These summery grilled shrimp boil foil packs are an easy, mess-free way to enjoy the flavors of a shrimp boil in a convenient foil pack on the grill. This is perfect for one to a few people and can be customized according to your taste!
Course: Main Course
Cuisine: American, Southern
Keyword: grilled shrimp boil packs, grilled shrimp recipes, shrimp and vegetables in foil
Author: Whitney Reist | Sweet Cayenne
1.5poundsbaby potatoes, scrubbed
4mediumears fresh corn, shucked and silk removed
4linkssmoked andouille sausage (12-16 ounces), each link cut into thirds
1.25pounds16/20 jumbo, EZ-peel, deveined shrimp
Butter, two teaspoons per packet
Hot sauce, such as Louisiana
Old Bay seafood seasoning
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.
Oven Directions:Preheat oven to 425°F. Line a baking sheet with foil. Follow instructions for boiling potatoes and steaming corn. Place everything that would go in the foil packets on the lined baking sheet according to the instructions above. Roast for 12-15 minutes until the shrimp are opaque and cooked through.