Grilled Shrimp Boil In Foil Packets Recipe

I recently prepared one of my favorite Shrimp Foil Packs that marries succulent shrimp, red potatoes, savory smoked sausage and corn. Infused with garlic, a squeeze of lemon, olive oil and Old Bay seasoning, each bite brings a refreshing burst of contrasting flavors for a meal filled with vibrant charm.

I’ve been experimenting with grilled recipes for a while and this Grilled Shrimp Boil In Foil Packets quickly became one of my favorites. I love how its a mix of flavors and textures that turns dinner into a mini event.

I start with large shrimp, red potatoes cut into bite-size pieces, and smoked sausage rounds. Then I toss in fresh corn pieces, minced garlic, and a few thin slices of lemon to give it that zingy kick.

I drizzle in some olive oil and add Old Bay seasoning, salt, pepper and even a hint of smoked paprika. Then I top it off with melted butter and a sprinkle of fresh parsley when its done.

It’s perfect if you’re looking for something easy as a camping meal or a quick dinner for two on the grill. The recipe takes only a short time to prep so you can enjoy a bold meal without spending hours in the kitchen.

Why I Like this Recipe

I like this recipe because it’s super flavorful and fun to make. First off, the mix of shrimp, sausage and veggies gives a crazy good blend of tastes that really satisfies my craving for something hearty. I also love how simple it is to throw together – even on a busy day or when I’m out camping, I don’t have to fuss too much. The foil packets are a real trick too; they keep everything moist and let the seasoning really sink in, which makes the whole thing extra tasty. And I gotta say, grilling or baking it makes a big difference in flavor – I feel like I get a restaurant-quality meal with hardly any effort.

Ingredients

• Large shrimp: Provides lean protein that add a firm fresh and mildly sweet flavor.
• Red potatoes: They’re rich in carbohydrates and fiber which gives hearty texture and comfort.
• Smoked sausage: Savory protein with a deep smoky taste that intensify every bite.
• Corn: Sweet kernels that offer crunch, natural sugar and satisfying texture.
• Olive oil: A healthy fat that keeps ingredients moist and helps blend flavors real good.
• Garlic: Infuses warmth and aroma that boost the dish with subtle pungency.
• Lemon: Provides tangy brightness that balance rich flavors with a zesty punch.
• Butter: Adds creamy richness that melds all flavors together in a savory finish.
• Old Bay seasoning: Provides a classic spice blend that unlocks a bold seafood flavor.

Ingredient Quantities

• 1 lb large shrimp, peeled and deveined
• 1 lb red potatoes, cut into bite-size pieces
• 0.5 lb smoked sausage, sliced into rounds
• 3 ears of corn, cut into 2-inch pieces
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1 lemon, thinly sliced (or juice of 1 lemon)
• 1 tbsp Old Bay seasoning
• Salt and pepper, to taste
• 1/2 tsp smoked paprika (optional)
• 1/4 cup butter, melted
• Fresh parsley, chopped (optional for garnish)

How to Make this

1. Preheat your grill or oven to 400°F.

2. In a large bowl, mix the red potatoes, corn pieces, and smoked sausage with the olive oil, minced garlic, Old Bay seasoning, salt, pepper, and smoked paprika if you are using it.

3. Lay out three large pieces of heavy-duty foil and evenly divide the potato and sausage mix among them.

4. Place the shrimp on top of the veggies, then tuck in the lemon slices or squeeze the lemon juice over everything.

5. Drizzle the melted butter generously over the shrimp and veggies.

6. Fold the edges of the foil to seal the packets tight, making sure there’s enough room for steam to work its magic.

7. Place the foil packets on the grill or in the oven and cook for about 20 minutes.

8. After 10 minutes, flip the packets over so that everything cooks evenly.

9. Check that the shrimp are pink and firm and the potatoes are tender before taking them off the heat.

10. Open the packets carefully, garnish with chopped parsley if you like, and then serve immediately while it’s still piping hot.

Equipment Needed

1. A grill or an oven that can be preheated to 400°F
2. A large mixing bowl to toss all the ingredients together
3. A cutting board for chopping the potatoes, corn, sausage, garlic, and lemon
4. A sharp knife for prepping your veggies and meats
5. Measuring spoons for the olive oil, seasonings, and melted butter
6. Three large pieces of heavy-duty aluminum foil for making the packets
7. Tongs or a spatula to flip the foil packets midway
8. Oven mitts to safely handle the hot foil packets and equipment

FAQ

Grilled Shrimp Boil In Foil Packets Recipe Substitutions and Variations

• If you can’t find the large shrimp, try using scallops or even tilapia steaks. They work fine too.
• If red potatoes are hard to get, Yukon Gold or baby potatoes is a great swap.
• For the smoked sausage, you could use chorizo or kielbasa. It adds a slightly different flavor but is still really tasty.
• You can substitute fresh corn with frozen or even canned corn if you don’t have any fresh ears handy.
• If you run out of olive oil, you can use canola oil or even extra melted butter for a richer flavor.

Pro Tips

1. One thing that works great is patting your shrimp dry before tossing them in the seasonings; they tend to sear better and don’t release too much water when cooking which can mess up the flavor.
2. Make sure you cut your potatoes and corn into similar sizes so they cook evenly – its a simple step but can really make a difference if some pieces end up undercooked.
3. When you make your foil packets, check the seal properly so that the steam stays trapped inside. A loose packet can lead to uneven cooking and dry shrimp.
4. If you have a few extra minutes, marinate the shrimp in a little bit of that melted butter and lemon juice first; it helps bring out a more intense flavor than just adding them later.