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Shrimp Boil Foil Packets

Shrimp boil foil packets bring shrimp, smoked andouille sausage, corn, and baby potatoes together in a seasoned butter sauce. Bake them until the shrimp are opaque, then open each tightly sealed packet carefully to release the hot steam.
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Prep Time 20 minutes
Cook Time 25 minutes
Resting time 2 minutes
Total Time 47 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 845
Ingredients Equipment Method Notes

Ingredients
  

  • 16 cup water
  • 1 tbsp salt kosher
  • 1.5 lb baby potatoes halved or quartered into 1-inch pieces
  • 4 corn ears, husked and cut into 2-inch pieces
  • 6 tbsp unsalted butter
  • 4 cloves garlic minced
  • 1.5 tbsp Old Bay seasoning
  • 0.5 tsp black pepper
  • 1 lemon juiced half and cut the other half into wedges
  • 1.5 lb shrimp large raw (16/20 count), peeled and deveined, thawed
  • 12 oz sausage smoked andouille, sliced 1/2 inch thick

Equipment

  • 1 rimmed baking sheet

Method
 

  1. Preheat the oven to 425°F.
  2. Bring the water and kosher salt to a boil in a 6-quart pot. Add the potatoes and boil for 8-10 minutes, then add the corn and boil for 4 minutes more; drain well.
  3. Melt the butter in a large bowl and stir in the garlic, Old Bay, black pepper, and juice from half the lemon.
  4. Add the drained potatoes and corn, shrimp, and sausage to the bowl and toss to coat. Divide evenly among four 12-by-18-inch sheets of heavy-duty foil, top with the lemon wedges, and fold each sheet into a tightly sealed packet; set the packets on a rimmed baking sheet.
  5. Bake for 10-14 minutes, until the shrimp are opaque and a thermometer inserted into the thickest shrimp reads 145°F.
  6. Let stand for 2 minutes, then carefully open the packets to avoid the hot steam.

Notes

For the most even cooking, cut the potatoes into similar 1-inch pieces and seal each foil packet tightly. Refrigerate leftovers for up to 3 days; freezing is not recommended. For a dairy-free variation, use an equal amount of dairy-free butter.