Description
This Shrimp Boil Foil Packets recipe offers a flavorful and easy way to enjoy a classic seafood boil with shrimp, smoked sausage, corn, and baby potatoes all cooked together in foil packets. The dish is seasoned with Creole spices, fresh garlic, lemon juice, and parsley, then grilled or baked for a hands-off cooking experience perfect for casual gatherings or weeknight dinners.
Ingredients
Scale
Seafood and 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 and Others
- 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°F (220°C) or set up your grill to medium-high heat around 450°F (230°C) to prepare for cooking the foil packets.
- Prepare foil sheets: Cut 5 large sheets of heavy-duty aluminum foil, each about 12×18 inches. Spray each sheet generously with nonstick cooking spray to prevent sticking.
- Mix ingredients: In a large bowl, combine the shrimp, kielbasa slices, corn pieces, baby potatoes, minced garlic, Creole seasoning, chopped parsley, kosher salt, black pepper, fresh lemon juice, and olive oil. Toss everything until evenly coated with the seasonings and oil.
- Assemble foil packets: Divide the shrimp and vegetable mixture evenly among the prepared foil sheets. Place 1 tablespoon of unsalted butter on top of each portion to add richness and moisture during cooking. Fold and seal the foil packets carefully, leaving some space inside for steam to circulate.
- Cook the packets: Place the sealed foil packets on the preheated grill or in the oven. Grill for 25-30 minutes, flipping the packets halfway through to ensure even cooking, or bake in the oven for 30-35 minutes until the potatoes and corn are tender and the shrimp are cooked through.
- Serve: Carefully open the foil packets to avoid steam burns and serve immediately, enjoying the flavorful blend of shrimp, sausage, and vegetables straight from the foil.
Notes
- Use heavy-duty foil to prevent any leakage or tearing during cooking.
- Adjust Creole seasoning to taste depending on preferred spice level.
- Ensure shrimp are fully thawed if previously frozen to promote even cooking.
- Foil packets can be prepared ahead of time and stored in the refrigerator before cooking.
- Leftovers can be refrigerated and reheated in the oven or microwave.
