Shrimp Boil Foil Packs

Shrimp boil foil packs recipe

The Spruce / Victoria Heydt

Prep: 10 mins
Cook: 30 mins
Total: 40 mins
Servings: 4 servings
Nutritional Guidelines (per serving)
657 Calories
39g Fat
38g Carbs
41g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 4
Amount per serving
Calories 657
% Daily Value*
Total Fat 39g 49%
Saturated Fat 16g 79%
Cholesterol 322mg 107%
Sodium 3129mg 136%
Total Carbohydrate 38g 14%
Dietary Fiber 4g 15%
Total Sugars 5g
Protein 41g
Vitamin C 14mg 70%
Calcium 162mg 12%
Iron 3mg 16%
Potassium 1355mg 29%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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 2-inch cubes

  • 2 ears corn on the cob, husked, cleaned, and chopped into small rounds

  • 1 (12-ouncesmoked sausage such as kielbasa or andouille, sliced into 2- to 3-inch-long pieces

  • 1/2 medium yellow or red onion, thinly sliced

  • 2 cloves garlic, minced

  • 4 tablespoons unsalted butter, melted

  • 1 teaspoon kosher salt

  • 1/2 teaspoon pepper

  • 2 tablespoons Old Bay seasoning

  • 2 tablespoons flat-leaf parsley, finely chopped, garnish

  • 1 tablespoon Old Bay seasoning, garnish

  • 2 lemons, sliced (about 12 wedges), garnish

  • 1 stick unsalted butter, melted, garnish

Steps to Make It

  1. 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.

    Ingredients for shrimp boil foil packs
    The Spruce / Victoria Heydt
  2. 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.

    Vegetables in strainer
    The Spruce / Victoria Heydt
  3. 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.

    Aluminum foil packets
    The Spruce / Victoria Heydt
  4. 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.

    Mix ingredients in bowl
    The Spruce / Victoria Heydt
  5. Divide the shrimp boil ingredients between the four aluminum foil sheets.

    Shrimp boil in foil packets
    The Spruce / Victoria Heydt
  6. Neatly fold into packets, ensuring a good seal.

    Fold foil packets
    The Spruce / Victoria Heydt
  7. 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.

    Shrimp boil
    The Spruce / Victoria Heydt
  8. 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.

    Shrimp boil foil packet
    The Spruce / Victoria Heydt

Recipe Variation

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.

Article Sources
The Spruce Eats uses only high-quality sources, including peer-reviewed studies, to support the facts within our articles. Read our editorial process to learn more about how we fact-check and keep our content accurate, reliable, and trustworthy.
  1. How Can I Prepare Seafood? AskUSDA, U.S. Department of Agriculture, 17 July 2019