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–+ servings
Easy shrimp boil foil packs for a delicious seafood meal
Clara Whitley

Easy Shrimp Boil Foil Packs

A comforting and flavorful shrimp boil experience, cooked in foil packs for easy cleanup and delicious taste.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Seafood
Calories: 450
Ingredients Method Nutrition Notes

Ingredients
  

Seafood and Sausage
  • 1 pound shrimp, peeled and deveined (fresh or frozen)
  • 12 ounces smoked sausage, sliced
Vegetables
  • 1 pound baby potatoes, halved (or use thinly sliced larger potatoes)
  • 2 ears corn, cut into chunks (frozen corn works too!)
Flavorings
  • 1/4 cup unsalted butter, melted (or olive oil for a lighter option)
  • 4-5 cloves garlic, minced
  • 1 tablespoon Old Bay seasoning (or your favorite seasoning blend)
  • to taste salt and pepper
  • Fresh parsley, chopped, for garnish
  • Lemon wedges, for serving

Method
 

Preparation
  1. Preheat your grill to medium-high heat, or set the oven to 400°F (200°C).
  2. In a large bowl, toss the shrimp, baby potatoes, corn, and sliced sausage together.
  3. Drizzle the melted butter over the mixture and sprinkle with Old Bay seasoning. Gently combine.
  4. Lay out large squares of aluminum foil (about 18 inches long) and place an even portion of the mixture in the center of each square.
  5. Add a pinch of salt and pepper to taste before sealing the foil.
Cooking
  1. Grill the packs for 15-20 minutes, turning halfway, or bake in the oven for the same amount of time.
  2. When done, carefully open the packs, being cautious of the steam. The shrimp should be pink and opaque; the potatoes should be fork-tender.
Serving
  1. Garnish with fresh chopped parsley and serve with lemon wedges and crusty bread.

Nutrition

Serving: 1gCalories: 450kcalCarbohydrates: 32gProtein: 30gFat: 20gSaturated Fat: 8gSodium: 900mgFiber: 4gSugar: 3g

Notes

Feel free to mix ingredients based on preferences, add veggies, change proteins, or add spice for a kick. Prep packs in advance, and store in the fridge for up to 24 hours before cooking.

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