Kitchen notes · a little help before you start

Grilled Shrimp Boil Packets

Name: Grilled Shrimp Boil Packets
Prep time: 15 min
Cook time: 18 min
Total time: 33 min
Yield: 4
Ingredients: 1 lb baby or small red potatoes; 2 ears corn, (shucked and sliced into 1-inch thick disks); 2 each chicken or turkey cajun style andouille sausage links, sliced into 1/4-inch thick slices; 1 lb large raw shrimp, (peeled and deveined); 6 Tbsp butter, (diced into 1 Tbsp pieces); 2 Tbsp fresh lemon juice; 2 tsp chopped fresh thyme leaves; 2 cloves garlic, (minced); 2 tsp Old Bay seafood seasoning, (or more to taste); 2 Tbsp chopped fresh parsley leaves

Shrimp, smoky sausage and sweet corn make these packets especially inviting when they are opened. Lemon garlic butter coats the potatoes and gathers in the bottom, carrying the seafood seasoning through every part of the warm, generous filling.

Prep: 15 min
Cook: 18 min
Total: 33 min
Original yield: Serves 4
Ingredients: 10 listed

Make it part of your week

Estimating…

Main courseSouthern AmericanChickenTurkeySeafoodAmericanPrep: 15 minutes or lessTotal: 31–60 minutesGrilling

Recipe categories & planning details

Meal type: Main course
Primary protein: Chicken · Turkey · Seafood
Cuisine: Southern American · American
Cooking method: Grilling
Preparation & total time: Prep: 15 minutes or less · Total: 31–60 minutes

A few quick notes

1. Double up the foil

Each packet uses two sheets of heavy duty foil, wrapped in opposite directions. That extra layer helps hold in the butter and steam while the potatoes, corn, sausage, and shrimp cook together.

2. Give the potatoes a head start

The potatoes get a short microwave before they go into the packets. Slice them once they’re cool enough to handle so they can finish cooking in the same time as the shrimp.

3. Seal them well

Crimp the edges firmly after adding the butter mixture and seasoning. The packets grill sealed side up, so a tight seal keeps the lemon-garlic butter inside where you want it.

Get to know the ingredients

Use raw shrimp

The shrimp should be large, raw, peeled, and deveined. Since they cook inside the sealed packet, starting with raw shrimp lets them cook through with the rest of the ingredients.

Cut the corn into disks

Slice the shucked corn into thick little rounds before layering it in. The disks fit neatly in the center of the foil and cook alongside the potatoes, sausage, and shrimp.

Old Bay can be adjusted

Each packet gets a sprinkle of Old Bay, with more to taste if you want it. Add the listed amount first, since the sausage brings its own Cajun-style seasoning too.

The last little job

Open the packets carefully and check that the potatoes are tender and the shrimp have cooked through. Finish with the chopped parsley while everything is still warm.

A little more help as you go

Oven option

No grill night? The packets can also cook in the oven at 425 until the shrimp have cooked through, about 15 minutes.

Layer in the center

Keep the ingredients piled in the middle of each double layer of foil. It makes the packets easier to seal and helps the butter mixture drizzle over the filling instead of running out.

A few questions you might have

Why do the potatoes go in the microwave first?

They need a little head start. Shrimp cook quickly, so the brief microwave helps the potatoes get tender by the time the packets are done on the grill.

Should the packets be grilled seam side down or up?

Grill them sealed side up. That keeps the crimped edges away from the grates and helps the butter stay inside the packet as it cooks.

Do I melt the butter before adding it?

Yes. Melt the butter, then stir in the lemon juice, thyme, and garlic before dividing it among the packets. It spreads the flavor more evenly than adding the pieces separately.

How do I know the packets are done?

Look for tender potatoes and shrimp that have cooked through. The recipe gives a grill range, but those two checks are what matter before serving.

Can I cook these without a grill?

Yes. Cook the sealed packets in the oven at 425 until the shrimp have cooked through, about 15 minutes.

Any more cooking tips?

These can also be cooked in the oven at 425 for about 15 minutes, or until shrimp has cooked through.

Storage & reheating safety

For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.

These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures

Recipe source: cookingclassy.com. Ingredient names and quantities may be adapted for the pantry.

Preparation notes follow the recipe shown here.

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