Shrimp Boil Packets

Shrimp Boil Packets are the perfect way to enjoy a shrimp “boil” indoors, with little mess, and just as much flavor! Growing up, we would take a beach vacation every summer and at the end of each vacation, we would have a huge shrimp boil. It was always our favorite meal of the whole trip!

I wanted to have a way to recreate the shrimp boil but make it easier and a meal we could enjoy at home any night of the week. These shrimp boil packets are the perfect solution!

What goes into a shrimp boil:

Most importantly is the shrimp, then you traditionally have potatoes, corn, sausage, and seasonings. This recipe is completely customizable. If you like more or less of anything, feel free to change the quantities.

• The shrimp: A shrimp boil typically has peel and eat shrimp but it makes it so much easier to buy the peeled ones. It’s completely up to you though! I buy peeled, deveined, large shrimp.
• The corn: I buy 3 ears of corn and cut them into small pieces to make them fit in the packets easier. I use a very sharp knife, press it onto the ear of corn, and then just give it a good whack to chop the corn.
• The sausage: I use a 12 ounce beef sausage link. If you like spicy sausage, feel free to go spicier. You can also use andouille sausage for a more traditional Louisiana shrimp boil flavor.
• The potatoes: I use quartered baby red potatoes, they cook quickly and absorb the flavor really well. No need to peel.
• The seasonings: Old Bay seasoning is a staple in a shrimp boil. I also use regular ol’ salt and pepper, garlic, parsley, lemon, and butter to add even more flavor!

Can you make shrimp boil packets in the oven?

Yes! They bake at 425 for just 15 minutes. That’s the great thing about these packets. They can be made indoors, any time of year and you don’t need to heat up the grill.

How to make shrimp boil packets:

First you will want to cut your corn and potatoes and boil them for 5 minutes. I know, I know…you have to get a pot out…I’m sorry!! I tried this without boiling and the potatoes just don’t cook as well and the corn won’t be soft. So trust me on this one, ya gotta boil the potatoes and the corn (but at least it’s only for 5 minutes!).

Second, you can toss everything (except the butter and lemon) into a large bowl. That includes the shrimp, sausage, potatoes, corn, garlic, parsley, old bay, salt, and pepper. Toss everything together to coat and then you can start building your packets.

You can even bring the bowl and foil to the table and let everyone make their own and add what they like. I like to set out some hot sauce too in case anyone wants some extra spice! When you build the packets, (this makes about 6 by the way) add a tablespoon of butter and a squeeze of lemon before you close them.

Once closed up and sealed tightly, they bake for 15 minutes and viola!!

I like to serve these shrimp boil packets with some Cajun rice on the side or some bread for soaking up the sauce in the bottom of each packet.

Print Recipe

5 from 6 votes

Shrimp Boil Packets

Prep Time10 mins

Cook Time20 mins

Total Time30 mins

Course: dinner, Main Course

Cuisine: American

Servings: 6 people

Author: Coco and Ash

Ingredients

• 1 pound baby red potatoes
• 3 ears of corn
• 1 pound large shrimp
• 12 ounces smoked sausage
• 4 large garlic cloves (minced)
• 2 tablespoons old bay seasoning
• 2 teaspoons salt
• 1 teaspoon pepper
• 2 tablespoons chopped fresh parsley
• 6 tablespoons butter
• 6 lemon wedges (or about 1/2 cup lemon juice)

Instructions

• Pre-heat your oven to 425 degrees.
• Cut the potatoes into quarters and cut the corn into small pieces.*
• Add the potatoes and corn to a pot and cover with water. Bring to a boil. Once boiling cook for 5 minutes then drain and add to a large bowl.
• Cut the sausage into 1/2 inch slices and add to the bowl. Then add in the shrimp, garlic, old bay, salt, pepper, and parsley. Toss everything together to coat in the seasonings.
• Lay out 6 sheets of aluminum foil and distribute the shrimp boil ingredients between them.
• Add 1 tablespoon of butter and squeeze a lemon wedge in each packet then seal the package tightly closed. (You can toss the lemon wedge in as well) 
• Place the foil packets on a baking sheet and bake for 15 minutes. (I like to turn them over once they come out of the oven to make sure everything is coated in the lemon butter sauce before opening!)
• Carefully open the packets (watch for the steam) and serve while hot. We like to serve ours with cajun rice or bread for dipping in the sauce. Enjoy!

Notes

* To cut the corn, press a sharp knife into the corn cob where you want to cut it then give it a good whack to cut through. (Be careful and do not try to cut frozen corn)