Shrimp Boil Foil Packets
Easy, make-ahead foil packets packed with shrimp, sausage, corn and potatoes. It’s a full meal with zero clean-up!
The traditional shrimp boil is converted to an easy peasy foil packet dinner option.
Packed with shrimp, andouille sausage, corn on the cob, and baby red potatoes, you have a full meal right in these packets, packed with so much flavor and just the right amount of heat. You also have a grill option or oven option. You can’t go wrong either way.
And the best part comes in two – there’s zero clean-up and you can also prep this ahead of time. Win and win.
Shrimp Boil Foil Packets
Easy, make-ahead foil packets packed with shrimp, sausage, corn and potatoes. It’s a full meal with zero clean-up!
Ingredients
- 1 ½ pounds large shrimp, peeled and deveined
- 1 12.8-ounce package smoked andouille sausage, thinly sliced
- 2 ears corn, each cut crosswise into 4 pieces
- 1 pound baby red potatoes, halved
- 2 tablespoons olive oil
- 4 teaspoons cajun seasoning
- Kosher salt and freshly ground black pepper, to taste
- 2 tablespoons chopped fresh parsley leaves
Instructions
- Preheat a gas or charcoal grill over high heat.
- Cut four sheets of foil, about 12-inches long. Divide shrimp, sausage, corn and potatoes into 4 equal portions and add to the center of each foil in a single layer.
- Fold up all 4 sides of each foil packet. Add olive oil, cajun seasoning, salt and pepper, to taste; gently toss to combine. Fold the sides of the foil over the shrimp, covering completely and sealing the packets closed.
- Place foil packets on the grill and cook until just cooked through, about 12-15 minutes.*
- Served immediately, garnished with parsley, if desired.
Notes
*This can also be baked for 15-17 minutes at 425 degrees F.
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For faster potato cooking I use the steamable potatoes in a bag that they sell at Walmart. If you use the steamable potatoes in a bag you can put everything in the foil pack raw and it tastes just as great
Thanks for the tip, Crystal!
When you say there’s zero clean-up and you can also Prep this ahead of time. does this mean you can fix it and freeze? Or are you meaning prep ahead of time and cook later, or prep/cook ahead of time and warm up another day???
I am asking because I was looking for a shrimp recipe like this that I could prepare ahead of time/freeze, then cook a different day. (foil freezer packets)
I have gone ahead and cooked the sausage, potatoes, corn and spices (in oven). I am going to freeze these and then when I want it, I will heat this up and add in the shrimp (which I will cook up with same spices separately since shrimp cooks quickly). Mix it all together and ……
Don’t know yet how this will turn out, but I needed a freezer packet meal. Please let me know if you think this will work or if I have completely ruined the dish. Thanks.
Freezing sounds like an amazing idea but unfortunately, I cannot answer this with certainty as I have never tried freezing this myself. I have only prepped this ahead of time! 🙂
As always, please use your best judgment for freezing and reheating.
Love this recipe!!
I use frozen diced or shredded hash browns. I defrost them half way in the microwave. Put a big heap of them right on the foil. The olive oil will mix w them. They are always cooked through and if they overlook, they are more like mashed potatoes! Delish and easy!
Thank you for your feedback, Mary!
Wow! This turned out perfect. I used frozen shrimp, and everything else as noted. Let my grill get to about 425 before putting foil packets on. Then cooked for 22 minutes before taking them out. I Let them sit for another 10 minutes before opening. Everything came out perfectly cooked. My 16 yr old niece said it is her new favorite meal. Thanks!
So awesome to hear!
We absolutely loved this meal! We had friends over and they raved about it too! I read all of the reviews beforehand and was a little skeptical at first because of some of the comments but everything turned out amazing! I didn’t parboil the potatoes or the corn , I cut the potatoes into quarters instead of halves, and I left The shell on the shrimp. I also decided to use old bay seasoning instead of the Cajun- yum! 20 minutes on the grill and done! Will definitely be making this again!
Great to hear! Thanks for sharing.
Loved! followed guidance of others and flash boiled potatoes for about 5 mins, after cutting into small bite sized pieces…cooled after. Then added all ingredients into a large bowl to mix before dividing into 4 portions on foil. And cooked on grill for about 18 mins. I did cut the cajun seasoning by about 1/3rd…and added one pad (TB) of butter to each foil packet before closing…Just Delish!! Thanks for the inspiration!!
That sounds yummy! Happy you enjoyed it!
Partially cooked small red baby potatoes in microwave then cut into small pieces. Even so, the potato bites and corn weren’t cooked through in the foil packets. This recipe makes no sense cooking everything at the same time. The shrimp takes no time and the sausage is already cooked (just needs heated through). In a real shrimp boil, the potatoes and corn are ALWAYS cooked first to give them a head start. This recipe is not a quick and easy nor convenient meal.
Pat, thank you for your feedback. However, if small enough potatoes are used, they will cook through in the time allotted. But if you wish to use larger potatoes and/or corn, then yes, parboiling is the way to go!
This was a easy dish I made this and no pans or dishes to clean up.Love it
That’s how we like it!
I have frozen jumbo shrimp.
Should I thaw them first?
Yes, they should be thawed prior to using. Also, please be mindful of the change in cooking time with larger shrimp.
Made this tonight & it is delicious! I used Johnsonville Better with Chedder smoked sausage. & added mushrooms and a little lemon juice. I only seasoned to taste using Weber N’Orleans Cajun seasoning along with salt pepper & used olive oil spray. Will definitely make this again. Family loved it.
Awesome Leigh Anne, thanks for sharing with us!
Hello! Looking forward to trying this at a campout this weekend! Do you have a recipe for the cajun seasoning? Or if you use store bought, is there a particular kind that you prefer to use? I was linked to your recipe from a different site, and that person mentioned that your seasoning is so tasty in this recipe :). Thanks!
The seasoning is store bought, but you really can’t go wrong. Any cajun seasoning that you like or is available at your local grocery store will be fine!
I’ve done these many times. I found if you use the mini yellow potatoes instead of red they cook faster and are done on the grill in 15 minutes.
Made it yestetday, outstanding! Pat-boiled the potatos. Too early for corn here, so I substituted marinated pepper strips and mushrooms. To die for! Thank you!
I’m serving this to my priest for dinner and was wondering what you would serve with it? I’ve made several times for myself and I just eat it by itself. I was thinking french baguette??
That sounds perfect!
I’ve made this dish several times. The potatoes are never done in 15 to 17 minutes, and yes I used small red potatoes even cutting them in quarters. Usually takes about 40 minutes unless you parboil the potatoes.
If the potatoes are cut small enough, they will be cooked through in less than 20 minutes.
Hi
I boiled the potatoes a little too long so they were mushy. Also I will use less Old Bay next time.
Loved this recipe a lot!
I always parboil my corn and potatoes for 10 minutes.
This was an absolute winner! My husband and kids raved about how delicious the meal was, and NO CLEANUP!!! My kids are pretty sensitive to spicy foods, but they handled the seasoning + sausage just fine. Love, love, love this recipe!
How long in advance can you make these? I am going camping on a Saturday and was hoping to prep these on Friday and bring them up in a cooler. Thanks!
A day or two at least but as I am not an expert on food safety, I cannot really say with certainty – sorry, Loriana! Methods for optimal food storage and shelf life should be based on good judgment and what you are personally comfortable with.
Great flavor, everything was cooked perfectly except for the potatoes which were still rock hard after 30 minutes in the oven @ 425 degrees, Shrimp was still raw in the center at the 17-minute mark which is why I cooked packets for 30 minutes but didn’t dare cook longer for fear of over cooking the shrimp. I also added sliced red pepper to the packets, next time going to added some butter and lemon slices to the packets as well. Notice some people food wasn’t cooked enough, tip: make sure ingredients are in a single layer in your packet and not piled on top of one another which may explain extended cooking time.
Cooking directly in foil is really unhealthy. This is not new! Putting your food in parchment paper first, or simply lining your foil with the parchment so your food only comes in contact with that is a much safer alternative.
We love this recipe. Suggestions for everyone when cooking:
Cut up the red potatoes and microwave them for 5 minutes first. Easier than baking or boiling and will make them just soft enough so that they cook at the same pace as the other ingredients. If you do this, you can also use larger red potatoes if that’s what you have.
Cut the ears of corn into 6 rounds each instead of 4. Looks better and like the picture
I use Old Bay instead of Cajun spice. Just personal preference.
If frozen shrimp are cheaper than fresh when you make this, that works fine. Thaw them in a bowl of water. You can buy them with the shell on but deveined so you don’t have to do a lot of work. Cook with the shell on so they have more flavor and don’t dry out. You don’t have to pay them completely dry first- the little extra moisture will help create steam.
Mix everything in a big bowl first so it’s easier to coat all the ingredients with oil and seasoning. I’ve tried it with butter and without. The oil alone is enough for me.
If you aren’t concerned with equal portions, I just put this in two big foil packs and serve on one big platter. Great presentation and everyone can eat what they like. I also think the bigger packets steam better.