Grilled Shrimp Boil Packets

This summertime grilled shrimp boil in foil packets brings all the flavor of a traditional seafood boil without the mess. The combination of succulent shrimp, smoky sausage, sweet corn, and tender potatoes creates a perfectly balanced meal that's ideal for outdoor gatherings or a quick weeknight dinner.

I first made these foil packets for a beach picnic last summer and they were an instant hit. The way the flavors meld together inside the steamy packets creates something truly magical that my family now requests at least twice a month during grilling season.

Ingredients

• Baby potatoes cubed into 1.5 inch pieces provide the hearty base look for firm ones with thin skins
• Corn on the cob cut into rounds adds sweetness and texture choose ears with bright green husks and plump kernels
• Raw shrimp peeled and deveined delivers that classic seafood boil flavor select medium to large size for best results
• Andouille smoked sausage brings smoky heat and depth traditional in Louisiana cooking
• Yellow onion thinly sliced adds aromatic flavor that permeates the packet
• Garlic minced infuses everything with essential flavor use fresh cloves for best results
• Butter melted creates a rich sauce that brings everything together
• Old Bay seasoning provides that signature seafood boil flavor without needing multiple spices
• Salt and pepper enhance all the other flavors
• Lemon slices and fresh parsley brighten the finished dish with color and freshness

Step-by-Step Instructions

Prepare For Grilling:

Preheat your grill to 400°F ensuring even cooking throughout. Tear four large sheets of heavy duty foil measuring approximately 12x12 inches each. Heavy duty foil prevents tearing and leaking during the cooking process which would result in lost flavors and potential flare ups.

Parboil The Potatoes And Corn:

Bring a large pot of water to a rolling boil then add potatoes and corn. Simmer for exactly 10 minutes which partially cooks these denser ingredients ensuring everything finishes cooking at the same time. Drain thoroughly to prevent excess moisture in your packets.

Season The Mixture:

Combine shrimp, sausage, partially cooked potatoes and corn, onion, and garlic in a large mixing bowl. Pour melted butter over everything then sprinkle with salt, pepper, and Old Bay seasoning. Toss gently but thoroughly until every piece is coated with seasoning and butter creating a cohesive flavor profile.

Assemble The Packets:

Divide the mixture evenly among the four foil sheets placing each portion in the center of its foil. Fold the sides of each foil sheet up and over the mixture creating a secure seal by crimping the edges together tightly. Proper sealing traps steam and flavors inside resulting in perfectly cooked juicy ingredients.

Grill The Packets:

Place sealed packets directly on the preheated grill grates and cook for a total of 15 minutes. Flip the packets halfway through cooking to ensure even heat distribution. The packets should puff up slightly as steam builds inside which is a good indicator that everything is cooking properly.

Serve And Enjoy:

Carefully open the packets allowing the initial burst of steam to escape away from your face. Transfer each packet to individual plates or pour the contents into a large serving dish. Garnish with fresh lemon slices and chopped parsley which adds brightness and color to the finished dish.

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The Andouille sausage is my favorite ingredient in this recipe. Its smoky flavor infuses the butter sauce that forms inside the packet, creating an amazing broth that the shrimp and vegetables absorb. My mother in law who claims not to like seafood actually requested seconds when I served this at our last family gathering.

Make Ahead Options

You can prepare these packets up to 24 hours in advance, which makes them perfect for entertaining. Assemble everything as directed, but instead of cooking immediately, store the sealed packets in the refrigerator. When ready to cook, you may need to add 2-3 minutes to the cooking time since the ingredients will be cold. I often prep these in the morning before a busy day, then simply toss them on the grill when dinnertime arrives.

Ingredient Substitutions

This recipe welcomes customization based on what you have available. If Andouille sausage is too spicy for your family, substitute kielbasa or even sliced smoked turkey sausage for a milder flavor. Not a fan of shrimp? Try using chunks of firm white fish or even chicken pieces, though you may need to adjust cooking time slightly. For a vegetarian version, replace the proteins with hearty mushrooms and add some extra vegetables like bell peppers or zucchini.

Serving Suggestions

While these packets contain a complete meal, I like to serve them with crusty French bread for soaking up the incredible buttery sauce that forms during cooking. A simple green salad dressed with lemon vinaigrette provides a fresh counterpoint to the rich flavors in the packets. For beverages, an ice-cold beer or crisp white wine like Sauvignon Blanc perfectly complements the seafood flavors. For a festive touch, spread newspaper over your outdoor table and pour the contents of each packet directly onto the table for a true seafood boil experience.

Origins Of The Seafood Boil

The tradition of seafood boils originated in the South, particularly in Louisiana and the Carolinas, where communities would gather for large outdoor cooking events. Each region has its own variation, from the Cajun flavors of Louisiana to the Old Bay seasoning popular in Maryland crab boils. This foil packet method modernizes the traditional approach, making it accessible for everyday cooking while maintaining the spirit of communal eating. The addition of Andouille sausage nods to the Cajun influence, while the Old Bay seasoning gives a nod to Mid-Atlantic seafood traditions.

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Common Queries

→ Can I use frozen shrimp for this foil packet meal?

Yes, you can use frozen shrimp, but they should be fully thawed before adding to the packets. This ensures even cooking and prevents excess moisture that could make the packets watery. Thaw frozen shrimp overnight in the refrigerator or under cold running water if you're short on time.

→ Why do the potatoes and corn need to be pre-cooked?

Potatoes and corn require longer cooking times than shrimp. Pre-cooking them ensures everything finishes cooking at the same time. Without this step, the shrimp would overcook and become rubbery by the time the potatoes and corn were tender.

→ What can I substitute for Andouille sausage?

If Andouille isn't available, kielbasa, smoked chorizo, or any smoked sausage works well. For a lighter option, try chicken sausage. The key is to use something pre-cooked with a smoky flavor that complements the seafood and seasonings.

→ Can I make these foil packets ahead of time?

You can prepare the packets up to 4 hours ahead and refrigerate them until grilling time. For best results, don't assemble them too far in advance as the raw shrimp may affect the texture of the other ingredients. Remove from refrigeration about 15 minutes before cooking to allow them to come closer to room temperature.

→ How do I know when the shrimp are fully cooked?

Properly cooked shrimp turn from translucent gray to opaque pink and white, and curl into a C-shape. They should feel firm to the touch but still have a slight bounce. After the recommended 15-minute cooking time, carefully open one packet to check. If needed, reseal and cook for 1-2 minutes more.

→ Can this dish be cooked over a campfire?

Absolutely! These foil packets are perfect for camping. Place them on a grate over medium campfire coals (not flames) and cook for about 15-20 minutes, turning occasionally. Just be extra careful when opening the hot packets outdoors.