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Grilled Shrimp Boil in Foil Packets

Grilled shrimp boil in foil packets delivers shrimp that stays juicy and pink while corn, potatoes, and smoked sausage cook together in Old Bay seasoning. Fold-and-grill packets create steam that tenderizes everything fast for an easy summer grilling main.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Southern
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Shrimp boil packet ingredients
  • 1.5 lb large shrimp, peeled
  • 1 lb baby potatoes, halved
  • 4 corn, cut into thirds
  • 12 oz smoked sausage, sliced
  • 4 tbsp butter, melted
  • 3 tbsp Old Bay seasoning
  • 3 garlic, minced
  • 1 Lemon wedges
  • 1 parsley
  • 4 can (15 oz) heavy-duty foil

Equipment

  • 1 sheet pan

Method
 

Par-cook the potatoes
  1. Boil the baby potatoes for 8 minutes until partially cooked, then drain and let steam off briefly. Use a quick visual check: the outsides should be slightly tender while the center is still firm.
Season and pack
  1. Mix the melted butter, Old Bay seasoning, and minced garlic in a bowl until evenly combined. Look for a uniform orange-brown seasoning coating.
  2. Divide the shrimp, potatoes, corn, and sliced smoked sausage among 4 large foil sheets. Aim for even piles so each packet finishes cooking at the same time.
  3. Drizzle each foil packet with the seasoned butter mixture. Ensure most pieces are lightly slicked so seasoning clings during grilling.
  4. Fold the foil into sealed packets, pressing edges closed to trap steam. Keep the seams tight and crimp firmly so juices don’t leak.
Grill and serve
  1. Grill the packets over medium-high heat for 12-15 minutes until the shrimp are pink and cooked through. Watch for active steam through the foil and check one packet for doneness at the thickest shrimp.
  2. Serve immediately with lemon wedges and fresh parsley. Bright citrus and chopped herbs on top provide a fresh finish right before eating.

Notes

Pro tip: after draining the potatoes, spread them out for 2 minutes so steam doesn’t loosen the packets’ foil seals. Refrigerate leftovers in an airtight container up to 3 days; reheat gently until warmed through. Freezing is not recommended because shrimp can turn rubbery. For a lighter option, use turkey sausage instead of smoked sausage while keeping the same Old Bay butter mixture.