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Grilled Shrimp Boil in Foil Packets

Grilled shrimp boil in foil packets with Old Bay seasoning—sealed for steady steam so shrimp turn pink and tender while potatoes stay creamy. Packets hold corn and smoked sausage together for an easy summer grilling main dish 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: 560
Ingredients Equipment Method Notes

Ingredients
  

Shrimp boil packet filling
  • 1.5 lb large shrimp peeled
  • 1 lb baby potatoes halved
  • 4 ears corn cut into thirds
  • 12 oz smoked sausage sliced
  • 4 tbsp butter melted
  • 3 tbsp Old Bay seasoning
  • 3 garlic minced
  • 1 lemon wedges for serving
  • 1 parsley for serving
  • 4 heavy-duty foil large sheets

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Par-cook and season
  1. Bring a pot of water to a boil, then cook baby potatoes for 8 minutes until partially cooked; drain and set aside.
  2. In a bowl, mix melted butter, Old Bay seasoning, and minced garlic until evenly combined.
Pack the foil packets
  1. Lay out 4 large sheets of heavy-duty foil and divide shrimp, partially cooked potatoes, corn, and sliced smoked sausage among them.
  2. Drizzle the seasoned butter mixture over the contents of each packet so everything is lightly coated.
  3. Fold the foil over the filling to seal into tight packets, leaving no gaps for steam to escape.
Grill and serve
  1. Grill the sealed packets over medium-high heat for 12-15 minutes, until shrimp are pink and cooked through.
  2. Open carefully and serve immediately with lemon wedges and fresh parsley.

Notes

Pro tip: Seal packets firmly so steam circulates—if you see bubbling escaping, re-wrap with a second fold. Refrigerate leftovers in an airtight container up to 3 days; reheat gently until warmed through. Freezing is not recommended for best shrimp texture. For a lower-sodium option, use a reduced-sodium Old Bay seasoning blend while keeping the same butter-garlic ratio.