Everyone loves a great seafood boil but it makes a lot of food and you are standing over a pot for 25 minutes. A shrimp boil pack is a great alternative with all the flavors condensed into a foil packet that you can put on the grill. You’re going to love how you can prep this in no time and then enjoy sitting outside while it cooks without heating up your kitchen.
Prep time and cooking time combined is only about 30 minutes, so if you’re in a hurry and need a quick meal that everyone will be raving about, give a shrimp packet a try.
What do you put in a Shrimp Boil Pack?
I don’t know about you, but being able to customize dinner depending on peoples likes and dislikes is a plus in my house. For this dish, you can add almost anything! Since shrimp doesn’t take long to cook, you’ll need to pre-cook corn and new potatoes if you’re going to add them in.
To do this, I just placed them in the microwave for a few minutes. I cooked the corn for 1 minute and it was just perfect. I don’t think it needs potatoes but it will be a more traditional shrimp boil if you have some new potatoes. Either par boil them or microwave for a short time, until just turning soft. I used pre-cooked andouille sausage which is a great flavor enhancer. A little goes a long way.
How do you season a Shrimp grilled in foil?
Can you reheat a foil pack?
You’ll love this recipe when you’re having friends over. Everyone can customize their pack and you’re not stuck standing over a boiling pot on the stove.
What can you serve with a shrimp boil pack
- A fruit salad would be great
- A hearty yeast roll to soak up the browned butter
- If you need some veggies, try a salad with strawberries
- Cheesy crackers to start with are always a hit
- If peaches are in season, try a crumble for dessert
- Need some chocolate, then make some awesome brownies
Looking for more shrimp recipes
- Shrimp with pasta and corn
- Spicy shrimp over coconut rice
- Try them cold
- Fold them into a quesadilla
- Add some spinach and a cream sauce
- 1 lb shrimp peeled and de-veined
- 2 ears corn on the cobb
- 12 ounces andouille sausage Cooked and sliced into 1 inch slices
- 3 tablespoons old bay seasoning
- 3-4 cloves garlic minced
- 2 tablespoons lemon juice
- ¾ cup butter divided
- heavy duty aluminum foil
- Preheat grill to medium-high or oven to 400º.
- Wrap corn in plastic wrap and microwave for about 1 minute until just slightly cooked, or boil until just slightly cooked on the stove. Cut each cob into 3-4 pieces.
- Melt 1/4 cup butter and combine with garlic and Old Bay seasoning. Add lemon juice. Set aside.
- In a large bowl, combine corn cobs, shrimp and sliced sausage. Pour butter mixture over the shrimp mixture and stir until coated.
- Divide mixture into 4 sections and place on a piece of heavy duty aluminum foil Fold into a square packet. Place on Grill and cook for about 8 minutes on one side, gently turn and cook an additional 5 minutes until shrimp are just cooked.
- If making in the oven, bake for about 15 minutes.
- While the packets are cooking, cook remaining 1/2 cup butter over medium high heat until browned. Remove from heat.
- When packets are done, open and drizzle with browned butter before serving.