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.
Recipe by Patty Cake's Pantry at