Let’s just start out by stating the obvious, you need to add these to your summer dinner menu and make them ASAP! These Shrimp Boil Foil Packets are one of the easiest summer dinners and you’ll love that they are cooked on the grill so they’ll keep all that heat outside. You’ll also be so happy with how easy they are to throw together yet they are packed with delicious flavors. This is a dinner win for sure!
I’ll be honest I didn’t like shrimp all that much most of my life but I the last few years I have come to really love it and the unique flavor it has. And I’m so glad my 5 year old is right there along with me. She’s always begging for me to make some kind of shrimp for dinner. It’s such a versatile, lean protein – the possibilities of what you can create with it are endless! One thing I really love about shrimp is how quickly it can cook, obviously meaning dinner can be ready in no time. Another great thing about shrimp is that they are a good source of nutrients such as selenium, vitamin B12 and phosphorous. If you’d like more information about shrimp you can check out The Shrimp Council’s website. Also check out their Facebook and Pinterest pages.
If you’ve been following my blog for long you’ve probably noticed I really like my salmon in foil dinners. I have four salmon in foil recipes (1, 2, 3, 4) but I realized it was high time I did a shrimp in foil. I like the simplicity of a good southern shrimp boil but who doesn’t love an individual foil pack dinner? There’s just something so homey and comforting about them – maybe it has something to do with the fact that my mom made a lot of foil dinners growing up (you know the classic hamburger patty, potatoes, peas and some kind of condensed cream of something canned soup), so they remind me of home I guess which is probably why I’m partial to them.
I made dinner packets using my favorite foil wrap – Reynolds Wrap Heavy Duty Foil. I can’t say enough good things about this product! I use it all the time from dinner to dessert (I also just used it to line a springform pan for a cheesecake I’ll be sharing soon) and it’s a product I can always rely on to get the job done right. It’s definitely what I recommend using here so you don’t lose any of that delicious lemon, buttery goodness from a tear and leak due to thin foil. Use the good stuff here. Now get out and get grilling, the sun is shining and these foil packs are calling your name!
- 1 lb baby or small red potatoes, sliced into 1/4-inch thick slices
- 2 ears corn, shucked and sliced into 1-inch thick disks
- 2 (4 oz) chicken or turkey cajun style andouille sausage links, sliced into 1/4-inch thick slices
- 1 lb large raw shrimp, peeled and deveined
- 6 Tbsp butter, diced into 1 Tbsp pieces
- 2 Tbsp fresh lemon juice
- 2 tsp chopped fresh thyme leaves
- 2 cloves garlic, minced
- 2 tsp seafood seasoning, such as Old Bay
- 2 Tbsp chopped fresh parsley leaves
- Preheat a gas grill over medium-high heat to about 450 degrees. Cut 8 sheets of 12 by 14-inch Reynolds Wrap Heavy Duty Aluminum Foil. Use two sheets of foil per packet. Divide potatoes among each of the four double lined foil sheets (layering ingredients in center), followed by corn, sausage and shrimp.
- Melt butter in a microwave safe dish in microwave. Stir in lemon juice, thyme and garlic. Divide butter mixture among packets drizzling about 2 Tbsp evenly over each. Sprinkle each with about 1/2 tsp of the seasoning. Wrap up sides of first sheet of foil, then place second sheet going opposite length and wrap while crimping edges to seal. Grill sealed side up about 15 minutes or until potatoes are tender and shrimp have cooked through. Serve warm garnished with parsley.
- Recipe source: Cooking Classy
This post is sponsored by The Shrimp Council and Reynolds Wrap. All opinions are my own. Thanks for supporting the brands I love which help make this blog possible!