Shrimp Boil Foil Packets
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.
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.
Nutrition
Serving: 1servingsCalories: 728kcalCarbohydrates: 27gProtein: 31gFat: 56gSaturated Fat: 25gPolyunsaturated Fat: 5gMonounsaturated Fat: 23gTrans Fat: 1gCholesterol: 263mgSodium: 1578mgPotassium: 904mgFiber: 4gSugar: 2gVitamin A: 1785IUVitamin C: 38mgCalcium: 108mgIron: 3mg
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