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Grilled Shrimp Boil in Foil Packets

Grilled shrimp boil in foil packets with Old Bay seasoning—tender shrimp, baby potatoes, sweet corn, and smoky sausage sealed in foil for steaming flavor. This summer grilling method keeps everything juicy while you cook just until the shrimp turn pink.
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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: 620
Ingredients Equipment Method Notes

Ingredients
  

Shrimp Boil Packets
  • 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 cloves garlic, minced
  • 1 Lemon wedges and parsley for serving
  • 4 large sheets heavy-duty foil

Equipment

  • 1 sheet pan

Method
 

Parboil the potatoes
  1. Boil baby potatoes for 8 minutes until partially cooked, then drain. Look for the potatoes to feel slightly tender on the outside but not fully soft.
Season the butter
  1. Mix melted butter, Old Bay seasoning, and minced garlic until combined. The mixture should look evenly speckled with seasoning.
Assemble the foil packets
  1. Divide large shrimp, baby potatoes, corn, and smoked sausage among 4 heavy-duty foil sheets. Aim for an even spread so each packet has similar amounts.
  2. Drizzle each packet with the seasoned butter mixture. Make sure the shrimp and potatoes get coated so they steam in the packets.
  3. Fold foil into sealed packets. Tighten the seams so the steam stays trapped during grilling.
Grill and serve
  1. Grill the foil packets over medium-high heat for 12-15 minutes until the shrimp are pink and cooked through. You should see steam rising through the foil and the shrimp should be opaque.
  2. Serve immediately with lemon wedges and fresh parsley. The burst of citrus and herbs brightens the foil-steamed seafood boil.

Notes

For best texture, parboil the potatoes only until partially cooked so they finish in the grill time without turning mushy. Refrigerate leftovers in a sealed container for up to 3 days; reheat gently until warmed through. Freezing is not recommended because the shrimp can turn rubbery. For a gluten-free swap, use a gluten-free Old Bay-style seasoning blend if needed.