Name: Foil Shrimp Boil
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 1 1/2 pounds large shrimp (peeled and deveined); 2 smoked andouille sausage (thinly sliced); 1 pound cooked baby red potatoes (halved); 2 ears cooked corn (cut into 5 or 6 rounds); 1/4 cup chicken broth; 4 teaspoons Cajun seasoning; 2 cloves garlic (minced); 4 tablespoons butter; 2 tablespoons minced fresh chives

Packed with shrimp, andouille sausage, corn, and baby potatoes, Foil Shrimp Boil is a quick dinner for your next grill or campfire cookout. It is easy to assemble ahead of time and cooks up quickly. These meal packets are also packed with flavor.

For the best results, make sure to use heavy-duty foil, so the packets don’t rip while grilling. Fill the packets full, but make sure you can completely close the foil around the ingredients so you don’t lose any food while cooking. And, make sure to flip your packets halfway through cooking, so everything cooks evenly and the flavors get well distributed.

Though these packets are a full meal in themselves, you can always serve them with extra sides. Try a green salad, fresh-baked bread or cornbread, or a side of rice to soak up extra flavors.

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Looking down into a foil packet filled with shrimp, andouille sausage slices, baby red potatoes, and slices of corn.

Drizzle with the chicken broth, then sprinkle with the Cajun seasoning and garlic.

A wide shot of a foil packet with shrimp, slices of andouille sausage, cooked baby red potatoes, and chunks of corn on the cob.

Fold the foil packets crosswise over the shrimp mixture to completely cover the food.

Large chunks of corn cobs are surrounded by cooked shrimp, andouille sausage, and baby red potatoes, sprinkled with chives.

Carefully open each foil packet and sprinkle with the chives.

Shrimp, andouille sausage, baby red potatoes, and slices of corn in foil.

Divide the shrimp, sausage, potatoes, and corn between the foil sheets.

Foil Shrimp Boil Recipe

Saffron Hodgson

reviews

Packed with shrimp, andouille sausage, corn, and baby potatoes, Foil shrimp boil is a quick dinner for your next grill or campfire cookout.

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Preparation 15

Cook 15

Ready in 30

Servings Servings

CourseDinner

InfluenceNorth American

DifficultySeasoned

MethodSteam

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Ingredients

1 1/2 pounds large shrimp peeled and deveined
2 smoked andouille sausage thinly sliced
1 pound cooked baby red potatoes halved
2 ears cooked corn cut into 5 or 6 rounds
1/4 cup chicken broth
4 teaspoons Cajun seasoning
2 cloves garlic minced
4 tablespoons butter
2 tablespoons minced fresh chives

Equipment

heavy duty aluminum foil

Directions

Preheat a grill over high heat or start a campfire. Cut four sheets of foil about 12-inches (30cm) long.
Divide the shrimp, sausage, potatoes, and corn between the foil sheets. Drizzle with the chicken broth, then sprinkle with the Cajun seasoning and garlic. Top each packet with a tablespoon of butter.
Fold the foil packets crosswise over the shrimp mixture to completely cover the food. Roll the top and bottom edges to seal them closed.
Place the foil packets on the grill or in the campfire and cook until the shrimp is opaque and the food is hot, 15 to 20 minutes, flipping halfway through.
Carefully open each foil packet and sprinkle with the chives. Serve immediately.

Nutritional Information

Serving: 4gCalories: 369kcalCarbohydrates: 30gProtein: 34gFat: 13gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 244mgSodium: 1356mgPotassium: 1015mgFiber: 4gSugar: 5gVitamin A: 1487IUVitamin C: 15mgCalcium: 135mgIron: 2mg