Description
This Grilled Shrimp Boil Packets recipe is a flavorful and easy-to-make meal perfect for outdoor cooking. Combining tender potatoes, sweet corn, spicy andouille sausage, and succulent shrimp all wrapped and grilled in foil packets, this dish is infused with garlic, fresh herbs, and zesty lemon butter for a delicious seafood boil-inspired experience with minimal cleanup.
Ingredients
Vegetables
- 1 lb baby or small red potatoes
- 2 ears corn, shucked and sliced into 1-inch thick disks
Protein
- 2 (4 oz) chicken or turkey cajun style andouille sausage links, sliced into 1/4-inch thick slices
- 1 lb large raw shrimp, peeled and deveined
Butter Mixture
- 6 Tbsp butter, diced into 1 Tbsp pieces
- 2 Tbsp fresh lemon juice
- 2 tsp chopped fresh thyme leaves
- 2 cloves garlic, minced
- 2 tsp Old Bay seafood seasoning, or more to taste
- 2 Tbsp chopped fresh parsley leaves (for garnish)
Instructions
- Preheat the grill: Preheat a gas grill over medium-high heat to about 425 degrees Fahrenheit. Prepare 8 sheets of 12 by 14-inch heavy-duty aluminum foil, using two sheets per packet to ensure sturdiness and to prevent leaks.
- Partially cook the potatoes: Place the baby or small red potatoes on a plate and microwave on high power for 1 and 1/2 minutes. Rotate the potatoes and microwave for another 1 and 1/2 minutes. This helps to soften them slightly for faster grilling. Once cool enough to handle, slice the potatoes.
- Assemble the foil packets: Divide the sliced potatoes evenly among the four double-layered foil sheets, placing them in the center. Layer the corn disks, sliced andouille sausage, and raw shrimp on top of the potatoes.
- Prepare the seasoned butter: Melt the butter in a microwave-safe dish. Stir in the fresh lemon juice, chopped thyme, and minced garlic to create a fragrant, flavorful butter mixture.
- Add the butter and seasoning: Drizzle about 2 tablespoons of the butter mixture evenly over each foil packet’s ingredients. Sprinkle approximately 1/2 teaspoon of Old Bay seafood seasoning over the contents of each packet to add a spicy kick.
- Seal the packets: Wrap the sides of the first sheet of foil around the ingredients tightly, then place the second sheet perpendicular to the first and crimp all edges securely to seal the packets and prevent any juices from leaking during grilling.
- Grill the packets: Place the sealed packets on the grill, sealed side up. Cook for about 12 to 15 minutes, or until the potatoes are tender and the shrimp are fully cooked and opaque.
- Serve: Carefully remove the packets from the grill and open them. Garnish with chopped fresh parsley leaves and serve warm for a delicious, no-fuss seafood boil experience.
Notes
- Use two sheets of heavy-duty aluminum foil per packet to ensure no leaks and to keep ingredients securely enclosed.
- Microwaving the potatoes before grilling speeds up cooking time and ensures they are tender once done.
- Adjust Old Bay seasoning according to your preferred spice level.
- Make sure shrimp are peeled and deveined for the best texture and flavor.
- Handle foil packets carefully when removing from the grill as they will be hot and steam may escape.
- This recipe is great for outdoor grilling but can be adapted for oven baking at 425°F for 15-20 minutes if a grill is not available.