A fun, mess-free way to enjoy a classic seafood boil—loaded with shrimp, sausage, potatoes, and corn, all cooked together in a smoky, buttery seasoning.
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Yield: 4 servings
This grilled shrimp boil is your shortcut to bold summer flavor with almost no cleanup. Whether you’re grilling outdoors or baking indoors, each foil packet is filled with juicy shrimp, tender potatoes, sweet corn, and savory sausage—smothered in garlic butter and Old Bay for that unmistakable coastal flair.
Ingredients
1 pound baby potatoes, cut into 1.5-inch cubes
2 ears corn on the cob, cleaned and cut into 5 to 6 rounds each
1 pound raw shrimp, thawed, peeled, and deveined
12 ounces Andouille smoked sausage, cut into 2-inch pieces
1 small yellow onion, thinly sliced
4 cloves garlic, minced
4 tablespoons butter, melted
1 teaspoon salt
½ teaspoon freshly ground black pepper
2 tablespoons Old Bay seasoning
Lemon slices and chopped fresh parsley for garnish
Instructions
Grill Directions
Preheat your grill to 400°F and tear out four large 12×12-inch sheets of heavy-duty foil. In a large pot, bring 8 cups of water to a boil. Add potatoes and corn, reduce to a steady simmer, and cook for 10 minutes. Drain well. In a large bowl, combine shrimp, sausage, onion, garlic, pre-cooked potatoes, and corn. Pour the melted butter over the mixture, season with salt, pepper, and Old Bay, and toss everything to coat evenly. Divide the mixture evenly among the foil sheets. Fold the foil around the ingredients to create tightly sealed packets. Place the packets directly on the grill and cook for 15 minutes, flipping halfway through. Carefully open the foil packets (watch out for steam), garnish with lemon slices and fresh parsley, and serve hot.
Oven Directions
Preheat your oven to 400°F. Place the prepared foil packets on a baking sheet and bake for 15 minutes. Remove from the oven, carefully open, and garnish as desired before serving.
Tips
Use raw shrimp with tails on for extra flavor and presentation. You can substitute kielbasa or another smoked sausage if Andouille is unavailable. For extra heat, add a pinch of cayenne or a few slices of jalapeño. If cooking over a campfire, place foil packets over hot coals and rotate occasionally.
Nutrition (per serving, approximate)
Calories: 646 kcal
Carbohydrates: 32 g
Protein: 44 g
Fat: 38 g
Saturated Fat: 15 g
Cholesterol: 387 mg
Sodium: 2339 mg
Potassium: 991 mg
Fiber: 4 g
Sugar: 5 g
Vitamin A: 522 IU
Vitamin C: 33 mg
Calcium: 222 mg
Iron: 5 mg
Grilled Shrimp Boil in Foil Packets
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
Description
This grilled shrimp boil is your shortcut to bold summer flavor with almost no cleanup. Whether you’re grilling outdoors or baking indoors, each foil packet is filled with juicy shrimp, tender potatoes, sweet corn, and savory sausage—smothered in garlic butter and Old Bay for that unmistakable coastal flair.
Ingredients
1 pound baby potatoes, cut into 1.5-inch cubes
2 ears corn on the cob, cleaned and cut into 5 to 6 rounds each
1 pound raw shrimp, thawed, peeled, and deveined
12 ounces Andouille smoked sausage, cut into 2-inch pieces
1 small yellow onion, thinly sliced
4 cloves garlic, minced
4 tablespoons butter, melted
1 teaspoon salt
½ teaspoon freshly ground black pepper
2 tablespoons Old Bay seasoning
Lemon slices and chopped fresh parsley for garnish
Instructions
Grill Directions
Preheat your grill to 400°F and tear out four large 12×12-inch sheets of heavy-duty foil. In a large pot, bring 8 cups of water to a boil. Add potatoes and corn, reduce to a steady simmer, and cook for 10 minutes. Drain well. In a large bowl, combine shrimp, sausage, onion, garlic, pre-cooked potatoes, and corn. Pour the melted butter over the mixture, season with salt, pepper, and Old Bay, and toss everything to coat evenly. Divide the mixture evenly among the foil sheets. Fold the foil around the ingredients to create tightly sealed packets. Place the packets directly on the grill and cook for 15 minutes, flipping halfway through. Carefully open the foil packets (watch out for steam), garnish with lemon slices and fresh parsley, and serve hot.
Oven Directions
Preheat your oven to 400°F. Place the prepared foil packets on a baking sheet and bake for 15 minutes. Remove from the oven, carefully open, and garnish as desired before serving.
Notes
Use raw shrimp with tails on for extra flavor and presentation. You can substitute kielbasa or another smoked sausage if Andouille is unavailable. For extra heat, add a pinch of cayenne or a few slices of jalapeño. If cooking over a campfire, place foil packets over hot coals and rotate occasionally.