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.
