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Easy Flavor-Packed Shrimp Boil Foil Packets Recipe for Perfect Summer Meals

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A quick and easy shrimp boil cooked in foil packets that locks in bold, spicy, buttery flavors with minimal cleanup—perfect for summer grilling or baking.

Ingredients

Scale
  • 1 pound large shrimp, peeled and deveined
  • 1 pound baby potatoes, halved or quartered
  • 2 ears corn on the cob, cut into 2-inch pieces
  • 3 cloves garlic, minced
  • 4 tablespoons butter, melted
  • 1 medium lemon, sliced thin
  • 2 tablespoons Old Bay seasoning
  • 1 teaspoon smoked paprika
  • 2 tablespoons fresh parsley, chopped (optional)
  • Salt and black pepper to taste
  • Optional extras: sliced andouille sausage, cherry tomatoes, crushed red pepper flakes

Instructions

  1. Preheat grill or oven to 400°F (200°C).
  2. Halve or quarter baby potatoes. Toss with 1 tablespoon melted butter and 1 tablespoon Old Bay seasoning. Spread on foil.
  3. Cut corn into 2-inch pieces. If frozen, pat dry.
  4. In the same bowl, combine shrimp with remaining butter, minced garlic, smoked paprika, salt, and pepper. Toss gently.
  5. Lay a 12×12 inch piece of heavy-duty foil. Place potatoes and corn in center, add shrimp on top, then lemon slices and parsley if using. Fold foil to seal, leaving room for steam.
  6. Place packets on grill or baking sheet. Cook 20-25 minutes until shrimp are pink and opaque and potatoes are tender.
  7. Carefully open packets to avoid steam. Serve hot with additional lemon if desired.

Notes

Do not overpack foil packets to ensure even steaming. Melt butter before tossing ingredients for better seasoning distribution. Parboil larger potatoes for 5 minutes if needed. Shrimp are done when curled into a loose ‘C’ shape and opaque. Use indirect heat on grill to prevent burning foil. Lemon slices brighten flavor and cut richness. Optional spicy additions include cayenne and crushed red pepper flakes.

Nutrition

Keywords: shrimp boil, foil packets, summer recipe, seafood boil, easy dinner, grilling, baking, quick meal