These Shrimp Boil Foil Packets are a fun, mess-free twist on the classic shrimp boil. Packed with shrimp, sausage, corn, and potatoes, these packets deliver bold flavors with the perfect blend of Creole seasoning, fresh lemon, and garlic. Whether you’re grilling them outdoors or baking them in the oven, the foil packets lock in all the juices and seasonings, making cleanup a breeze. This is an ideal recipe for a summer barbecue or when you want to bring a taste of the coast to your table!
Ingredients:
- 1 pound large raw shrimp, peeled and deveined, tails off
- 14 oz package kielbasa smoked sausage, sliced into ½-inch thick coins
- 2 ears corn, shucked and cut into 8 small segments
- 1 pound baby red potatoes, halved or quartered (pieces no larger than 1-inch)
- 2 cloves garlic, minced
- 1 tablespoon Creole seasoning
- 2 tablespoons fresh parsley, chopped
- Kosher salt and freshly ground black pepper, to taste
- 1 tablespoon fresh lemon juice
- 2 tablespoons olive oil
- 5 tablespoons unsalted butter, divided
Instructions:
1. Prep the Cooking Method:
- For oven baking, preheat the oven to 425°F.
- For grilling, preheat the grill to medium-high heat (450°F).
2. Prepare the Foil Packets:
- Cut 5 large sheets of heavy-duty foil (about 12×18 inches) and generously coat each sheet with nonstick spray.Tip: Heavy-duty foil ensures your packets don’t tear or leak during cooking. If you only have regular foil, use two layers for added strength.
3. Combine Ingredients:
- In a large bowl, toss together the shrimp, sausage, corn, potatoes, garlic, Creole seasoning, parsley, salt, pepper, lemon juice, and olive oil until evenly coated.Tip: Make sure the potatoes are cut small enough (no bigger than 1-inch) so that they cook through by the time everything else is done.
4. Assemble the Packets:
- Divide the mixture evenly among the foil sheets, placing it in the center of each. Top each portion with 1 tablespoon of butter.
- To seal, bring the shorter sides of the foil together in the middle, folding down to leave space for steam. Roll the ends tightly to seal the packets.
5. Cook:
- For grilling, place the packets on the grill and cook for 25-30 minutes, flipping halfway through.
- For oven baking, place the packets on a baking sheet and cook for 30-35 minutes, until the potatoes are tender.Tip: Check for doneness by carefully opening just one packet to prevent releasing steam from the others, which could slow down cooking.
6. Serve:
- Once cooked, carefully open the packets (watch out for hot steam!), and serve immediately. These packets pair wonderfully with crusty bread to soak up the flavorful juices, or you can add a side of coleslaw for a refreshing contrast.
Tips for Success:
- Creole Seasoning: You can adjust the amount of Creole seasoning to suit your heat preference. Add more for a spicy kick or reduce it for a milder flavor.
- Butter for Richness: The butter adds richness and helps all the flavors meld together as they cook in the foil. Don’t skip this step—it’s what gives the dish its signature flavor!
- Cooking Time: The key to ensuring the shrimp, sausage, corn, and potatoes cook evenly is to cut the potatoes small and use medium-large shrimp (so they don’t overcook). If your shrimp are smaller, add them later in the cooking time to avoid overcooking.
These Shrimp Boil Foil Packets are a great option for easy summer meals with minimal cleanup. The packets hold in all the flavors and aromas, giving you tender shrimp, smoky sausage, and perfectly cooked vegetables with each bite. Whether you’re outdoors grilling or enjoying them from the oven, this dish is a crowd-pleaser!
Shrimp Boil Foil Packets
5
servings15
minutes30
minutesIngredients
1 pound large raw shrimp, peeled and deveined, tails off
14 oz package kielbasa smoked sausage, sliced into ½-inch thick coins
2 ears corn, shucked and cut into 8 small segments
1 pound baby red potatoes, halved or quartered (pieces no larger than 1-inch)
2 cloves garlic, minced
1 tablespoon Creole seasoning
2 tablespoons fresh parsley, chopped
Kosher salt and freshly ground black pepper, to taste
1 tablespoon fresh lemon juice
2 tablespoons olive oil
5 tablespoons unsalted butter, divided
Directions
- These Shrimp Boil Foil Packets are a fun, mess-free twist on the classic shrimp boil. Packed with shrimp, sausage, corn, and potatoes, these packets deliver bold flavors with the perfect blend of Creole seasoning, fresh lemon, and garlic. Whether you’re grilling them outdoors or baking them in the oven, the foil packets lock in all the juices and seasonings, making cleanup a breeze. This is an ideal recipe for a summer barbecue or when you want to bring a taste of the coast to your table!
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