Name: Seafood Boil Packets
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Southern-Inspired
Ingredients: 1 lb shrimp, peeled and deveined (tails on or off); 8 oz smoked sausage, sliced; 1 lb baby potatoes, halved or quartered; 2 ears corn on the cob, cut into 2–3 inch pieces; 6 tbsp butter, melted; 3 cloves garlic, minced; 1 tbsp Old Bay seasoning (or Cajun seasoning); Salt and black pepper, to taste; 4 lemon wedges; 2 tbsp fresh parsley, chopped (for garnish); 4 sheets heavy-duty aluminum foil

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Seafood Boil Packets are a fun, mess-free way to enjoy all the bold, buttery, and spicy flavors of a traditional seafood boil—without needing a giant pot or outdoor setup. Each foil packet is packed with shrimp, corn, potatoes, sausage, and a flavorful garlic-butter seasoning that steams everything to perfection. I love making these for summer dinners, grilling parties, or when I want something satisfying with minimal cleanup.

Why You’ll Love This Recipe

I love how customizable and easy these packets are. Each one can be built to individual tastes, and everything cooks together in the same pouch, locking in flavor and juices. Whether I’m cooking on the grill, baking in the oven, or even making them over a campfire, these seafood boil packets always turn out delicious. Plus, cleanup is a breeze—just toss the foil when I’m done.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Shrimp (peeled and deveined, tails on or off)
Smoked sausage (sliced into rounds)
Baby potatoes (halved or quartered)
Corn on the cob (cut into 2–3 inch pieces)
Butter (melted)
Garlic, minced
Old Bay seasoning (or Cajun seasoning)
Lemon wedges
Salt
Black pepper
Fresh parsley (for garnish)
Foil sheets (for wrapping)

Directions

I start by parboiling the potatoes in salted water for about 8–10 minutes until just tender, then drain and let them cool slightly.
I lay out large sheets of heavy-duty aluminum foil (or double up standard foil for sturdiness).
In a large bowl, I toss the shrimp, sausage, corn, and parboiled potatoes with melted butter, garlic, Old Bay seasoning, salt, and pepper until well coated.
I divide the mixture evenly among the foil sheets and top each with a lemon wedge.
I fold up the foil, sealing the edges tightly to create packets.
I grill them over medium heat for 15–20 minutes, flipping halfway through. If I’m using the oven, I bake the packets at 425°F (220°C) for the same amount of time.
I carefully open the packets (watch out for steam!), sprinkle with parsley, and serve right in the foil for easy cleanup.

Servings and timing

This recipe makes 4 packets (4 servings).
Prep time: 15 minutes
Cook time: 15–20 minutes
Total time: Around 35 minutes

Variations

I sometimes add crab legs, scallops, or clams for a deluxe version.
For extra flavor, I drizzle hot sauce or a splash of white wine into each packet before sealing.
I’ve swapped in andouille sausage for a spicier kick.
For a lower-carb option, I leave out the potatoes and add zucchini or bell peppers.
I serve with crusty bread or rice on the side to soak up the buttery juices.

storage/reheating

I store any leftovers in an airtight container in the fridge for up to 2 days. To reheat, I transfer everything to a skillet with a splash of water or butter and warm over medium heat. I don’t microwave seafood too long—it can get rubbery—so I reheat gently for the best texture.

FAQs

Can I prep these packets ahead of time?

Yes, I assemble them up to a few hours in advance and keep them in the fridge until I’m ready to cook.

Can I use frozen shrimp?

Yes, I just make sure to thaw and pat them dry before tossing them with the seasoning and butter.

Do I have to pre-cook the potatoes?

Yes, I parboil them first so they’re tender by the time the shrimp and sausage are done. Otherwise, they might stay undercooked.

What’s the best way to seal the foil packets?

I fold the edges over tightly and crimp the sides to lock in the steam. I make sure they’re fully sealed so nothing leaks during cooking.

Can I bake these instead of grilling?

Absolutely. I bake them at 425°F (220°C) for 15–20 minutes. They cook beautifully in the oven and still come out juicy and flavorful.

Conclusion

Seafood Boil Packets are one of my favorite ways to enjoy a classic seafood feast without the mess. I love how easy they are to make, how customizable they are for different tastes, and how little cleanup I have afterward. Whether I’m grilling in the backyard or baking them in the oven, they always turn out flavorful, juicy, and satisfying—perfect for summer nights or year-round cravings.

Seafood Boil Packets

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Seafood Boil Packets are a fun and flavorful way to enjoy a classic seafood boil without the mess. Packed with shrimp, corn, potatoes, and sausage, all seasoned with garlic butter and Old Bay, these foil packets are perfect for grilling, baking, or even campfire cooking. A quick, customizable, and easy clean-up meal for summer nights or weeknight dinners!

Author: Mayaa
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Yield: 4 servings
Category: Dinner, Grilling, Seafood
Method: Foil Packets, Grilled or Oven-Baked
Cuisine: Southern-Inspired, Cajun-Inspired

Ingredients

1 lb shrimp, peeled and deveined (tails on or off)
8 oz smoked sausage, sliced
1 lb baby potatoes, halved or quartered
2 ears corn on the cob, cut into 2–3 inch pieces
6 tbsp butter, melted
3 cloves garlic, minced
1 tbsp Old Bay seasoning (or Cajun seasoning)
Salt and black pepper, to taste
4 lemon wedges
2 tbsp fresh parsley, chopped (for garnish)
4 sheets heavy-duty aluminum foil

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Instructions

Parboil potatoes in salted water for 8–10 minutes until just tender. Drain and let cool slightly.
Lay out large sheets of foil (double layer if not heavy-duty).
In a large bowl, combine shrimp, sausage, corn, and potatoes with melted butter, garlic, Old Bay, salt, and pepper.
Divide mixture evenly among foil sheets. Top each with a lemon wedge.
Fold foil tightly to seal packets completely.
Grill over medium heat for 15–20 minutes, flipping halfway, or bake at 425°F (220°C) for the same time.
Carefully open packets (watch out for steam), garnish with parsley, and serve.