Grilled Shrimp Foil Packets

4.93 from 14 votes

These shrimp foil packets are made with homemade old bay seasoning, shrimp, corn, and other vegetables. You grill all the ingredients together and top all of the ingredients with fresh herbs before serving.

Prep 30

Cook 30

Total 1

Fat 19

Carbs 29

Protein 20

Yield

Ingredients

Homemade Old Bay Seasoning

2 tablespoons ground celery seed
1 tablespoon garlic powder
1 teaspoon smoked paprika
2 teaspoons ground mustard powder
1/4 teaspoon cayenne pepper
1 teaspoon ground pepper
1/2 teaspoon dried thyme
2 teaspoons chili powder
2 teaspoons light brown sugar
1 tablespoon flaked sea salt
1/4 teaspoon of ground cinnamon
1/4 teaspoon ground nutmeg

Foil Pack Shrimp

1.5- lbs. raw jumbo shrimp thawed, peeled and deveined (we love the good and gather brand)
4 cups red potatoes chopped into ½-inch chunks
½ large white onion chopped
6 garlic cloves minced
1 pint cherry tomatoes
3 large ears of corn chopped into thirds
2 large lemons sliced
1 ring of kielbasa sausage (beef, pork, or turkey)
2 tablespoons olive oil
½ cup chicken broth
½ cup sauvignon blanc
2 tablespoons tabasco sauce
6 tablespoons cold butter cut into 6 tablespoons
½ cup fresh cilantro roughly chopped

Instructions

Preheat the grill (or oven) to 400ºF and prepare aluminum ‘boats’ by layering two 1-foot pieces of foil on top of one another into a cross shape and fold up the sides of the top foil so that no liquid will escape. Repeat so you have 2 boats. Set aside.
Add all of the ingredients for the old bay seasoning to a bowl or jar and mix to combine. Set aside.
Place the peeled shrimp into a large bowl and add 3 tablespoons of the old bay seasoning to the shrimp with an additional ½ teaspoon of salt to the shrimp. Toss until the shrimp are coated in spices. Place in the refrigerator.
You are going to split all of the ingredients for the foil packs into two boats. Each foil pack should have ¼ of a white onion, 2 cups of potatoes, 3 garlic cloves, half the tomatoes, a few chunks of corn, 1 sliced lemon, and half of the sausage. Once those ingredients are in each foil boat, drizzle them with 1 tablespoon of olive oil each and toss all the vegetables together. Add 1 tablespoon of old bay seasoning to each boat and toss again.
Add ¼ cup of broth, ¼ cup of wine, and 1 tablespoon of tabasco to each boat and top with 3 tablespoons of butter each. Fold the edges of the foil boat up so that heat and ingredients can not escape.
Place the boats over direct heat and cook for 25 minutes.
Open the foil boats and add the shrimp to the top of each boat, half of the shrimp in each boat. Seal the boats back up and cook for an additional 5-7 minutes or until the shrimp are cooked. The shrimp cook time will vary by size of the shrimp, grill, or oven that is being used. Cook the shrimp until pink.
Remove the boats from the grill and place them on a cooled baking sheet. Unfold the boats and top with cilantro. Toss again and serve with crusty bread.

Tips & Notes

You will have extra old bay seasoning. Store in an airtight container and store in a cool dark place.
We made 2 large foil packets. Be sure when you make the foil packets, you are using 2 very large pieces of tin foil so all the ingredients will be enough room in each foil pack for ingredients and then for the shrimp later. If it's easier for you, you can make 4 smaller foil packs instead of 2 larger foil packs.
The key to this recipe is to make sure the aluminum foil boats are sealed and don’t release heat.
This recipe is easy to change up. You can use any vegetables you have on hand.
We used a beef kielbasa but an andouille sausage would be delicious.
Oven directions: If you are making these shrimp foil packets in the oven, we recommend using only one layer of tin foil. Follow the directions for the shrimp foil packets and then preheat the oven to 400ºF and bake in the oven for 35-40 minutes before adding the shrimp. You need a bit more time in the oven than on the grill.

Nutrition Facts