Shrimp Boil Foil Packets have all the great flavors of a traditional shrimp boil, but made in foil for an easy, no-fuss dinner at home or while camping, with little clean-up. Cook it on the grill or in the oven.

Try some other foil pack favorites like these Jambalaya Foil Packets and Upside Down Pineapple Foil Packs for dessert!

First time I ever had a real southern shrimp boil was in Louisiana about 25 years ago. Still remember it like it was yesterday, though. The event was an incredible feast – I think my food took three days to digest, I ate so much. As the name suggests, authentic shrimp boil is…boiled, usually in a gigantic pot. We eliminated that method and opted to make it in foil packs, inspired by our Jambalaya Foil Packets that we’re obsessed with. These have all the classic flavors of a shrimp boil, but with little effort and virtually no clean up!

Shrimp Boil Foil Packet Dinner – Why We Love It

We really love this foil packet meal and you will, too!

• Easy prep: This dish only takes about 15 minutes to assemble. Nothing needs to be pre-cooked.
• Tastes amazing: Shrimp, smoked kielbasa, corn on the cob, potatoes, aromatics, and creole seasoning make this dish crazy flavorful.
• Hearty and filling: With seafood, sausage, and vegetables, it’s a full meal that is so satisfying.
• Individual portions: Each portion comes in its own little pouch, making serving easy and predictable.
• They hold their heat: Once cooked, these packets stay hot for a good amount of time.
• Clean up is a breeze: It’s cooked in disposable aluminum foil, so once you’re done eating, just crumple it up and toss. No washing dishes. Huzzah!
• Oven or Grill: This foil packet dinner can be cooked on the grill or in the oven, so it’s great dinner at home or while camping.

Shrimp Boil Recipe

Shrimp Boil Ingredients you’ll need:
(Scroll below to the printable recipe card for details and measurements.)

• Smoked Sausage: Kielbasa is a pre-cooked smoked sausage that has so much flavor. It’s a great ingredient for foil packs. (Andouille sausage can be used instead, depending on your tolerance for heat, since it has a spicy cajun flavor.)
• Shrimp: Use fresh peeled and deveined shrimp from the seafood counter or frozen shrimp, that’s been thawed.
• Vegetables: Corn on the cob, potatoes, and garlic provide wonderful aromatics and flavor.
• Lemon Juice: Adds a bright citrusy flavor. Fun fact! It also helps the vegetables maintain their color.
• Seasonings: Salt, pepper, creole seasoning, and fresh chopped parsley. (Old Bay seasoning can be used instead of the creole seasoning. You can also use cajun seasoning, if you want the packs to be spicy.
• Olive Oil and Butter: Adds moisture and richness.
• Nonstick cooking spray: This is a must so the ingredients don’t stick to the foil as they cook.

Recipe Tips for Success

• The size of the potatoes matter: The potatoes take the longest to cook, so it’s important to cut them small. Baby potatoes are already fairly small, but they do vary in size. The potato pieces should be no bigger than 1-inch in size once cut.
• Corn on the cob pieces: As with the potatoes, the size of the corn segments also matters. Each cob should be cut crosswise into 4 pieces. If the pieces are too big, they won’t cook properly.
• Use Heavy Duty aluminum foil: This kind of foil is thicker and sturdier than regular foil and can withstand very high heat and heavier food items.
• Generously spray the foil: It’s important to spray the foil with non-stick cooking spray to ensure the ingredients don’t stick.
• Seal the foil packets correctly: The packets should be fully sealed so nothing leaks, but not so tight that there’s no room for the steam to circulate.
• Be careful opening the packets: We recommend opening the cooked packet with tongs or while wearing even mitts to protect your hands from the hot steam escaping.

Make Ahead Preparation and Storing Leftovers

Make Ahead: You can cut up the vegetables and slice the smoked sausage a day before making the filling mixture. Keep them in air tight containers in the refrigerator. You can also make the filling and prep the foil packets the day before cooking. Place them on a baking sheet and store in the refrigerator overnight. If you’re going camping, transfer them to a cooler right before leaving. (NOTE: Make sure they are sealed well, so nothing leaks.)
Storing Leftovers: Once cooked and cooled, ditch the foil and transfer leftovers to an airtight container. Store in the refrigerator for up to 2 days. Reheat in the microwave (keep in mind that shrimp dry out and become rubbery easily after already being cooked.)

What to Serve with Shrimp Boil

These packets are a substantial meal on their own, but here are a few dishes that go nicely alongside them:

• Garlic bread: I can’t think of a time when homemade garlic bread didn’t make a meal better!
• Cornbread: With a golden crust, fluffy crumb, and buttery taste, this cornbread recipe is an awesome side with anything.
• Popovers: Light, buttery, and fabulous, with a crispy exterior and hollow interior, these popovers are great to mop up the packet juices.
• Coleslaw: You can’t go wrong with our delicious creamy coleslaw.
• Spanish Rice: Yep, we know it’s not Southern. That’s ok! This Spanish rice goes so well with these packets.
• Salad: We love this simple leafy green side salad.
• Sweet Tea: Wash this meal down with a tall glass of cool and refreshing sweet tea!

Other Shrimp Recipes We Love

• Shrimp Tacos
• Popcorn Shrimp
• Shrimp Po’ Boy
• Shrimp Fajitas

Other Favorite Southern Recipes

• Muffuletta Sandwich
• Fried Green Tomatoes
• Remoulade Sauce
• Jambalaya

I hope you love this delicious recipe – be sure to give it a review below! Also don’t forget to follow Belly Full on Facebook, Instagram, Pinterest, and YouTube!