Shrimp Foil Boil Packets

Posted by Wine Gourmet on


Preparing for several guests can be difficult, which is why we chose this easy make-ahead Shrimp Boil recipe for our menu! With virtually zero cleanup involved and a few simple steps, this is a must for large summer gatherings. This recipe is our adaptation of this recipe from DAMN Delicious!

pair with: Glazebrook Sauvignon Blanc, $18.99; Ava Grace Chardonnay, $11.99 (part of our 6 for 60 program); Bells Oberon, $11.99/6 pack

YIELD: 4 packets    ACTIVE TIME: 10 minutes     TOTAL TIME: 25 minutes


  • 1 1/2 pounds large shrimp, peeled and deveined
  • 1 (12.8-ounce) package smoked andouille sausage, thinly sliced
  • 2 ears corn, each cut crosswise into 4 pieces
  • 1 pound baby red potatoes, halved
  • 2 tablespoons olive oil
  • 4 teaspoons cajun seasoning
  • Kosher salt and freshly ground black pepper, to taste
  • 2 tablespoons chopped fresh parsley leaves

For Dipping/Drizzling


  1. Preheat grill to a high heat.
  2. Cut four sheets of foil, about 12-inches long.
  3. Section ingredients into equal quarters. 
  4. Add each sectionto the center of a single layer.
  5. Fold in the sides of the pieces of foil to add seasonings.
  6. Add olive oil, cajun seasoning, salt and pepper, to taste; gently toss to combine.
  7. Seal the foil packets completely closed.
  8. Place packets onto the grill and cook until just cooked through (12-15 minutes)
  9. Served immediately, garnished with parsley, if desired.
  10. Add a drizzle of Boar & Castle sauce or keep for dipping to give your boil that final kick of irresistible flavor!


  1. This can also be baked for 15-17 minutes at 425 degrees F.

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