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Tasty Shrimp Boil Foil Packs for Easy Dinners

Tasty Shrimp Boil Foil Packs

Large shrimp, potatoes, corn, smoked sausage, and garlic butter bake together in sealed foil packets for a flavorful, low-mess dinner. This recipe makes four generous servings in approximately 45–55 minutes.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 pound Baby red or Yukon Gold potatoes, halved or quartered
  • 3 ears Corn, cut into 1 1/2-inch pieces
  • 1 pound Large raw shrimp, peeled and deveined; tails may remain on
  • 12 ounces Smoked andouille or kielbasa sausage, sliced
Seasoned Butter
  • 4 tablespoons Unsalted butter, melted
  • 3-4 cloves Garlic, minced
  • 1 tablespoon Old Bay seasoning
  • 1/2 teaspoon Kosher salt
  • 1/4 teaspoon Black pepper
Finishing
  • 1 lemon Lemon, cut into wedges
  • 2 tablespoons, optional Fresh parsley, chopped

Method
 

Step-by-Step
  1. Heat the oven to 425°F. Tear off four large sheets of heavy-duty aluminum foil and place them on a baking sheet or work surface.
  2. Boil the potatoes in salted water for 8–10 minutes, until partly tender. Drain them well; par-cooking is important because raw potatoes take longer to cook than shrimp.
  3. In a small bowl, stir together the melted butter, minced garlic, Old Bay seasoning, kosher salt, and black pepper.
  4. Divide the potatoes, corn, sliced sausage, and raw shrimp among the four foil sheets. Spoon the seasoned butter over each portion and toss gently to coat.
  5. Fold the foil over the ingredients and crimp the edges tightly to seal each packet, leaving a little room inside for steam to circulate.
  6. Bake the packets on the baking sheet for 20–25 minutes, until the potatoes are tender and the shrimp are pink, opaque, and cooked through.
  7. Open the packets carefully because the escaping steam is very hot. Sprinkle with chopped parsley, serve with lemon wedges, and spoon the buttery juices over the shrimp and vegetables.

Notes

Use small potatoes cut into evenly sized pieces. Heavy-duty foil or a double layer of regular foil helps prevent leaks. Keep shrimp in a single layer when possible and avoid overbaking, since shrimp become tough quickly once fully opaque.