Description
This Shrimp Boil Foil Packets recipe combines succulent shrimp, smoky kielbasa sausage, fresh corn, and tender baby red potatoes, all seasoned with Creole spices and garlic, then cooked to perfection in foil packets either on the grill or in the oven. Perfect for an easy, flavorful meal that delivers a classic shrimp boil experience without the mess.
Ingredients
Scale
Seafood & Meat
- 1 pound large raw shrimp, peeled and deveined, tails off
- 1 (14-ounce) package kielbasa smoked sausage, sliced into 1/2-inch thick coins
Vegetables
- 2 ears corn, shucked, silk removed, each cut crosswise into 4 pieces
- 1 pound baby red potatoes, halved or quartered (no bigger than 1-inch pieces)
- 2 cloves garlic, minced
Seasonings & Fats
- 1 tablespoon Creole seasoning
- 2 tablespoons chopped fresh parsley
- Kosher salt and freshly ground black pepper, to taste
- 1 tablespoon fresh lemon juice
- 2 tablespoons olive oil
- 5 tablespoons unsalted butter, divided
Instructions
- Preheat Oven or Grill: Preheat your oven to 425 degrees F (220 degrees C) or prepare your grill to medium-high heat (about 450 degrees F / 230 degrees C).
- Prep Foil Sheets: Cut 5 large sheets of heavy-duty aluminum foil, approximately 12 by 18 inches each. Generously coat each sheet with a nonstick cooking spray to prevent sticking.
- Combine Ingredients: In a large mixing bowl, combine the shrimp, sliced kielbasa, corn pieces, baby red potatoes, minced garlic, Creole seasoning, chopped parsley, salt, freshly ground black pepper, lemon juice, and olive oil. Mix thoroughly to evenly coat all ingredients with the seasoning and oil.
- Assemble Foil Packets: Divide the shrimp mixture evenly among the prepared foil sheets. Place each mixture pile in the center of the sheet, then top each with 1 tablespoon of unsalted butter. Fold the foil carefully to seal the packets, leaving some space inside for steam to build.
- Cook the Packets: Place the packets on the grill or in the oven. Grill for 25 to 30 minutes, flipping the packets halfway through to ensure even cooking. If baking, cook in the oven for 30 to 35 minutes or until the potatoes and corn are tender and shrimp are opaque and cooked through.
- Serve: Carefully open the foil packets to release steam. Serve the shrimp boil immediately while hot.
Notes
- You can substitute kielbasa with andouille sausage for a smokier flavor.
- Ensure the foil is tightly sealed but leaves space for steam to circulate inside the packets.
- Use heavy-duty foil to prevent tearing during grilling or baking.
- Adjust Creole seasoning to taste if you prefer more or less heat.
- This recipe is easy to customize with additional vegetables such as bell peppers or mushrooms.
