Grilled Shrimp Boil Packets

06.17.2016

Grilled Shrimp Boil Packets | Cooking Classy

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!

Grilled Shrimp Boil Packets | Cooking Classy Grilled Shrimp Boil Packets | Cooking ClassyGrilled Shrimp Boil Packets | Cooking Classy Grilled Shrimp Boil Packets | Cooking Classy

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Grilled Shrimp Boil Packets

Servings: 4 servings

Ingredients

  • 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

Instructions

  1. 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.
  2. 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.
  3. Recipe source: Cooking Classy

Grilled Shrimp Boil Packets | 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!

47 comments

  • Carina Simeon: living right on the shores of the Arabian Sea we are blessed with plenty of fruits of the Sea and we love love love shrimps!!! and Pasta !!!! June 18, 2016 at 5:49am Reply

  • Brenda: Sounds delicious! Any suggestions for adapting this recipe to indoors … For those of us without access to an outdoor grill? June 18, 2016 at 6:55am Reply

    • Jaclyn: I would bake 450 for about 15 minutes. June 20, 2016 at 12:20am Reply

    • Jackie: I do this all the time. You can put the packets in a double broiler and it’s just as good plus you don’t have to watch it as closely because you’re not worried about the heat from the grill. June 21, 2016 at 12:02am Reply

  • Tina: Love you sight and awesome recipes (and all your great food photos) always inspiring, and filled with tasty goodness. June 18, 2016 at 7:36am Reply

    • Jaclyn: Thanks for the compliment Tina! I’m so glad you like my site :)! June 20, 2016 at 12:20am Reply

  • Tina Machia: Could this recipe also be cooked in the oven? If so what would the cooking directions be?

    Thank you,
    Tina June 18, 2016 at 7:55am Reply

    • Jaclyn: Yes, 450 for about 15 minutes. Hope you love them! June 20, 2016 at 12:19am Reply

  • Maryline: I made it on Saturday. We loved it. Thank you again for your great recipes. June 20, 2016 at 10:08am Reply

    • Jaclyn: So glad you loved it Maryline! June 20, 2016 at 11:56am Reply

  • Donald Howell: I made this several times
    I love it. I like to add just a pinch of Cayenne Pepper. June 20, 2016 at 8:04pm Reply

  • Felecia Fitts: What about charcoal grill? I want to try this but do not have a gas grill. June 21, 2016 at 1:00pm Reply

    • Jaclyn: Should be about the same time and temp as long as you can maintain the heat level. June 24, 2016 at 1:19am Reply

  • Ann Baker: FANTASTIC recipe! We’ve made this twice we like it so much. I used 6-8 ct. prawns and regular andouille sausage and we left on the grill about 30 minutes (I think between 20-25 minutes would be optimal) Passing this one on to others! June 26, 2016 at 8:46am Reply

    • Jaclyn: Thanks for the great review Ann! June 29, 2016 at 11:23am Reply

  • Marty Oakley: This recipe was amazing! My friend Ann Baker passed it along to me! Thank you so much for a delicious and easy recipe! July 3, 2016 at 6:51pm Reply

  • Scotty D Finley: Looks great thus far. I’m preparing it for the family on the 4th in Northeast Texas…while it’s not so hot out! *lol* July 4, 2016 at 8:19am Reply

  • Rob: That looks delicious and I’m making that this weekend . Looks like a grand slam of a dinner from those pictures and so easy. Jaclyn is there any scallop type dishes for the grill similar to that?? July 6, 2016 at 12:45pm Reply

  • Katelyn: Just tried this in the oven tonight… AMAZING. However, any suggestions for getting the potatoes softer? I did 450 at 20 min even and they were still hard. Maybe cook them before hand and then add the other ingredients? Also thoughts on spices to add to make it spicier? Def. making this again! July 6, 2016 at 8:21pm Reply

    • Debra McKinney: I use the lemon herb Old Bay and also sprinkle Tony Chachere”s on it. Add lemon zest to butter and it is to die for. November 3, 2016 at 7:29pm Reply

  • Kathleen Foyle: I like the idea of this foil pack recipe but wonder if anyone who has made the recipe experienced the shrimp cooking quicker than the potatoes. July 9, 2016 at 1:52pm Reply

    • Sandy D: Hi Kathleen what did was par cook my potatoes in the microwave. I sliced them, put them in a bowl with 2 tablespoons of water, covered and cooked for 4 or 5 minutes. That way when I cooked the packet for 15 minutes everything inside was cooked. Hope this helps. July 11, 2016 at 5:58pm Reply

  • Kathleen Foyle: Well, I made these tonight and they turned out pretty good. No problem with the potatoes getting done. I used raw chicken andouille sausage as the recipe did not state either way. Next time, I will use precooked chicken or turkey andouille sausage. July 11, 2016 at 4:55pm Reply

  • Sandy D: Made this for dinner tonight. Can’t believe how quick and easy this was to put together and how delicious it was. I will definitely make it again. The only thing I did was par cook the potatoes in the microwave for 4 minutes so they were cooked through in just fifteen minutes. Thanks again for another winning recipe. July 11, 2016 at 5:56pm Reply

    • Jaclyn: Thanks for taking the time to report back Sandy! July 12, 2016 at 9:39am Reply

  • Cammy: I tried it and the potatoes did not cook in 15 minutes. Removed shrimp and cooked another 15 minutes. Potatoes were edible but crunchy. Shrimp flavor was the best ever!!!!! July 16, 2016 at 5:57pm Reply

  • Kristin: Made these for dinner tonight. Potatoes definitely needed a few more than 15 minutes. But the sauce. That butter! I wanted to drink it up from the bottom of the bowl!! So so so so so good!! By far, a new summer favorite! July 18, 2016 at 6:28pm Reply

    • Jaclyn: Sorry your potatoes weren’t perfect, maybe next time try slicing them thin with a mandolin so everything will end up cooked through at the same time or use larger shrimp. Glad you liked them though :)! July 19, 2016 at 12:18am Reply

      • Judi: Yukon Gold potatoes might be more suited for this recipe June 4, 2017 at 12:58pm Reply

  • Lily: I made these tonight and it was delicious! I had no problem with the potatoes. I’ve tried a handful of your recipes and none have disappointed! Thanks for creating such yummy recipes! July 18, 2016 at 9:57pm Reply

    • Jaclyn: I’m so happy to hear you liked this recipe and others Lily! Thanks for letting me know :)! July 19, 2016 at 12:19am Reply

  • Shannon: Do I need to pre cook the corn also?? July 29, 2016 at 3:04pm Reply

    • Jaclyn: No, the corn goes in uncooked. I hope you enjoyed them! July 29, 2016 at 9:42pm Reply

  • Stacey: Do you think this will be ok if prepared the day before? August 6, 2016 at 1:37pm Reply

  • Susan: Could you use thawed frozen shrimp instead of fresh? August 21, 2016 at 8:26am Reply

    • Jaclyn: Yes definitely. I think most grocery stores, unless you live close to the ocean have previously frozen and thawed shrimp anyway :). August 22, 2016 at 10:12am Reply

  • Candi: Can I make a day ahead? August 22, 2016 at 7:31am Reply

  • Becky: Making this tonight – so worried that the shrimp will be overcooked but so far no one has said anything about this, only to par cook the potatoes. Here goes! August 28, 2016 at 7:15am Reply

  • Nick: You can use whole canned potatoes they are already cooked. September 6, 2016 at 1:17pm Reply

    • Jaclyn: I’ve never cooked with canned potatoes so I can’t really say but I imagine they’d may turn out mushy in the end. September 6, 2016 at 4:23pm Reply

      • Nick: Not at all they are firm and taste wonderful. September 6, 2016 at 6:50pm Reply

  • Nick: We just finished eating this dish it was very well received. One thing it needs, it should be served with a French baggette or italian bread so your guests can soak up the delishes sauce in the bottom of the foil packet. September 6, 2016 at 6:48pm Reply

  • Ciera: I made this awhile back and it was a great hit! Do you have any substitution suggestions for the shrimp/sausage (I have a family member who doesn’t eat either) September 20, 2016 at 8:21pm Reply

  • Ciera: Is there a possible substitution for non-shrimp eaters? Love this dish as is, but I have a family member who won’t eat shrimp September 23, 2016 at 9:45pm Reply

  • Markell: I made it not only did taste good but looked good to June 15, 2017 at 6:40pm Reply

    • Jaclyn: I’m so glad they were enjoyed Markell! June 16, 2017 at 9:14pm Reply

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