What the heck is this?
This is your favorite shrimp boil—shrimp, corn, sausage, potatoes, and bold Cajun seasoning—but instead of a giant pot and a big cleanup, it’s all tucked into individual foil packets that grill up in 15 minutes. These packets lock in flavor and steam everything to tender, juicy perfection with just the right smoky edge from the grill. It’s low-effort, high-reward, and basically the most fun way to eat with your hands without needing a ton of prep or dishes.
Why You’ll Love This Recipe
Because it’s fast, easy, and tastes like a beach vacation. Whether you’re grilling in your backyard, camping, or just craving those classic shrimp boil flavors without the big party cleanup, this foil-packet version delivers big time. You can prep everything ahead of time, toss it on the grill, and enjoy your dinner straight out of the foil—no plates required. Plus, it’s customizable for spice levels, protein swaps, or even making it dairy-free.
The Good Stuff You’ll Need
- 1 lb large shrimp (peeled and deveined, tails on or off)
- 12 oz smoked andouille sausage, sliced into rounds
- 2 ears of corn, cut into thirds or quarters
- 1 lb baby potatoes, halved or quartered if large
- 3 tablespoons olive oil or melted butter
- 1 tablespoon Old Bay seasoning (or Cajun seasoning)
- 1 teaspoon garlic powder
- Salt and pepper, to taste
- Lemon wedges, for serving
- Fresh parsley, chopped (optional, for garnish)
- Foil sheets (heavy-duty recommended)
Let’s Do This
- Par-cook the potatoes: Boil the halved baby potatoes for about 10 minutes until just tender. Drain and let cool slightly—this ensures they finish cooking evenly on the grill.
- Mix the goodies: In a large bowl, toss the shrimp, sausage, corn, and pre-cooked potatoes with olive oil or butter, Old Bay, garlic powder, salt, and pepper. Make sure everything is coated in that flavor-packed seasoning mix.
- Build the packets: Tear 4 large sheets of foil (about 12–14 inches long). Divide the mixture evenly among them, piling it in the center. Fold up the long sides, then crimp the edges together to seal completely into a packet—leave a little room inside for steam.
- Grill ‘em up: Heat the grill to medium-high. Place foil packets on the grill, cover, and cook for about 12–15 minutes, flipping once halfway through, until shrimp are pink and fully cooked and everything is hot and tender.
- Serve hot and steamy: Open carefully (hot steam alert!), squeeze over some fresh lemon juice, sprinkle with parsley, and dig in—directly from the foil if you’re feeling casual.
Serving Suggestions
Serve with crusty bread or garlic toast to soak up the buttery juices, a light green salad to balance the richness, or just a cold beer or lemonade to complete the cookout vibe. If you want a dipping sauce, garlic aioli or a spicy remoulade takes it over the top.
Switch It Up
- Add sliced bell peppers or zucchini for extra veggies.
- Swap shrimp for scallops or chunks of firm white fish.
- Use chorizo or kielbasa instead of andouille.
- Make it dairy-free by using olive oil instead of butter.
- Want it extra spicy? Add a dash of hot sauce or a pinch of cayenne to the seasoning mix.
Make-Ahead Tips
Prep all the ingredients and assemble the foil packets in advance—store them in the fridge for up to 8 hours before grilling. If you’re camping, bring the packets in a cooler and grill them over a campfire. Cleanup is a breeze!
Questions People Actually Ask
Can I bake these instead of grilling? Absolutely. Bake at 425°F (220°C) for about 15–18 minutes on a sheet pan.
Can I use frozen shrimp? Yes, just thaw them completely and pat dry before using.
Do I have to pre-cook the potatoes? Yes, or they’ll take much longer to cook than everything else.
What size shrimp works best? Large (16/20 count per pound) works perfectly—they cook fast and stay juicy.
Grilled Shrimp Boil in Foil Packets: Summer Vibes in a No-Mess Package
- Total Time: 35 minutes
- Yield: 4 servings 1x
Description
This is your favorite shrimp boil—shrimp, corn, sausage, potatoes, and bold Cajun seasoning—but instead of a giant pot and a big cleanup, it’s all tucked into individual foil packets that grill up in 15 minutes. These packets lock in flavor and steam everything to tender, juicy perfection with just the right smoky edge from the grill. It’s low-effort, high-reward, and basically the most fun way to eat with your hands without needing a ton of prep or dishes.
Ingredients
1 lb large shrimp (peeled and deveined, tails on or off)
12 oz smoked andouille sausage, sliced into rounds
2 ears of corn, cut into thirds or quarters
1 lb baby potatoes, halved or quartered if large
3 tablespoons olive oil or melted butter
1 tablespoon Old Bay seasoning (or Cajun seasoning)
1 teaspoon garlic powder
Salt and pepper, to taste
Lemon wedges, for serving
Fresh parsley, chopped (optional, for garnish)
Foil sheets (heavy-duty recommended)
Instructions
Par-cook the potatoes: Boil the halved baby potatoes for about 10 minutes until just tender. Drain and let cool slightly—this ensures they finish cooking evenly on the grill.
Mix the goodies: In a large bowl, toss the shrimp, sausage, corn, and pre-cooked potatoes with olive oil or butter, Old Bay, garlic powder, salt, and pepper. Make sure everything is coated in that flavor-packed seasoning mix.
Build the packets: Tear 4 large sheets of foil (about 12–14 inches long). Divide the mixture evenly among them, piling it in the center. Fold up the long sides, then crimp the edges together to seal completely into a packet—leave a little room inside for steam.
Grill ‘em up: Heat the grill to medium-high. Place foil packets on the grill, cover, and cook for about 12–15 minutes, flipping once halfway through, until shrimp are pink and fully cooked and everything is hot and tender.
Serve hot and steamy: Open carefully (hot steam alert!), squeeze over some fresh lemon juice, sprinkle with parsley, and dig in—directly from the foil if you’re feeling casual.
Notes
Add sliced bell peppers or zucchini for extra veggies.
Swap shrimp for scallops or chunks of firm white fish.
Use chorizo or kielbasa instead of andouille.
Make it dairy-free by using olive oil instead of butter.
Want it extra spicy? Add a dash of hot sauce or a pinch of cayenne to the seasoning mix.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
Nutrition
- Calories: ~480 kcal per serving
- Fat: ~25g
- Carbohydrates: ~30g
- Protein: ~30g