Grilled Shrimp Boil Packets

06.17.2016

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!

Shrimp Boil Packets

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.

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Shrimp Boil Packets

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!

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Grilled Shrimp Boil Packets

5 from 5 votes


Prep Time: 15 minutes
Cook Time: 18 minutes
Total Time: 33 minutes
Servings: 4

Ingredients

  • 1 lb baby or small red potatoes
  • 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 Old Bay seafood seasoning, or more to taste
  • 2 Tbsp chopped fresh parsley leaves

Instructions

  1. Preheat a gas grill over medium-high heat to about 425 degrees*. Cut 8 sheets of 12 by 14-inch Reynolds Wrap Heavy Duty Aluminum Foil. Use two sheets of foil per packet. Place potatoes on a plate and microwave on high power for 1 1/2 minutes, rotate and microwave 1 1/2 minutes longer. Once cool enough to handle cut into slices. 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 12 - 15 minutes or until potatoes are tender and shrimp have cooked through. Serve warm garnished with parsley.

  3. Recipe source: Cooking Classy

Recipe Notes

These can also be cooked in the oven at 425 for about 15 minutes, or until shrimp has cooked through.

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!

63 comments

  • 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

  • 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

  • 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

  • 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

  • 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

  • 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

  • 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

      • Ann: I have a “reversible gill griddle that is to be used for grilling…on top of the stove, can I use it for this recipe? I live in apt building and no access to an outdoor grill. December 26, 2017 at 7:45pm 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

  • 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

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