Shrimp Boil Foil Packs for Grilling

Written by Recipes

Summer is officially here! Which also means it’s grilling season! Nothing is better than coming home from work, throwing something on the grill and playing ball with Finn while the food is cooking. Not only does it allow me to multitask while enjoying the sunshine, backyard and connect with my pooch… but it just tastes better too. I think that’s called a “life hack.”

With Jordan hosting online streaming on weeknights, the name of the game is cooking up something quick so we can spend as much time sitting together before he goes live. Our favorite thing to do (besides chicken and veggies) are foil packs. Just toss together a slurry of ingredients, fold ’em up, cook them on the grill, eat and then throw away for easy clean up!

Our absolute favorite foil pack is the shrimp boil. We are big time seafood lovers. It makes whatever night we fix them feel extra special, even though these are so easy to put together. We just made these during our impromptu stay-cation over Memorial weekend, and we really lived it up with a bottle of Coke too… watch out! We are sooooo wild! You probably can’t even hang with us we’re sooooo cool! Actually, that’s a lie. You can easily make these and get whatever delicious beverage you think will pair nicely with your shrimp boil. Just go grab your ingredients, and BAM! You’ll be cool too.

Shrimp Boil Foil Packets

Course Main Course
Cuisine American
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4 servings


  • 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
  • 8 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


  1. Preheat a gas grill over medium-high heat to about 425 degrees. Cut 4 sheets of 12 x 14 inch aluminum foil. Place 1 Tbsp butter in the middle of each piece of aluminum foil.

  2. Place potatoes on a plate and microwave on high power for 1 1/2 minutes, rotate and microwave 1 1/2 minutes longer. Or instead of microwaving, boil the potatoes for 6 - 8 minutes. Once cool enough to handle cut into slices. Divide potatoes among each of the four foil sheets (layering ingredients in center), followed by corn, sausage and shrimp.

  3. Top each pile with another Tbsp of butter. Drizzle with lemon juice and sprinkle with thyme, garlic and Old Bay seasoning.

  4. Fold up the foil packets by pulling up the two short ends together and folding over. Then push the ends up and shut so steam can't escape the packet. Grill sealed side up about 12 - 15 minutes or until potatoes are tender and shrimp have cooked through. Serve warm garnished with parsley.

Recipe Notes

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

Old Bay… the stuff of Gods Marylanders.

Do you like the shirt I got Jordan for his birthday? It’s taco sharks! 😀

The recipe says it’s four servings… but we eat all of it between the two of us as our full meal. If you have other sides to go with it, then it will stretch to four servings instead of two… in our opinion.

And the aftermath… so good, so easy, so much more fun for us anti-social homebodies than going to a crowded seafood restaurant and leaving our dog behind. You know, priorities! I hope you enjoy this recipe as much as we do. Happy peeling!

Last modified: May 30, 2018