Easy, tasty shrimp boil foil packs baked or grilled with summer veggies, homemade seasoning, fresh lemon, and brown butter sauce. The BEST and easiest way to make shrimp boil at home!
If foil packs are on your mind, you’ll have to try these other delicious foil packs like Garlic Steak and Potato Foil Packs, Herb Butter Salmon and Asparagus Foil Packs, and Lemon Herb Shrimp and Broccoli Foil Packs.
This Spring has been something else.
Around here the weather is known for being totally bi-polar, changing all day long making it near impossible to be able to plan ahead and dress for a day out without having to pack extra options. A sweater for layering, flip flops in case it warms up. Drives me bonkers.
But this Spring has been more crazy than ever and this past week we had a couple of days that ranged from sunny and sweltering, to rain, to snow, to hail, and back to sunshine in the course of an hour or two.
Needless to say… I am beyond ready for Summer. Snow and hail in mid-May?? I can’t handle it.
So to help me cope, I’m eating my way through A L L the summer foods and I’m not ashamed to say I’ve already made my way through three boxes of popsicles. You gotta do what you gotta do right?
To me, few things say summertime better than grilled foil packet dinners. I grew up on these things, but lately I’ve been putting my own spin on them and now I just can’t stop myself.
I recently made shrimp boil foil packs and I can’t get over how good they turned out.
The key is just to boil the corn and potatoes for a few minutes, then you can combine everything with the seasonings, melted butter, and fresh lemon juice before wrapping it all up in foil and grilling (or baking!).
Top it off with some fresh parsley, more fresh lemon juice, and browned butter for the perfect shrimp boil dinner.
WHAT PEOPLE ARE SAYING ABOUT THESE SHRIMP BOIL FOIL PACKS
“My kids and husband love it!!!! It is a delicious recipe I enjoy preparing. It is so easy to do and only 15 minutes cooking in the grill.” – Veronica
“WOW!!!! All I can say is this was AMAZING!!!! Thank you for the recipe!” – Sal
“Made this for dinner tonight. I baked it in the oven. My husband’s review – “that’s killer good! Put it at the top of our menu list”. Thanks for sharing!” – Paula
“OMG this was fabulous! So good. A little time consuming but well worth it. This was so good with the brown butter it made it over the top. I can’t wait for the leftovers. Thank you for this recipe. It will now become one of our recipes in the family recipe book. Yes, that good.” – Kathleen
Shrimp Boil Foil Packs
- 1 pound shrimp, peeled and de-veined
- 2 ears of corn on the cob, husked
- 1/2 pound andouille sausage
- 1 pound baby red potatoes OR baby yellow potatoes
- 3 tablespoons old bay seasoning OR homemade seasoning (see note)
- salt and pepper, to taste
- 1 tablespoon minced garlic
- juice of 1/2 lemon, plus lemon wedges for serving
- 3 tablespoons butter melted + 1/2 cup, divided
- chopped fresh parsley, for topping
- 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 12x12 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. Alternately, you can bake the packets at 400 degrees 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 (but be careful not to burn it).
- Serve shrimp boil packs topped with chopped parsley, lemon wedges for squeezing, and browned butter for drizzling over the top or dipping.