Shrimp boil foil packs are an enjoyable option for a fuss-free weeknight dinner or a weekend backyard grill party. It's everything great about a quintessential low country shrimp boil neatly wrapped in individual packets and without the mess. This might even be the most stress-free and tantalizing summer meal you can prepare.
The recipe is easily scalable to serve more people and can become your go-to to feed larger parties during the summer. It practically ensures that you can be part of the fun. Aside from minimal prep work, which you can do in advance, it all boils down to assembling the packs and throwing them on the grill or in the oven for a few minutes. The key is to precook the potatoes and corn, ensuring everything is perfectly done when you open up the foil.
- 1 pound shrimp (31 to 35 count, peeled and deveined)
- 1 pound small red or gold potatoes (cut into small cubes, about 2 inches)
- 2 ears of corn on the cob (husked, cleaned, chopped into small rounds)
- 1 (12-ounce) smoked sausage (such as kielbasa) or andouille (sliced into 2- to 3-inch long pieces)
- 1/2 yellow or red onion (medium-sized, thinly sliced)
- 2 cloves garlic (minced)
- 4 tablespoons butter (melted)
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 2 tablespoon Old Bay seasoning
- Garnish: 2 tablespoons flat leaf parsley (finely chopped)
- Garnish: 1 tablespoon Old Bay seasoning
- Garnish: 2 lemons (sliced, about 12 wedges)
- Garnish: 1 stick butter (melted)
Gather the ingredients. Preheat the oven to 400 F or the grill to medium-high (about 400 F). If using frozen shrimp place the package under cold water for 10 minutes to thaw.
Bring 2 quarts of water to a roaring boil and add the potatoes and corn. Reduce the heat and bring to simmer. Cook for 10 minutes on simmer and drain into a colander. Set aside.
While the potatoes and corn are simmering prepare 4 sets of 12-inch by 24-inch long aluminum foil sheets. Fold each in half, forming a square. If using industrial aluminum foil simply prepare sheets measuring 12-inches square. Slightly fold up the edges of the sheets.
In a large bowl, combine the drained potatoes and corn, sausage, thawed shrimp, onion, and garlic. Drizzle with the 4 tablespoons of melted butter, season with salt, pepper, and Old Bay seasoning. Mix very well to coat all of the ingredients.
Divide the shrimp boil ingredients between the four aluminum foil sheets.
Neatly fold into packets, ensuring a good seal.
Place them onto a baking sheet and bake for 15 minutes. If grilling, place the packets directly onto the grill surface and cook for 15 minutes, flipping once after about 8 minutes.
Serve the packets slightly opened up, garnished with chopped parsley, a pinch of Old Bay seasoning, and a few lemon wedges. Serve the 1 stick of melted butter as a side for optional drizzling over the shrimp boil or dipping.
How Far in Advance Can Shrimp Foil Packs Be Made?
You can make the shrimp boil foil packs in advance as long as you employ good food safety measures. According to the USDA, raw shellfish should not be left at room temperature longer than two hours once thawed. You can assemble the foil packs, refrigerate them for up to two days, and safely refreeze shrimp within that time if you need a little longer. Let the foil pack thaw in the refrigerator before cooking. If you are taking the foil packs camping, be sure that they remain on ice (refrigerator temperature is 40 F and below), and plan to cook them within one day.
How Can I Prepare Seafood? AskUSDA, U.S. Department of Agriculture, 17 July 2019