Go Back

Grilled Shrimp Boil in Foil Packets

Grilled shrimp boil in foil packets with Old Bay seasoning makes a quick summer grilling meal with shrimp, corn, potatoes, and smoked sausage steaming inside sealed packets. You’ll parboil the potatoes, then grill until the shrimp turn pink and the flavors meld.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Southern
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

Grilled shrimp boil in foil packets
  • 1.5 lb large shrimp peeled
  • 1 lb baby potatoes halved
  • 4 corn ears, cut into thirds
  • 12 oz smoked sausage sliced
  • 4 tbsp butter melted
  • 3 tbsp Old Bay seasoning
  • 3 garlic cloves, minced
  • 1 lemon wedges for serving
  • 1 parsley fresh, for serving
  • 4 heavy-duty foil sheets for packets

Equipment

  • 1 sheet pan

Method
 

Parboil and season
  1. Boil the baby potatoes for 8 minutes until partially cooked, then drain. Set aside so they steam-finish in the packets.
  2. Mix the melted butter, Old Bay seasoning, and minced garlic in a bowl. Stir until the garlic is evenly distributed.
Build the foil packets
  1. Divide the large shrimp, parboiled potatoes, corn, and smoked sausage among 4 large foil sheets. Distribute evenly so each packet cooks through at the same rate.
  2. Drizzle each packet with the seasoned butter mixture. Aim to coat the shrimp and vegetables, leaving some pooling for steam.
  3. Fold the foil into sealed packets. Press the edges tight so steam can’t escape.
Grill and serve
  1. Grill the packets over medium-high heat for 12-15 minutes until the shrimp are pink and cooked through. Look for vigorous steam when you open one packet.
  2. Serve the grilled shrimp boil packets with lemon wedges and fresh parsley. Finish with a squeeze of lemon right before eating for brightness.

Notes

Pro tip: Parboil the potatoes only until partially cooked so they finish tender inside the packet steam without turning mushy. Refrigerate leftovers in a sealed container for up to 3 days (reheat gently until hot). Freezing isn’t recommended due to shrimp texture. For a lighter option, use turkey sausage instead of smoked sausage while keeping the Old Bay butter the same.