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Shrimp Boil Foil Packs

Shrimp Boil Foil Packs
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Shrimp Boil Foil Packs offer a fresh, fun, and fuss-free way to enjoy the classic flavors of a shrimp boil, combining succulent shrimp, tender baby potatoes, sweet corn, optional smoked sausage, and a vibrant blend of spices. These foil packets are perfect for grilling or baking, making cleanup easy while delivering mouthwatering seafood in every bite — an ideal summer meal for gatherings, camping, or backyard barbecues.

Ingredients

Scale

Shrimp Boil Ingredients

  • 1 lb large shrimp, peeled and deveined
  • 1 lb baby potatoes, rinsed and parboiled until just tender
  • 2 ears corn on the cob, cut into smaller sections
  • 8 oz smoked sausage, sliced (optional)
  • 2 tbsp Old Bay seasoning
  • 3 garlic cloves, minced or sliced
  • 4 tbsp butter, cut into small pieces
  • 2 tbsp freshly squeezed lemon juice
  • 2 tbsp fresh parsley, chopped
  • Salt and freshly ground black pepper, to taste

Optional Variations & Add-Ins

  • Cayenne pepper or hot sauce, for added heat
  • Chorizo or kielbasa sausage in place of smoked sausage
  • Artichokes or mushrooms to substitute shrimp for a vegetarian version
  • Crab legs or scallops to substitute shrimp
  • Fresh herbs like dill, thyme, or rosemary instead of parsley

Instructions

  1. Prep the Ingredients: Rinse the baby potatoes and parboil them until just tender to ensure they cook evenly within the foil packs. Meanwhile, cut the corn into smaller sections, peel and devein the shrimp if not already done, and slice the sausage if using.
  2. Assemble the Foil Packs: Lay large sheets of heavy-duty aluminum foil (one per serving or per two people) flat on your workspace. Arrange the parboiled potatoes, corn pieces, sausage slices, and shrimp onto each foil sheet. Generously sprinkle Old Bay seasoning, minced garlic, salt, and pepper over the ingredients. Dot each pack with pieces of butter and drizzle fresh lemon juice on top to brighten the flavors.
  3. Seal the Packs: Carefully fold the foil sheets over the ingredients, sealing the edges tightly to create secure packets. Make sure the packs are sealed well to lock in moisture and create a steaming effect inside while allowing a little space for air circulation.
  4. Cook on the Grill or in the Oven: Place the foil packs on a preheated grill over medium heat or in a 400°F (204°C) oven. Cook for approximately 15 minutes or until the shrimp turn pink and opaque, potatoes are tender, and corn is hot and slightly caramelized.
  5. Garnish and Serve: Carefully open the foil packs to avoid steam burns. Garnish with freshly chopped parsley and serve with extra lemon wedges for squeezing. Optionally, sprinkle with green onions for added crunch and depth.

Notes

  • Use heavy-duty aluminum foil to prevent tears and leaks during cooking.
  • Do not overcrowd the foil packs; leave some space for steam to circulate and cook ingredients evenly.
  • Parboil the potatoes to ensure they cook thoroughly inside the foil packet and avoid hardness.
  • Avoid cooking directly over open flames to prevent burning or charring of the foil packs.
  • You can prep the foil packs ahead of time by assembling and refrigerating them; bring to room temperature before cooking.
  • For reheating leftovers, use a warm oven or stovetop over low heat covered with foil or a lid; avoid microwaving to prevent rubbery shrimp.
  • Variations include adding cayenne pepper for heat or substituting shrimp with other seafood or vegetarian options.

Nutrition

Keywords: shrimp boil, foil packs, seafood, grilling, summer recipe, quick dinner, backyard barbecue, easy seafood meal, Old Bay seasoning, shrimp foil pack

Find it online: https://eazyummy.com/shrimp-boil-foil-packs/