Shrimp Boil Foil Pack

This nifty take on the classic shrimp boil combines shrimp, sausage, veggies, and seasonings in a foil packet cooked on the grill.

By Maddie Augustin | Experience Life

shrimp and veggies grilled in a foil pack

Yield 6 servings
Prep Time 25 minutes
Cook Time 25 minutes

Ingredients

6 oz. precooked pork or chicken andouille sausage, sliced
2 medium red potatoes, diced
2 ears of corn, cut into thirds
2 cups stemmed and chopped collard greens or Tuscan kale
3 tbs. extra-virgin olive oil
2 tsp. sea salt
1 tsp. freshly ground black pepper
1 lb. large raw shrimp, peeled and deveined

Seasoning Blend

2 tbs. extra-virgin olive oil
1 tsp. sea salt
3 cloves fresh garlic, chopped
1/2 tsp. cayenne pepper
3/4 tsp. dried oregano
3/4 tsp. dried thyme
1 1/2 tsp. smoked paprika

Directions

STEP 1

Preheat grill to 350 degrees F.

STEP 2

Place sausage and vegetables in a large bowl. Add olive oil, sea salt, and black pepper and stir to combine.

STEP 3

In a small bowl, mix seasoning-blend ingredients to create a paste. Pat shrimp dry, then place in a large bowl and toss with paste to evenly coat.

STEP 4

Cut six 12-inch squares of heavy-duty aluminum foil. Evenly divide sausage and vegetable mixture among the squares, then top with shrimp.

STEP 5

Place foil packs on the grill and close the cover. Cook for 20 to 25 minutes, flipping halfway through.

STEP 6

Carefully open the foil pack and test potatoes for doneness before enjoying.

STEP 7

Tip: Create pack by folding the shorter ends of the foil over the contents, and then tightly fold the sides and pinch together to seal.

Photography by: Andrea D’Agosto; Prop Styling: Alicia Buszczak; Food Styling: Paul Jackman

Maddie Augustin

Maddie Augustin is a Minneapolis-based recipe developer.

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