Shrimp Boil Packets are easy and delicious, can be made on the grill or in the oven, and are great for a summer dinner or get-together…and the clean-up is a snap!

shrimp boil packet on a plate with a fork and lemon quarters on the side

Filled with plump, juicy shrimp, smoked sausage, tender baby red potatoes, and fresh sweet corn all tossed with melted butter, lemon juice, garlic, and seafood seasoning, they’re sure to be a hit!

As with a lot of things, I’m a little (or probably a lot) late to the shrimp boil foil packet party.

It’s not that I’m a procrastinator (much) or that I’m not keeping up with the trends. It’s just that there are always so many new recipes I want to try, and it takes me a while to get around to them all.

But, as they say, better late than never!

I finally made these for the first time at the beginning of the summer, and all I can say is WOW! I’m hooked…so much so that I’ve already made them several times since!

These yummy packets are based on classic Lowcountry boil, which is also known as Frogmore Stew or Beaufort Stew (even though it’s not actually a stew…nor does it contain frogs!). Frogmore is a small village on an island in South Carolina’s Lowcountry, which is a geographic region located along the coast.

In that recipe, everything is boiled in a large pot, drained, and then usually just dumped out onto a table covered in newspaper so everyone can help themselves.

With this recipe, instead of being boiled, everything is mixed together, evenly divided and put into single-sized individual foil packets and then cooked either on the grill or in the oven (they’re great either way; I use the grill on super-hot days).

I think this cooking method results in an even tastier dish because all of those seasonings are staying right there inside the packets. Yum!

So, if you’re like I was and haven’t tried these yet…Now is the time!

all of the raw ingredients needed to make shrimp boil packets: shrimp, smoked sausage, corn, red potatoes, butter, lemon, garlic, Old Bay seasoning, and parsley

Ingredients you need:

Note: Ingredient amounts are in the recipe card below.

Baby red potatoes
Raw shrimp (thawed if frozen; I use 16/20-count)
Smoked sausage (I use kielbasa)
Fresh corn on the cob
Unsalted butter
Garlic
Fresh lemon juice
Seafood seasoning (such as Old Bay)
Lemon quarters (for serving, optional)
Fresh parsley (for serving, optional)

Here’s a look at how to make Shrimp Boil Packets:

Note: This is just a brief overview of the steps. Scroll down to the recipe card for the full recipe with detailed instructions.

2 images; on with graphics of a grill and oven with text that says preheat grill to medium high or oven to 400 degrees Fahrenheit; the other of potatoes being boiled in a pot and then drained in a colander with text that says boil potatoes in salted water until fork tender, drain

2 images; one of all of the ingredients in a large bowl with text that says place potatoes, shrimp, sausage, corn, butter, lemon juice, garlic, and seafood seasoning in a bowl; the other of everything being tossed together in the bowl with two spoons with text that says toss until everything is evenly coated

2 images; one of one portion of the shrimp mixture on a large piece of foil with text that says, for each packet, place one quarter of the mixture on an 18 by 18 inch piece of heavy duty aluminum foil; the other of the 4 finished packets with text that says fold the foil into packets, make sure they are sealed tight

2 images; one a graphic of a grill with text that says grill 10 minutes, flip the packets over and grill another 5 to 10 minutes or until shrimp are cooked through; the other a graphic of an oven with text that says or place packets on a baking sheet and bake for 20 minutes or until shrimp are cooked through

2 images; one of all four packets opened up with bowls of parsley and lemon quarters on the side with text that says open up the packets; the other a close-up of one packet sprinkled with parsley and with lemon quarters on the side with text that says sprinkle with parsley, serve with lemon wedges, enjoy

Tips & Tidbits:

Larger shrimp are best (but they don’t have to be huge). Smaller shrimp can get lost among the bigger pieces of sausage, potato and corn (and they can more easily overcook).
You don’t have to use the tiny baby red potatoes. Regular red potatoes cut into 1½ to 2-inch pieces work just as well.
Add more or less of the seafood seasoning to suit your own tastes.
To keep the packets from being too salty, I use unsalted butter and don’t recommend adding any salt because the seafood seasoning will usually contain some as well as the smoked sausage. Add salt afterwards if needed.
You can make this more of a Louisiana-style dish by using Cajun seasoning and Andouille sausage instead of the seafood seasoning and smoked sausage.
For super-easy clean-up, I serve these as-is right in the foil packets. I do put them on paper plates just in case they leak.
- You could also empty the packets onto plates if you’re going for something a little less casual.
These are best when served immediately, as the shrimp can dry out and become overcooked once reheated.
Transfer any leftovers from the foil to an airtight container and refrigerate for up to 2 to 3 days. Reheat gently in the oven or in the microwave just until heated through.

close-up of a shrimp boil packet with a fork taking a piece of sausage out

Sometimes I serve these with a salad, but honestly, the portions are very generous, and you really don’t need anything else!

And if you think you don’t want to squeeze a little of that lemon on your packet, just give it a try. It brightens everything up and is so delicious!

I hope you try this Shrimp Boil Packets recipe and love it as much as I do. Thanks for visiting today!

More shrimp recipes you might like…

If you make this recipe, I’d love to know how it went! Please leave a star rating and comment below. Thanks!

Shrimp Boil Packets (Grill or Oven)

Shrimp Boil Packets are easy and delicious, can be made on the grill or in the oven, and are great for a summer dinner or get-together…and the clean-up is a snap!

Print Recipe Rate/Comment Pin Recipe

Prep Time: 15

Cook Time: 40

Total Time: 55

Servings:

Calories: 554

Author: Michelle / Now Cook This!

Ingredients

1 pound baby red potatoes, about 1½ to 2 inches in diameter
1 pound large shrimp (16/20-count or similar), thawed if frozen, peeled and deveined (you can leave the tails on or take them off)
1 pound smoked sausage, I use kielbasa, cut into ½-inch slices
3 ears fresh corn on the cob, husks and silk removed, each cut into 4 pieces
¼ cup melted unsalted butter
½ lemon juiced, about 1½ tablespoon
1 tablespoon minced garlic, about 3 cloves
2 tablespoons seafood seasoning, such as Old Bay
2 lemons, cut into quarters, for serving (optional)
¼ cup chopped fresh parsley, for serving (optional)

Instructions

If cooking on the grill: Preheat the grill to medium-high.
If cooking in the oven: Preheat the oven to 400°F.
Measure out four 18×18-inch squares of heavy-duty aluminum foil; set aside.
Boil the potatoes in salted water just until fork-tender, about 10 to 12 minutes; drain.
Place the potatoes in a large bowl. Add the shrimp, smoked sausage, corn, butter, lemon juice, garlic, and seafood seasoning. Toss gently until everything is evenly coated with the seasonings.
For each packet (you will make 4 packets total): Place ¼ of the shrimp mixture in the center of a foil square. Bring together the side closest to you and the opposite side and fold them down several times. Then fold in the left and right sides several times, making sure the packets are tightly sealed.
To make sure everyone gets roughly the same amount of everything in their packet, as I am preparing each item, I count the potatoes, shrimp, and pieces of sausage and corn and divide by 4 so I know how many each one should get.
If cooking on the grill: Place the packets on the grill and cook (with the lid down) for 10 minutes. Then carefully flip the packets over and grill (with the lid down) for an additional 5 to 10 minutes or until the shrimp are cooked through.
If cooking in the oven: Place the packets on a large baking sheet and bake for 20 minutes or until the shrimp are cooked through (no need to flip).
If desired, put each packet on a plate (or a paper plate for easier clean-up) to catch any potential leaks, and carefully open the foil at the top (there will be hot steam that comes out!). Sprinkle each with parsley, if desired.
Serve immediately with lemon quarters on the side for squeezing over the packets, if desired.

Notes

You don’t have to use the tiny baby red potatoes. Regular red potatoes cut into 1½ to 2-inch pieces work just as well.
Add more or less of the seafood seasoning to suit your own tastes.
You can make this more of a Louisiana-style dish by using Cajun seasoning and Andouille sausage instead of the seafood seasoning and smoked sausage.
To keep the packets from being too salty, I use unsalted butter and don’t recommend adding any salt because the seafood seasoning will usually contain some as well as the smoked sausage. Add salt afterwards if needed.
These are best when served immediately, as the shrimp can dry out and become overcooked once reheated.
Transfer any leftovers from the foil to an airtight container and refrigerate for up to 2 to 3 days. Reheat gently in the oven or in the microwave just until heated through.

Did you try this recipe? I’d love to see it!Mention @nowcookthis or tag #nowcookthisrecipes!