Go Back

Grilled Shrimp Boil in Foil Packets

Grilled shrimp boil in foil packets with Old Bay seasoning—tender shrimp, baby potatoes, corn, and smoked sausage cooked in sealed packets for juicy steam. Easy summer grilling method that delivers bold seafood-boil flavor with minimal cleanup.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Southern
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

Foil packet shrimp boil
  • 1.5 lb large shrimp, peeled
  • 1 lb baby potatoes, halved
  • 4 ears corn, cut into thirds
  • 12 oz smoked sausage, sliced
  • 4 tbsp butter, melted
  • 3 tbsp Old Bay seasoning
  • 3 garlic, minced
  • 1 count lemon wedges
  • 1 count parsley for serving
  • 4 large sheets heavy-duty foil

Equipment

  • 1 sheet pan

Method
 

Par-cook the potatoes
  1. Bring a pot of water to a boil, then add the baby potatoes and cook for 8 minutes until partially cooked.
  2. Drain the potatoes well so they don’t steam the packets with excess water.
Season the butter
  1. In a bowl, mix the melted butter with Old Bay seasoning and minced garlic until evenly combined.
Assemble and seal foil packets
  1. Lay out 4 sheets of heavy-duty foil and distribute the shrimp, par-cooked potatoes, corn, and sliced smoked sausage among them.
  2. Drizzle each packet with the seasoned butter mixture so the ingredients are coated.
  3. Fold the foil over the fillings to seal into tight packets, leaving no major openings for steam to escape.
Grill
  1. Preheat the grill to medium-high heat, then place the foil packets on the grates and grill for 12-15 minutes until shrimp are pink and cooked through.
Serve
  1. Carefully open the packets and serve immediately with lemon wedges and fresh parsley.

Notes

For best results, use heavy-duty foil and seal packets tightly so steam builds inside; if packets puff a lot, press seams again before grilling. Refrigerate leftovers in a sealed container up to 3 days; reheat gently in the microwave or back on the grill until hot (don’t overcook shrimp). Freezing isn’t recommended because shrimp can turn rubbery after thawing. For a dairy-free swap, use olive oil instead of butter while keeping the Old Bay-and-garlic seasoning mix.