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Grilled Shrimp Boil in Foil Packets

Grilled shrimp boil in foil packets delivers juicy shrimp and tender baby potatoes with corn and smoked sausage, all coated in Old Bay buttery garlic. The foil packets steam everything together on the grill for easy, mess-free 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: 620
Ingredients Equipment Method Notes

Ingredients
  

Shrimp boil packet filling
  • 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 heavy-duty foil 4 large sheets

Equipment

  • 1 sheet pan
  • 1 Dutch oven

Method
 

Parboil and season
  1. Bring a large pot of water to a boil and cook the baby potatoes for 8 minutes until partially cooked. Drain well and set aside.
  2. In a bowl, mix the melted butter, Old Bay seasoning, and minced garlic until evenly combined.
Build the foil packets
  1. Heat the grill to medium-high heat (about 400°F/205°C).
  2. Divide the shrimp, parboiled potatoes, corn, and sliced smoked sausage among 4 large sheets of heavy-duty foil.
  3. Drizzle each packet with the seasoned butter mixture, making sure it coats the ingredients.
  4. Fold the foil over the filling and seal the packets tightly so steam stays inside.
Grill and serve
  1. Grill the foil packets over medium-high heat for 12 to 15 minutes, flipping once if needed, until the shrimp are pink and cooked through. Look for visible steam escaping when you carefully open one packet.
  2. Serve the packets immediately with lemon wedges and fresh parsley.

Notes

For the best steam and even cooking, seal packets firmly with double folds and keep grill lid closed. Refrigerate leftovers in an airtight container for up to 3 days; reheat gently until warmed through. Freezing is not recommended because shrimp texture can turn rubbery. For a lighter take, use reduced-fat butter (or use olive oil instead) while keeping the Old Bay and garlic the same.