These grilled shrimp foil packets are a simple, satisfying one-pan meal with bold Old Bay seasoning, tender potatoes, sweet corn, cherry tomatoes, and slices of kielbasa. The ingredients are cooked together in foil “boats” on the grill or in the oven, with shrimp added near the end so they stay juicy and perfectly cooked. This recipe is ideal for summer gatherings, weeknight dinners, or meal prep when you want an effortless, flavorful dinner with minimal cleanup.
Delicious Grilled Shrimp Foil Packets
Shrimp foil packets are an all-in-one meal wrapped in foil for easy grilling and clean-up. Each packet combines red potatoes, sweet corn, cherry tomatoes, garlic, onions, slices of kielbasa, lemons, and shrimp tossed in a homemade Old Bay-style seasoning and finished with butter and fresh herbs. The method locks in juices and creates a flavorful sauce you can spoon over bread or rice.
This approach is especially convenient for feeding a crowd: make multiple packets and let everyone open their own, or combine the finished packets into a shared bowl to pass around.
Why you’ll love it!
- Bold, balanced flavors from the homemade Old Bay-style blend.
- Minimal cleanup—each portion cooks inside its own foil packet.
- Flexible: swap vegetables or sausage based on what you have.
Featured Ingredients
- Jumbo shrimp: Larger shrimp hold up better to grilling and are less likely to overcook.
- Old Bay-style seasoning: A homemade blend brings bright, savory flavor. You can use store-bought if preferred.
- Red potatoes: Chop into small chunks so they cook through and stay creamy.
- Cherry tomatoes: They soften and collapse into a juicy finishing sauce.
- Fresh corn: Grilled corn adds sweetness that pairs perfectly with the spice blend.
- Lemons: Sliced lemons add essential acidity—don’t skip them.
- Kielbasa or other pre-cooked sausage: Adds savory, smoky notes; swap for your favorite sausage if desired.
- Chicken broth and white wine: A small amount of liquid helps steam and form a sauce inside the packet.
- Tabasco: A touch of hot sauce adds vinegar tang and heat to the sauce.
- Butter: Finishing with cold butter yields a rich, silky sauce that coats the ingredients.
Simple Instructions
- Preheat: Heat the grill or oven to 400°F (200°C). Make sure it reaches temperature before you start cooking the packets.
- Make foil boats: Create sturdy aluminum boats by layering two large sheets of foil in a cross, folding up the sides to form a shallow well that will hold juices. Use extra foil if needed to ensure a secure seal.
- Season the shrimp: Toss peeled, deveined shrimp with a few tablespoons of the Old Bay-style seasoning and a pinch of salt. Chill while you prepare the vegetables so the shrimp develop flavor.
- Assemble the packets: Divide the onion, potatoes, garlic, tomatoes, corn, lemon slices, and kielbasa between the foil boats. Drizzle each with olive oil and sprinkle with seasoning; toss to coat. Add 1/4 cup chicken broth, 1/4 cup white wine, a tablespoon of Tabasco, and three tablespoons of butter to each packet.
- Cook the vegetables: Seal the boats tightly and place over direct heat. Grill for about 25 minutes, or until the potatoes are fork-tender.
- Add the shrimp: Open each packet, add the shrimp on top, reseal immediately, and grill 5–7 minutes more until the shrimp turn pink and are cooked through.
- Toss and serve: Carefully open the packets, drain any excess liquid into the packet sauce, toss the ingredients with chopped fresh cilantro (or parsley), and serve with crusty bread or rice to soak up the sauce.
Serving for a crowd? Combine finished packets into large bowls and toss so guests can serve themselves easily.
Top Tips
- Seal the foil packets tightly—if heat escapes, cooking time will increase and ingredients may dry out.
- Ensure potatoes are fork-tender before adding shrimp so the shrimp do not overcook.
- Don’t discard the juices that collect at the bottom of the packet; that buttery, seasoned sauce is delicious over bread, rice, or pasta.
- Use a thermometer if desired: shrimp are done when they reach opaque pink and are firm to the touch.
FAQ
Place the prepared vegetables and seasonings in an aluminum boat, seal tightly, and grill at 400°F for about 25 minutes. Open, add seasoned shrimp, reseal, and grill 5–10 minutes more until shrimp are opaque and pink.
Can you freeze shrimp foil packets?
Yes. Assemble the vegetable and seasoning packets and freeze them flat. Store the seasoned shrimp separately in a freezer-safe bag to avoid texture changes. Freeze for up to three months. Thaw before finishing on the grill or in the oven for best results.
Can I add other ingredients?
Absolutely. Swap in other vegetables like bell peppers, zucchini, or potatoes of choice. Change the sausage to andouille or omit it for a lighter version. The method is very flexible.
Storage
Store leftovers in an airtight container in the refrigerator for up to five days. Reheat gently in the oven at 350°F (175°C) until warmed through, or open the packet and reheat on the grill briefly.
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Grilled Shrimp Foil Packets
These packets use a homemade Old Bay-style seasoning blended with butter, wine, broth and a splash of Tabasco for heat. They grill quickly and deliver tender shrimp with bright, balanced flavors.
Prep & Cook Time
Prep: about 30 minutes • Cook: about 30 minutes • Total: about 1 hour • Servings: 6
Ingredients
Homemade Old Bay-style Seasoning
- 2 tbsp ground celery seed
- 1 tbsp garlic powder
- 1 tsp smoked paprika
- 2 tsp ground mustard powder
- 1/4 tsp cayenne pepper
- 1 tsp ground black pepper
- 1/2 tsp dried thyme
- 2 tsp chili powder
- 2 tsp light brown sugar
- 1 tbsp flaked sea salt
- 1/4 tsp ground cinnamon
- 1/4 tsp ground nutmeg
Shrimp Foil Pack Ingredients
- 1.5 lbs raw jumbo shrimp, thawed, peeled and deveined
- 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, cut into thirds
- 2 large lemons, sliced
- 1 ring kielbasa sausage, sliced
- 2 tbsp olive oil
- ½ cup chicken broth
- ½ cup sauvignon blanc (or another dry white wine)
- 2 tbsp Tabasco (or to taste)
- 6 tbsp cold butter, divided
- ½ cup fresh cilantro, chopped
Instructions
- Preheat grill or oven to 400°F. Build two foil boats by crossing two large sheets of foil and folding the edges up to form a secure packet.
- Mix the Old Bay-style ingredients in a bowl or jar.
- Place shrimp in a bowl, add 3 tablespoons of the seasoning and ½ tsp salt, toss to coat, and refrigerate while preparing other ingredients.
- Split vegetables and sausage between the two foil boats: each should get 2 cups potatoes, ¼ onion, 3 garlic cloves, half the tomatoes, some corn pieces, 1 lemon slice and half the sausage. Drizzle each with 1 tbsp olive oil and 1 tbsp seasoning, then toss.
- Add ¼ cup broth, ¼ cup wine and 1 tbsp Tabasco to each boat. Top each packet with 3 tbsp cold butter. Fold and seal the edges so liquid won’t escape.
- Grill directly over heat for 25 minutes, until potatoes are fork-tender.
- Open packets, add half the shrimp to each, reseal, and grill 5–7 minutes until shrimp are opaque and pink.
- Remove packets, open carefully, top with cilantro, toss gently, and serve with crusty bread to soak up the sauce.
Tips & Notes
- Make extra seasoning and store it in an airtight container for future use.
- If you prefer smaller portions, make four smaller packets instead of two large ones.
- For oven cooking, use a single layer of foil and bake at 400°F for 35–40 minutes before adding shrimp; baking typically requires a bit more time than grilling.
- Substitute vegetables based on seasonality—peppers, zucchini, or mushrooms work well.
- Andouille or another smoked sausage are good alternatives to kielbasa.
Nutrition (approx.)
Calories: 360 kcal • Carbohydrates: 29 g • Protein: 20 g • Fat: 19 g • Fiber: 4 g • Sugar: 8 g
Nutrition estimates are approximate and will vary based on ingredient brands and portion sizes.
Photography: Photos in this post were taken by Ashley McGlaughlin.