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Grilled Shrimp Boil in Foil Packets

Grilled shrimp boil in foil packets with Old Bay—tender shrimp plus corn, potatoes, and smoky sausage sealed in heavy-duty foil. You’ll get a steamed, colorful packet dinner where the shrimp turn pink and cook through on the grill.
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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: 610
Ingredients Equipment Method Notes

Ingredients
  

Shrimp boil packet ingredients
  • 1.5 lb large shrimp, peeled
  • 1 lb baby potatoes, halved
  • 4 ear corn, cut into thirds
  • 12 oz smoked sausage, sliced
  • 4 tbsp butter, melted
  • 3 tbsp Old Bay seasoning
  • 3 clove garlic, minced
  • 1 Lemon wedges and parsley for serving
  • 4 large sheets heavy-duty foil

Equipment

  • 1 sheet pan

Method
 

Prep and par-cook
  1. Boil baby potatoes for 8 minutes until partially cooked, then drain. You want them just starting to soften but not fully cooked.
  2. Mix melted butter, Old Bay seasoning, and minced garlic in a bowl. Stir until the butter looks evenly coated with seasoning.
Build the foil packets
  1. Divide large shrimp, par-cooked potatoes, corn, and sliced smoked sausage among 4 large sheets of heavy-duty foil. Keep each packet evenly loaded so everything finishes at the same time.
  2. Drizzle each packet with the seasoned butter mixture. Stop when most of the butter has pooled around the ingredients.
  3. Fold foil into sealed packets. Press the seams firmly so steam can stay trapped inside during grilling.
Grill
  1. Grill packets over medium-high heat for 12-15 minutes until shrimp are pink and cooked through. When you open a corner, you should see active steam rising.
Serve
  1. Serve grilled shrimp boil packets with lemon wedges and fresh parsley. Plate at once so the packets stay hot and steamy.

Notes

Pro tip: Par-cook the potatoes only until partially tender—finish cooking on the grill so they don’t get mushy. Refrigerate leftovers in a covered container for up to 3 days; reheat gently until hot throughout. Freezing isn’t recommended because shrimp texture can turn rubbery after thawing. For a lower-fat swap, use reduced-fat butter while keeping the same Old Bay and garlic amounts.