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Shrimp Boil Packet

Shrimp Boil Packet on the grill is a flavorful meal that comes together so easily. A foil packet filled with potatoes, onions, corn, shrimp and smoked  sausage with Old Bay seasoned butter. Great for any night of the week and perfect for entertaining.

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If you are a fan of the classic Cajun shrimp boil, this is a must-try recipe. Cooked completely on the grill in a foil packet, all of the flavors meld together for a tasty meal. Our family loves all types of grilled shrimp like this quick and easy honey garlic shrimp and this pineapple bbq shrimp

Shrimp Boil Foil Packet with smoked sausage, corn, potatoes, onion and lemon


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Ingredients for Shrimp Boil Packet:

Ingredients for shrimp boil packets on a sheet pan with text labels

  • Olive Oil
  • Butter
  • Potatoes
  • Onion
  • Corn on the Cob
  • Shrimp
  • Smoked Sausage
  • Kosher Salt
  • Old Bay Seasoning (Found in the spice isle or from Amazon) common in many seafood dishes.

How to Make Shrimp Boil Packet:

  • Prepare a grill fire to about 350°.
  • Make a large foil packet from heavy duty foil.
  • Scrub potatoes and cut into wedges.
  • Slice onion thin.
  • Cut corn into 2 inch chunks.

Bowl of corn cob chunks, potatoes and sliced onions - drizzled with olive oil

  • Place in a bowl and drizzle with oil.

pouring melted butter into a bowl of corn cobs, potatoes and onions

  • Pour melted butter over potatoes, onions and corn.

Bowl of potatoes, onion and chunks of corn on the cob with Old Bay Seasoning

  • Sprinkle with salt and Old Bay Seasoning.

Corn on the cob chunks with potatoes and onions seasoned with Old Bay in a bowl

  • Toss mixture to coat completely. 


Corn, potatoes and onions in a foil packet with butter and seaonings

  • Layer potatoes in the bottom of the packet, top with onions and corn. 

Making a foil packet for shrimp and potatoes

  • Seal packet. 

Foil packet on grill

  • Cook over indirect heat with the grill lid closed about 30 minutes.
  • Meanwhile, thaw shrimp, peel and devein and slice smoked sausage.

Foil packet with potatoes, onion and corn on the cob

  • Remove from grill and carefully open the packet, it will steam.

Foil packet with shrimp and smoked sausage

  • Top potatoes, onions and corn with shrimp and smoked sausage. Spoon the seasoned butter from the bottom of the packet over the shrimp and sausage. 
  • Reseal packet, add an additional layer of foil if needed. 
  • Return to the grill and cook with the lid closed 20 minutes.

Foil packet with potatoes, corn on the cob, shrimp & smoked sausage on the grill

  • Carefully open the foil -watch for steam and check packet for doneness. If shrimp is still opaque, continue to cook with the packet open for a few more minutes. Internal temperature of shrimp with a digital thermometer will be 145° when cooked through. 

Family style foil packet with shrimp, smoked sausage, potatoes, onions and corn on the cob

  • Remove from grill to a sheet pan. Completely open foil.

Foil packet shrimp boil with lemon wedges

  • Garnish with fresh lemon wedges and parsley. 
  • Serve immediately with Grilled Garlic Bread for a family favorite dinner and enjoy the easy cleanup!

Recipe Variations:

  • Make 4 packets and divide ingredients into each packet for individual servings. 
  • Use any smoked sausage that you have on hand. We used our homemade brisket smoked sausage, andouille is wonderful too.
  • Make it spicier by adding Blackened Seasonings or additional chili flakes.
  • Mix in sliced bell peppers or zucchini with the corn and potatoes. 
  • Potatoes and corn can be precooked on the stove top if desired. Make foil packets with shrimp, sausage, butter and seasonings. Grill for 20 minutes.
  • Packets can be baked in a 375° oven following the same directions. 

How to Store and Reheat:

Store leftovers in an a zip top bag or airtight container in refrigerator up to 3 days.

Reheat in a skillet with a few tablespoons of butter. Cover and cook over low heat about 5- 8 minutes.

Grilled Fish & Shrimp Recipes to Try

This was one of the easiest dinners we’ve made on the grill. The entire family loved it and I’m sure it will be making a regular appearance on the supper menu. Give it a try and let us know what you think!

Closeup of shrimp boil packet dinner with




Shrimp Boil made in a foil packet with corn on the cob, potatoes, onions, smoked sausage, lemon
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Shrimp Boil Packet

Shrimp Boil Packet is filled with potatoes, onions, corn, shrimp and smoked  sausage with Old Bay seasoned butter.
Prep Time20 minutes
Cook Time50 minutes
Total Time1 hour 10 minutes
Course: Fish & Seafood
Cuisine: American
Keyword: Cajun shrimp boil packet, shrimp and sausage packets, shrimp boil, Shrimp foil packet
Servings: 4 Servings
Calories: 746kcal
Author: Milisa


  • 1 pound russet potatoes scrubbed and cut into wedges
  • 2 ears corn on the cob sliced into 2 inch chunks
  • 1 large onion sliced thin
  • 2 tablespoons olive oil
  • ½ cup melted butter
  • 2 tablespoons Old Bay Seasoning
  • 1 teaspoon kosher salt
  • 1 pound jumbo shrimp peeled and deveined
  • ½ pound smoked sausage sliced
  • 1 lemon sliced for garnish
  • 1 tablespoon chopped fresh parsley for garnish


  • Prepare a grill fire to350°.
  • Make a large foil packet.
  • Place potato wedges, onions and corn in a bowl and drizzle with olive oil. Top with melted butter and sprinkle with Old bay and salt. Toss until completely coated.
  • Pour into foil packet, arranging potatoes on the bottom, topped with onions and corn on top. Seal the packet.
  • Cook over indirect heat with grill closed for 30 minutes.
  • Remove from grill to a sheet pan and carefully open, watching for steam.
  • Top with shrimp and smoked sausage. Reseal the packet and add another layer of foil if needed.
  • Return to grill and cook with the lid closed another 20 minutes.
  • Carefully open foil and check shrimp with a digital thermometer. Cook with the packet open until shrimp reaches 145°.
  • Remove from grill to a sheet pan.
  • Pull foil all of the way open and garnish with sliced lemons and parsley.
  • Serve immediately.


Can be divided into 4 individual packets and cooked with the same directions.
Refrigerate leftovers in an airtight container up to 3 days.
Reheat in a skillet with a few tablespoons of butter, covered over medium heat until heated through, about 5-10 minutes.


Serving: 1g | Calories: 746kcal | Carbohydrates: 41g | Protein: 38g | Fat: 49g | Saturated Fat: 22g | Polyunsaturated Fat: 23g | Trans Fat: 1g | Cholesterol: 335mg | Sodium: 3293mg | Fiber: 5g | Sugar: 6g



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