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Grilled Shrimp Boil in Foil Packets

Grilled shrimp boil in foil packets delivers a low-country-style seafood boil with shrimp, corn, red potatoes, and sausage steaming in Old Bay garlic butter. Packets open at the table for bright pink shrimp and tender potatoes without a messy pot.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 910
Ingredients Equipment Method Notes

Ingredients
  

Grilled shrimp boil foil packets
  • 1.5 lb large shrimp peeled and deveined
  • 4 ears corn cut into 2-inch rounds
  • 1 lb baby red potatoes halved
  • 12 oz andouille or smoked sausage sliced
  • 6 tbsp unsalted butter divided
  • 1 tbsp Old Bay seasoning
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • 0.5 tsp salt
  • 4 cloves garlic minced
  • lemon wedges for serving
  • fresh parsley for serving

Equipment

  • 1 sheet pan

Method
 

Parboil potatoes and prep grill
  1. Boil the baby red potatoes for 8 minutes until just barely tender, then drain.
  2. Preheat the grill to medium-high heat.
Build the foil packets
  1. Divide the corn, baby red potatoes, and andouille or smoked sausage evenly among 4 large sheets of heavy-duty foil.
  2. Divide the large shrimp evenly among the 4 foil portions.
  3. Top each portion with 1.5 tablespoons unsalted butter, 1/4 of the garlic, Old Bay seasoning, garlic powder, smoked paprika, and salt.
  4. Fold foil into sealed packets, crimping edges tightly.
Grill and serve
  1. Grill the foil packets for 12-15 minutes until the shrimp are pink and the potatoes are tender.
  2. Carefully open the packets at the table with steam kept away from your face, since steam is very hot.
  3. Serve immediately with lemon wedges and fresh parsley.

Notes

For the juiciest shrimp, avoid overcooking—pull the packets when shrimp are just pink and potatoes yield easily. Store leftovers in an airtight container in the refrigerator up to 2 days; reheat gently until warmed through. Freezing is not recommended because shrimp texture can turn rubbery. Dietary swap: use turkey sausage or a plant-based smoked sausage to reduce saturated fat while keeping the same Old Bay garlic butter flavor.