This shrimp boil is a complete meal that’s grilled or baked in foil packets and ready in just 20 minutes…
Shrimp boils are a Louisiana Cajun tradition dating back over 50 years. The fishing boats would bring in fresh shrimp from the Gulf of Mexico, and the festivities would begin with cooking, music and cultural celebrations. Diehards would even grind up whole spices to make the seasoning extra fragrant!
Seafood boils are usually suited to large crowds with large pots, and in the southeast they’re often called low-country boils and served on newspaper.
This recipe is easy to make at home for 4-6 people on a grill or in the oven. It’s a complete, flavor-filled meal that people love, especially since it’s not easy to find in restaurants in most parts of the country. The key ingredients are large shrimp, red potatoes, corn on the cob, sausage and cajun seasoning.
How to make shrimp boil
This recipe is very quick to make, and you can even prepare the packets in advance. A key tip to save time is to buy the smallest, white-fleshed potatoes you can find for quick cooking. One inch or less is ideal. If they’re larger, then quarter them instead of halving to avoid having to parboil them.
Distribute halved baby potatoes, sliced sausage, corn on the cob and shrimp across 4 piece of foil:
Here’s how to select the shrimp for a shrimp boil:
- Large size shrimp, like 31/35 count per pound or less
- Shell removed and deveined with tail on
- Wild shrimp certified by Marine Stewardship Council or similar for better flavor and health
- Avoid frozen shrimp packages with lots of ice crystals, which can indicate thawing
For the sausage, a smoked Andouille sausage is traditionally used. If you can’t find it, then try a garlic sausage or chorizo.
The next step is sprinkling on some cajun seasoning and drizzling with a few teaspoons of oil.
Now you’re ready to wrap up the foil package and put it on the grill or in the oven. Be careful not to puncture the foil, as you don’t want juices to leak out.
All it takes is 15 minutes of cooking time, and voila! Dinner is ready to serve, and there’s no cleaup either. Here’s a summary of the preparation process:
Watch our video tutorial to see how to make it:
20 Minute Shrimp Boil Foil Packets (with Video)
- 2 lb large shrimp peeled, deveined, tail on
- 1 andouille or chorizo sausage sliced
- 2 ears corn peeled and quartered
- 1 lb baby red potatoes halved or quartered*
- 1 tbsp cajun seasoning
- 2 tbsp olive oil
Garnishes - optional
- half lemon freshly squeezed
- salt and pepper to taste
- 1 tbsp fresh parsley minced
Preheat your grill or oven to 425°F.
On a work surface, prepare 4 sheets of foil that are each at least 12 inches long.
- Add 1/4 of the shrimp, corn, potatoes and sausage to the middle of each piece of foil.
- Sprinkle cajun seasoning and drizzle olive oil across all 4 sheets.
- Fold up the edges of each piece of foil into a packet following the video. Ensure the packet is sealed tight and the foil doesn't get punctured.
- Grill or bake the packets for 15 minutes or until the potatoes are cooked through.
- Garnish with optional lemon juice, salt, pepper and parsley. Serve immediately and enjoy!
* if the potatoes are larger than 1-inch, quarter them for even cooking.
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