Shrimp Boil Foil Packet Recipe
This shrimp boil foil packet recipe is big on flavor and perfect for camp cooking! It’s a buttery, spicy meal packed with corn, sausage, shrimp and potatoes.
There are few things that feel more like camping magic than opening a foil packet and getting hit with that steamy, buttery, Cajun-style aroma.
This foil packet shrimp boil is one of those recipes that makes people wander over from neighboring campsites asking, “What are you cooking over there?” And honestly, that’s half the fun.
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Why You’ll Love This Recipe
We love this recipe because it does a little work ahead of time at home, then finishes strong at camp with minimal effort. That’s our favorite kind of camping meal. The corn and potatoes get cooked in advance, the shrimp can hang out frozen in the cooler, and once you’re ready to cook, it’s mostly just tossing, wrapping, and letting the grill do its thing.
No giant pot of boiling water. No endless cleanup. Just foil packets and happy campers.
If you’re camping with kids, teens, or hungry adults who expect “real food,” this recipe delivers big flavor without turning dinner into a chore. Plus, everyone gets their own packet, which means no fighting over who got more shrimp.
Ingredients
- 2 ears of peaches and cream corn, each cut into 4 pieces – we like to cook this at home first
- 1 lb white baby potatoes – also cooked at home to save time
- 1 lb jumbo shrimp, peeled and deveined – freezer packs work great
- 12 oz Mennonite sausage, sliced
- 2 tablespoons olive oil
- 1 tablespoon Cajun seasoning
- 1 tablespoon chipotle mango seasoning
- 4 garlic cloves, minced
- 2 tablespoons fresh parsley or 2 teaspoons dried
- 1 lemon, zested and juiced
- ½ cup salted butter, cut into cubes
Instructions
1. Add the corn and potatoes to a pot of water and bring to a boil over medium-high heat. Boil for 10 minutes, then drain. Transfer to a large bowl and allow to cool completely before placing into a freezer bag for camping.
2. At camp, add the shrimp and sausage to the corn mixture in a large bowl. Add the olive oil, seasonings, garlic, parsley, lemon zest, and lemon juice. Toss well to coat everything evenly.
3. Create four 12-inch square sheets of aluminum foil and four 11-inch square sheets of parchment paper. Place one parchment sheet on top of each foil sheet. Divide the mixture evenly among the packets and top with butter cubes. Wrap tightly to seal in all the juices.
4. Preheat a grill to medium-high heat, about 400°F, leaving one area unlit for indirect heat. Place the foil packets over indirect heat.
5. Cook for about 20 minutes, until the shrimp are pink and cooked through and the vegetables are fork-tender. Let the packets rest for 5 minutes before opening.
Tips & Tricks
• Pre-cooking the potatoes and corn is the secret to perfectly cooked foil packets. Raw potatoes take too long on the grill.
• Keep shrimp frozen in the cooler and let them thaw slowly during the day for best texture.
• Always double layer with parchment and foil to prevent sticking and leaks.
• Don’t overcook the shrimp. Pink and firm is perfect.
• Open packets carefully to avoid steam burns.
• Serve with crusty bread or garlic toast to soak up the butter.
Tips for making foil packets
- Cut two pieces of aluminum foil to about 12″. Layer them one on top of the other. Place recipe ingredients in the center. Bring up the longer edges of the foil and fold together. Grasp one end and roll it up, repeat with the other end.
- Alternatively foil pie plates may be used to cook foil packet meals. Simply place the recipe ingredients in the pie plate and cover with aluminum foil before cooking.
- For best results cook the foil packet on a grill over the open fire.
- Use caution when handling the foil packet as it can become hot while cooking.
Frequently Asked Questions
Can I make these ahead of time?
Yes. You can assemble the foil packets at home, keep them cold, and cook them at camp within 24 hours.
Can I cook these over a campfire?
Absolutely. Place them over hot coals, not direct flames, and rotate occasionally for even cooking.
What can I substitute for Mennonite sausage?
Andouille, smoked sausage, or kielbasa all work well and bring great flavor.
More Foil Packet Dinners
- Teriyaki chicken foil packets
- Grilled vegetable foil packets
- Steak mushroom foil packs
- Chicken bacon ranch foil packs
- Salsa chicken foil packets
- Tin foil packet fajitas
If this doesn’t scream summer camping dinner, we don’t know what does. Grab the foil, fire up the grill, and let dinner basically cook itself.
Shrimp Boil Foil Packets
Ingredients
- 2 ears of peaches and cream corn each cut into 4 pieces, cook this at home first
- 1 lb white baby potatoes cook at home to save time
- 1 lb jumbo shrimp, peeled and deveined freezer packs work great
- 12 oz Mennonite sausage sliced
- 2 tablespoons olive oil
- 1 tablespoon Cajun seasoning
- 1 tablespoon chipotle mango seasoning
- 4 garlic cloves minced
- 2 tablespoons fresh parsley or 2 teaspoons dried
- 1 lemon zested and juiced
- ½ cup salted butter cut into cubes
Instructions
- Add the corn and potatoes to a pot of water and bring to a boil over medium-high heat. Boil for 10 minutes, then drain. Transfer to a large bowl and allow to cool completely before placing into a freezer bag for camping.
- At camp, add the shrimp and sausage to the corn mixture in a large bowl. Add the olive oil, seasonings, garlic, parsley, lemon zest, and lemon juice. Toss well to coat everything evenly.
- Create four 12-inch square sheets of aluminum foil and four 11-inch square sheets of parchment paper. Place one parchment sheet on top of each foil sheet. Divide the mixture evenly among the packets and top with butter cubes. Wrap tightly to seal in all the juices.
- Preheat a grill to medium-high heat, about 400°F, leaving one area unlit for indirect heat. Place the foil packets over indirect heat.
- Cook for about 20 minutes, until the shrimp are pink and cooked through and the vegetables are fork-tender. Let the packets rest for 5 minutes before opening.