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Grilled Shrimp Boil in Foil Packets

Grilled shrimp boil in foil packets makes a Southern seafood boil with tender baby potatoes, sweet corn, and smoky sausage all cooked together. The foil packets steam on the grill until the shrimp turn pink and the flavors from Old Bay seasoning soak in.
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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: 650
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

  • 1 sheet pan

Method
 

Par-cook and season
  1. Boil baby potatoes in salted water for 8 minutes until partially cooked, then drain thoroughly.
  2. Mix melted butter, Old Bay seasoning, and minced garlic until evenly combined.
Assemble foil packets
  1. Divide shrimp, baby potatoes, corn, and smoked sausage among 4 large foil sheets.
  2. Drizzle the seasoned butter mixture evenly over the contents of each packet.
  3. Fold foil into sealed packets, pressing edges tightly so steam stays inside.
Grill
  1. Grill the foil packets over medium-high heat for 12–15 minutes, until shrimp are pink and cooked through.
  2. Serve immediately with lemon wedges and fresh parsley.

Notes

Pro tip: Fully seal the packet edges to keep steam from leaking so the potatoes finish tender. Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat gently until warmed through. Freezing isn’t recommended because shrimp can become rubbery after thawing. Dietary swap: use chicken sausage instead of smoked sausage for an alternative meat while keeping the Old Bay seasoning and grilling method the same.