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.
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
Other Favorite Southern Recipes
Shrimp Boil Foil Packets
- 1 pound large raw shrimp , peeled and deveined, tails off
- 14 ounce package kielbasa smoked sausage , sliced into 1/2-inch thick coins
- 2 ears corn , shucked, silk removed, each cut crosswise into 4 pieces (for a total of 8 small segments)
- 1 pound baby red potatoes , halved or quartered (each piece should be no bigger than 1-inch in size after being cut)
- 2 cloves garlic , minced
- 1 tablespoon Creole seasoning
- 2 tablespoons chopped fresh parsley
- Kosher salt and freshly ground black pepper , to taste
- 1 tablespoon fresh lemon juice
- 2 tablespoons olive oil
- 5 tablespoons unsalted butter , divided
- If using the OVEN: preheat the oven to 425 degrees F. If GRILLING: prepare the grill to medium-high (450 degrees F.)
- Cut 5 large sheets of heavy duty foil (about 12-inches wide by 18-inches long.) Coat foil generously with nonstick cooking spray.
- In a large bowl, toss together all the ingredients (except the butter.)
- Divide mixture evenly into 5 equal portions and add to the center of each sheet of foil. Place 1 tablespoon butter on top of each.
- To seal the foil packet, bring the short sides together in the middle and gently fold down over the ingredients, leaving a little space for steam. Then roll up the ends to seal closed.
- Place foil packets on the grill and cook for 25-30 minutes (flipping halfway through), OR bake in the oven for 30-35 minutes until veggies are tender.
- (Test only 1 packet at a time; every time the packets are opened, the steam is released so it will take longer to cook.)
- Serve immediately and enjoy.