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 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.
Grilled Shrimp Foil Packets
I’ll be honest, I didn’t like shrimp all that much most of my life but in 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 it’s a good source of nutrients like selenium, vitamin B12 and phosphorous.
If you’d like more information about shrimp you can check out The Shrimp Council’s website.
You’ll also be so happy with how easy these shrimp boil foil packets are to throw together, yet they are packed with delicious flavors. This is a dinner win for sure!
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, but I realized it was high time I did a shrimp in foil.
I like the simplicity of a good southern shrimp boil. Who doesn’t love an individual grill foil packet for 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. Which is probably why I’m partial to them.
Shrimp Foil Packets Ingredients
For these shrimp boil foil packets, you’ll need to following ingredients:
- Baby red potatoes
- Fresh corn
- Cajun-style Andouille sausage links
- Lemon juice
- Fresh thyme and parsley
- Old Bay sesoning
How to Cook Shrimp on the Grill in Foil
- Preheat grill to medium-high heat and prep foil packets.
- Cook potatoes in the microwave for 2 minutes. Cut into slices once cool enough to handle.
- Distribute sliced potatoes between the foil packets, followed by corn, sausage and shrimp.
- Stir together melted butter, thyme, lemon juice and garlic.
- Sprinkle the butter mixture over the shrimp foil packets.
- Seal the foil packets and grill until potatoes are tender and shrimp is cooked.
How Long Do You Cook Shrimp on the Grill?
Because the shrimp is sealed inside grill foil packets with other veggies, it’s able to be cooked for longer than if you had simply laid it directly onto the hot grill.
For these shrimp boil foil packets, I used large shrimp and wrapped everything in two layers of foil. In total, the foil packets were on the grill for 12 to 15 minutes, and the shrimp turned out perfectly!
Can I Bake Shrimp Foil Packets?
Yes! If you don’t have a grill or don’t want to turn it on, you can also bake these shrimp foil packets at 425 degrees F for 15 minutes.
Tips for the Best Shrimp Boil Packets
- Be sure to double up on the foil when making the foil packets. One layer of foil isn’t enough!
- Feel free to add more or less Old Bay seasoning to suit your taste.
- Cut the corn and potatoes into even-sized pieces so they cook at the same rate on the grill.
More Foil Pack Recipes You’ll Love:
- Shrimp and Summer Veggie Foil Packs
- Shrimp and Asparagus Foil Packs with Garlic Lemon Butter Sauce
- Cilantro Lime Shrimp and Cauliflower “Rice” Foil Packs
- Shrimp and Couscous Foil Packets with Avocado-Mango Salsa
- Garlic Herb Sausage and Veggie Foil Packs
- Baked Salmon in Foil (with Asparagus)
- Honey Teriyaki Salmon and Veggies in Foil
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
- 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
- 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.
- 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.