Tasty Shrimp and Sausage Seafood Boil Foil Packets

I’ve always enjoyed taking regular dinners and making them feel a bit more special. There’s something so fun about seafood boils – the way everyone gathers around and digs in together. But let’s be honest, not all of us have time to set up a big outdoor feast on a random Tuesday night.

That’s why these seafood boil foil packets have become my go-to solution. They give you all the flavors of a traditional seafood boil without the massive cleanup or prep work. I usually put these together while my kids are finishing up their homework, and everything cooks neatly in its own little package.

Want shrimp and corn? You can do that. Prefer crab legs and potatoes? That works too. The best part is everyone can customize their packet with exactly what they like, and there’s hardly any mess to clean up afterward. Now that’s what I call a winning dinner!

What Kind of Shrimp Should I Use?

For seafood boil packets, jumbo shrimp (16-20 count per pound) are your best bet since they’re less likely to overcook and can stand up to the bold seasonings. While fresh shrimp is great if you can get it, frozen shrimp that’s been properly thawed works just as well – in fact, most “fresh” shrimp at the seafood counter was previously frozen anyway. When shopping, look for shrimp that’s already peeled and deveined to save prep time, but make sure to keep the tails on as they add extra flavor to the dish. If you can’t find jumbo shrimp, large shrimp (21-25 count) will work too, just keep an eye on the cooking time since they’ll cook a bit faster.

Options for Substitutions

This seafood boil is pretty flexible and you can make several swaps based on what you have available:

• Shrimp: While shrimp is great here, you can mix it up with other seafood like crab legs, mussels, or chunks of firm white fish. Just keep in mind that different seafood might need different cooking times.
• Andouille sausage: No andouille? Try kielbasa, chorizo, or even hot Italian sausage. Each will bring its own flavor profile but will work just fine in the packets.
• Potatoes: Baby red or yellow potatoes can be used interchangeably. If you only have larger potatoes, just cut them into 1-inch chunks so they cook evenly.
• Creole/Cajun Seasoning: If you don’t have Creole seasoning, you can use additional Old Bay or make a quick mix with paprika, garlic powder, black pepper, and cayenne.
• Old Bay seasoning: This gives the classic seafood boil taste, but in a pinch, you can use seafood seasoning or make your own with celery salt, paprika, and black pepper.
• Fresh garlic: If you’re out of fresh garlic, use 1 teaspoon of garlic powder for every 2 cloves of fresh garlic called for in the recipe.

Watch Out for These Mistakes While Cooking

The biggest challenge when making seafood boil packets is getting the cooking time right for each ingredient – potatoes and corn need more time than shrimp, so start by cooking these heartier vegetables first for about 10-15 minutes before adding the seafood and sausage. A common mistake is overcooking the shrimp, which only needs 3-4 minutes until they turn pink and opaque – any longer and they’ll become tough and rubbery. To ensure even cooking, try to cut all your potatoes roughly the same size (about 1-inch pieces) and make sure your foil packets are sealed tightly but leave some room for steam to circulate inside. For the best flavor distribution, don’t skimp on the butter sauce – make sure to coat all ingredients well before sealing the packets, and consider doubling the sauce if you like things extra saucy.

What to Serve With Seafood Boil Packets?

These flavorful seafood boil packets are practically a meal on their own, but there are some simple sides that make them even better! A fresh, crusty French baguette is perfect for soaking up all that amazing butter sauce – trust me, you won’t want to waste a drop. For a complete meal, I like to serve a simple coleslaw or corn bread on the side, which helps balance out all those rich flavors. If you’re feeding a crowd, you might want to add some extra corn on the cob or a big green salad dressed with a light vinaigrette to round things out.

Storage Instructions

Keep Fresh: Once your seafood boil packets have cooled down, place them in an airtight container in the fridge. They’ll stay good for up to 2 days, though the seafood is best enjoyed within 24 hours. The flavors actually get better as they mingle together overnight!

Make Ahead: You can prep the seasoned butter mixture and slice all your vegetables up to a day in advance. Keep them separate in the fridge until you’re ready to assemble your packets. Just remember not to prep the shrimp too far ahead, as fresh seafood is best cooked the day you buy it.

Warm Up: To enjoy your leftovers, gently warm the contents in a foil packet in the oven at 350°F for about 8-10 minutes, or until heated through. Be careful not to overcook the shrimp, as they can get tough. You can also microwave portions for 1-2 minutes, though the oven method keeps everything more tender.

Preparation Time	15-20 minutes
Cooking Time	13-17 minutes (oven) / 13-15 minutes (grill)
Total Time	28-37 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 3000-3400
• Protein: 150-170 g
• Fat: 210-240 g
• Carbohydrates: 150-170 g

Ingredients

• 1 1/2 lb baby red or yellow potatoes
• 4 ears corn, cut into 4-5 sections each
• 2 lb jumbo shrimp, peeled and deveined
• 12 oz andouille sausage, sliced or cut on bias
• 1/2 small yellow onion, thinly sliced into half moons
• 1 1/2 cups unsalted butter, melted
• 1 tbsp fresh lemon juice
• 2 tsp worcestershire sauce
• 1 tbsp creole cajun seasoning (store-bought or homemade)
• 1 tbsp old bay seasoning, plus extra for serving
• 1 tbsp chopped parsley, additional for garnish
• 8 garlic cloves, minced
• Lemon wedges, for optional serving

Step 1: Prep and Boil Potatoes and Corn

• 1 1/2 lb baby red or yellow potatoes
• 4 ears corn, cut into 4-5 sections each

Bring a large pot of water to a boil.

Add the baby red or yellow potatoes and cook until they are fork-tender, about 10 minutes.

Then, add the sections of corn and continue boiling for an additional 3-5 minutes until just tender.

Drain and transfer the potatoes and corn into a very large mixing bowl.

You can choose to leave the potatoes whole or slice them in half, depending on your preference.

Step 2: Prepare Other Ingredients

• 12 oz andouille sausage, sliced or cut on bias
• 2 lb jumbo shrimp, peeled and deveined
• 1/2 small yellow onion, thinly sliced into half moons

While the potatoes and corn are boiling, slice the andouille sausage and thinly slice the yellow onion into half moons.

Mince the garlic cloves and chop the parsley.

After the potatoes and corn are drained and in the mixing bowl, add the sliced sausage, peeled and deveined shrimp, and thinly sliced onions into the same bowl.

Step 3: Make the Garlic Butter Sauce

• 1 1/2 cups unsalted butter, melted
• 1 tbsp fresh lemon juice
• 2 tsp worcestershire sauce
• 1 tbsp Creole Cajun seasoning (store-bought or homemade)
• 1 tbsp Old Bay seasoning, plus extra for serving
• 1 tbsp chopped parsley
• 8 garlic cloves, minced

In a small bowl, combine the melted butter, fresh lemon juice, worcestershire sauce, Creole Cajun seasoning, Old Bay seasoning, 1 tablespoon of chopped parsley, and the minced garlic.

Stir the mixture well to fully combine.

I like to make sure the parsley and garlic are evenly distributed for maximum flavor in every bite!

Step 4: Toss and Assemble Foil Packs

• shrimp, sausage, onion, potatoes, and corn mixture from Steps 1 & 2
• half of the garlic butter sauce from Step 3

Pour half of the prepared garlic butter sauce (from Step 3) over the ingredients in the mixing bowl.

Using your hands or a large spoon, gently toss everything together to coat well, making sure all ingredients are saturated with the sauce.

Tear off 5 large sheets of aluminum foil (about 13 x 13 inches each) and evenly divide the shrimp boil mixture among the sheets.

Fold the edges up and around the food to enclose each packet.

Arrange the sealed foil packs on a large rimmed baking sheet, ready for baking or grilling.

Step 5: Cook the Foil Packets

Preheat your oven to 425°F or a grill to medium-high heat.

Place the sealed foil packets onto the prepared baking sheet (for oven) or directly on the grill.

Bake for 15-17 minutes in the oven or grill for 13-15 minutes, until the shrimp is pink and just cooked through.

Carefully open a packet to check for doneness.

Step 6: Serve with Garlic Butter and Garnishes

• remaining garlic butter sauce from Step 3
• lemon wedges, for optional serving
• additional chopped parsley, for garnish
• Old Bay seasoning, for serving

Carefully open the foil packets (watch out for steam) and drizzle the remaining garlic butter sauce (from Step 3) over the top, or serve it on the side for dipping.

Sprinkle with additional chopped parsley and Old Bay seasoning if desired.

Serve with lemon wedges for squeezing over the top.

For a more authentic flavor, I like to finish with a generous squeeze of fresh lemon juice and a little extra parsley for a fresh touch.