If you are looking for a dish that is bursting with flavor, easy to prepare, and perfect for a casual gathering or weeknight dinner, the Shrimp Boil Foil Packets Recipe is an absolute winner. This delightful medley of shrimp, kielbasa sausage, tender baby potatoes, and sweet corn cooked right in foil packets is not only a feast for your taste buds but also a simple way to enjoy a classic shrimp boil with minimal cleanup. Each bite is seasoned to perfection with Creole spices and fresh herbs, delivering a mouthwatering combination of textures and tastes that will have you reaching for seconds every time.
Ingredients You’ll Need
This recipe keeps things straightforward with ingredients that bring vibrant colors, wonderful textures, and bold flavors to the table. Every component plays an important role, whether it’s the crispness of the corn, the smoky richness of the kielbasa, or the tender juiciness of the shrimp.
- 1 pound large raw shrimp, peeled and deveined, tails off: Provides a tender, juicy seafood base packed with protein and flavor.
- 1 (14-ounce) package kielbasa smoked sausage, sliced into 1/2-inch thick coins: Adds smoky, savory notes to complement the shrimp and vegetables.
- 2 ears corn, shucked, silk removed, each cut crosswise into 4 pieces: Brings natural sweetness and a satisfying crunch.
- 1 pound baby red potatoes, halved or quartered: Offers hearty texture that soaks up the spices and juices beautifully.
- 2 cloves garlic, minced: Infuses aromatic depth and a subtle kick to the entire dish.
- 1 tablespoon Creole seasoning: The star spice blend that ties all the flavors together with warmth and complexity.
- 2 tablespoons chopped fresh parsley: Adds a fresh, bright finish to balance the rich ingredients.
- Kosher salt and freshly ground black pepper, to taste: Essential seasonings that enhance every layer of flavor.
- 1 tablespoon fresh lemon juice: Provides a zesty brightness to lift the dish.
- 2 tablespoons olive oil: Helps meld spices and keeps everything moist during cooking.
- 5 tablespoons unsalted butter, divided: Melts into the packets, enriching each bite with creamy indulgence.
How to Make Shrimp Boil Foil Packets Recipe
Step 1: Preheat and Prepare Foil
Start by preheating your oven to 425 degrees F or set up your grill to medium-high heat around 450 degrees F. While it warms up, cut 5 large sheets of heavy-duty foil, each measuring about 12 by 18 inches. Don’t forget to coat the foil generously with nonstick cooking spray to prevent sticking and make clean-up a breeze after cooking.
Step 2: Combine the Ingredients
In a large bowl, toss together the shrimp, sliced kielbasa, corn pieces, and baby red potatoes. Add the minced garlic, Creole seasoning, chopped parsley, kosher salt, freshly ground black pepper, and fresh lemon juice. Drizzle the olive oil over everything and gently mix to coat all the ingredients evenly with the seasoning and oil. This step ensures the flavors start to blend beautifully before cooking.
Step 3: Assemble Your Shrimp Boil Foil Packets Recipe
Divide the sumptuous mixture evenly onto each sheet of foil, making sure to distribute the ingredients so each packet is balanced. Place 1 tablespoon of butter on top of each pile before tightly folding the foil to seal the packets. Leave a small space inside for steam to circulate, which will help everything cook evenly and stay juicy.
Step 4: Cook to Perfection
Place the foil packets on your grill or in the preheated oven. Grill for 25 to 30 minutes or bake for 30 to 35 minutes until the potatoes are tender and the shrimp turn opaque and pink. For grilling, flip the packets halfway through to ensure even cooking. The heat will gently meld all the flavors inside each foil pocket, creating an aromatic and satisfying feast.
Step 5: Serve and Enjoy
Carefully open each foil packet, allowing the escaping steam to cool slightly before digging in. The juices will be deliciously seasoned and buttery, perfect for spooning over your meal. Serve immediately to enjoy the shrimp boil at its freshest and most flavorful.
How to Serve Shrimp Boil Foil Packets Recipe
Garnishes
Sprinkle extra chopped parsley or a few freshly minced garlic pieces on top for a burst of fresh flavor and color. Adding lemon wedges on the side invites everyone to squeeze a little citrus over their packet, brightening the richness of the shrimp and sausage.
Side Dishes
This dish shines on its own, but pairing it with a crisp green salad or crusty garlic bread elevates the meal. A simple coleslaw with tangy dressing can provide a refreshing contrast that balances the hearty foil packets beautifully.
Creative Ways to Present
Serve the foil packets on rustic wooden boards or vibrant platters to emphasize the casual, outdoor feel of the shrimp boil. For a fun twist, open the packets tableside to release the aromas and engage your guests in the experience of unveiling their flavorful dinners.
Make Ahead and Storage
Storing Leftovers
If you have any leftover shrimp boil foil packets, transfer them to airtight containers and refrigerate within two hours of cooking. Stored properly, they will keep fresh and delicious for up to 3 days, making for easy next-day meals or snacks.
Freezing
While the texture of potatoes can change after freezing, you can freeze the shrimp boil mixtures before cooking by assembling the packets and wrapping them tightly in an additional layer of foil or freezer-safe bags. Freeze for up to 1 month. When ready to enjoy, thaw overnight in the refrigerator before cooking as directed.
Reheating
To reheat, unwrap the packets and place them on a baking sheet. Warm in a 350-degree F oven for about 10-15 minutes until heated through. Avoid microwaving if possible to keep the shrimp tender and the potatoes from becoming mushy.
FAQs
Can I use frozen shrimp for this recipe?
Yes, frozen shrimp works well as long as it is fully thawed and patted dry before mixing. This helps prevent excess water that can dilute the flavorful juices inside the foil packets.
Is it necessary to use kielbasa sausage?
Kielbasa adds a lovely smoky depth, but you can substitute it with andouille sausage, chorizo, or even smoked turkey sausage to customize the flavor to your liking.
Can I make this recipe spicy?
Absolutely! Simply increase the amount of Creole seasoning or add a pinch of cayenne pepper or red pepper flakes to amp up the heat. It’s your perfect chance to tailor the spice level to suit your preference.
What if I don’t have fresh parsley?
Dried parsley can be used in a pinch, but fresh parsley brings a brighter, more vibrant finish that really complements the dish. You could also experiment with fresh cilantro or chives for slightly different but delicious herbal notes.
Can I bake the packets in advance and just reheat them later?
For best results, cook the packets fresh. However, you can bake them ahead of time and refrigerate the sealed packets. Reheat gently in the oven until warmed through, though some texture changes might occur, especially with the potatoes.
Final Thoughts
The Shrimp Boil Foil Packets Recipe is one of those magical dishes that feels like a special occasion but couldn’t be easier to prepare. It’s a fantastic way to bring people together over bold flavors and simple cooking techniques. Give it a try and watch how quickly it becomes a family favorite or the star of your next cookout.
Print
Shrimp Boil Foil Packets Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 5 servings
- Category: Main Course
- Method: Grilling
- Cuisine: Southern American
Description
This Shrimp Boil Foil Packets recipe offers a flavorful and convenient way to enjoy a traditional shrimp boil using shrimp, kielbasa sausage, corn, and baby red potatoes all cooked together in foil packets. The meal is seasoned with Creole spices, fresh garlic, and parsley, then finished with butter and lemon juice for a deliciously rich and tangy taste. Perfect for grilling or baking, these foil packets make cleanup easy and the dinner effortlessly satisfying.
Ingredients
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 Oils
- 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 degrees F (220 degrees C) or prepare your grill to medium-high heat, around 450 degrees F (230 degrees C), to ensure optimal cooking temperature.
- Prep Foil Sheets: Cut 5 large sheets of heavy-duty foil approximately 12×18 inches each. Generously coat each sheet with nonstick cooking spray to prevent sticking and facilitate easy cleanup.
- Combine Ingredients: In a large mixing bowl, combine the shrimp, sliced kielbasa, corn pieces, baby red potatoes, minced garlic, Creole seasoning, chopped fresh parsley, kosher salt, freshly ground black pepper, fresh lemon juice, and olive oil. Mix everything thoroughly to evenly distribute the seasonings.
- Assemble Foil Packets: Divide the shrimp and vegetable mixture evenly among the prepared foil sheets. Top each pile with 1 tablespoon of unsalted butter. Fold the foil securely around the ingredients to create sealed packets, leaving some space inside to allow steam to circulate during cooking.
- Cook Packets: Place the sealed foil packets on the grill and cook for 25 to 30 minutes, flipping them halfway through cooking for even heat distribution. Alternatively, bake the packets in the preheated oven for 30 to 35 minutes until the vegetables are tender and shrimp are cooked through.
- Serve: Carefully open the foil packets to allow the steam to escape. Serve the shrimp boil immediately while hot, ensuring the flavorful juices are enjoyed with every bite.
Notes
- Ensure potatoes are cut no larger than 1 inch to guarantee they cook fully within the cooking time.
- If grilling, use heavy-duty foil to avoid leaks and burning.
- You can customize the spice level by adjusting the amount of Creole seasoning used.
- For extra flavor, add slices of lemon or hot sauce inside the packets before sealing.
- Make sure to cook shrimp until opaque and firm to avoid undercooking.
