Bring the vibrant flavors of a classic seafood boil to your backyard with “Summer Feast: Shrimp Boil Foil Packs.” This easy, mess-free version of a traditional shrimp boil packs corn, potatoes, sausage, and shrimp into individual foil packets, making it perfect for grilling or baking. Whether you’re hosting a summer barbecue, camping, or just looking for a simple and delicious meal, these foil packs offer a fun and flavorful way to enjoy a seafood feast without the fuss of a full boil.
Why You’ll Love Shrimp Boil Foil Packs:
- Flavorful and Fun: Each packet is a mini feast full of seasoned seafood and veggies.
- Customizable: Easily adaptable to include your favorite seafood or spices.
- No Clean-Up: Foil packs mean minimal mess and easy cleanup, ideal for outdoor dining.
- Versatile Cooking Options: Suitable for grilling, baking, or even cooking over a campfire.
Ingredients Notes For Shrimp Boil Foil Packs:
- Shrimp: Use fresh or frozen (thawed) large shrimp, peeled and deveined for easy eating.
- Corn: Fresh corn on the cob, cut into smaller pieces, adds sweetness and crunch.
- Potatoes: Small red or baby potatoes are best as they cook quickly and are easy to eat.
- Sausage: Andouille sausage adds a traditional, smoky flavor, but any pre-cooked sausage can be used.
- Seasonings: Old Bay seasoning is traditional, but you can use any seafood or Cajun seasoning blend.
- Lemon and Butter: Add brightness and richness to the packets.
- Garlic: Minced or whole cloves for added flavor.
- Fresh Parsley: For garnish and a pop of color.
Recipe Steps:
- Preheat Your Cooking Method:
- For grilling, preheat the grill to medium-high heat.
- For baking, preheat the oven to 425°F (220°C).
- Prepare the Ingredients:
- Cut corn into 1-2 inch rounds.
- Halve the potatoes if they are larger to ensure even cooking.
- Slice the sausage into ½-inch pieces.
- Prepare the shrimp if not already prepped.
- Assemble the Foil Packs:
- Lay out large sheets of aluminum foil, enough to fold over and seal the ingredients.
- Divide the corn, potatoes, sausage, and shrimp evenly among the foil sheets.
- Sprinkle generously with Old Bay seasoning, add minced garlic, and top with a slice of lemon and a pat of butter on each.
- Fold the foil over the ingredients and crimp the edges to seal, making a neat packet.
- Cook:
- Place the foil packs on the grill and cook for about 10-15 minutes, or until the shrimp are pink and the vegetables are tender.
- For baking, place the foil packs on a baking sheet and bake for about 15-20 minutes.
- Serve:
- Carefully open the foil packs (watch out for steam), and garnish with chopped fresh parsley.
- Serve immediately, offering additional lemon wedges on the side.
Storage Options:
- Prep Ahead: You can assemble the foil packs a few hours in advance and keep them refrigerated until ready to cook.
- Leftovers: Store any leftovers in the refrigerator for up to two days and reheat gently in the oven.
Ingredients
- 1 pound large shrimp peeled and deveined
- 4 cups baby red potatoes quartered and boiled until just tender
- 2 ears of corn cut into 4 pieces each
- 1 12-ounce package smoked andouille sausage, sliced into 1/2-inch pieces
- 4 tablespoons butter melted
- 2 cloves garlic minced
- 2 teaspoons Old Bay seasoning or more to taste
- Salt and pepper to taste
- Lemon wedges for serving
- Fresh parsley chopped for garnish
- Optional: hot sauce or Cajun seasoning for extra spice
Instructions
Preheat the Grill or Oven:
- If grilling, preheat your grill to medium-high heat (about 400°F). If baking, preheat your oven to 425°F.
Prepare the Ingredients:
- Boil the potatoes for about 10 minutes until they are just becoming tender but still firm. Drain and set aside.
- Mix the melted butter with minced garlic, Old Bay seasoning, salt, and pepper in a large bowl.
- Add the shrimp, boiled potatoes, corn, and sliced sausage to the bowl with the butter mixture. Toss to coat all the ingredients evenly with the seasoning.
Assemble the Foil Packs:
- Cut large rectangles of aluminum foil, enough to fold over and seal the ingredients.
- Divide the shrimp mixture among the foil sheets, placing an equal amount of potatoes, corn, sausage, and shrimp on each piece.
- Fold the foil over the ingredients and crimp the edges to tightly seal each pack.
Cook the Foil Packs:
- On the Grill: Place the foil packs on the grill and cook for about 10-15 minutes, flipping once until everything is heated through and the shrimp are pink and cooked.
- In the Oven: Place the foil packs on a baking sheet and bake for about 15-20 minutes, or until the shrimp are cooked through and the vegetables are tender.
Serve:
- Carefully open the foil packs (watch for steam), and serve hot.
- Garnish with fresh chopped parsley and serve with lemon wedges on the side. Drizzle with more hot sauce or sprinkle additional Cajun seasoning if desired.
