Name: Grilled Shrimp Boil Packets
Prep time: 15 min
Cook time: 18 min
Total time: 33 min
Yield: 4 servings
Ingredients: 1 lb baby or small red potatoes; 2 ears corn, (shucked and sliced into 1-inch thick disks); 2 (4 oz) chicken or turkey cajun style andouille sausage links, sliced into 1/4-inch thick slices; 1 lb large raw shrimp, (peeled and deveined); 6 Tbsp butter, (diced into 1 Tbsp pieces); 2 Tbsp fresh lemon juice; 2 tsp chopped fresh thyme leaves; 2 cloves garlic, (minced); 2 tsp Old Bay seafood seasoning, (or more to taste); 2 Tbsp chopped fresh parsley leaves

Shrimp Boil Packets That’ll Make Your Taste Buds Dance

Ever had one of those days where you just wanna throw everything on the grill and chill? Same! That’s why I’m all about these Grilled Shrimp Boil Packets. Seriously, they’re a game changer. It’s like summer on a plate, and the best part? Minimal cleanup. 🙌

Main dish photo — *The finished dish — looks amazing, right?*

Okay, Let’s Talk Ingredients

Alright, so here’s the deal. Grab a pound of those cute little baby potatoes—red or whatever you find. They’re like the perfect bite-sized goodness. Then, two ears of corn—just slice ‘em into thick disks (like 1-inch or whatever, no one’s judging your knife skills, right?). You gotta get some andouille sausage too! I go for chicken or turkey ’cause it’s a bit lighter, but honestly, use whatever floats your boat. Now, let’s not forget the star of the show—1 lb of shrimp. Make sure they’re raw, peeled, and deveined. Oh, and butter. Like, a good amount (6 tbsp, diced). Don’t skimp on the lemon juice and fresh herbs—thyme and parsley, oh my! Season that stuff with Old Bay, it’s a must.

So Here’s Why I Make This Constantly

Okay, picture this: last summer, I had a bunch of friends over for a BBQ, and I had zero plans for dinner. Total chaos. I was rifling through my fridge, and boom—spotted shrimp and potatoes. I remembered this recipe and decided to wing it. We were all on the patio, sipping drinks, and I just started assembling these foil packets, tossing in all the goodies. The grill was going, and the smell? Ugh, heavenly! Everyone was excited and asking what was cooking, and by the time they hit the table, they were gone—like, poof! No leftovers, just happy faces. That’s why I make these all the time now. Perfect for summer hangouts!

The One Trick That Changes Everything

Another beautiful angle of the dish — *Just as gorgeous from this angle too!*

Okay, listen up. The secret? Don’t overcook the shrimp! Seriously, they can go from juicy to rubbery real quick. Keep an eye on them, and start checking around the 12-minute mark. If they turn pink and curl up, they’re ready to get off the grill!

Don’t Mess This Up (My Top Tips)

– Microwaving the potatoes is key. Seriously, don’t skip that step! It gets them soft enough to cook through on the grill without the shrimp turning into little chewy monsters.
– Double wrap your foil! I’ve lost packets before (ugh), and it’s super sad when you flip ’em and everything spills out. So, two layers—trust me.
– Season generously! You want flavor, and Old Bay is your bestie here. Sprinkle a good amount; no one wants bland shrimp, right?

How to Keep Them From Disappearing (Or, How to Store Them)

If, by some miracle, you have leftovers (which I highly doubt), just pop those bad boys in an airtight container and stick ’em in the fridge. They should last a day or two. But honestly, they’re best fresh off the grill. Just reheat on low in the microwave—don’t overdo it!

If You Liked This, You’ll Probably Like These Too

You gotta try my Lemon Garlic Butter Shrimp Pasta next! It’s a quickie and so delicious. Or, if you’re feeling more adventurous, go for my Cajun Shrimp Tacos—they’re a hit at every fiesta!

So, what’s your go-to summer recipe? Let’s swap some ideas! 🍽️

Grilled Shrimp Boil Packets

Flavor-packed Grilled Shrimp Boil Packets with amazing ingredients and incredible taste! Perfect for any occasion.

Prep Time
15 minutes

Cook Time
18 minutes

Total Time
33 minutes

Category: Dinner

Yield: 4 servings servings

Ingredients

1 lb baby or small red potatoes

2 ears corn, (shucked and sliced into 1-inch thick disks)

2 (4 oz) chicken or turkey cajun style andouille sausage links, sliced into 1/4-inch thick slices

1 lb large raw shrimp, (peeled and deveined)

6 Tbsp butter, (diced into 1 Tbsp pieces)

2 Tbsp fresh lemon juice

2 tsp chopped fresh thyme leaves

2 cloves garlic, (minced)

2 tsp Old Bay seafood seasoning, (or more to taste)

2 Tbsp chopped fresh parsley leaves

Instructions

Preheat a gas grill over medium-high heat to about 425 degrees*. Cut 8 sheets of 12 by 14-inch Reynolds Wrap Heavy Duty Aluminum Foil. Use two sheets of foil per packet.
Place potatoes on a plate and microwave on high power for 1 1/2 minutes, rotate and microwave 1 1/2 minutes longer. Once cool enough to handle cut into slices.
Divide potatoes among each of the four double lined foil sheets (layering ingredients in center), followed by corn, sausage and shrimp.
Melt butter in a microwave safe dish in microwave. Stir in lemon juice, thyme and garlic. Divide butter mixture among packets drizzling about 2 Tbsp evenly over each.
Sprinkle each with about 1/2 tsp of the seasoning. Wrap up sides of first sheet of foil, then place second sheet going opposite length and wrap while crimping edges to seal.
Grill sealed side up about 12 – 15 minutes or until potatoes are tender and shrimp have cooked through. Serve warm garnished with parsley.