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!
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!
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.
Cheers!
Shrimp Boil in Foil
Ingredients
- 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
- *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.
- Enjoy!
Sammy says
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?
Alisha says
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!
Tammy Woods says
ALISHA, did you do anything differently with the crab legs. I want to try this and add crab legs. THanks
Thomas says
Can u grill this instead of baking
Sara says
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.
Alex says
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.
Sara says
So glad you all liked it Alex! 🙂
Patrick says
Followed instructions exactly.. unfortunately the potatos were raw and the rest of the food was so salty my family wouldn’t eat it.
Linda says
This was one of the easiest and most delicious recipes I have made in a long time. You have got to try it.
Beth says
Can I use a large roaster instead of the oven? I want to make for about 50 people.
Sara says
Hey Beth, That should work, everything cooks better when it’s in a single layer.
Stan says
I made this today and it was awesome. It was ready after 15 minutes on the grill on high heat.
Sara says
That’s great to hear Stan! It’s one of my favs:)
Abby says
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.
Sara says
Abby, that just made my day! 🙂
Kathy McHugh says
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!
Bryan says
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.
Sara says
That’s awesome Bryan! I’ve never tried Punch Your Daddy Creole Seasoning… I’ll give this a try next time:)
Mary says
Im useing chicken to along with crab leg and shrimp some don’t like shrimp so using it 2 ways will let u know
MAry says
Can you use any sausage, where do u get that kind of sausage at doing to try Labor Day weekend having friends over
Sara says
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. 🙂
Mary says
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
Sara says
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. 🙂
Mary says
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 says
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 says
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 says
How would polish/keilbasa work in this recipe. We tried it with Andouille but it was too spicy for us.
Sara says
Hi Marlene, Yes you could use any type of sausage you prefer to make it less spicy.
Denise says
Do you de-vein the shrimp in shell prior to cooking?
Sara says
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.
Ralph RIVERS says
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.
Megan says
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?
Sara says
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… 🙂
Noonie says
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