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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Great recipe and spot on! I made this last weekend using the hot Down Home sausage, instead of the andouille, and received nothing but rave reviews! Everything cooked perfectly! I used the small red potatoes and cut them into quarters (some into sixths). This is now in my regular rotation! Thanks for the recipe!!
Followed to the letter and everything was still raw.
Most of the time when cooking in foil, you have something added that creates steam. Nothing in this creates enough steam to cook it properly in an oven.
Add some butter to the foil pack and you will have a different result
Flavor=FABULOUS
Cooking time=way off
Such a great recipe! I ended up having to boil my potatoes a little first and then add them to the rest of my meal. My shrimp were frozen so that may have helped time wise. I ended up cooking in over for 30 minutes.
Once again great idea! And very yummy!
Thanks!
Is this recipe assuming the sausage is already cooked or raw?
Stephanie, the packaged andouille sausage should already be fully cooked.
Per the nutrition info you listed it says 622 calories per serving, is that correct or is it meaning 622 for all 4 servings?
The nutritional information listed is per serving.
I’ll bookmark your blog and check again here frequently because it’s very exciting
okay this is DELISH!!!!! BUT… YOU HAVE TO PAR cook potatoes – no seriously have too!! and we will do again and add shrimp in mid way!! potatoes were TENY TINY and still needed more time and BIG shrimp wayyyy overdone!!!!
So par bake potatoes and add shrimp in half way and it will be amazing !!!!!! Great camping meal!
Omg I made this tonight for a party and I have received the best compliments !! Awesome meal!!!
I tried this for Easter dinner this year and it was a huge hit with my three sons. I made enough individual packs so everyone could have seconds and also take one home. Now I know how to get them to visit!
Awesome recipe, I have tried ant it tastes wonderful, my husband really loves it. Thanks
Made this on the grill last night and wife and daughter loved it. Neither particularly love spice or shrimp but they loved this.
When I make this again though I’ll pay more attention to the size of the baby potatoes. I missed the part where they were supposed to be halved so the little ones were done all the way but the larger ones were not. On the larger ears of corn, I halved the quarters again and used 2 tbs of butter for each packet.
This is an interesting idea but did not work perfectly. Taste was close to frogmore stew and it was easier. However, I did not have a grill so I used the oven. I pre cooked the corn and potatoes for about 10 minutes in old bay as other reviewers suggested. Once in the oven after 17 minutes the shrimp were not cooked. I had to add a small amount of liquid to the pan in order to completely cook the shrimp. I put all ingredients in a foil lined baking pan and covered the top with more foil. Once the liquid was added it was only a matter of about 5 minutes for the shrimp to completely cook. They were moist and delicious. I did leave the shells on. My suggestion is if making this in a larger batch, add liquid (about 1/2 cup) to the pan at the beginning. I used beer. I will try this on a grill once I replace my old one. This is an alternative way to make frogmore stew without the hassle and with very similar results. I would never have thought to make frogmore stew this way if it weren’t for this recioe. Thanks!
Just made this for dinner and it was AWESOME! I read the comments and wisely parboiled the corn and the (small as in littlest) red potatoes that I cut up into fourths. I used turkey sausage and threw it on the grill for a few minutes to get some nice grill marks. I sliced the sausage after I grilled it. So basically, the only thing that wasn’t “cooked” ahead of time was the shrimp. It was perfect that way. I also tossed all ingredients into a huge bowl first so that everything got coated well!. I then grilled the foil packets on the Big Green Egg for 15 minutes at 425 degrees! I sprinkled some Old Bay on it afterwards and it was the bomb!!! My hubby dipped his in come cocktail sauce! Everyone loved it! Super easy! Thanks for the great recipe!!!
Ok, this looked so good to me so I thought I’d give it a try. I bought baby reds, cut them into fourths and took everyone’s advice and par – boiled them and the corn first. I used jumbo frozen shrimp peeled and deveined with the tail on. They did NOT overcook in the 15 minutes on the grill. They were cooked perfectly. I think it’s because they were jumbo and frozen. I know the recipe is meant to be healthy, but after sprinkling with parsley, I finished he packets with a good dousing of melted butter. I have picky eaters, but EVERYONE loved this!! It’s definitely going into the rotation.
I am making this tonight….there is a problem with the amount of time it takes to cook in the oven. I have has this in the oven for an hour at 425 and it still is not done. Maybe a little more info on size of ingredients would be helpful
I am actually worried about your oven temperature – poor calibration can affect cooking time substantially. You can read more about it here.
Do you use frozen shrimp or fresh? If frozen do they need to be thawed first?
Yes, please thaw first.
What is your preferred Cajun seasoning if buying off the shelf? Assuming we don’t want to make our own. 🙂
I actually don’t have a particular brand that I prefer over others – any will work just fine! 🙂
I made this last night for dinner. I didn’t have potatoes (for some odd reason) or sausage so I just added onions and red peppers. It was a great combination and it cooked fast. No messy cleanup and it made enough for leftovers for work tomorrow. Great recipe!
If using Cajun Style Andouille do I omit the Cajun spice?
It’s really up to you! 🙂
I made this today and it was super easy and delicious! I bought those tiny red potatoes and quartered them. We grilled our packets for 15 minutes and everything was cooked through nicely. I followed the directions for how to cut the different parts. I will definitely make this again! Lots of compliments all around.