Shrimp Boil Foil Packets
Shrimp boil foil packets are an all-in-one kind of meal that is easy to put together and even easier to clean up. Great for busy weeknights, summer days, camping, or just those days where you don’t want a load of dishes to clean up after. (Jump to Recipe)
The thing that brings me to make this kind of meal is the flavors. I so long to pay Louisiana a visit one of these days, mainly to taste and see. I imagine rich, spicy food that’s filled with soul. And sweet beignets, of course.
I use Old Bay Seasoning as the catalyst to bring on the main flavors for this shrimp boil. The seasoning has celery salt, red pepper, black pepper, and paprika as the main ingredients. Another great seasoning to use here to replace the Old Bay Seasoning (if you don’t have it on hand) is cajun seasoning. Cajun brings a ton of flavor to these foil packets as well.
These packets are filled with EZ peel shrimp, corn, andouille sausage, little red potatoes, and red onions. They are drizzled with olive oil and sprinkled with the Old Bay Seasoning, salt, and pepper before they are sealed off in the foil packets. Then, they are thrown on the grill for a few minutes before being enjoyed with fresh squeezes of lemon. If you don’t have access to a grill, these are also great in the oven! Bake for 15-18 minutes at 425 F.
These shrimp boil foil packets are a great stand alone kind of meal, but if you’re looking to serve these with a salad, check these out:
Southwest Chipotle Chopped Salad
Mixed Green Salad With Balsamic Vinaigrette
If you make these Shrimp Boil Foil Packets, be sure to leave a comment and/or give this recipe a rating! I’d love to hear what you think about it, or better yet, see what you’re cooking! Tag me on Insta, @fettysfoodblog with your creation.
Shrimp Boil Foil Packets
Shrimp boil foil packets are an all-in-one kind of meal that is easy to put together and even easier to clean up. Great for busy weeknights, summer days, camping, or just those days where you don’t want a load of dishes to clean up after.
Ingredients
- 1 pound EZ peel large shrimp
- 1 (12 oz) package andouille sausage, sliced into 1/4-inch rounds
- 1 pound baby red potatoes, halved
- 2 ears corn, husked and each cut into 4 to 5 pieces
- 1 red onion, ends removed and quartered
- 4 tbsp olive oil
- 4 tsp Old Bay Seasoning
- salt and pepper to taste
- 1 lemon, cut into wedges, for serving
- 2 tbsp fresh parsley, chopped, for garnish
Instructions
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Preheat grill to medium high heat.
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Lay out four 14-inch-long sheets of foil on a work surface. Divide the shrimp, sausage, potatoes, corn, and onion equally among the four sheets of foil and place into the center. Drizzle each packet with 1 tbsp olive oil, season each with 1 tsp Old Bay, and salt and pepper to taste.
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Bring the shorter edges to the center, then fold them over each other into small pleats to make a seam in the center. Fold in the edges of the packet to seal off completely. Repeat with remaining packets. Transfer all four packets onto the grill, close, and cook until veggies are tender and shrimp are fully cooked, about 14-16 minutes.
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Remove from grill and let cool 10 minutes. Garnish with fresh parsley and serve with lemon wedges.
Recipe Notes
To bake these in the oven: Place the foil packets on a large baking sheet and bake for 15-18 minutes at 425 F.
