Shrimp Foil Packets are loaded with all the amazing ingredients in a classic shrimp boil but are quicker and easier to make! Perfect for grilling, camping or in the oven. You’ll love this simple and delicious recipe with minimal clean up!
These easy Shrimp Foil Packets are a summer staple! It’s hard to believe how much flavor are in these unassuming, easy to prepare foil packets. Every bit is exploding with authentic shrimp boil flavor!
We enjoy our Crockpot Shrimp Boil recipe all fall and winter long but when it’s summer time, these Shrimp Boil Foil Packs are where it’s at!
Pop them on the grill or over an open flame if you’re camping, this is the easiest dinner you’ll make all summer!
BONUS: You can even make these shrimp foil packets in the oven!
What To Serve With Shrimp
This easy grilled shrimp in foil packets are delicious on their own but we love to make one or more of these recipes to really round out our meal:
- Cornbread. This is definitely our go-to with this easy meal. No one can resist buttery, golden, delicious homemade cornbread! For a sweet twist, consider these Blueberry Corn Muffins!
- Coleslaw. This classic coleslaw recipe is a breeze to prepare and completes this southern meal. Creamy and delicious!
- Angel Biscuits. If I’ve got the time I’ll make a batch of angel biscuits or dinner rolls to pair with this dinner.
- Grilled Potatoes. If we’re grilling, these potatoes are happening! So easy to make and so yummy.
- Grape Salad. Something light and sweet pairs perfectly with this foil packet recipe. Our fruit salad is also a delicious option!
- Cucumber Salad. I take any opportunity I have to make this creamy cucumber salad because it’s so easy and so good! We also love this pea salad!
- Strawberry Lemonade. You can’t go wrong with this sweet and tart drink! Check out Cherry Limeade and Watermelon Lemonade too!
What You’ll Need for The Grilled Shrimp Foil Packets
These ingredients will look very similar to a classic shrimp boil recipe. Simple and delicoius ingredients that work so very well together. Let’s take a quick look at what you’ll need, and, as always you can find the full, printable recipe below.
- red baby potatoes – you’ll need to half or quarter the potatoes depending on the size. You want about If you don’t have any, use yellow potatoes or another thin-skinned potato and cut them down to a similar size as red baby potato halves.
- fresh corn – shucked, cleaned, and each cut into 1 to 2” pieces
- large or jumbo – uncooked shrimp peeled & de-veined (tail on or off)
- smoked sausage – I like kielbasa or andouille sausage.
- butter and olive oil – this adds a lot of flavor and moisture. You could use vegetable, canola, or grape-seed oil because of their high smoke point.
- lemon juice – brightens up the flavors and helps vegetables maintain their bright colors. I also like to cut some wedges or slices to serve with the foil packets.
- seasonings – salt and pepper to taste as well as Cajun seasoning, Creole seasoning, Old Bay, or blackening seasoning. Use your favorite!
- fresh parsley – I use this in the packets and also as a garnish.
How to Grill Shrimp In Foil
These shrimp foil packets are easy to make whether you’re grilling or using the oven. Let’s take a quick look at the simple steps:
- Preheat grill or oven. For the grill: Preheat the grill to medium high heat, about 400°F – 450°F. For the oven: Preheat oven to 400°F.
- Prep foil. Grab some aluminum foil and tear out 4 large pieces measuring about 12×16 inches. Spray with nonstick cooking spray and set aside.
- Parboil corn and potatoes. Bring a large pot of water to a boil. Once the water is boiling, add in the red baby potatoes and corn ear pieces. Boil for 7 minutes or until al dente.
- Prepare butter sauce. Combine the melted butter, olive oil, lemon juice, salt, pepper and Cajun seasoning (or Old Bay, blackening seasoning, or Creole seasoning) in a large bowl and thoroughly whisk together.
- Combine ingredients. Add the potatoes, corn, sausage, shrimp, and parsley and toss everything in the sauce until evenly coated.
- Prepare foil packets. Divide the mixture evenly between the four foil sheets, placing it in the center. Seal each aluminum foil packet tightly by folding up each side to form a packet.
- Cook. Cook on the grill for 4 to 6 minutes on each side or until the shrimp is pink and the vegetables are fork tender. For the oven, place foil packets on a baking sheet and bake for 15 to 20 minutes
- Garnish and serve. Garnish with additional chopped parsley and lemon wedges and serve.
What else can I add to this Shrimp Foil Packet? There are a lot of different things you can include as well. Try onions, red peppers, carrots, squash, zucchini, mushrooms, eggplant, or asparagus. Some of these veggies, like the carrots, might need to be cooked a little extra before placing in the foil.
How do I store this meal? Place leftovers in an airtight container and store them in the refrigerator for up to 3 days. When reheating, use the stove, oven, or reheat on the grill. Feel free to leave the food in the foil. Reheat leftovers in the oven or on the grill at 300°F for 15 minutes or until heated through.
Variations To Try
Veggies. Corn and potatoes are classic and delicious but feel free to add more veggies such as bell peppers, red onions and asparagus for additional flavor and texture.
Seafood. These packets are so versatile and can be customized to your liking so easily. Add clams, scallops, fish, lobster and more to these packets for a seafood bonanza! Just be sure not to overfill your packets or they won’t cook properly.
Sausage. I like andouille or kielbasa for this recipe but they are so many great smoked sausage options out there. Try one of your favorites in this easy recipe.
Grill, Oven, Campfire. This recipe can be made over an open flame, either in your backyard or at your campsite! It can also be made in the oven so no matter the season, this quick and easy dinner can be enjoyed with ease!
Seasoning Options. I like to use Cajun seasoning in my shrimp boil packets but if that’s too spicy for you, please free free to substitute Old Bay seasoning seasoning or blackening seasoning for less heat.
More Grilling Recipes You’ll Love
- Chicken Marinade – truly is the only chicken marinade recipe you’ll need, amazing flavor and moisture.
- Steak Marinade – a delicious blend of ingredients that enhances the flavor of any cut of steak.
- Grilled Potatoes – one of our favorite easy grilling side dishes, these potatoes go with everything.
- Grilled Beef Tri-Tip – we are obsessed with tri-tip and this recipe is our favorite.
- Easy Grilled Corn with Herb Butter – can’t beat fresh corn on the cob when it’s grilled and topped with a tasty compound butter.
More Shrimp Recipes To Try
- Sheet Pan Shrimp Fajitas
- Honey Walnut Shrimp
- Slow Cooker Shrimp Boil
- 20 Minute Pesto Shrimp with Gnocchi and Asparagus
- Shrimp Po’ Boy Sandwich
How To Make Shrimp Foil Packets
Shrimp Foil Packets
- 1 pound baby red potatoes halved or quartered
- 2 corn ears shucked, cleaned, and each cut into 1" to 2” pieces
- 1 pound large or jumbo uncooked shrimp peeled & de-veined (tail on or off)
- 13 ounces kielbasa or andouille sausage sliced diagonally into ½" thick slices
- 5 tablespoons salted butter melted
- 1 tablespoon olive oil
- 3 tablespoons lemon juice about one lemon
- salt and pepper to taste
- 1 tablespoon Cajun seasoning Creole seasoning, Old Bay, or blackening seasoning can be used instead
- 2 tablespoons parsley chopped (plus more for optional garnish)
- For the grill: Preheat the grill to medium high heat, about 400°F – 450°F. For the oven: Preheat oven to 400°F.
- Grab some aluminum foil and tear out 4 large pieces measuring about 12×16 inches. Spray with nonstick cooking spray and set aside.
- Bring a large pot of water to a boil. Once the water is boiling, add in the red baby potatoes and corn ear pieces. Boil for 7 minutes or until al dente. Do not overcook potatoes or they will fall apart when handling later on. Remove from boiling water and set aside.
- Combine the melted butter, olive oil, lemon juice, salt, pepper and Cajun seasoning (or Old Bay, blackening seasoning, or Creole seasoning) in a large bowl and thoroughly whisk together.
- Add the potatoes, corn, sausage, shrimp, and parsley and toss everything in the sauce until evenly coated.
- Divide the mixture evenly between the four foil sheets, placing it in the center. Try to make sure that there is an even amount of corn, sausage, shrimp, and potato in each foil packet.
- Seal each aluminum foil packet tightly by folding up each side to form a packet.
- Cook on the grill for 4 to 6 minutes on each side or until the shrimp is pink and the vegetables are fork tender. For the oven, place foil packets on a baking sheet and bake for 15 to 20 minutes.
- Once done cooking, let sit for 5 minutes.
- Remove from aluminum foils, plate, and serve. Garnish with additional chopped parsley and lemon wedges.