Description
These Shrimp Boil Foil Packs are the easiest (and the tastiest) dinner to whip up on weeknights and beyond. Individual foil packets are loaded with shrimp, andouille sausage, potatoes, and corn all smothered in Cajun spices and garlic butter sauce! Little to no clean-up + this recipe can be cooked up in the oven or on the grill!
Ingredients
- 1 ½ lbs baby red potatoes (or baby yellow potatoes)
- 4 ears of corn, cut crosswise into 4-5 pieces
- 2 lbs jumbo shrimp, peeled & deveined
- 12 ounces andouille sausage, cut into rounds or sliced on a bias
- ½ small yellow onion, sliced into half moons
- 1 ½ cups (3 sticks) unsalted butter, melted
- 1 tablespoon fresh lemon juice
- 2 teaspoons worcestershire sauce
- 1 tablespoon Creole Cajun Seasoning– homemade or store-bought
- 1 tablespoon Old Bay seasoning, plus more for serving
- 1 tablespoon chopped parsley, plus more for serving
- 8 cloves of garlic, minced
- Lemon wedges, for serving- optional
Instructions
- Cooking method prep. [For the oven]: Preheat the oven to 425°F. [For the grill]: Preheat a gas or charcoal grill over medium-high heat.
- Boil the potatoes & corn. Bring a large pot of water to a boil and then add the potatoes. Let cook until the potatoes are fork-tender, about 10 minutes. Then add the corn and continue boiling for 3-5 minutes. After boiling, drain and place the potatoes and corn into a very large mixing bowl. You can leave the potatoes whole or slice them in half if you’d like!
- Add the shrimp, andouille, & onion into the same mixing bowl.
- Make the garlic butter sauce. Combine the melted butter, lemon juice, worcestershire sauce, Creole Cajun seasoning, Old Bay seasoning, chopped parsley, and garlic and stir the mixture well to combine.
- Build the shrimp boil foil packs. Pour half of the garlic butter sauce over the ingredients in the mixing bowl and use your hands (fitted with disposable gloves if desired) to gently toss everything together to combine. Make sure the food is nicely coated/saturated. Set the remaining half of the sauce aside for serving with the packs.
- Tear off 5 sheets of aluminum foil (about 13 x 13-inch pieces). Then evenly divide the shrimp boil ingredients between the 5 sheets of foil. Fold the edges up around the food to enclose the packet. Then transfer the sealed foil packs to a large rimmed baking sheet and set aside.
- Cook the shrimp boil foil packs. [For the oven]: Preheat the oven to 425°F. When preheated, place the foil packets with the baking sheet (just in case there’s any leaking) into the oven and bake for 15-17 minutes, until the shrimp is pink and just cooked through. [For the grill]: Preheat a gas or charcoal grill over medium-high heat. When preheated, place the foil packets onto the grill and cook for 13-15 minutes, until just cooked through.
- Serve these shrimp boil foil packs slightly opened up with the remaining garlic butter sauce (reheat if needed) to drizzle over the top or for dipping, lemon wedges for squeezing, and more chopped parsley + a sprinkle of Old Bay seasoning if desired. Enjoy!
Notes
- Can I make this recipe ahead? Yes. Everything can be made a day ahead- prep and assemble your foil packs and keep them in the fridge. Cook the foil packs in the oven or on the grill the next day. The garlic butter sauce can also be prepped ahead- just reheat as needed.
- Browning the andouille: I like to brown the andouille in a skillet with a touch of butter or olive oil on the stovetop before assembling the shrimp boil foil packets. This brings out their flavor + gives them a bit more color…totally optional!
- Please read blog post in its entirety for more tips + tricks.