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.
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.
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Ingredients for Shrimp Boil Packet:
- 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.
- Place in a bowl and drizzle with oil.
- Pour melted butter over potatoes, onions and corn.
- Sprinkle with salt and Old Bay Seasoning.
- Toss mixture to coat completely.
- Layer potatoes in the bottom of the packet, top with onions and corn.
- Seal packet.
- Cook over indirect heat with the grill lid closed about 30 minutes.
- Meanwhile, thaw shrimp, peel and devein and slice smoked sausage.
- Remove from grill and carefully open the packet, it will steam.
- 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.
- 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.
- Remove from grill to a sheet pan. Completely open foil.
- 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 shrimp was gone in a flash! It cooks up super fast and then it's tossed with our homemade pineapple bbq sauce for one of the tastiest shrimp dishes you will ever try!
Grilled fish served over zucchini noodles is a filling and delicious dinner that you can feel good about feeding your family. Amazing flavors and a surefire hit for any night of the week.
Quick and easy with tons of delicious flavors. This lemon garlic fish & shrimp is a surefire winner for any night of the week.
A classic dinner on the grill. Grilled salmon is coated in a delicious herb glaze for a family favorite meal.
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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.
Ingredients
- 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
- 1/2 cup melted butter
- 2 tablespoons Old Bay Seasoning
- 1 teaspoon kosher salt
- 1 pound jumbo shrimp, peeled and deveined
- 1/2 pound smoked sausage, sliced
- 1 lemon, sliced for garnish
- 1 tablespoon chopped fresh parsley for garnish
Instructions
- 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.
Notes
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.
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 746Total Fat: 49gSaturated Fat: 22gTrans Fat: 1gUnsaturated Fat: 23gCholesterol: 335mgSodium: 3293mgCarbohydrates: 41gFiber: 5gSugar: 6gProtein: 38g
Nutritional information is estimated and may not be accurate.
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