Easy Grilled Shrimp Boil in Foil Packets
A simple and flavorful seafood meal featuring seasoned shrimp, tender potatoes, and sweet corn, grilled to perfection in foil packets.
Ingredients
For the shrimp boil
- 1 pound Shrimp, peeled and deveined Use large or medium shrimp; thaw completely if frozen.
- 2 cups Baby potatoes, halved Use fingerlings or small Yukon golds; parboil for faster cook if desired.
- 1 cup Corn kernels (fresh or frozen) Fresh kernels from 1 ear or frozen; frozen adds convenience.
- 1 tablespoon Old Bay seasoning Adjust to taste; Cajun seasoning is an alternative.
- 2 tablespoons Olive oil Use extra-virgin for flavor or a neutral oil for higher smoke point.
- 1 lemon Lemon, sliced Add slices to each pouch for brightness and steam-infused citrus.
- to taste Salt and pepper Season modestly; Old Bay contains salt already.
- Fresh parsley, chopped Use cilantro for a different herbal note.
Instructions
Preparation
- Preheat the grill to medium-high heat.
- Combine the shrimp, baby potatoes, corn, Old Bay seasoning, olive oil, salt, and pepper in a large bowl.
- Toss the mixture thoroughly so each piece is evenly coated with oil and seasoning.
Assemble Packets
- Tear off large pieces of aluminum foil and create a pouch.
- Divide the shrimp mixture evenly among the pouches and add lemon slices to each packet.
- Seal the pouches tightly to trap steam and prevent juices from escaping.
Grill and Finish
- Grill the sealed packets for 15-20 minutes or until the shrimp are cooked through and potatoes are tender.
- Carefully open each pouch away from your face to release hot steam safely.
- Garnish the cooked foil packets with fresh parsley and serve immediately.
Notes
For best results, parboil larger potatoes, dry shrimp before seasoning, and double-layer foil to prevent leaks.