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Grilled Shrimp Boil in Foil Packets

Grilled shrimp boil in foil packets with Old Bay seasoning, where potatoes are par-boiled and then finished on the grill for tender, steam-cooked shrimp, corn, and sausage. Each sealed packet keeps everything juicy, with a buttery garlic-spice coating that clings to every bite.
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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: 720
Ingredients Equipment Method Notes

Ingredients
  

shrimp boil in foil packets
  • 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 heavy-duty foil sheets

Equipment

  • 1 sheet pan

Method
 

Par-cook and season
  1. Boil baby potatoes for 8 minutes until partially cooked, then drain. You should see the edges soften but the centers still hold their shape.
  2. Mix melted butter, Old Bay seasoning, and garlic. Stir until the garlic is evenly distributed through the spice-butter mixture.
Assemble foil packets
  1. Divide shrimp, potatoes, corn, and smoked sausage among 4 foil sheets. Heap the ingredients in the center of each sheet so they can be sealed tightly.
  2. Drizzle each packet with the seasoned butter mixture. Make sure the shrimp and potatoes get coated so they steam evenly.
  3. Fold foil into sealed packets. Press and crimp the edges firmly to prevent leaks as they grill.
Grill and serve
  1. Grill the foil packets over medium-high heat for 12-15 minutes until shrimp are pink and cooked through. Look for steady steam release and shrimp that turn opaque.
  2. Serve with lemon wedges and fresh parsley. Finish with a squeeze of lemon right before eating for brightness.

Notes

For easy packet sealing, fold once to start, then roll/crimp the seam like a tight envelope so steam stays inside. Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat gently until warmed through (foil or skillet works). Freezing is not recommended because shrimp texture can change after thawing. For a lighter option, use reduced-fat butter or swap in turkey sausage without changing the packet cooking time.