• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Tastefulventure
  • About
  • Recipes
  • Travel
  • Resources
    • How To Start A Blog In Three Easy Steps!
    • Website Tools I Use and Recommend
  • Shop
  • Work With Me
  • Contact
menu icon
go to homepage
search icon
Homepage link
  • About
  • Recipes
  • Travel
  • Resources
    • How To Start A Blog In Three Easy Steps!
    • Website Tools I Use and Recommend
  • Shop
  • Work With Me
  • Contact
×

Home » Recipes » Main Course » Shrimp Boil in Foil

Shrimp Boil in Foil

Yum

February 23, 2016 By Sara 91 Comments

Tweet
Share
Share
Pin2K
2K Shares

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!

Shrimp Boil in Foil
 

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, let’s dig in to this Shrimp Boil in Foil!

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.

Shrimp on a fork

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. 🙂

Shrimp Boil on a plate

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. 🙂

Cheers!

Print

Shrimp Boil in Foil

Print Recipe
Print Recipe

★★★★★

4.6 from 17 reviews

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!

  • Author: Tastefulventure
  • Prep Time: 15 mins
  • Cook Time: 20 mins
  • Total Time: 35 mins
  • Yield: 4-6 1x
  • Category: Dinner
  • Cuisine: Seafood

Ingredients

Units Scale
  • 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

Instructions

  1. *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.
  2. Preheat oven to 425 degrees.
  3. Using 2 baking sheets, line each one with 2 – 12 inch sheets of aluminum foil.
  4. Spray each with non-stick cooking spray.
  5. Add potatoes, sausage, corn, and shrimp evenly to the center of each foil.
  6. Drizzle Olive Oil over each foil packet.
  7. Sprinkle Old Bay Seasoning evenly over each foil packet.
  8. Add Sea Salt and Pepper.
  9. Seal foil on all 4 sides.
  10. Bake 20 minutes.
  11. Garnish with Parsley.
  12. Enjoy!

Keywords: Shrimp Boil in Foil, shrimp boil, baked shrimp boil, seafood boil, gluten free, dinner

Did you make this recipe?

Share a photo and tag us — we can’t wait to see what you’ve made!

Recipe Card powered byTasty Recipes
Shrimp Boil in Foil

If you like this recipe subscribe to our weekly newsletter and get new recipes sent directly to your inbox!
Click Here To Subscribe and Get Our 3 Day Detox Guide As A Bonus!

This Shrimp Boil in Foil is super easy to make. Just put everything in the foil, wrap it up, and bake it. This makes cleanup a breeze! | Tastefulventure.com
Print Friendly, PDF & Email
Tweet
Share
Share
Pin2K
2K Shares

Filed Under: Gluten free, Main Course, Most Popular Recipes, Video Recipes Tagged With: andouille sausage, corn, foil recipes, gluten free, gluten free recipes, healthy recipes, old bay seasoning, Olive Oil, parsley, pepper, potatoes, sea salt, Seafood, seafood boil, shrimp, shrimp boil, Shrimp Boil in Foil, tastefulventure

Reader Interactions

Comments

  1. Linda

    March 21, 2016 at 11:07 am

    When we moved to Beaufort, South Carolina we were introduced to the Low Country boil which is what this is called in the Low Country of South Carolina. It’s wonderful!

    Reply
    • Sara

      March 23, 2016 at 5:56 am

      Thanks Linda!

      Reply
    • India

      June 18, 2016 at 9:06 pm

      My husband is from Beaufort and yes they LOVE that low country.

      ★★★

      Reply
      • Colleen Nelson

        July 3, 2017 at 10:07 am

        Can u put it in a slow cooker

        Reply
  2. Shirley Boyd

    March 22, 2016 at 7:48 pm

    This is a hit. The easiest recipe I have followed so far. My family loved it and wanted 2nds. Thanks again.

    ★★★★★

    Reply
    • Sara

      March 23, 2016 at 5:56 am

      Thanks Shirley, so glad you and your family loved it!

      Reply
  3. Jordan

    March 23, 2016 at 7:09 pm

    I grabbed cooked shrimp without realizing it. Looks like raw shrimp was used. How do I go about this you think lol?

    Thanks

    ★★★★★

    Reply
    • Sara

      March 23, 2016 at 8:35 pm

      Hey Jordan, Yeah I used raw shrimp for this recipe. You can try cooking everything first and then adding the cooked shrimp during the last 5 minutes. The flavor may not be the same for the shrimp, but it’s worth a try. Let me know how it turns out! 🙂

      Reply
  4. Lauren P.

    March 24, 2016 at 3:17 pm

    Did I do something wrong? I cooked this recipe and watched the YouTube a couple of times (PS – the instructions re: the 4 different pieces of foil was a little confusing compared to what appears to happen in the YouTube video, but it could just be me). Anywhoo, my dish was NOT AT ALL done in 20 minutes. In fact, the shrimp wasn’t even cooked through. Am I supposed to put the foil pack directly in the oven WITHOUT the baking sheet or on the baking sheet or does it not matter? In any event, it’s all back in the oven. I’ve added another 40 minutes. Hopefully by then, the potatoes will soften and the shrimp and sausage will be cooked through.

    Reply
    • Sara

      March 24, 2016 at 3:43 pm

      Hey Lauren, I’m sorry to hear that. I’ve made this recipe several times and have never had an issue with anything being under cooked. You’re right the YouTube video does not show 4 different pieces of foil, to keep the video short it only shows 1 of the foil packets being made.

      The amount of ingredients listed in this recipe is enough for 4 foil packets. It’s important to evenly distribute the ingredients in each pack and keep it all in a single layer. Putting each foil pack on a baking sheet is to protect your oven in case some of the oil leaks out of the foil pack.

      Also just make sure you use shrimp that has been thawed, I put instructions on that in the recipe as well. I’m not sure what kind of sausage you used, or how small you cut the potatoes. I used baby potatoes and quartered them into small pieces, that way they are cooked all the way through in 20 minutes.

      I hope this helps, let me know if you have any other questions!

      Reply
      • Lauren

        March 28, 2016 at 10:30 am

        Thanks Sara. I just put added 30 minutes (total cook time: 50 mins) and it was PERFECT! Absolutely delicious. Thanks for sharing the recipe.

        ★★★★★

        Reply
    • Renee

      March 26, 2016 at 7:42 pm

      This happened to me too! So was the total cook time 60 min for you? Thanks

      Reply
      • Lauren

        March 28, 2016 at 10:31 am

        Hi Renee, I cooked mine for 50 minutes total: 20 minutes per the recipe + an additional 30 minutes to cook all the way through. It was done with 50 minutes.

        Reply
        • Maria Valdivia

          June 12, 2016 at 4:43 pm

          Mine wasn’t done after 30 minutes cooking at 450°F. Hopefully it will be done in 30 more minutes. I laid my packets straight on the oven rack.

          Reply
          • Shantina

            June 28, 2018 at 8:45 pm

            I been cooking mine for an hour.

            ★★★

      • Chelsey

        March 21, 2017 at 6:05 pm

        I’m just now trying this dish I just placed in the oven at 6:00 so I can’t wait to see how it turns out

        Reply
    • Brenda

      January 4, 2018 at 9:09 pm

      Same thing with me , there’s no way raw potatoes are done in 20 min . I’m taking my done shrimp out and putting the whole thing back into oven for another 40 min

      Reply
      • Della

        February 4, 2018 at 7:11 pm

        I cooked it tonite using frozen corn on cob cut into about 2-3 inches. Only change was i used regular baking potatoes and cut them small as if making home fries and made sure my oven was really hot at 425° and cooked for 35 minutes. Shrimp was tender and so was the potatoes, delish!

        ★★★★★

        Reply
    • Dani

      April 28, 2019 at 2:56 pm

      I have made this several times and each time my potatoes were not done no matter how small. I use the mix as well. Everything else is perfect so i started popping the potatoes in the microwave for a few minutes to give them a head start THEN i make up my foil packets and cook for 20-30 min.

      Reply
  5. Diana

    March 25, 2016 at 12:31 pm

    Sara, I’m going to try this tonight and I have also purchased snow crab legs to add to the mix. Any instructions on cooking it all on the grill in foil or should I use a large aluminum pan and tightly cover with foil? I’m from the Lowcountry of SC and just don’t want to cook it the traditional way in water.

    Reply
    • Sara

      March 25, 2016 at 1:23 pm

      Hi Diana, You can grill this over high heat. Grilling can be a little more tricky, depending on how hot your grill is, so just check the doneness of the potatoes. It takes about the same amount of time to cook and no you do not need a baking sheet for the grill. Just put the foil packs right on the grill. Snow Crab Legs sound good! I may have to try that next time:) Let me know how it turns out!

      Reply
  6. A

    March 26, 2016 at 11:11 am

    Can corn be frozen or should be fresh?? Do you cook corn before placing it in packets?

    Reply
    • Sara

      March 26, 2016 at 10:14 pm

      I actually bought frozen corn that came already cut up and then thawed it out before baking this.

      Reply
  7. Miles Lloyd

    March 26, 2016 at 4:10 pm

    Hi Sara, thank you for sharing the recipe. It looks delicious. Is the nutrition label information based on 4 or 6 servings per recipe? You give a range of 4-6. A complete meal for me has to be between 45 to 60 grams of carbohydrates. Even after subtracting the fiber I would have to distribute the corn from my serving to the others and steal some shrimp and sausage to add to my portion….. Hmmm that sounds like a win for me!!!

    Miles

    Reply
    • Sara

      March 26, 2016 at 10:15 pm

      Hey Miles, The nutrition label is for 6 servings. Yeah more shrimp and sausage sounds like a win-win to me! 🙂

      Reply
  8. Rodolfo Santos

    March 29, 2016 at 11:55 am

    At what temperature should the oven be set for this Srimp Boil?

    Reply
    • Sara

      March 29, 2016 at 1:09 pm

      Hey Rodolfo, Bake at 425 degrees. All of the cooking instructions are posted in the recipe as well:)

      Reply
      • Zack

        April 2, 2016 at 8:44 am

        I am going on a boy scout trip the recipe cooKS for how many people

        Reply
        • Sara

          April 2, 2016 at 12:37 pm

          Hey Zack, 4-6 people depending on how hearty their appetite is:)

          Reply
  9. Julie C.

    April 14, 2016 at 8:40 pm

    Did you mean four ears of corn, each cut in half to make eight pieces, total? Trying this tonight!

    Reply
    • Sara

      April 15, 2016 at 7:28 am

      Hey Julie, I used 2 ears of corn cut into 8 pieces. If you cut them in half that will work too!

      Reply
  10. Barbara J

    April 21, 2016 at 8:40 pm

    Big hit with my family! I precooked the potatoes and corn just a bit to cut down on the oven time. I think I’m going to add a variety of veggies next time to cut down a bit on the calories (onion, peppers, broccoli, whatever else looks good at the market). Thanks so much for sharing it!

    ★★★★★

    Reply
    • Sara

      April 22, 2016 at 5:53 am

      Awesome Barbara glad you and your family liked it!

      Reply
  11. Michelle

    April 25, 2016 at 10:13 pm

    Thank you so much for this quick n easy recipe. My kids n I enjoyed this meal n it was super easy to cook n clean. I did Lemon Pepper season for my daughter n she loved it. I will be making this shrimp boil all the time.

    ★★★★★

    Reply
    • Sara

      April 26, 2016 at 11:17 am

      That’s great to hear Michelle!

      Reply
  12. heather

    April 30, 2016 at 2:27 pm

    This bake was not done in 20 minutes so i just added 20 more minutes to it. If its still not done i will add another 10 like the others for a total of 50. I hope this turns out great because im really looking forward to it and i invited my friend over to eat.

    Reply
  13. TP

    May 16, 2016 at 5:53 pm

    Oops. I did not watch the video and did not put my stuff in a single layer. I only made two packets. I guess I will need to cook it for a total of 40 minutes? I might increase the heat a little as well. I’m open to suggestions if anyone sees this in the very near future. Thanks!

    Reply
    • Lornna

      June 4, 2016 at 5:01 pm

      I found this and it is so yummy just made up one to try and it was a hit with my hubby! We found a new favorite meal!

      Reply
      • Sara

        June 4, 2016 at 5:42 pm

        That is awesome Lornna, so glad you enjoyed it!

        Reply
  14. Brenda

    June 3, 2016 at 7:00 pm

    Tried it, and came out amazing! Delicious!

    ★★★★★

    Reply
    • Sara

      June 4, 2016 at 9:22 am

      That’s great to hear Brenda! 🙂

      Reply
  15. Megan

    July 5, 2016 at 7:56 pm

    If I was to make this in an aluminum pan
    Instead of individual packets would I need to
    Change anything other then the cooking time?

    ★★★★★

    Reply
    • Sara

      July 6, 2016 at 8:15 am

      Hey Megan, I haven’t tried making this on an aluminum pan without the foil so I’m not sure if the temp and timing would be different. This is another good idea though, you’ve got me thinking… 🙂

      Reply
    • Noonie

      November 15, 2017 at 8:53 pm

      Hey I tried it in an aluminum pan, I should have probably boiled my potatoes first, its been over an hour and they are still not tender

      Reply
  16. Denise

    July 14, 2016 at 7:45 am

    Do you de-vein the shrimp in shell prior to cooking?

    Reply
    • Sara

      July 14, 2016 at 2:36 pm

      Hey Denise, it’s really your preference. I cooked them with the shell on, and just peeled them as I ate. However you can peel and de-vein them prior to cooking.

      Reply
      • Ralph RIVERS

        July 17, 2016 at 4:58 pm

        I would LOVE to make this recipe. Sounds like it steams right in the packet! We city folks know that when you buy (packaged) shrimp from the grocery store (tail-on, large, extra large or jumbo) they come deveined. Rule of thumb: Cooked shrimp come pink while raw ones are gray.

        Reply
  17. JARED APPEL

    July 17, 2016 at 1:01 pm

    I made to large pans of this last night and it was amazing. Used Bay seasoning on one, Cajun on the other. This was so simple and delicious.

    ★★★★★

    Reply
    • Sara

      July 18, 2016 at 7:56 pm

      Thanks Jared! I’ll have to try it next time with Cajun Seasoning!

      Reply
    • Rachael H

      July 19, 2016 at 11:38 am

      When you used the big pans did you precook the potatoes or corn or just throw everything in and cook for a longer total time?

      Reply
  18. MAry

    September 3, 2016 at 10:46 pm

    Can you use any sausage, where do u get that kind of sausage at doing to try Labor Day weekend having friends over

    Reply
    • Sara

      September 3, 2016 at 11:26 pm

      Andouille Sausage is the best in my opinion because it has a spicy kick to it! BUT you can use any kind of sausage you want. 🙂

      Reply
      • Mary

        September 4, 2016 at 7:54 am

        Ok just don’t want it to be to much for grandkids will get a different kind but if I can’t fine the audoulle what would the best to replace it with I live in a small town and they don’t carry this but the do have smoke sausages

        Reply
        • Sara

          September 4, 2016 at 9:39 am

          Ah yes, if you want it less spicy for the kids you can use regular smoked sausage. I’ve used the Hillshire Farm smoked sausage that comes in a ring shape before. You could also use chicken sausage as well, or whatever your favorite is. 🙂

          Reply
          • Mary

            September 4, 2016 at 2:14 pm

            Looking for the old bay season and not finding it is this some season u get at a other store r can u use something rlse

          • Sara

            September 4, 2016 at 9:57 pm

            Old Bay Seasoning should be in every grocery store. I did a google search and found some of the ingredients used in this seasoning: paprika, cayenne pepper, celery salt, dry mustard, nutmeg, ginger, allspice, red pepper flakes, cloves, salt, and pepper. You could start with a pinch of each, taste test and go from there.

          • Mary

            September 5, 2016 at 11:45 am

            I found the old bay after looking for a hour in the store and even the clrek didn’t even know so I check in the seafood and there it was cooking it today will let you know later how they like it

          • Marlene

            April 14, 2020 at 3:55 pm

            How would polish/keilbasa work in this recipe. We tried it with Andouille but it was too spicy for us.

          • Sara

            April 15, 2020 at 10:59 am

            Hi Marlene, Yes you could use any type of sausage you prefer to make it less spicy.

  19. Mary

    September 5, 2016 at 11:46 am

    Im useing chicken to along with crab leg and shrimp some don’t like shrimp so using it 2 ways will let u know

    Reply
  20. Bryan

    March 12, 2017 at 11:07 pm

    I made this today it was great!! The seasonings were spot on. I did a trial run for just myself to make sure that it would be good to share with friends. My wife who doesn’t like this type of thing loved the potatoes. The only thing I would do is adjust some of the cooking time and temp. I cooked at 500 for about 50 minutes. I also added a little Punch Your Daddy Creole Seasoning. Thanks for this great recipe! I will be making it soon for a larger group.

    ★★★★

    Reply
    • Sara

      March 13, 2017 at 1:50 pm

      That’s awesome Bryan! I’ve never tried Punch Your Daddy Creole Seasoning… I’ll give this a try next time:)

      Reply
  21. Kathy McHugh

    March 21, 2017 at 6:13 pm

    Like a lot of people said this was not nearly done in 20 min. Potatoes, no matter how small, will NEVER be done in 20 min. More like 50-60 min total….I lost count of all the times I put it back in the oven. That said, it WAS delicious. Just wish I had known how long it was really going to take before i started!

    ★★★★

    Reply
    • Sharon

      April 7, 2018 at 3:14 pm

      This is exactly what happened to me. It turned out good, but I eventually had to pick out the all of the potatoes (which were the small ones) and microwave for about 4 to 5 minutes. Then I mixed them back with the rest of the stuff. I will definitely cook the potatoes first next time.

      Reply
  22. Abby

    June 16, 2017 at 7:08 pm

    Oh my word… I am from Detroit, so it’s pretty difficult to find a good shrimp boil. This recipe has me quite emotional, really. The flavors (we used Cajun seasoning) were so perfect. Not too spicy or salty, but with a definite kick. My husband has requested that we have it “as often as spaghetti”, which is high praise 😉 only thing I will change from now on is boil the potatoes a bit beforehand. Everything else was perfect at 20 min.

    Reply
    • Sara

      June 17, 2017 at 8:11 am

      Abby, that just made my day! 🙂

      Reply
  23. Stan

    June 25, 2017 at 7:32 pm

    I made this today and it was awesome. It was ready after 15 minutes on the grill on high heat.

    Reply
    • Sara

      June 26, 2017 at 3:38 pm

      That’s great to hear Stan! It’s one of my favs:)

      Reply
  24. Beth

    June 28, 2017 at 4:49 pm

    Can I use a large roaster instead of the oven? I want to make for about 50 people.

    Reply
    • Sara

      June 28, 2017 at 8:06 pm

      Hey Beth, That should work, everything cooks better when it’s in a single layer.

      Reply
  25. Linda

    July 17, 2017 at 7:48 pm

    This was one of the easiest and most delicious recipes I have made in a long time. You have got to try it.

    Reply
  26. Patrick

    July 30, 2017 at 5:14 pm

    Followed instructions exactly.. unfortunately the potatos were raw and the rest of the food was so salty my family wouldn’t eat it.

    Reply
  27. Alex

    August 6, 2017 at 6:00 pm

    Just made this for my family. It was delicious. We used a different kind of sausage but it was still amazing. Everyone was complimenting it like crazy. Highly recommend.

    Reply
    • Sara

      August 7, 2017 at 8:21 am

      So glad you all liked it Alex! 🙂

      Reply
  28. Thomas

    August 11, 2017 at 6:54 pm

    Can u grill this instead of baking

    Reply
    • Sara

      August 12, 2017 at 8:59 am

      Hey Thomas, Yes you can grill this as well. Place the foil packet over indirect heat, cooking times may vary depending on the heat of your grill.

      Reply
  29. Alisha

    August 12, 2017 at 6:30 pm

    Me and my BF decided to make this for a date night and ours turned out amazing! It did take longer than 20 minutes cooking time (more like an hour and 15 minutes) and i think that’s because we added crawfish and crab legs. They were a great addition and we also added an extra spice which was cayenne pepper (BF loves spicy) and it was also a great addition! Thanks for the recipe we will be making again very soon!

    Reply
    • Tammy Woods

      November 26, 2017 at 12:10 pm

      ALISHA, did you do anything differently with the crab legs. I want to try this and add crab legs. THanks

      Reply
  30. Sammy

    October 1, 2017 at 8:54 am

    I need to make this this for 60 people. Has anyone or you tried to cook it in the chafing dish? Or can I cook it for a certain time in the oven first and then move it to the Chad ting dish. How far ahead can I make the foil wraps. Day before?

    Reply
  31. Cheryl

    October 2, 2017 at 12:16 am

    This was wonderful! I used shrimp only without the sausage. For the vegetables, I used corn, red potatoes, mushrooms, bell pepper, yellow squash and onion. Seasonings used were old bay seasoning, sea salt, black pepper, garlic powder, and lemon pepper. Of course, I drizzled it with olive oil too! I cooked it in the oven for 45 minutes. My family loved it. It is definitely a keeper.

    ★★★★★

    Reply
    • Sara

      October 4, 2017 at 12:37 pm

      Awesome Cheryl, I like this variation too! 🙂

      Reply
  32. Brittany

    November 27, 2017 at 2:41 pm

    My husband and I just made this last night and we loved it! We have leftovers and we want to eat them tonight, how do we go about reheating it?

    Reply
    • Sara

      November 28, 2017 at 6:59 am

      So glad you liked it Brittany! You can reheat the leftovers in the microwave, but note that Shrimp does not taste as well reheated. It tends to get rubbery in texture.

      Reply
  33. L. A. kramer

    February 18, 2018 at 2:19 pm

    Great starter recipe. Used 4 20” long pieces of heavy duty foil on counter and placed 4 pieces same size over completed package ingredients and rolled up all 4 sides and placed 2 on each sheet pan. Cooked mine 425 for an hour.
    For each package used:
    1/2 sliced pobalono pepper
    1 small ear corn cut in 3 pieces
    1/4 lb.sliced smoked sausage
    1/2 small can new potatoes (approx 4 each)
    2 small green onions trimmed and sliced lengthwise
    5 thawed and shelled tails on super colossal shrimp
    1/2 thawed small lobster tail back shell left on but lossened from shell (placed on top of all)
    Generous olive oil over all
    Low salt Old Bay over all
    Pat of butter on top of each lobster piece and two thin slices of lemon over to hold butter on lobster
    Served on big oval shaped Chinet Heavy duty disposable platters, with nothing but beer and wine.
    Double recipe for 8 people, but make sure oven is big enough for 4 large sheet pans, mine is but need to put pans sideways two on each rack.
    Cameras came out, even my son who thinks it is stupid when people photograph their food. No clean-up so straight to game night.

    5 thawed super colossal shrimp

    ★★★★

    Reply
  34. Angel White

    May 22, 2019 at 7:16 pm

    I changed it up a little. I added a bit more seasonings such as Tony Chachere’s Cajun seasoning, a little tiny bit or garlic (and I mean tiny bit) and Cayenne pepper. I also quartered an onion and threw that into the mix. We are a family of five so to make things more affordable and easy, I bought cooked shrimp, red potatoes and threw everything onto a large baking pan, put the foil on top and baked it. This recipe is a HIT! My son is in love with this meal! I’m making it as I write this. Thank you soooo much for sharing! ?

    ★★★★★

    Reply
    • Sara

      May 24, 2019 at 10:07 am

      That’s so great to hear Angel! 🙂

      Reply
  35. Jeff Brown

    August 29, 2020 at 7:16 pm

    So easy to fix very tasty and filling

    ★★★★★

    Reply
    • Sara

      August 31, 2020 at 10:09 am

      So glad you liked it Jeff!

      Reply
  36. Rick

    May 4, 2021 at 10:15 pm

    OMG these people are dumb. I can’t read anymore of these comments.

    Reply

Trackbacks

  1. 18 Memorial Day Must Have Recipes | Recipes Worth Repeating says:
    May 21, 2016 at 6:43 pm

    […] 11. Shrimp Boil in Foil […]

    Reply
  2. Foil Packet Grilling Recipe Round Up – Cricket’s Confections says:
    July 1, 2016 at 7:53 am

    […] Shrimp Boil Packet– Tasteful […]

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

Search Tastefulventure

Hi! I’m Sara, and welcome to Tastefulventure! Here at Tastefulventure I’ve been testing gluten free recipes for over 8 years in hopes of sharing everything I’ve learned with you. I’m a foodie who loves to experiment with many different ingredients. I realized after years of... Read More…

Let’s Connect!

  • Facebook
  • Instagram
  • Pinterest
  • Twitter
  • YouTube

Most Popular Recipes

Spinach and Provolone Stuffed Chicken Breast

Greek Lemon Chicken Rice Soup (Avgolemono)

Shrimp Boil in Foil

More Posts from this Category

Footer

Hi! I’m Sara, and welcome to Tastefulventure! Here at Tastefulventure I’ve been testing gluten free recipes for over 8 years in hopes of sharing everything I’ve learned with you. I’m a foodie who loves to experiment with many different ingredients. I realized after years of... Read More…

Search Tastefulventure

Let’s Connect!

  • Facebook
  • Instagram
  • Pinterest
  • Twitter
  • YouTube

© 2014-2023 Tastefulventure.com All rights reserved.
 · Privacy Policy 
· Contact
 · No portion of this website may be reproduced in any form, or by any means, without prior written permission from Tastefulventure.com and/or the affiliates of Tastefulventure.com