Foil and Boil Shrimp Packets

Foil and Boil (without the toil and trouble): Shrimp Packets


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This recipe may be quick and easy, but it sure doesn’t sacrifice any of the flavor in the process. With spices, lemon, and sausage galore, these foil shrimp packets are the perfect savory dish.

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Chicago, IL

Time needed

10 min preparation + 20 min cooking

Serving Size / Yield

4 servings


  • 1 Pound of Peeled and Deveined Shrimp
  • 12 Ounces of Sliced Andouille Sausage
  • 2 Ears of Corn Cut Into Smaller Sections
  • 1 Pound of Halved Red Potatoes
  • 2 Tablespoons of Olive Oil
  • 1 Sliced Lemon
  • 2 Tablespoons of Parsley
  • 1 Minced Garlic Clove
  • 1 Teaspoon of Onion Powder
  • 1 Teaspoon of Oregano
  • 1 Teaspoon of Paprika
  • 1 Teaspoon of Cayenne Pepper
  • 1 Pinch of Salt (or more to taste)
  • 1 Pinch of Pepper (or more to taste)

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Begin by cutting 4 equally-sized pieces of tinfoil to bake everything in. Then, divide the shrimp, sausage, corn, lemon slices, and potatoes evenly among the pieces of foil and fold up the edges to hold everything in.

Mix together the olive oil, garlic, onion powder, oregano, paprika, cayenne pepper, salt, and pepper in a small bowl and pour even amounts into each foil packet. Top each pack with parsley and seal the tinfoil closed. Lastly, grill over your fire for 15-20 minutes or until everything is cooked through.

Take caution when opening the foil packets! They’ll be very hot. Serve warm and enjoy!

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