Shrimp Boil Foil Packs


Wherever you live across Canada, this May long weekend – typically marks the start of grilling season. It’s time to get outside in the sunshine, fire up the BBQ, and enjoy savory grilled food with family and friends. This distinctly Canadian holiday serves as the official marker to end winter. For Canadians, this is the first long weekend since Easter and a good excuse to celebrate the beginning of the summer season.

Seafood boils likely began with the Acadian Exile, which displaced thousands of Acadians from Canada’s Maritime provinces in the 1700’s to various regions of the U.S.A. Many settled in South Louisiana, where they became known as ‘Cajuns,’ and shared their tradition of boiling shellfish with seasonings and vegetables.

A shrimp boil is a dish that displays a medley of seafood, sausage, and vegetables, ultimately revolving around shrimp seasoned and cooked to perfection. Shrimp boil foil packet meals are everything great about a quintessential seafood boil neatly wrapped in individual packets without the mess.

Foil packets are the ultimate summer BBQ or camping meal! These shrimp boil foil packets are easy to make and quick to cook on the grill or over a fire but can also be made in the oven. There are lots of things to love about foil packet dinners. They can be made in advance (the day before or morning of), they travel well, and they require virtually no clean-up. There’s just something about the ingredients cooking and steaming all together over the fire, whether you’re camping or just in your own backyard (or cooking them in the oven), that makes these so good. Just assemble your ingredients, seal them inside using aluminum foil and parchment paper, and place them over your heat source.

This is an amazing recipe that’s full of flavor, perfect for the May long weekend.

Print Recipe
Shrimp Boil Foil Packs
  1. Preheat the oven to 400 F. or the grill to medium-high (about 400 F). If using frozen shrimp place the package under cold water for 10 minutes to thaw.
  2. Bring 2 quarts of water to a boil and add the potatoes and corn. Reduce the heat & bring to a simmer. Cook for 10 minutes on simmer then drain into a colander. Set aside.
  3. While the potatoes & corn are cooking, prepare 4 sets of 12-inch by 24-inch long aluminum foil sheets. Fold each in half, forming a square. If using industrial aluminum foil simply prepare sheets measuring 12-inches square. Slightly fold up the edges of the sheets.
  4. In a large bowl, combine the drained potatoes & corn, sausage, thawed shrimp, onion, and garlic. Drizzle with the 4 tablespoons of melted butter, season with salt, pepper (if using), & Old Bay seasoning. Mix very well to coat all of the ingredients.
  5. Divide the shrimp boil ingredients between the four aluminum foil sheets. Neatly fold into packets, ensuring a good seal.
  6. Place them onto a baking sheet & bake for 15 minutes. If grilling, place the packets directly onto the grill surface & cook for 15 minutes, flipping once after about 8 minutes.
  7. Serve the packets slightly opened up, garnished with chopped parsley, a pinch of Old Bay seasoning, and a few lemon wedges. Serve the melted butter on the side for optional drizzling over the shrimp boil or for dipping.
Recipe Notes
  • For our meal, I did not add any salt or pepper. We found the Old Bay seasoning was enough for our liking. Just personal preference!