This Shrimp Boil in Foil literally only takes 20 minutes to bake in the oven. No big messy pots to clean up either. Just toss everything together in a foil packet and done! This makes clean up a total breeze!
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I never had a seafood boil until I moved to Florida. It’s something I’ve always wanted to try, but honestly there’s not a lot of places in Minnesota that serve this.
Florida on the other hand has tons of restaurants that have some sort of seafood boil on the menu. When I tried this for the first time, I was in foodie heaven!
I mean what’s not to love? There’s seafood, corn on the cob, potatoes, andouille sausage, and delicious cajun seasoning over it all.
This is the kind of meal you probably don’t want to have on a first date, haha! Lets just say it can be a little messy to eat because you really only need your hands to eat this.
Alright, lets dig in to this Shrimp Boil!
If you buy the shrimp when it’s on sale, this can be a relatively cheap meal that feeds a lot of people. I bought a bag of frozen shrimp for this. If you buy frozen shrimp, just make sure you thaw them completely before making this. To thaw the shrimp quickly, just put them in a bowl of cold water, changing the water out every 5-10 minutes. They should be thawed in 20-30 minutes. Or you can put the bag of frozen shrimp in the refrigerator overnight to thaw. Now whether or not you choose to get the shrimp with the tails on or off is your own personal preference. I chose ones with the tails on because it’s a little cheaper. I don’t mind peeling them as I eat.
Now tear off 4 large pieces of heavy duty aluminum foil around 12 inches for each and place 2 of them on each baking sheet. Spray the foil with non-stick cooking spray.
Add your chopped potatoes, corn, sausage, and shrimp evenly among the 4 pieces of foil. Keep everything in a single layer in the middle of the foil. Drizzle some olive oil over it all and then add seasonings. The only seasonings I added to this was Old Bay Seasoning and a little bit of sea salt and pepper. Old Bay Seasoning is great with any kind of seafood.
What really gives this Shrimp Boil a southern feel is the Andouille Sausage. This sausage is used a lot in southern creole cooking as I’ve learned since moving to the south. It has a bit of a kick to it, and it’s so addicting! You can find this sausage in most grocery stores, usually in the same section as the kielbasa.
Next seal up the foil on all 4 sides and make sure everything is completely covered in the foil packs. Bake for 20 minutes at 425 degrees.
Note: You can also grill this over high heat for about 15 minutes. Just place the foil packs directly on the grill.
This was seriously one of the easiest meals I’ve ever made. When this is done cooking carefully open each foil pack and dump everything in a large bowl. Or if you want to really be traditional, spread out some newspapers over a picnic table outside and just dump everything on there. Everyone just helps themselves sort of ‘family style’. This is a much funner way to eat. 🙂
If you try this recipe let me know what you think! Leave a comment, rate it, share it on social media, or take a picture and tag it #tastefulventure on Instagram! I LOVE seeing what you guys cook up. 🙂
- 1 lb medium Shrimp shells on
- 1 lb Andouille Sausage sliced thin
- 28 oz mixed baby Potatoes quartered (I used a mix of red, yukon, and purple)
- 2 ears Corn cut into 8 pieces
- 2 Tbs Olive Oil
- 3 Tbs Old Bay Seasoning
- Sea Salt and Pepper to taste
- Parsley to garnish
- non-stick cooking spray
- *If you're using frozen shrimp you can thaw them quickly by putting them in a bowl of cold water. Change the water every 5-10 minutes until shrimp are thawed.
- Preheat oven to 425 degrees.
- Using 2 baking sheets, line each one with 2 - 12 inch sheets of aluminum foil.
- Spray each with non-stick cooking spray.
- Add potatoes, sausage, corn, and shrimp evenly to the center of each foil.
- Drizzle Olive Oil over each foil packet.
- Sprinkle Old Bay Seasoning evenly over each foil packet.
- Add Sea Salt and Pepper.
- Seal foil on all 4 sides.
- Bake 20 minutes.
- Garnish with Parsley.
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