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Grilled Shrimp Boil in Foil Packets

Grilled shrimp boil in foil packets with Old Bay seasoning, where shrimp, corn, potatoes, and smoked sausage steam together in sealed packets. The result is juicy shrimp with tender potatoes and a classic seafood-boil flavor—easy to serve family-style.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Southern
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 1.5 lb large shrimp, peeled
  • 1 lb baby potatoes, halved
  • 4 ears corn, cut into thirds
  • 12 oz smoked sausage, sliced
  • 4 tbsp butter, melted
  • 3 tbsp Old Bay seasoning
  • 3 cloves garlic, minced
  • 1 Lemon wedges for serving
  • 1 parsley for serving
  • 4 heavy-duty foil sheets

Equipment

  • 1 sheet pan

Method
 

Parboil and season
  1. Boil the baby potatoes in water for 8 minutes until partially cooked, then drain so they steam in the packets instead of turning mushy.
  2. Mix the melted butter with Old Bay seasoning and minced garlic until evenly combined and fragrant, then set aside for drizzling.
Pack and grill
  1. Divide the shrimp, halved baby potatoes, corn, and sliced smoked sausage evenly among 4 heavy-duty foil sheets.
  2. Drizzle each packet with the seasoned butter mixture so every portion gets coated.
  3. Fold the foil into sealed packets with tight seams to trap steam as it grills.
  4. Grill the foil packets over medium-high heat for 12-15 minutes until the shrimp are pink and cooked through, watching for active steaming at the seams.
Serve
  1. Open the packets carefully and serve with lemon wedges and fresh parsley for bright, herb-forward finishing.

Notes

Pro tip: Parboiling the potatoes for just 8 minutes keeps them tender after grilling; if your packets look dry near the end, drizzle in a splash of water before sealing again. Refrigerate leftovers in a covered container up to 3 days; reheat gently in a skillet or microwave until hot. Freezing is not recommended for best texture. For a lower-sodium option, use a reduced-sodium Old Bay-style seasoning blend while keeping the same proportions.