These summery grilled shrimp boil foil packs are an easy, mess-free way to enjoy the flavors of a Lowcountry seafood boil on the grill. This is perfect for one to a few people and can be customized according to your taste!
About the recipe
Ryan and I absolutely LOVE to have seafood boils in the summertime. While it isn't a meal either of us was familiar with growing up, it's one we have discovered as a married couple. It's so much fun to enjoy a big bowl of seafood boil together on the back porch on a breezy evening!
We have recently discovered the technique of GRILLING foil packs with all our favorite seafood boil ingredients tucked inside, thanks to stumbling upon these versions from Cooking Classy and Creme de la Crumb. It's faster and MUCH easier to serve and clean up, and dare I say, better than a boil? Try it and see for yourself! This recipe will save you so much time.
I can say for certain that this is, by far, our favorite grilling recipe for shrimp. It would be a great choice for a small summer dinner party that's casual and stress-free. And you just can't beat the flavors - I'm literally counting the days until I can make this again!
When it comes to ingredients for grilled shrimp boil foil packs, use what you like and what is fresh! It's easy to customize these to make them gluten-free, more or less spicy, and make small or larger packets, depending on the appetite of whoever you are serving.
- EZ Peel, deveined, jumbo shrimp - 16/20 count per pound. 4-5 shrimp per person is a good amount.
- Andouille sausage - Aidell's brand is my favorite smoked andouille sausage, and Trader Joe's has great chicken andouille. I recommend one link per person, sliced into thirds. Use certified gluten-free as needed.
- Baby potatoes - multi-colored, red, or gold are all a great choice. Choose potatoes that are as small and uniform in size as possible. One-half to ¾ cup per person is a good amount.
- Fresh corn - about ⅔ of a cob per person.
- Butter - use dairy-free butter as needed.
- Lemon wedges
- Hot sauce of choice
- Old Bay seasoning or your favorite seafood or Cajun blend - use certified gluten-free as needed.
- Fresh parsley
- Boil the potatoes and microwave the corn to ensure they are tender in the foil packs. Complete instructions for this are in the recipe card below!
- Tear off two 12-inch sheets of foil per packet that you plan to make.
- Place corn, potatoes, and sausage in the center of the foil sheet.
- Layer the shrimp on top of the bed of other ingredients.
- Spray everything lightly with a little olive oil.
- Place little cubes of butter on top of the shrimp; about 2 teaspoons per packet.
- Squeeze fresh lemon wedges over everything and nestle the wedges in the packet.
- Drizzle hot sauce on top of everything to taste, followed by 1 tablespoon of Old Bay seasoning per packet.
- Sprinkle freshly chopped parsley on the very top, then fold the packets tightly.
- Grill the packets at 425°F for 12-15 minutes.
- Serve while hot!
Many people wonder what goes with a shrimp boil, but you really don't need much since the foil pack is almost a complete meal in itself!
My favorite sides to serve with grilled shrimp boil foil packs are ones that showcase the best seasonal summer produce. To keep things simple and stress-free, choose sides that require minimal cooking. My favorites are included below:
- Cubed Watermelon, Peach, and Feta Salad
- Red, White and Blue Watermelon Flag Salad
- Purple Hull Pea and Pickled Okra Salad
- Oven-Fried Green Tomatoes
- Simple Roasted Okra
- Fresh Lime Tart with Blackberry Sauce
- Easy As Pie Blueberry Cobbler
- Freezer Fruit Crumble
- Watermelon Mango Floats
- Cook potatoes and corn ahead of time - the potatoes get a 10 minute boil in a pot of water until just tender. Meanwhile, the corn is wrapped in damp paper towels for a quick steam in the microwave. Both of these steps can be done several hours ahead of time, if needed.
- Choose EZ peel, shell-on shrimp - I find that grilled shrimp with the shell has the best flavor and minimizes the chance of overcooking when the shrimp is cooked with multiple ingredients. I've used frozen and thawed jumbo shrimp before, as well as fresh. Both options are great as long as the shrimp are high quality!
- How to grill shrimp in foil - the best way to make a shrimp and vegetable foil pack is to use a double layer of foil, even if it is the heavy-duty kind. Tear off pieces of foil that are 12 inches in length. To wrap, fold in opposite corners of the foil pack, pressing tightly as you fold the last two corners.
- Reheating shrimp boil packs - these grilled shrimp boil foil packs are best served on the day they are made. They can be reheated gently in the microwave the next day.
Start by heating the potatoes and corn in a covered dish for 2 minutes. Add the sausage and heat at 75% power for an additional 2 minutes. Add the shrimp and heat at 75% power for a final 2 minutes.
Are you ready to make these grilled shrimp boil packets? Let me know how it turns out for you!
Leave a comment and rate the recipe below. This will help me with the creation of future recipes!
Grilled Shrimp Boil Foil Packs
- 1.5 pounds baby potatoes, scrubbed
- 4 medium ears fresh corn, shucked and silk removed
- 4 links smoked andouille sausage (12-16 ounces), each link cut into thirds
- 1.25 pounds 16/20 jumbo, EZ-peel, deveined shrimp
- Olive oil
- Butter, two teaspoons per packet
- Hot sauce, such as Louisiana
- Old Bay seafood seasoning
- Fresh parsley
- Place potatoes in a medium pot. Fill with cold water. Bring to a boil over high heat. Once the water comes to a boil, add 3 tablespoons of salt. Boil for 10-12 minutes until the potatoes are just tender in the center when poked with a pairing knife. Drain and run cold water over the potatoes to stop the cooking process.
- Wrap each ear of corn in a damp paper towel. Microwave on high for 3 minutes. Slice the corn into 1-inch thick rounds with a serrated knife. Set aside.
- Preheat a grill to 425°F.
- Cut eight 12-inch long pieces of foil. You will use two pieces per foil pack. Place three pieces of corn in the center of a foil piece. Place 4-5 potatoes below the corn and 3 pieces of sausage.
- Place 4-5 pieces of shrimp on top of the other ingredients. Spritz everything with a bit of olive oil. Place two teaspoons of butter cut into pieces on the shrimp. Squeeze the juice from two lemon wedges onto the shrimp, then tuck the wedges into the veggies. Add a few dashes of hot sauce and up to 1 tablespoon of Old Bay seasoning on top of the shrimp and other ingredients. Add about 1 tablespoon of freshly chopped parsley.
- Fold two opposite corners of a double layer of foil towards the center of the pack, then repeat with the remaining corners, pressing the foil tightly closed. Repeat with the remaining ingredients until you have four packs ready to grill.
- Place the foil packs on the grill grates and cook for 12-15 minutes until the shrimp is opaque and everything is hot throughout. Remove from the grill.
- Open the foil packs and garnish with extra parsley, if desired, before serving. Serve hot.
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