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Grilled Shrimp Boil in Foil Packets

Grilled shrimp boil in foil packets with Old Bay seasoning—tender potatoes and sweet corn cook alongside shrimp and smoked sausage. Packets trap steam for juicy seafood, with a quick grill finish until shrimp are pink and cooked through.
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Prep Time 20 minutes
Cook Time 23 minutes
Total Time 43 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Southern
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Main components
  • 1.5 lb large shrimp peeled
  • 1 lb baby potatoes halved
  • 4 ears corn cut into thirds
  • 12 oz smoked sausage sliced
Seasoning & serving
  • 4 tbsp butter melted
  • 3 tbsp Old Bay seasoning
  • 3 cloves garlic minced
  • 1 lemon wedges for serving
  • 1 parsley fresh, for serving
Foil
  • 4 large sheets heavy-duty foil

Equipment

  • 1 sheet pan

Method
 

Prep and season
  1. Boil the baby potatoes in water for 8 minutes until partially cooked, then drain. Aim for a bite that’s not fully tender yet.
  2. Mix the melted butter, Old Bay seasoning, and minced garlic. Stir until the seasoning is evenly distributed.
Assemble foil packets
  1. Divide the shrimp, partially cooked potatoes, corn, and sliced smoked sausage among 4 foil sheets. Spread the ingredients into an even layer on each sheet.
  2. Drizzle each packet with the seasoned butter mixture. Pour evenly so the corn and potatoes look glossy.
  3. Fold the foil into sealed packets. Press along the edges so steam can’t escape.
Grill and serve
  1. Grill the packets over medium-high heat for 12-15 minutes until the shrimp are pink and cooked through. Look for steady steam rising from the foil seams.
  2. Serve the shrimp boil in foil packets with lemon wedges and fresh parsley. Add them right before eating for bright flavor.

Notes

Pro tip: If your grill runs hot, start checking at 10 minutes so the shrimp don’t overcook. Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat gently in the microwave until hot. Freezing is not recommended because shrimp can turn rubbery after thawing. For a lower-sodium option, use a reduced-sodium Old Bay-style blend while keeping the same butter-garlic ratio.