If you love the flavors of a shrimp boil but not the huge pot of water and the splashy mess, these Shrimp Foil Packets are for you! Tender potatoes, sweet corn, smoky sausage, and jumbo shrimp all bake together in a buttery garlic and Old Bay sauce. The foil traps in all that steam, so everything stays juicy and full of flavor.
Ellen’s Notes
This recipe came out of wanting all the flavor of a shrimp boil without dragging out the giant stockpot! I started making these in foil packets and never looked back. They’re quick, mostly hands off once assembled, and the cleanup is just tossing the foil. I really love how the garlic butter and Old Bay soak into every bite.
The trick to getting everything to cook perfectly is all about the order. I start by precooking the potatoes, then add everything to the packets to bake together. This one simple step allows the shrimp to stay tender and juicy while the potatoes come out fork tender, no more biting into a hard potato.
Key Ingredient Notes
- Shrimp: Go with extra large or jumbo shrimp that are peeled and deveined. Bigger shrimp hold up better in the foil and are far less likely to overcook than small ones. Tail on or tail off both work, though tail off is easier to eat.
- Sausage: Andouille brings the most classic boil flavor with a little Cajun heat. Smoked sausage or kielbasa are both milder, great options if you are feeding kids or anyone heat shy. Since these sausages are already cooked, they just need to heat through and pick up some flavor.
- Baby Potatoes: Red or yellow baby potatoes are perfect here because they hold their shape. Cut them in half so they cook evenly, and do not skip the precooking step. Raw potatoes will not finish in time with the quick cooking shrimp.
- Old Bay: This is the signature flavor of the dish. Cajun seasoning also works well if preferred.
How To Make Shrimp Foil Packets
See the recipe card for full ingredient list and directions below.
Step 1: Mix the Butter
Stir together the melted butter, garlic, Old Bay, lemon juice, pepper, and salt.
Step 2: Coat Everything
Add the shrimp, sausage, pre-cooked potatoes, and corn to a big bowl and toss to coat in the butter. This works much better than trying to do it in each foil packet!
Step 3: Fill the Packets
Tear six sheets of foil and hold each one up to the light to check for tiny holes. Then shape them into shallow bowls, fill them, and fold them up tight.
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Step 4: Bake and Serve
Cook at 400°F for about 20 minutes, just until the shrimp turn pink and curl.
📌 Ellen’s Recipe Tips
- Always precook the potatoes. This is the step that makes or breaks the dish! Raw potatoes simply will not cook through in the 20 minutes the shrimp need, so get them fork tender first in the microwave or a pot of boiling water.
- Toss everything in butter first. Coating the shrimp, sausage, potatoes, and corn in the garlic butter before portioning means every packet gets the same flavor. It is so much more even than spooning butter over each one separately.
- Use a sturdy baking sheet. Place all six packets on one large rimmed tray for easy moving in and out of the oven. It also catches any butter in case a packet has a sneaky hole.
- Open the packets carefully. There’s a lot of hot steam trapped inside, so unfold them away from your face. That steam is what kept everything so moist, but it can burn.
FAQ – Recipe Help
Absolutely. Just thaw them in the fridge first and pat them dry before mixing them with the butter. Wet shrimp will not soak up the seasoning as well.
They turn pink and opaque and curl into a loose C shape. If they curl into a tight O, they’re overcooked, so pull them as soon as they look pink.
No, there is plenty of butter built in! Each packet has enough garlic butter that you really do not need extra on the side. Save yourself the step unless you just love dipping.
Easily. The recipe makes six packets, but you can halve everything and make three. The cook time stays the same.
Absolutely, these packets grill up beautifully. Seal them up tight and grill them over medium-high heat for about 13 to 15 minutes, until the shrimp are pink.
Storing and Make Ahead
These shrimp foil packets are best enjoyed fresh and hot from the oven, but leftovers store just fine. Once cooled, remove everything from the foil and place it in an airtight container in the fridge, where it’ll keep for up to 2 days. Shrimp are delicate, so reheat gently to avoid that rubbery texture. The best way is in a 275°F oven for about 10 minutes, or a quick warm up in the microwave if you’re short on time. Just heat until warmed through and no longer.
To make ahead, you can fully assemble the foil packets, butter and all, a day before, then keep them sealed on a baking sheet in the fridge. When you’re ready, pop them straight into the oven, adding a few extra minutes since they are going in cold. This makes them perfect for a party or a busy weeknight!
Shrimp Foil Packets
Ingredients
- 1 lb baby potatoes, red or yellow, cut in half
- 3 ears corn, cut into 3" pieces
- 12 oz sliced sausage, andouille, smoked, or kielbasa
- 2 lbs extra large or jumbo shrimp, peeled and deveined, tail or no tail
- 1 cup (2 sticks) butter, melted
- 1 large lemon, sliced
- 1 tablespoon freshly minced garlic
- 1 tablespoon Old Bay Seasoning, or Cajun Seasoning
- 1 tablespoon lemon juice, plus more for serving
- ½ teaspoon black pepper
- ¼ teaspoon salt
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Instructions
- Preheat the oven to 400°F. You'll need 6 sheets of aluminum foil that are about 14 inches long. It's important to hold the foil up to the light and make sure there are no tiny holes! Form each sheet of foil into a shallow bowl. Gently fold the edges up, leaving enough of an open space to add the shrimp later.
- Precook the cut potatoes. Add the potatoes to a microwave safe steam basket with ¼ cup of water. Microwave on high for 5 minutes or until fork tender, drain, and set aside. Or, add the cut potatoes to a large pot, cover the potatoes with water, and bring to a boil for 10 minutes or until the potatoes are fork tender. Drain and set aside.
- While the potatoes are precooking, in a small bowl combine the melted butter with the minced garlic, Old Bay Seasoning, lemon juice, pepper and salt.
- In a large bowl, add the shrimp, sausage, potatoes, and corn. Pour the melted butter mixture over the shrimp and gently stir until the shrimp are well coated.
- Add the buttered shrimp to each foil packet, make sure to add the same amount to each foil packet. Add in a slice or two of lemon to each packet, then tightly fold the tops to seal the foil packets.
- Place the prepared packets on a large cooking tray. Bake at 400°F for about 20 minutes, just until the shrimp turn pink and curl. Serve immediately!
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Notes
Nutrition
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