Grilled Shrimp Boil Foil Packs
20m prep 12m cook 32m ready
Foil packets filled with shrimp, andouille sausage, corn, and red potatoes, seasoned with Old Bay and butter, then grilled for an easy summer meal.
Ingredients
- 454 g small red potatoes unpeeled unpeeled, halved
- 148 ml unsalted butter cut into ten 1-tablespoon pieces cut into ten 1-tablespoon pieces, divided
- 1.23 ml table salt
- 1.23 ml pepper
- 680 g extra-large shrimp peeled, deveined, and tails left on
- 3 corn husks and silk removed, each cut into 3 pieces
- 227 g andouille sausage sliced ½ inch thick
- 29.6 ml Old Bay seasoning
- 4 clove garlic chopped
- 14.8 ml lemon juice plus lemon wedges for serving
- 29.6 ml fresh parsley chopped
Nutrition (per serving, estimated)
Estimated based off 7 of 11 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 265 mg
- Iron: 3.33 mg
- Magnesium: 85 mg
- Phosphorus: 338 mg
- Potassium: 1038 mg
- Zinc: 2.26 mg
Let's Prepare
Collect
Gather these ingredients - no prep needed yet.
- 1.23 ml table salt
- 1.23 ml pepper
- 29.6 ml Old Bay seasoning
Prepare
- 454 g small red potatoes unpeeled, unpeeled, halved
- 148 ml unsalted butter cut into ten 1-tablespoon pieces, cut into ten 1-tablespoon pieces, divided
- 680 g extra-large shrimp, peeled, deveined, and tails left on
- 3 corn, husks and silk removed, each cut into 3 pieces
- 227 g andouille sausage, sliced ½ inch thick
- Chop 4 clove garlic
- 14.8 ml lemon juice, plus lemon wedges for serving
- Chop 29.6 ml fresh parsley
Let's Cook
-
Step 1.
Toss potatoes with 2 tablespoons butter, salt, and pepper in large bowl. Microwave, covered, until potatoes begin to release moisture, about 5 minutes. Toss potatoes to coat in now-melted butter and let cool slightly, about 5 minutes. Toss potatoes with shrimp, corn, andouille, Old Bay, garlic, and lemon juice. Cut four 16 by 12-inch sheets of foil. Spread one-quarter of shrimp mixture over half of each piece of foil. Evenly distribute remaining 8 tablespoons butter over shrimp mixture. Fold foil over mixture and crimp edges tightly to seal. Grill packets over hot fire, covered, until potatoes are fully tender and shrimp is cooked through, about 12 minutes. When cool enough to handle, carefully cut open foil and sprinkle contents of each packet with 1½ teaspoons parsley. Serve with lemon wedges.
Ratings & reviews
Have you made this? Take a moment and let us know what you think. Sign in to leave a rating.