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Grilled Shrimp Boil in Foil Packets

Grilled shrimp boil in foil packets with Old Bay seasoning—tender shrimp, baby potatoes, and corn steam-cooked in sealed packets. The method keeps everything juicy for easy summer grilling with minimal cleanup.
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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: 640
Ingredients Equipment Method Notes

Ingredients
  

Foil packet boil
  • 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 for serving
  • 1 parsley for serving
  • 4 large sheets heavy-duty foil

Equipment

  • 1 sheet pan

Method
 

Pre-cook and season
  1. Boil the baby potatoes for 8 minutes until partially cooked, then drain. You should see the surface look slightly softened but not fully tender.
  2. Mix the melted butter, Old Bay seasoning, and minced garlic until evenly combined. The mixture should look glossy and speckled with seasoning.
Assemble foil packets
  1. Divide the shrimp, partially cooked potatoes, corn, and sliced smoked sausage among 4 heavy-duty foil sheets. Aim for an even split so each packet has a similar amount of boil.
  2. Drizzle each packet with the seasoned butter mixture. Coat the top ingredients so they’ll steam with flavor.
  3. Fold the foil into sealed packets. Press the edges firmly so no steam or juices can leak out.
Grill and serve
  1. Grill the packets over medium-high heat for 12 to 15 minutes until the shrimp are pink and cooked through. Watch for active steam coming from the packets and ensure the shrimp no longer look translucent.
  2. Serve the grilled shrimp boil packets with lemon wedges and fresh parsley. Keep the packets warm so the juices stay hot when you open them.

Notes

For best texture, pre-boil the potatoes only until partially cooked so they finish tender on the grill. Refrigerate leftovers in an airtight container for up to 3 days; reheat gently until hot (microwave or grill briefly). Freezing is not recommended due to shrimp texture changes. For a dairy-free option, use olive oil instead of butter in the seasoned mixture.