Name: Shrimp Boil Foil Packets Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Ingredients: 1 tablespoon fresh lemon juice; 1 tablespoon Creole seasoning; 1 pound large raw shrimp (peeled and deveined, tails removed); 2 ears of corn (cleaned and cut into 4 smaller segments each (8 segments total)); 2 cloves garlic (finely minced); 1 pound baby red potatoes (cut into halves or quarters (no piece larger than 1 inch)); 14 ounces kielbasa smoked sausage (sliced into 1/2-inch rounds); 5 tablespoons unsalted butter (divided); 2 tablespoons fresh parsley (finely chopped); 2 tablespoons olive oil; Kosher salt and freshly ground black pepper (to taste)

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Shrimp boil foil packets offer the perfect combination of classic, bold flavors and effortless preparation. These packets capture the traditional essence of a Southern shrimp boil, blending shrimp, sausage, corn, and potatoes with vibrant Creole spices. The recipe is wonderfully adaptable, allowing you to prepare it either in the oven or on the grill, making it ideal for any season or occasion. Each packet is individually wrapped, providing easy cleanup and a fun dining experience straight from the foil.

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Ingredients Overview

This recipe features a medley of seafood and savory elements, carefully selected for their roles in creating a well-rounded meal. Shrimp takes center stage, offering a light, tender flavor that pairs beautifully with smoky kielbasa sausage. Corn and baby red potatoes add both sweetness and heartiness, while fresh garlic, Creole seasoning, and a squeeze of lemon bring depth and zest. Olive oil and butter contribute richness, ensuring each bite is infused with moisture and flavor. Fresh parsley adds a touch of brightness, balancing out the spice and savory elements. The use of kosher salt and black pepper allows you to season to your taste, while optional ingredient substitutions, like andouille sausage or other vegetables, can personalize this dish.

Step-by-Step Preparation Guide

Start by prepping each ingredient for optimal cooking and flavor balance. Begin with the shrimp, peeling and deveining it while removing the tails for ease of eating. Clean the corn, removing husks and silk, and slice each ear into four segments for bite-sized pieces. Potatoes should be cut small enough (no larger than an inch) to cook quickly and evenly within the packet. Slice the sausage into half-inch rounds, ensuring that each piece has room to brown slightly while infusing the other ingredients with smoky richness.

Once prepped, arrange the ingredients in foil packets to maximize flavor distribution. Place shrimp, sausage, corn, and potatoes in the center of each foil sheet, adding a spoonful of butter on top to melt down as the packet cooks, coating everything in a rich glaze. Seal each packet by bringing the shorter sides together and folding down, leaving a small space to allow steam to circulate. Roll up the ends tightly to secure and prevent leaks.

Cooking Methods: Grill vs. Oven

For a smoky, charred flavor, cook these packets on the grill over medium-high heat (around 450°F). Arrange packets evenly and flip halfway through the cooking process to achieve even heat distribution. For oven cooking, preheat to 425°F and bake for a slightly longer duration, around 30–35 minutes. Both methods yield tender, flavorful results, but grilling offers the added benefit of smokiness, while baking is perfect for a hands-off approach that still delivers juicy, well-cooked shrimp and tender vegetables.

Recipe Tips & Frequently Asked Questions

Choosing the Right Shrimp:
Select large shrimp, ideally fresh or quickly thawed, for the best texture and taste. Fresh shrimp yields a more delicate bite and enhances the natural flavors of the dish.

Customizing the Spice Level:
Adjust the amount of Creole seasoning or add extra spices like paprika or cayenne for an extra kick.

Avoiding Overcooked Shrimp:
Monitor cooking times closely to ensure shrimp stays tender. Overcooked shrimp becomes rubbery, so keep cooking times to a minimum and check for pinkness.

Optional Add-Ins:
For additional flavors, add bell peppers or onions to the packets, which add sweetness and color without overpowering other ingredients.

Can I Make These Packets Ahead of Time?
Prep and assemble packets ahead of time, then refrigerate until ready to cook. They’re perfect for meal-prepping.

How Do I Know When the Packets Are Done?
Check for pink shrimp and fork-tender potatoes by opening just one packet slightly.

Are There Substitutions for the Butter?
Olive oil or plant-based butter can be used as dairy-free alternatives without compromising flavor.

Can I Use Frozen Shrimp?
Thaw frozen shrimp thoroughly before using. Pat dry to ensure they cook evenly and soak up flavors.

What to Serve with This Recipe

Enhance the shrimp boil experience with a few well-paired side dishes. Crusty bread is perfect for soaking up the buttery juices in the packet, while coleslaw or a fresh green salad complements the rich flavors with crunch and acidity. Add a side of garlic butter or spicy aioli for dipping, amplifying each bite with creamy or spicy notes. Serve this dish with light drinks like lemonade or crisp beer to balance the seasoning and elevate the meal’s freshness.

Storage and Reheating

To keep any leftovers fresh, store them in airtight containers in the refrigerator for up to three days. To reheat, open the packets and warm gently in the oven or on the stove at low heat, allowing the shrimp and potatoes to maintain their tenderness without drying out.

Variations and Creative Twists

Add a twist to this classic dish by exploring seafood substitutions or new spices. Crab or lobster makes a decadent swap for shrimp, while other spices like Old Bay or Cajun seasoning create new taste profiles. For added texture, incorporate zucchini or bell peppers, which bring a splash of color and additional sweetness, making the dish even more vibrant.

Serve shrimp boil foil packets directly from the foil for a rustic, communal feel, or plate each portion for a more elegant presentation. Garnish with fresh parsley or lemon wedges for a bright finishing touch, enhancing both the visual appeal and the dish’s overall flavor. This final step adds just the right amount of color and freshness, inviting everyone to savor each flavorful bite.

Ingredients

1 tablespoon fresh lemon juice
1 tablespoon Creole seasoning
1 pound large raw shrimp, peeled and deveined, tails removed
2 ears of corn, cleaned and cut into 4 smaller segments each (8 segments total)
2 cloves garlic, finely minced
1 pound baby red potatoes, cut into halves or quarters (no piece larger than 1 inch)
14 ounces kielbasa smoked sausage, sliced into 1/2-inch rounds
5 tablespoons unsalted butter, divided
2 tablespoons fresh parsley, finely chopped
2 tablespoons olive oil
Kosher salt and freshly ground black pepper, to taste

Instructions

For the oven, preheat to 425°F. For grilling, heat your grill to a medium-high setting of 450°F.

Prepare five large sheets of heavy-duty foil, each approximately 12 x 18 inches. Generously spray each sheet with nonstick cooking spray.

In a large mixing bowl, combine all ingredients except the butter. Mix thoroughly to coat everything evenly.

Divide the mixture evenly among the five sheets, placing each portion in the center. Add 1 tablespoon of butter to the top of each pile of ingredients.

To secure the packets, fold the shorter sides together at the top and roll down, leaving a bit of space for steam to circulate. Then, tightly roll up the ends to fully seal each packet.

Place the foil packets on the grill, cooking for about 25–30 minutes, turning each packet halfway through. Alternatively, bake the packets in the oven for 30–35 minutes, or until the vegetables reach desired tenderness.

To avoid losing steam, test only one packet by opening it slightly; each release of steam can extend the cooking time.

Serve the packets immediately, allowing everyone to enjoy their flavorful meal straight from the foil.