Shrimp Boil Foil Packets

As we are enjoying very hot days this summer and getting as red as a shrimp, we can’t forget that smarter food choices can keep us slim and healthy all summer long. But barbecues and waterside food offer plenty of temptation.

Summer is the best moment to eat seafood treats like oysters, crab legs, lobster rolls, garlic shrimp, shrimp and grits, and fried fish. And talking about summery treats, nothing compares to a shrimp cocktail on a hot summer day, right?

Our recipe today is “Shrimp Boil Foil Packets” because they are delicious and super easy to make. Shrimps also rank as a very good source of protein. The protein richness of the shrimp is one of the reasons this shellfish is relied on in so many different culinary traditions.

The Shrimp Boil Foil Packets is easy and the foil packets packed with shrimp, sausage, corn and potatoes will be something everyone will love to eat at home. It’s a full meal with zero clean-up when everybody finished. Here’s how to make it:


Meat – 1 (12.8-ounce) package Andouille sausage, smoked
Seafood – 1 1/2 lbs Shrimp, large
Produce – 1 lb Baby red potatoes, 2 ears Corn, 2 tbsp Parsley, fresh leaves

Baking & Spices – 4 tsp Cajun seasoning, 1 Kosher salt and freshly ground black pepper
Oils & Vinegars – 2 tbsp Olive oil


• Preheat a gas or charcoal grill over high heat.
• Cut four sheets of foil, about 12-inches long. Divide shrimp, sausage, corn and potatoes into 4 equal portions and add to the center of each foil in a single layer.
• Fold up all 4 sides of each foil packet. Add olive oil, cajun seasoning, salt and pepper, to taste; gently toss to combine. Fold the sides of the foil over the shrimp, covering completely and sealing the packets closed.
• Place foil packets on the grill and cook until just cooked through, about 12-15 minutes.*
• Served immediately, garnished with parsley, if desired.

*This can also be baked for 15-17 minutes at 425 degrees F.
Recipe by CHUNGAH from