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Grilled Shrimp Boil in Foil Packets

Grilled shrimp boil in foil packets delivers shrimp, corn, and baby potatoes cooked in a seasoned butter-Old Bay sauce. Each sealed packet steams into tender potatoes and pink, juicy shrimp—perfect for summer grilling.
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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: 750
Ingredients Equipment Method Notes

Ingredients
  

Grilled shrimp boil foil 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 garlic minced
  • 1 lemon wedges for serving
  • 1 parsley for serving
  • 4 large sheets heavy-duty foil

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Par-cook the potatoes
  1. Bring a pot of water to a boil and cook the baby potatoes for 8 minutes, until partially cooked. Visual cue: they should look slightly softened but not fully tender.
Make the Old Bay butter
  1. In a small bowl, mix the melted butter, Old Bay seasoning, and minced garlic until well combined. Visual cue: the mixture should look uniformly golden-orange with visible garlic flecks.
Assemble foil packets
  1. Divide the shrimp, partially cooked potatoes, corn, and sliced smoked sausage among 4 heavy-duty foil sheets. Visual cue: ingredients should be layered so they sit in an even mound in each packet.
Season with butter mixture
  1. Drizzle each packet with the seasoned butter mixture. Visual cue: the top of each packet should be glossy and speckled with Old Bay.
Seal packets
  1. Fold the foil up and over to seal each packet tightly, pressing along the edges so steam can’t escape. Visual cue: edges should be crimped firmly with no gaps.
Grill until shrimp are cooked
  1. Grill the packets over medium-high heat for 12-15 minutes, until the shrimp are pink and cooked through. Visual cue: steam should billow when you carefully open a corner and the shrimp should curl fully.
Serve
  1. Serve immediately with lemon wedges and fresh parsley. Visual cue: packet contents should be hot and steaming, with a bright lemony finish and green parsley on top.

Notes

Pro tip: partially cooking the potatoes before grilling helps them finish tender within the 12–15 minute cook time. Refrigerate leftovers in a sealed container for up to 3 days; reheat gently until hot throughout. Freezing is not recommended because foil-packet texture softens after thawing. For a lower-sodium option, use a reduced-sodium Old Bay blend (keep the garlic-butter method the same).