Description
This Shrimp Boil Foil Packets recipe offers a flavorful and convenient way to enjoy a classic seafood boil. Featuring succulent shrimp, smoky kielbasa sausage, sweet corn, and tender baby red potatoes all seasoned with Creole spices and fresh herbs, then cooked to perfection in foil packets on the grill or in the oven. It’s a fuss-free, delicious meal perfect for casual gatherings or a quick family dinner.
Ingredients
Scale
Main Ingredients
- 1 pound large raw shrimp, peeled and deveined, tails off
- 1 (14-ounce) package kielbasa smoked sausage, sliced into 1/2-inch thick coins
- 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
- 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 the Cooking Surface: Preheat your oven to 425°F (220°C) or prepare your grill to medium-high heat around 450°F (230°C) to ensure even cooking of the foil packets.
- Prepare Foil Sheets: Cut 5 large sheets of heavy-duty aluminum foil, each about 12×18 inches. Generously coat each sheet with nonstick cooking spray to prevent sticking during cooking.
- Combine Ingredients: In a large mixing bowl, combine the shrimp, sliced kielbasa sausage, corn pieces, baby red potatoes, minced garlic, Creole seasoning, chopped fresh parsley, kosher salt, freshly ground black pepper, fresh lemon juice, and olive oil. Toss until all ingredients are evenly coated with the seasonings and oil.
- Assemble Foil Packets: Divide the mixture evenly among the prepared foil sheets. On top of each portion, place 1 tablespoon of unsalted butter. Carefully fold and seal the foil packets, leaving some space inside for steam to circulate during cooking.
- Cook the Packets: Place the foil packets on the preheated grill or in the preheated oven. Grill for 25-30 minutes, flipping the packets halfway through to ensure even cooking, or bake for 30-35 minutes until the vegetables are tender and the shrimp are cooked through.
- Serve: Using oven mitts or tongs, carefully open the foil packets to release the steam. Serve the shrimp boil foil packets immediately, allowing diners to enjoy the flavorful, steaming hot meal right from the foil.
Notes
- You can use either the oven or grill depending on your preference or weather conditions.
- Be careful when opening the foil packets as hot steam will escape.
- To add more heat, sprinkle extra Creole seasoning or cayenne pepper before cooking.
- Ensure potatoes are cut into small pieces for even cooking.
- Heavy-duty foil is recommended to prevent tearing during cooking.
