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Grilled Shrimp Boil in Foil Packets

This grilled shrimp boil in foil packets delivers a Southern-style seafood boil with shrimp, corn, baby potatoes, and smoked sausage, all seasoned with Old Bay. You’ll get tender potatoes and juicy, pink shrimp sealed inside foil with steam rising until everything cooks through.
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Prep Time 20 minutes
Cook Time 23 minutes
Total Time 43 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Southern
Calories: 640
Ingredients Equipment Method Notes

Ingredients
  

Foil packet ingredients
  • 1.5 lb large shrimp peeled
  • 1 lb baby potatoes halved
  • 4 corn ears, cut into thirds
  • 12 oz smoked sausage sliced
  • 4 tbsp butter melted
  • 3 tbsp Old Bay seasoning
  • 3 garlic cloves, minced
  • 1 lemon wedges for serving
  • 1 parsley fresh, for serving
  • 4 heavy-duty foil large sheets

Equipment

  • 1 sheet pan

Method
 

Par-cook and season
  1. Boil the baby potatoes for 8 minutes until partially cooked, then drain. They should still feel firm when pierced.
  2. Mix the melted butter, Old Bay seasoning, and minced garlic together in a bowl. Stop when the mixture looks evenly speckled.
Assemble foil packets
  1. Divide the shrimp, par-cooked potatoes, corn, and sliced smoked sausage among 4 heavy-duty foil sheets. Spread everything in an even layer so it cooks consistently.
  2. Drizzle each packet with the seasoned butter mixture. Add it around the edges so steam carries flavor through the packet.
  3. Fold the foil into sealed packets. Press the seams firmly so no liquid leaks out.
Grill and serve
  1. Grill the packets over medium-high heat for 12–15 minutes. They’re done when shrimp are pink and cooked through and the packets are steaming.
  2. Serve immediately with lemon wedges and fresh parsley. Open the foil carefully so steam rises upward.

Notes

For best texture, keep the foil seams tightly sealed before grilling so the butter-seasoned steam cooks the shrimp and corn evenly. Refrigerate leftovers in an airtight container up to 3 days; reheat gently in a covered pan until warmed through. Freezing is not recommended because shrimp can turn rubbery when thawed. For a lighter option, use reduced-fat butter (or olive oil) while keeping the Old Bay and garlic the same.