Overhead of shrimp and corn dish sitting next to a fork and condiment

Shrimp Boil Foil Packets

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A twist on the traditional hot dogs and hamburgers but a recipe that is just as easy. The best part about this recipe, besides it being delicious, is that clean up is so quick.

For this recipe I bought frozen pre-cooked peeled and deveined shrimp with the tail on. Whether or not to purchase shrimp with the tail on or off is up to you. Many have become to shrimp that is deveined as well as it is more visually appealing and less gritty. Some cultures do commonly still eat the shrimp with the vein in and it is perfectly safe to do so.

Shrimp as well as other seafood is a great addition to your diet. The 2015–2020 Dietary Guidelines for Americans (DGA) recommend eating 8 oz or more per week of seafood, including fish and shellfish. This source also states that research has shown that eating patterns including seafood are associated with a reduced risk of cardiovascular disease. Seafood also is low in saturated fat and an important source of other nutrients including selenium, zinc, iodine, iron, and many B vitamins. Oily fish also can provide vitamins A and D. With all these great benefits we should be looking for ways to add more seafood to our diets but I’ll be the first to admit in the landlocked midwest it isn’t always that easy.

The addition of andouille sausage and cajun spice adds just the right amount of kick to this recipe. These packets can be prepped and wrapping in aluminum foil ahead of time and frozen and then just thrown on the grill when ready. My only word of caution is to not fill the packets too much, about 1 to 1 1/2 cups is just right to make sure everything is cooked evenly.

Shrimp Boil Foil Packets
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Shrimp Boil Foil Packets

Recipe by Ariel JohnstonCourse: Main Dishes
Servingsservings
Prep timeminutes
Cooking timeminutes
Total timeminutes

Ingredients

  • 1 1/2 pounds large shrimp, peeled and deveined

  • 1 (13-ounce) package smoked andouille sausage, thinly sliced

  • 4 ears corn, each cut crosswise into 2-3 inch pieces

  • 1 pound baby red potatoes, quartered

  • 1 red onion, halved and then sliced

  • 2 tablespoons olive oil

  • 1 tablespoon cajun seasoning

  • Kosher salt and freshly ground black pepper, to taste

  • 2 tablespoons chopped fresh cilantro

Directions

  • Preheat a gas or charcoal grill over high heat.
  • Cut corn, onion, potatoes, and sausage as directed.
  • Add cut items into large bowl along with the frozen shrimp.
  • Mix in cajun seasoning and olive oil and mix together until spice and oil is evenly distributed.
  • Cut four to six six sheets of foil, about 12-inches long.
  • Divide shrimp, sausage, corn and potatoes, red onion into equal portions and add to the center of each foil in a single layer.
  • Fold up all 4 sides of each foil packet and seal close.
  • Place foil packets on the grill and cook until just cooked through, about 12-15 minutes.
  • Serve immediately and garnish with cilantro, if desired. Salt and pepper to taste.

Notes

  • Alternatively you can place these packets in the oven at 425 for 20-25 minutes.

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