Shrimp boil foil packet for the grill

Shrimp Boil Foil Packet

I love Shrimp Boil.  The first time I ever had it, my aunt, who was living in New Orleans at the time, brought shell-on shrimp and seasonings up to my grandmother’s house and made a shrimp boil for the family.  For me, it was love at first bite.  We make shrimp boil at our house from time to time, but this version is much easier.   The foil packets are assembled and grilled for 10 minutes on each side.  You have all the flavor of a shrimp boil without all the mess.  It’s definitely a winning combination.

Shrimp boil foil packet for the grillAll you need is a few pieces of foil.  My pieces were about 12 x 18 inches.   We put four small red potatoes and 1/2 ear of a large ear of corn.  These were cut into smaller pieces.  The potatoes were halved, and the corn cut into disks.

Shrimp boil foil packets 3Everything was sprinkled with 1/4 teaspoon of Old Bay seasoning and drizzled with a tablespoon of olive oil.

shrimp boil foil packet 5Six frozen, medium to large sized shrimp were arranged on top of the vegetables.  A tablespoon of butter was placed on top of the shrimp. Then, another 1/4 teaspoon of Old Bay was sprinkled on top along with 1/8 teaspoon of granulated garlic.

Shrimp boil foil packet 1The foil pouches were securely sealed and placed on the grill where they were allowed to cook for 10 minutes per side.  Foil Pouch on the GrillWhen they were removed from the grill, the pouches were placed on plates and allowed to sit for 5 minutes before being carefully opened.  A great deal of steam will be trapped inside the packet, so open with caution.   The escaping steam can cause burns.

Shrimp boil foil packet for the grill 1.0The end result was perfectly seasoned.  The corn was thoroughly cooked, the potatoes tender, and the shrimp were perfect.    This was a perfect summer meal, and Baker’s Man loved it.  We will definitely be making this one again.

Here’s the recipe.  Give it a try and let us know what you think.

Thanks for Visiting Patty Cake’s Pantry.

Shrimp Boil Foil Packet
Recipe type: Foil Pouch
Prep time: 
Cook time: 
Total time: 
Serves: 4
This is a delicious and simple version of a Louisiana Shrimp boil that is ready in 30 minutes and has very little clean up. Perfect for a summer barbecue.
  • 16 mini red potatoes
  • 2 large cobs of corn
  • 24 large frozen raw shrimp
  • 2 teaspoons old bay seasoning
  • ½ teaspoon granulated garlic
  • ¼ cup olive oil
  • ¼ cup butter
  1. Cut potatoes in half
  2. Cut each corn cob into 8 pieces with a sharp knife.
  3. Arrange 4 pieces of corn and 8 pieces of potato on a sheet of foil
  4. Sprinkle with ¼ teaspoon of Old Bay Seasoning
  5. Drizzle with 1 tablespoon olive oil.
  6. Arrange 6 shrimp on top of vegetables.
  7. Sprinkle with ¼ teaspoon of Old Bay seasoning and ⅛ teaspoon of granulated garlic on top of the shrimp.
  8. Top with 1 tablespoon of butter.
  9. Seal foil pouch and set aside.
  10. Repeat steps 3 through 9 to make the other 3 pouches.
  11. Place pouches on a medium heat grill for 10 minutes on each side.
  12. Remove from grill and allow pouches to sit for 5 minutes before opening carefully.
  13. These pouches will be full of steam. Take care that the escaping steam does not burn you.

Nutrition Facts
Amount Per Serving
Calories 249
% Daily Value
Total Fat 24.7g
Saturated Fat 9.3g
Trans Fat 0.0g
Cholesterol 100mg
Sodium 482mg
Total Carbohydrates 0.5g
Dietary Fiber 0.0g
Sugars 0.0g
Protein 7.6g
Vitamin A 9%
Vitamin C 0%
Calcium 3%
Iron 1%

7 thoughts on “Shrimp Boil Foil Packet

  1. These look so good. I’ve made them with chicken in the oven. When it comes to grilling, I’m just not sure about the “medium heat” level of the grill. Sometimes I burn stuff up or under cook it while the tin foil is scorched and nearly incinerated. So do you use your hand over the heat to test for the emperature or rely on a thermometer or what?

    1. These are very easy. I leave the grilling to my hubby. I hand him the packets, and he grills them. We have made a few other versions that we will be sharing on the site, too. He really likes foil pouch dinners, but Sue Chef isn’t feeling it. She solemnly asked us whether we are going to do 30 days of foil pouches. I told her that was a GREAT idea. Can you believe that she rolled her eyes at me?

      1. I’m with you, Sue Chef. The thought of eating something cooked in foil once in awhile is one thing, but 30 days of it, I’d have to opt out.
        So, Patti Cake, what is Old Bay spices? I don’t remember ever seeing something of that nature where I shop.
        And thanks for this recipe, Patti Cakes Pantry Team, I’ll have to give this a try, with modifications, of course.

    2. Rusty, I just realized that I only answered part of your question. With the propane grill, we set the temperature control to the desired heat. With charcoal, it’s a bit trickier. A friend of mine has a thermometer for his grill that has a separate beeper type thing he carries around with him. Here’s a good site for temperature resources for charcoal grilling:

      I hope this answers your question.

  2. Another eye roller? Guess we’ll stick to one foil pouch per week then–at least for now.
    Old Bay Seasoning is a commercially prepared spice mixture of mustard, paprika, celery salt, bay leaf, black pepper, crushed red pepper flakes, mace, cloves, allspice, nutmeg, cardamom, and ginger. It’s popular in certain regions of the US.
    I first learned of it when we had only one child, Bus Boy, and Baker’s Man worked in a sandwich shop that served a delicious seafood salad sandwich that was seasoned with Old Bay. You can usually find it on the spice aisle, or next to the seafood counter in most bigger grocery chains. The can is bright yellow with a red lid and a blue stripe that says “Old Bay” across the top.

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