
Yields:
4 serving(s)
Prep Time:
10 mins
Total Time:
20 mins
Cal/Serv:
497
I love a good seafood boil, but it's a lot of time, work, and mess. When I'm craving those same flavors with way less work, I use my favorite grilling hack: foil packs. They turn the beloved, dig-in-with-your-hands meal into individual parties that couldn't be simpler to throw on the grill.
Along with being quick and easy (ready in under 30 minutes!), these foil packs couldn't be easier to customize. Don't have Old Bay seasoning on hand? Use your favorite spice mix, or our homemade Cajun seasoning. Craving more veggies? Stray from the traditional seafood boil and add in your desired add-ins, like zucchini, cherry tomatoes, or red bell peppers. If you don't feel like firing up the grill—I get it. Our sheet-pan shrimp boil will be your go-to all year long.
Made this? Let us know how it went in the comments below!
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Ingredients
- 1 1/2 lb.
large shrimp, peeled, deveined
- 2
garlic cloves, minced
- 2
smoked andouille sausages, thinly sliced
- 2
ears corn, each cut crosswise into 4 pieces
- 1 lb.
red bliss potatoes, chopped into 1” pieces
- 2 Tbsp.
extra-virgin olive oil
- 1 Tbsp.
Old Bay seasoning
Kosher salt
Freshly ground black pepper
- 2 Tbsp.
finely chopped fresh parsley
- 1
lemon, sliced into thin wedges
- 4 Tbsp.
unsalted butter
Directions
- Step 1Prepare a grill for high heat; heat 5 minutes, or preheat oven to 425°. Cut 4 sheets of foil about 12” long. Divide shrimp, garlic, sausage, corn, and potatoes over foil sheets. Drizzle with oil, then add Old Bay seasoning; season with salt and pepper. Gently toss to combine. Top each with parsley, lemon, and butter.
- Step 2Fold foil packets crosswise over shrimp mixture to cover. Roll top and bottom edges to seal.
- Step 3Place foil packets on grill and cook until just cooked through, about 5-10 minutes. (or transfer to oven and bake for 20 minutes).
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