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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!
Prep Time15 minutes
Cook Time40 minutes
Total Time55 minutes
Servings: 4
Estimated Calories: 554
Author: Michelle

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 18x18-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.

Recipe 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.
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