the packets, for 15-20 minutes, until corn is tender and shrimp are pink and fully cooked.
  • While packets are cooking, melt remaining 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
  • Serve shrimp boil packs topped with chopped parsley, lemon wedges for squeezing, and browned butter for drizzling over the top or dipping.
Shrimp Boil Foil Packs
You might also like

Leave A Reply

Your email address will not be published.