Who doesn’t love a good shrimp boil? Now this classic is available in an individualized foil packet.
Whether you’re cooking over a campfire or a backyard grill, foil packets can be a real time saver. Just assemble all of your ingredients, seal them inside a foil packet, and put them over the heat. There are hundreds of different foil packet recipes out there, but a shrimp boil is one of our all-time favorites.
For this recipe, you want to assemble ingredients that will all roughly finish cooking at the same time. So we went with corn on the cob, zucchini, uncooked shrimp, and (pre-cooked) andouille sausage. We often see shrimp boil recipes that call for potatoes, but we found they take much longer than any of the other ingredients to fully cook.
While there is a lot of flexibility when it comes to what you want to put in your shrimp boil, one constant is Old Bay seasoning. It is the de facto seafood seasoning and it really adds the perfect flavor to this type of dish. We also like to add a little cajun seasoning to it as well.
Once sealed up in the foil and placed over the heat, we like to flip the packet periodically (using heatproof gloves) to ensure that everything is evenly cooked. After a few minutes on each side, it’s done and can come off the fire. Just be sure to wait a few minutes for it to cool down before opening it up!
Foil packet shrimp boil is a really quick and easy way to make a flavorful dinner over the fire. Give this one a try before summer gets away!
Shrimp Boil Foil Packets
Makes 2 servings
- 1 ear of corn, cut into 8 pieces
- 1 medium zucchini, sliced thick
- 4 cloves garlic, minced
- 1/2 lb uncooked shrimp
- 2 andouille sausage
- 1 teaspoon old bay seasoning
- 1 teaspoon Cajun seasoning
- pinch of salt
- 4 tablespoons butter
- Fresh parsley, chopped
Tear an 18” piece of heavy-duty foil for each packet, along with a 16” sheet of parchment paper for each. Layer the parchment paper on top of the foil.
Divide the corn, zucchini, minced garlic, shrimp, spices, and butter between the two sheets of foil.
To form the packets, bring one of the short edges of the foil to meet the other, then crimp around all edges to seal.
Cook the packets on a grill (or the grill grate over your campfire) for 8 minutes, flipping occasionally.
Remove from the grill and let cool slightly. Open the packets carefully – they will be full of hot steam. Top with fresh parsley and enjoy.