Spicy Grilled Shrimp in Foil

Here is my favorite grilled shrimp in foil recipe, with tender baby potatoes, sweet corn on the cob, juicy shrimp, smoky sausage, and a buttery Old Bay seasoning mix that brings everything together.

This shrimp boil is my family’s most requested summer dinner. I usually make extra packets so we can throw them on the grill whenever friends stop by. Nothing better than a meal that cooks itself in foil, right?

What Kind of Shrimp Should I Use?

For this grilled foil packet recipe, you’ll want to use raw shrimp that’s already been peeled and deveined to save yourself some prep time. Medium to large shrimp (around 26-30 count per pound or 31-40 count) work best since they’re easier to handle and won’t overcook as quickly on the grill. Fresh shrimp is great if you can find it, but frozen shrimp is totally fine too – just make sure to thaw it completely in the fridge overnight or under cold running water before cooking. If you can only find shrimp with the tails on, you can leave them on for presentation or remove them for easier eating, whichever you prefer.

Options for Substitutions

This recipe is pretty forgiving when it comes to swaps, so feel free to work with what you have:

• Andouille sausage: If you can’t find Andouille, kielbasa or any smoked sausage works great. For a spicier kick, try chorizo, or go with turkey sausage for a lighter option.
• Shrimp: Fresh or frozen shrimp both work fine – just make sure frozen shrimp are fully thawed and patted dry before using. You can also use different sizes, though cooking time may vary slightly.
• Baby potatoes: Regular potatoes cut into similar-sized chunks work just as well. Red potatoes or Yukon golds are both good choices.
• Fresh corn: Frozen corn on the cob can substitute for fresh – just thaw it first. In a pinch, you can use loose frozen corn kernels, though you’ll miss out on that fun corn-on-the-cob presentation.
• Old Bay seasoning: Don’t have Old Bay? Make your own blend with paprika, celery salt, cayenne pepper, and a pinch of mustard powder. Cajun seasoning also works in a pinch.
• Butter: Olive oil can replace butter if needed, though you’ll lose some of that rich, buttery flavor.

Watch Out for These Mistakes While Grilling

The biggest mistake people make with foil packet meals is overcooking the shrimp, which turns them rubbery and tough – since shrimp cook quickly (usually in just 3-4 minutes), keep an eye on the timer and pull the packets off the heat as soon as the shrimp turn pink and opaque.

Another common error is not sealing the foil packets tightly enough, which lets all the steam escape and dries out your food, so make sure to crimp the edges well and leave some space inside for steam to circulate.

Skipping the pre-boil step for the potatoes and corn is tempting, but it means everything won’t finish cooking at the same time, leaving you with crunchy potatoes and overcooked shrimp.

Finally, be careful when opening the hot packets after grilling – that steam can burn you, so open them away from your face and let them cool for a minute before digging in.

What to Serve With Grilled Shrimp in Foil?

This grilled shrimp already has potatoes, corn, and sausage packed right in, so it’s pretty much a complete meal on its own. That said, I love serving it with some crusty French bread or garlic bread on the side – you’ll want something to soak up all that buttery, seasoned goodness at the bottom of the foil packet. A simple coleslaw or cucumber salad adds a nice cool, crunchy contrast to the warm, smoky flavors of the shrimp and sausage. If you’re feeding a crowd, consider setting out some extra lemon wedges and hot sauce so everyone can customize their portions to their liking.

Storage Instructions

Store: Keep any leftover shrimp boil in an airtight container in the fridge for up to 3 days. The flavors actually get even better as everything sits together, so leftovers are a real treat. Just note that the shrimp might get a bit firmer after being refrigerated, but it’s still delicious!

Freeze: I don’t usually recommend freezing this one since shrimp can get rubbery when frozen and reheated. If you really need to freeze it, the potatoes and sausage will do fine, but the shrimp quality won’t be the same after thawing.

Reheat: Warm up your leftovers gently in a skillet over medium-low heat with a splash of water or broth to keep everything moist. You can also microwave individual portions for about 1-2 minutes, stirring halfway through. Just be careful not to overcook the shrimp or it’ll get tough.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1600-1800
• Protein: 85-100 g
• Fat: 65-75 g
• Carbohydrates: 150-170 g

Ingredients

For the main mix:

• 1 lb baby potatoes (cut into 1-inch chunks)
• 2 ears corn on the cob (sliced into 2-inch rounds)
• 1 lb large shrimp (peeled and deveined)
• 12 oz smoked sausage (sliced into rounds)
• 1 large yellow onion (cut into 1/2-inch thick wedges)
• 5 cloves garlic (freshly minced)
• 5 tbsp salted butter (melted)
• 3/4 tsp salt
• 1/2 tsp black pepper
• 2 1/2 tbsp Old Bay seasoning
• 1/2 tsp smoked paprika
• 1 tsp Worcestershire sauce

For the garnish:

• 2 lemons (cut into wedges)
• 1/4 cup fresh parsley (finely chopped)

Step 1: Prep Your Mise en Place

• 1 lb baby potatoes
• 2 ears corn on the cob
• 12 oz smoked sausage
• 1 large yellow onion
• 5 cloves garlic
• 2 lemons
• 1/4 cup fresh parsley

Cut the baby potatoes into 1-inch chunks and slice the corn on the cob into 2-inch rounds.

Slice the smoked sausage into rounds, cut the yellow onion into 1/2-inch thick wedges, and mince the garlic.

Cut the lemons into wedges and finely chop the fresh parsley.

Having everything prepped before you start cooking ensures the assembly process is smooth and quick.

Step 2: Parboil Potatoes and Corn

• 1 lb baby potatoes from Step 1
• 2 ears corn on the cob from Step 1

Bring a large pot of salted water to a boil and add the cut potatoes and corn rounds.

Boil for 10 minutes until the potatoes are just starting to soften but still hold their shape—they’ll finish cooking in the foil packets, so slightly undercooking them now prevents mushiness.

Drain well in a colander and set aside.

Step 3: Preheat Grill and Prepare Foil Packets

Heat your grill or oven to 400°F.

While it preheats, cut four sheets of heavy-duty aluminum foil, each about 18 inches long.

I like to arrange the foil sheets on a work surface so I can easily divide ingredients among them without fumbling.

Step 4: Combine and Season the Shrimp Mixture

• 1 lb large shrimp
• 12 oz smoked sausage from Step 1
• 1 large yellow onion from Step 1
• 5 cloves garlic from Step 1
• parboiled potatoes and corn from Step 2
• 5 tbsp salted butter
• 3/4 tsp salt
• 1/2 tsp black pepper
• 2 1/2 tbsp Old Bay seasoning
• 1/2 tsp smoked paprika
• 1 tsp Worcestershire sauce

In a large bowl, combine the shrimp, sliced sausage, sautéed onion wedges, minced garlic, parboiled potatoes and corn from Step 2.

In a small bowl, whisk together the melted butter with the salt, black pepper, Old Bay seasoning, smoked paprika, and Worcestershire sauce.

Pour this seasoned butter mixture over the shrimp and vegetables, then toss gently but thoroughly to coat everything evenly.

The Old Bay brings the signature seafood boil flavor, so make sure every piece is well-coated.

Step 5: Divide and Seal Foil Packets

• seasoned shrimp mixture from Step 4

Divide the seasoned shrimp mixture evenly among the four foil sheets, placing it in the center of each sheet.

Fold the foil up to create a packet, sealing the edges by crimping them tightly—make sure there are no gaps so steam stays trapped inside.

Leave a little room at the top for steam to circulate and cook the shrimp gently.

Step 6: Cook Packets on Grill or in Oven

• sealed foil packets from Step 5

Place the sealed foil packets on the preheated grill or on a baking sheet in the oven at 400°F.

Cook for 15 minutes total, flipping the packets halfway through at the 7-8 minute mark to ensure even cooking.

The shrimp should be opaque and cooked through, and the potatoes should be tender.

Step 7: Open, Garnish, and Serve

• cooked foil packets from Step 6
• 2 lemons from Step 1
• 1/4 cup fresh parsley from Step 1

Carefully open the foil packets—watch out for steam!

Squeeze fresh lemon wedges over each packet and top generously with chopped fresh parsley.

Serve immediately in the foil packets for a fun, interactive meal that keeps everything hot and captures all those delicious flavors.

Spicy Grilled Shrimp in Foil

Delicious Spicy Grilled Shrimp in Foil recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 47 minutes mins

Servings: 4 servings

Calories: 1700

Ingredients Method

Ingredients

  

For the main mix

• 1 lb baby potatoes (cut into 1-inch chunks)
• 2 ears corn on the cob (sliced into 2-inch rounds)
• 1 lb large shrimp (peeled and deveined)
• 12 oz smoked sausage (sliced into rounds)
• 1 large yellow onion (cut into 1/2-inch thick wedges)
• 5 cloves garlic (freshly minced)
• 5 tbsp salted butter (melted)
• 3/4 tsp salt
• 1/2 tsp black pepper
• 2 1/2 tbsp Old Bay seasoning
• 1/2 tsp smoked paprika
• 1 tsp Worcestershire sauce

For the garnish

• 2 lemons (cut into wedges)
• 1/4 cup fresh parsley (finely chopped)

Method

 

1. Cut the baby potatoes into 1-inch chunks and slice the corn on the cob into 2-inch rounds. Slice the smoked sausage into rounds, cut the yellow onion into 1/2-inch thick wedges, and mince the garlic. Cut the lemons into wedges and finely chop the fresh parsley. Having everything prepped before you start cooking ensures the assembly process is smooth and quick.
2. Bring a large pot of salted water to a boil and add the cut potatoes and corn rounds. Boil for 10 minutes until the potatoes are just starting to soften but still hold their shape—they'll finish cooking in the foil packets, so slightly undercooking them now prevents mushiness. Drain well in a colander and set aside.
3. Heat your grill or oven to 400°F. While it preheats, cut four sheets of heavy-duty aluminum foil, each about 18 inches long. I like to arrange the foil sheets on a work surface so I can easily divide ingredients among them without fumbling.
4. In a large bowl, combine the shrimp, sliced sausage, sautéed onion wedges, minced garlic, parboiled potatoes and corn from Step 2. In a small bowl, whisk together the melted butter with the salt, black pepper, Old Bay seasoning, smoked paprika, and Worcestershire sauce. Pour this seasoned butter mixture over the shrimp and vegetables, then toss gently but thoroughly to coat everything evenly. The Old Bay brings the signature seafood boil flavor, so make sure every piece is well-coated.
5. Divide the seasoned shrimp mixture evenly among the four foil sheets, placing it in the center of each sheet. Fold the foil up to create a packet, sealing the edges by crimping them tightly—make sure there are no gaps so steam stays trapped inside. Leave a little room at the top for steam to circulate and cook the shrimp gently.
6. Place the sealed foil packets on the preheated grill or on a baking sheet in the oven at 400°F. Cook for 15 minutes total, flipping the packets halfway through at the 7-8 minute mark to ensure even cooking. The shrimp should be opaque and cooked through, and the potatoes should be tender.
7. Carefully open the foil packets—watch out for steam! Squeeze fresh lemon wedges over each packet and top generously with chopped fresh parsley. Serve immediately in the foil packets for a fun, interactive meal that keeps everything hot and captures all those delicious flavors.