Grilled Shrimp Boil in Foil Packets

This easy grilled shrimp boil in foil packets features juicy shrimp, smoky sausage, and sweet corn drenched in garlic herb butter. Perfect for summer cookouts!

Why This Recipe Works:

• Par-cooking the potatoes ensures they reach a perfectly tender, creamy texture without overcooking the delicate shrimp.
• Heavy-duty foil packets trap steam to cook the food evenly while allowing the grill's high heat to create a light, smoky char.
• A generous drench of garlic herb butter emulsifies with the natural juices from the shrimp and sausage, creating an instant, rich sauce.

My first attempt at a backyard shrimp boil ended with me scrubbing orange, Old Bay-scented butter off my neighbor's vinyl siding.

It was humiliating.

I had dumped three gallons of boiling, spiced water onto a newspaper-lined picnic table, completely forgetting that liquid obeys gravity. The butter ran straight off the edge, pooling in my canvas sneakers and splashing onto everything within a six-foot radius.

The real tragedy of a traditional boil is the thermal physics of cooking shrimp alongside dense red potatoes. Shrimp proteins denature and turn rubbery at 120°F, which happens in mere minutes, while potato starches require sustained heat at 200°F to gelatinize. If you throw them in the same packet without a strategy, you get chalky seafood or crunchy spuds.

The fix is incredibly simple. We par-cook the potatoes in the microwave first so they are already tender when they hit the grill.

It works every single time.

You do not need any fancy equipment for this, just some heavy-duty aluminum foil and a hot grill. It is hands down the easiest way to feed a crowd without washing a single pot or pan afterward.

It pairs beautifully with grilled Corn on the Cob with Herb Butter.

For a different spin on seafood, you can also try our Garlic Butter Shrimp Pasta on a busy weeknight.

Grilled Shrimp Boil in Foil Packets

• Publisher Storied Skillet
• Cuisine American
• Category Dinner, Seafood
• Prep Time 15 mins
• Cook Time 15 mins
• Servings 4
• Calories 480 calories
• Rating 4.8 4364
• Tags grilled shrimp boil, foil packet meals, shrimp boil recipe, easy summer dinner

Ingredients

• 1 lb large shrimp, peeled and deveined (16-20 count)
• 12 oz smoked andouille sausage, sliced into 1/2-inch rounds
• 2 ears of fresh corn, cut into 4 rounds each
• 1/2 lb baby red potatoes, halved
• 4 tbsp unsalted butter, melted
• 1 tbsp Old Bay seasoning
• 3 cloves garlic, minced
• 1 tbsp fresh lemon juice
• 1 tsp Diamond Crystal kosher salt (or 1/2 tsp fine sea salt)
• Fresh parsley, chopped (for garnish)
• Lemon wedges (for serving)

Directions

1. Preheat your grill to medium-high heat (about 400°F).
2. Place the halved red potatoes in a microwave-safe bowl with a tablespoon of water. Cover and microwave on high for 3 minutes until slightly tender, then drain.
3. In a large bowl, combine the par-cooked potatoes, shrimp, sliced andouille sausage, and corn rounds.
4. In a small bowl, whisk together the melted butter, Old Bay seasoning, minced garlic, lemon juice, and kosher salt.
5. Pour the butter mixture over the shrimp and vegetables, tossing until everything is evenly coated.
6. Cut four 12x18-inch sheets of heavy-duty aluminum foil. Divide the shrimp boil mixture evenly among the sheets, placing it in the center.
7. Fold the sides of the foil over the food and crimp the edges tightly to seal the packets, leaving a little room inside for steam to expand.
8. Place the packets on the preheated grill and cook for 12 to 15 minutes, or until the shrimp are pink and the corn is tender. Carefully open the packets (watch out for steam!) and garnish with fresh parsley and lemon wedges before serving.
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Notes

• Salt Conversion: We use Diamond Crystal kosher salt here. If you are using fine sea salt or table salt, cut the measurement in half (use 1/2 teaspoon) to avoid over-salting.
• The Potato Science: Par-cooking the potatoes in the microwave is non-negotiable. Potatoes require sustained heat at 200°F to break down their starch gelatinization matrix, whereas shrimp will turn rubbery if cooked for more than a few minutes.
• Prevent Grill Flare-Ups: Make sure to use heavy-duty aluminum foil and crimp the edges tightly. If butter leaks out of the packets onto the grill grates, it can cause dramatic flare-ups that will scorch your food.
• Leftover Behavior: Cooked shrimp continues to lose moisture as it sits in the fridge, meaning leftovers will naturally be a bit firmer when reheated. Eat within two days for the best texture.

Serving Suggestions

To round out this backyard feast, serve the foil packets directly on plates so everyone can enjoy the rich garlic butter pooling at the bottom.

• A crusty French baguette to soak up every drop of the garlic-herb butter sauce.
• A crisp, cold green salad or our Balsamic grilled vegetables with a touch of garlic flavor to cut through the richness.
• Extra lemon wedges to squeeze over the hot shrimp right before eating.
• Cold beers or a refreshing iced tea to balance the spicy kick of the andouille sausage.

Storage and Reheating

If you happen to have leftovers, slide them out of the foil and into an airtight glass container as soon as they cool to room temperature. The shrimp and sausage will keep in the fridge for up to two days, though the shrimp will lose some of its plumpness over time.

Do not freeze this.

When you freeze cooked shrimp, the ice crystals puncture the delicate protein fibers, turning them mushy upon thawing. The corn also becomes watery and sad.

To reheat, avoid the microwave at all costs unless you enjoy eating rubber pencil erasers. Instead, empty the leftovers into a skillet with a splash of water or extra butter, cover, and warm over medium-low heat just until heated through.

Ingredient Substitutes

If you need to swap things out based on what is in your fridge, here are the easiest conversions:

1. Sausage: If you cannot find andouille, smoked kielbasa or chorizo make excellent, smoky substitutes.
2. Seafood: Sea scallops or chunks of firm white fish like cod can be added alongside or instead of the shrimp.
3. Seasoning: If Old Bay is not in your pantry, a mix of Cajun seasoning with a pinch of celery salt works beautifully.
4. Vegetables: Sliced zucchini or yellow squash can be added to the packets for an extra pop of color.

There is something incredibly joyful about peeling back a hot foil packet, letting the garlic-scented steam hit your face, and digging in with your hands. It is messy, it is casual, and it is exactly how summer cooking is supposed to feel. I hope this brings a little bit of that easy, sun-drenched magic to your backyard table tonight.