Classic Shrimp Foil Packets
A delicious and easy recipe for shrimp foil packets, perfect for the oven or grill.
Equipment
- Aluminum foil For wrapping the ingredients.
- Baking sheet To hold the foil packets in the oven.
- Large pot For boiling potatoes and corn.
Ingredients
Main Ingredients
- 1.5 lbs baby red or yellow potatoes
- 4 ears corn cut into 4-5 pieces
- 2 lbs jumbo shrimp peeled & deveined
- 12 oz andouille sausage cut into rounds
- 0.5 small yellow onion sliced
- 1.5 cups unsalted butter melted
- 1 tbsp fresh lemon juice
- 2 tsp Worcestershire sauce
- 1 tbsp Creole Cajun seasoning
- 1 tbsp Old Bay seasoning plus more for serving
- 1 tbsp chopped parsley plus more for serving
- 8 cloves garlic minced
- lemon wedges for serving optional
Instructions
- Preheat the oven to 425°F (220°C) or grill over medium-high heat.
- In a large pot, bring water to a boil. Add the potatoes and cook until fork-tender, about 10 minutes. Add the corn and boil for an additional 3-5 minutes. Drain and transfer to a large mixing bowl.
- Add the shrimp, sausage, and onion to the mixing bowl with the potatoes and corn.
- In a separate bowl, mix the melted butter, lemon juice, Worcestershire sauce, Cajun seasoning, Old Bay seasoning, parsley, and minced garlic. Stir well to combine.
- Pour half of the garlic butter sauce over the ingredients in the mixing bowl. Toss gently to coat. Set aside the remaining sauce for serving.
- Tear off 5 sheets of aluminum foil (about 13 x 13 inches). Evenly divide the mixture among the sheets, fold the edges up to enclose, and place on a baking sheet.
- Oven: Bake for 15-17 minutes until shrimp is pink. Grill: Cook for 13-15 minutes until shrimp is cooked through.
- Open the foil packs and drizzle with the remaining garlic butter sauce. Serve with lemon wedges and extra seasoning.
Notes
For a spicier kick, add some red pepper flakes to the garlic butter sauce. No alcoholic drinks allowed, please substitute with a non-alcoholic option.