These shrimp foil packets offer the flavors of a traditional seafood boil without the cleanup. They are perfect for outdoor grilling or oven baking during the summer months.
List of ingredients
- 1 1/2 lb. large shrimp, peeled and deveined – use fresh or thawed shrimp.
- 2 garlic cloves, minced – provides a sharp aromatic base.
- 2 beef andouille sausages, thinly sliced – adds a smoky, spicy element.
- 2 ears corn, each cut crosswise into 4 pieces – adds sweetness and texture.
- 1 lb. red bliss potatoes, chopped into 1″ pieces – holds shape well during cooking.
- 2 tbsp. extra-virgin olive oil – prevents sticking and helps seasoning adhere.
- 1 tbsp. Old Bay seasoning – the classic seafood boil flavor profile.
- Kosher salt – to taste for seasoning.
- Freshly ground black pepper – to taste for seasoning.
- 2 tbsp. finely chopped fresh parsley – for a fresh, herbal finish.
- 1 lemon, sliced into thin wedges – adds necessary acidity.
- 4 tbsp. unsalted butter – creates a rich sauce inside the packet.
step-by-step instructions
- Prepare Heat: Prepare a grill for high heat and heat for 5 minutes, or preheat the oven to 425°.
- Prepare Foil: Cut 4 sheets of foil, each approximately 12″ long.
- Distribute Ingredients: Divide the shrimp, minced garlic, sliced beef andouille, corn pieces, and chopped potatoes evenly across the 4 foil sheets.
- Season: Drizzle each portion with olive oil, then sprinkle with Old Bay seasoning, salt, and pepper.
- Combine: Gently toss the ingredients together on the foil to ensure everything is evenly coated.
- Add Toppings: Top each packet with fresh parsley, lemon wedges, and a pat of butter.
- Seal Packets: Fold the foil packets crosswise over the shrimp mixture to cover. Roll the top and bottom edges tightly to create a secure seal.
- Cook: Place foil packets on the grill and cook until the shrimp are just cooked through, about 5-10 minutes. If using the oven, bake for 20 minutes.
Optimizing Ingredient Preparation
Parboil Potatoes for Guaranteed Tenderness
Depending on the size of your potato chunks, they may need more time than the shrimp. Consider boiling the chopped red bliss potatoes for 5 to 7 minutes before adding them to the foil. This ensures the potatoes are fully cooked through without overcooking the seafood.
Select the Right Shrimp Size
Large or jumbo shrimp are ideal for this method because they maintain a firm texture under high heat. Small shrimp can shrink and become rubbery very quickly in a sealed environment. Ensure they are fully patted dry after rinsing to prevent the sauce from becoming too watery.
Cut Corn for Even Heat Distribution
Cutting corn into small, 1-inch rounds ensures they fit comfortably in the packet. This allows the heat and steam to circulate around each piece. It also makes the final dish easier to eat directly from the foil.
Slice Sausage Thinly
Thinly slicing the beef andouille sausages allows them to brown quickly and release their smoky oils. This oil blends with the melted butter to create a flavorful sauce. Avoid thick chunks, as they may not sear properly in the short cooking time.
Advanced Grilling and Baking Tips
Manage Grill Hot Spots
Every grill has different heat zones. If you notice one packet browning faster than the others, rotate them periodically. Use a meat thermometer to check the internal temperature of the thickest potato piece to confirm doneness.
Create a Tight Steam Seal
The seal is the most important part of a foil packet. If steam escapes, the vegetables will not soften and the shrimp may dry out. Roll the edges tightly and double-fold the seams if using thinner foil.
Use Heavy-Duty Aluminum Foil
Heavy-duty foil is recommended to prevent accidental tears when flipping or moving the packets. Thin foil can rip under the weight of the potatoes and corn. If you only have standard foil, use two layers for each packet.
Adjust Oven Rack Position
When baking at 425°, place the packets on the middle rack. This ensures the heat is distributed evenly from both the top and bottom. Use a rimmed baking sheet to catch any butter or juices that might leak during the process.
Flavor Customization and Substitutions
Alternative Spice Blends for Cajun Heat
If you do not have Old Bay, you can create a substitute using paprika, onion powder, and cayenne pepper. A pinch of celery salt can also replicate the distinct seafood boil taste. Adjust the cayenne amount based on your preferred spice level.
Adding Extra Garden Vegetables
Zucchini slices, red bell peppers, and cherry tomatoes are excellent additions to these packets. These vegetables cook quickly and complement the shrimp and sausage. Add them in the same proportion as the corn to avoid overcrowding the foil.
Experimenting with Butter Infusions
Instead of plain unsalted butter, try using a garlic-herb butter or a lemon-pepper butter. You can make this by mixing softened butter with fresh minced garlic and chopped chives. This adds a deeper layer of flavor to the steam-cooking process.
Choosing Different Potato Varieties
While red bliss potatoes are recommended, baby gold potatoes are a great alternative. They have a naturally buttery flavor and a creamy texture. Keep the pieces small to ensure they cook in time with the shrimp.
Serving and Presentation Strategies
Direct Foil Serving
The most convenient way to serve this meal is to place the closed foil packets directly on individual plates. This keeps the food hot for longer and eliminates the need for serving platters. It also maintains the rustic feel of a seafood boil.
Complementary Dipping Sauces
Serve each packet with a side of warm melted butter mixed with a squeeze of lemon. A spicy remoulade or a garlic aioli also pairs well with the grilled shrimp and sausage. These sauces add moisture and acidity to the dish.
Fresh Garnish Additions
While parsley is included in the recipe, adding freshly chopped chives or scallions at the end adds a bright pop of color. A final squeeze of fresh lemon juice over the opened packet awakens the flavors. This is especially helpful if the dish has been sitting for a few minutes.
Suggested Side Dish Pairings
Since the foil packs contain protein and starch, pair them with a light, crisp side. A vinegar-based coleslaw or a cucumber salad provides a refreshing contrast to the rich butter. A simple green salad with a lemon vinaigrette is also a great choice.
Storage and Reheating Instructions
Refrigerating Leftovers
Transfer unused portions into an airtight glass or plastic container. Store them in the refrigerator for no more than two days. Keep the shrimp and vegetables together so the remaining butter preserves the moisture of the seafood.
Best Reheating Methods
To reheat, place the components back into a foil packet and heat in a 350° oven for 10 to 12 minutes. Avoid using a microwave, as it often makes shrimp rubbery and potatoes mealy. Adding a small knob of fresh butter before reheating helps restore the sauce.
Avoiding Freezer Burn
It is not recommended to freeze these packets after they have been cooked. The texture of the boiled potatoes and shrimp changes significantly during the freezing and thawing process. For the best quality, consume these within 48 hours of preparation.
Troubleshooting Common Issues
Preventing Rubbery Shrimp
Shrimp overcook very quickly. Remove the packets from the heat as soon as the shrimp turn opaque and curl into a “C” shape. If they curl tightly into an “O” shape, they are likely overcooked.
Fixing Underdone Potatoes
If your potatoes are still hard when the shrimp are done, you likely cut them too large. In future batches, ensure potato pieces are no larger than 1 inch. You can also use the parboiling method mentioned in the preparation section.
Managing Foil Burn-Through
If the bottom of your foil is scorching or burning, your grill may be too hot. Move the packets to a slightly cooler part of the grill. You can also use a cast-iron skillet as a base on the grill to distribute heat more evenly.
Reducing Excess Liquid
If the packets contain too much liquid, pat the shrimp and vegetables dryer before sealing. This prevents the butter from turning into a thin soup. Using larger shrimp also helps as they release less water than smaller ones.
Frequently Asked Questions
Can I use frozen shrimp for this recipe?
Yes, frozen shrimp work well as long as they are completely thawed. Rinse them under cold water and pat them very dry with paper towels. Excess ice crystals will release too much water into the packet, diluting the seasonings.
What if I do not have a grill?
The oven method is a perfect alternative. Preheat your oven to 425° and bake the sealed packets for about 20 minutes. The results are very similar to grilling, as the foil creates the same steaming effect.
Can I replace the beef andouille with another sausage?
Any non-pork smoked sausage will work, such as beef or turkey kielbasa. Ensure the sausage is pre-cooked or smoked to maintain the flavor profile. Avoid raw sausages that require long cooking times, as they won’t be done by the time the shrimp are ready.
How do I prevent steam burns when opening?
When opening the foil packets, carefully fold the edges away from your face. Use tongs to hold the edges open for a few seconds to let the initial burst of steam escape. This prevents hot vapor from causing burns to your hands or face.
Print
Easy Grilled Shrimp and Sausage Foil Packets
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Diet: Gluten-free
Description
Shrimp boils are a summer favorite, but it’s no secret that they take plenty of time and effort. These grilled shrimp foil packets make it quick and easy.
Ingredients
- 1 1/2 lb. large shrimp, peeled, deveined
- 2 garlic cloves, minced
- 2 smoked turkey andouille sausages, thinly sliced
- 2 ears corn, each cut crosswise into 4 pieces
- 1 lb. red bliss potatoes, chopped into 1” pieces
- 2 tbsp. extra-virgin olive oil
- 1 tbsp. Old Bay seasoning
- Kosher salt
- Freshly ground black pepper
- 2 tbsp. finely chopped fresh parsley
- 1 lemon, sliced into thin wedges
- 4 tbsp. unsalted butter
Instructions
- Step: Prepare a grill for high heat; heat 5 minutes, or preheat oven to 425°. Cut 4 sheets of foil about 12” long. Divide shrimp, garlic, sausage, corn, and potatoes over foil sheets. Drizzle with oil, then add Old Bay seasoning; season with salt and pepper. Gently toss to combine. Top each with parsley, lemon, and butter.
- Step: Fold foil packets crosswise over shrimp mixture to cover. Roll top and bottom edges to seal.
- Step: Place foil packets on grill and cook until just cooked through, about 5-10 minutes. (or transfer to oven and bake for 20 minutes).
Notes
Substitute smoked turkey andouille for traditional pork andouille. You can customize with additional vegetables like zucchini, cherry tomatoes, or red bell peppers.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Dish
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 packet
- Calories: 497 kcal
- Sugar: 6 g
- Sodium: 1450 mg
- Fat: 28 g
- Saturated Fat: 14 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 5 g
- Protein: 32 g
- Cholesterol: 180 mg