These “Shrimp Boil” Foil Packets are inspired by the summer seafood classic – with shrimp, smoked sausage and potatoes. They come in handy when you need a quick fix dinner with easy prep and a short cooking time.
They can cook on the grill or in the oven – and make for a great camping meal, too!
Foil packet dinner with shrimp and sausage
- This is a quick and easy way to make a dinner that resembles the taste of a classic seafood boil. It’s great if you’re short on time and don’t have a lot of time to spend in the kitchen!
- We like these foil pouches with Old Bay style seasoning, but you can use Cajun seasoning or your favorite seafood boil seasoning if you prefer – it’s easy to make this your own!
- The foil pouches can be assembled up to a day ahead, which makes them great for short camping trips or to prepare a meal on Sundays before church; or for days you just don’t have time in the kitchen in the afternoon.
Ingredients you’ll need
Here is a visual overview of the ingredients in the recipe. Scroll down to the printable recipe card at the bottom of this post for quantities!
Ingredient notes and substitutes
- Potatoes: I usually make this recipe with baby red potatoes, but I went to five different stores and none had them on offer at this time. So I used regular baby potatoes – they work just fine, too.
- Smoked sausage: Andouille sausage is great here, but if you can only find Kielbasa… go for it! The main point to me is to use smoked sausage for the flavor.
- Corn: I used fresh cobs of corn and cut them up myself. Feel free to use frozen corn on the cob, just make sure to thaw it first.
- Old Bay seasoning: I made my own because I couldn’t find it at the stores I went to (that’s what you get for rural living…), but store-bought is just fine. I sometimes use Cajun seasoning or a mix of Old Bay and Cajun for this recipe, which is super delicious as well!
How to make Shrimp Boil Foil Packets
Please note that you must pre-cook the potatoes before assembling the foil packets – either in the microwave or on the stove in boiling salted water. Otherwise, the potatoes will still be raw once the shrimp is done.
Then, the rest of the recipe is incredibly simple:
combine all ingredients divide between foil packets
- Combine all ingredients in a large bowl, making sure the seasoning evenly coats everything.
- Set out 4 large pieces of aluminium foil and evenly divide the ingredients between them.
- Fold into foil packets, then bake or grill. Done!
How to fold foil packets
In case you have never made a foil packet dinner before and are wondering how to make a tightly sealed pouch around your ingredients, here is my favorite method:
gather long ends crimp to seal and fold down pull out shorter sides fold and crimp over top
And then you’ll have a perfectly sealed foil packet:
This ensures the food is fully sealed and no juices will leak out during cooking; and it helps the food to cook evenly inside the pouch.
Careful when opening your foil packet dinners – there’s a lot of hot steam trapped inside that emerges as you’re unfolding it!
Recipe tips
- Do not skip pre-cooking the potatoes! The shrimp and other ingredients in this recipe cook much faster than raw potatoes; you must pre-cook the potatoes in order to make sure they are done in time.
- Slice the ingredients evenly for best results.
- Make sure you’re properly and fully sealing the foil pouches – not only does this keep juices from leaking out, it ensures the developing steam stays trapped inside the foil pouch, cooking the ingredients in the time given in the recipe below.
Make ahead tips
If you want to assemble these foil pouches ahead of time, you can make them up to a day before cooking them.
The potatoes must be fully cooled before assembling, otherwise they will start cooking the shrimp! Then, store the assembled and fully sealed foil packets in the fridge for up to a day. Remove from the fridge 15 minutes before cooking them; they may need 5-10 minutes longer on the grill/in the oven as they are colder than freshly assembled.
Serving ideas
My family likes to sprinkle on additional Old Bay seasoning, chopped parsley and freshly squeezed lemon when serving these.
If you’re looking for a side dish that goes with your foil packet shrimp boil dinner, here are some of our favorites:
Or browse all of my side dish recipes!
PS If you try this recipe, please leave a review in the comment section and add a star rating in the recipe card – I appreciate your feedback! Follow along on Pinterest, Facebook or Instagram.
Printable recipe
“Shrimp Boil” Foil Packets
Recipe details
Ingredients
- 1 pound baby red potatoes halved
- 1 (12-oz) package smoked sausage
- 1 pound uncooked peeled and deveined extra-large shrimp
- 2 ears fresh corn cut into 1 inch pieces
- 1 yellow onion peeled, halved and thinly sliced
- 2 cloves garlic minced
- 1 tablespoon Old Bay seasoning OR Cajun seasoning OR both to taste
- ½ teaspoon dried garlic powder
- 1 tablespoon oil
- salt & pepper to taste
- 4 tablespoons butter
- 1 lemon cut into 8 wedges
- 2 tablespoons chopped fresh parsley optional for serving
Instructions
- Place potatoes in microwave-safe bowl and microwave on HIGH for 5-6 minutes. Alternatively, boil on the stove in salted water for 8-10 minutes. Seat aside to cool for 10 minutes.
- Heat oven or grill to 425°F.
- Place cooled potatoes in a large bowl with remaining ingredients, EXCEPT for lemon, butter and parsley. Toss to coat.
- Set out 4 large pieces of aluminium foil, each at least 18 inches long. Divide potato mixture evenly between foil pieces. Top each with 1 tablespoon of butter and juice from 1 lemon wedge. Fold and crimp all edges of foil packets to yield four tightly sealed, leak-proof pouches.
- Place packets on grill or in oven for 15-20 minutes, until shrimp is cooked, sausage is heated through and vegetables are tender.
- To serve, open each foil packet (careful, hot steam and juices will emerge!) and serve with chopped parsley and additional lemon wedges, if you like.
Notes
- Potatoes: I usually make this recipe with baby red potatoes, but I went to five different stores and none had them on offer at this time. So I used regular baby potatoes – they work just fine, too.
- Potatoes: Do not skip pre-cooking the potatoes! The shrimp and other ingredients in this recipe cook much faster than raw potatoes; you must pre-cook the potatoes in order to make sure they are done in time.
- Pouches: Make sure you’re properly and fully sealing the foil pouches – not only does this keep juices from leaking out, it ensures the developing steam stays trapped inside the foil pouch, cooking the ingredients in the time given in the recipe below.
LSH says
I made this recently. We enjoyed it very much. I think I would cook it in a foil pan and add the shrimp about the last 5-7 minutes of cooking.
Nancy says
I’ve made this recipe before, but with a slight variation. It’s easy and pretty convenient, and turns out great every time. 🙂
Jamie Andrea Brightwell says
I was so excited to make this! It was so easy to put together and to serve. Big hit! Cant wait to try other foils!
Nora says
I’m so glad, Jamie!
Maria says
Was very good I am glad I tried it
Nora says
I’m so glad, Maria!
Valarie M says
I wonder if added chicken, do you think I should pre-cook that as well or will it be fine starting from raw?
Nora says
I have not personally tried it, but as an educated guess… I’d say if you cut the chicken into chunks, it will cook through just fine. Hope this helps, Valarie!
Pam says
Made this tonite big hit. My potatoes were a little too done. Everything came out great, otherwise. Next time I may try the aluminum pan also. Seasonings were just right. Thanks for the recipe. We are in FL so eat lots of shrimp another great way to cook it.
Nora says
I’m so glad, Pam!
Sharon says
What oven temp and how long
Nora says
Sharon, it’s right there in the printable recipe card: “Heat oven or grill to 425°F.” And “Place packets on grill or in oven for 15-20 minutes, until shrimp is cooked, sausage is heated through and vegetables are tender.”
Hope this helps!
Marsha says
I made this tonight and only problem was my potatoes were not completely done. Next time will cook them a little longer before adding everything else. Will certainly do again. Was great for company.
Nora says
Marsha, I’m glad you enjoyed the recipe. The potatoes are sometimes difficult to gauge, depending on their age, the type, the exact size… They can be tricky! Glad you figured out what you’ll change next time.
Marsha says
I’ve made this many times but I usually use a large foil pan and cover it with foil. When serving put it in the middle of the table for everyone to serve themselves. Kind of a communal type meal. Lots of fun. I usually serve cornbread with it also.
Nora says
That’s so smart, Marsha! I will absolutely try this.