Homemade Shrimp Foil Packets in Oven

I’m always looking for dinners that taste like I spent hours in the kitchen but actually take me about five minutes to throw together. Bonus points if there’s hardly any cleanup involved. That’s where these shrimp foil packets come in. They’re basically a complete meal wrapped up in foil and baked in the oven.

The best part? You just toss everything together, seal up the packets, and let the oven do all the work. No pots to scrub, no pans to soak. Just tear open the foil and dinner is served. I love making these on busy weeknights when I need something filling but don’t have the energy for complicated cooking.

They’ve got shrimp, sausage, potatoes, and corn all seasoned with Old Bay and garlic. Everything cooks together so the flavors mix perfectly. Plus, my kids think eating from foil packets is fun, which means less complaining at dinnertime. Win-win.

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What Kind of Shrimp Should I Use?

For this recipe, you can use either fresh or frozen shrimp and both will turn out great. If you’re buying frozen shrimp, just make sure to thaw them completely before cooking – the easiest way is to leave them in the fridge overnight or run them under cold water for about 15 minutes. I’d recommend using large or jumbo shrimp (around 21-25 count per pound) since they hold up better in the foil packets and won’t overcook as quickly. You can buy them already peeled and deveined to save yourself some prep time, or leave the tails on if you prefer that classic look – just keep in mind your guests will need to peel them at the table.

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Options for Substitutions

This recipe is pretty forgiving when it comes to swaps, so feel free to work with what you have:

• Andouille sausage: If you can’t find andouille, try using kielbasa, chorizo, or smoked sausage instead. They’ll all give you that smoky, savory flavor you’re looking for.
• Old Bay seasoning: Don’t have Old Bay? Make your own blend with paprika, celery salt, black pepper, and a pinch of cayenne. You can also use Cajun seasoning or a seafood seasoning blend.
• Baby red potatoes: Yukon gold or fingerling potatoes work great here. Just cut them into similar-sized pieces so they cook evenly. Keep in mind that larger potatoes may need a few extra minutes in the oven.
• Fresh corn: Frozen corn works fine if fresh isn’t available. Just thaw it first and pat it dry before adding to the packets.
• Shrimp: Make sure to use peeled and deveined shrimp for this recipe – it’s not really a substitution situation since shrimp is the star here.
• Butter: You can use olive oil instead, though butter does add a richer flavor to the packets.

Watch Out for These Mistakes While Cooking

The biggest error people make with shrimp foil packets is overcooking the shrimp, which turns them rubbery and tough – since shrimp cook quickly, keep an eye on them and remove the packets as soon as the shrimp turn pink and opaque, usually around 12-15 minutes total in the oven.

Another common mistake is not parboiling the potatoes long enough, leaving you with crunchy, undercooked potatoes while everything else is done – make sure they’re fork-tender after the 10-minute boil before adding them to your packets.

To get the best flavor distribution, don’t skimp on sealing your foil packets tightly, as loose packets let steam escape and prevent the ingredients from cooking evenly in their own juices.

Finally, cut your potatoes into smaller, uniform pieces (about 1-inch chunks) so they cook at the same rate as the corn and shrimp, ensuring everything finishes at the same time.

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What to Serve With Shrimp Foil Packets?

These shrimp foil packets are pretty much a complete meal on their own since they’ve got protein, veggies, and potatoes all wrapped up together. That said, I love serving them with some crusty French bread or garlic bread to soak up all those buttery, Old Bay-seasoned juices at the bottom of the foil. A simple coleslaw or cucumber salad on the side adds a nice cool, crunchy contrast to the warm, spicy shrimp and sausage. If you want to make it feel more like a backyard seafood boil, throw together a quick dipping sauce with melted butter, extra lemon juice, and a pinch of Old Bay for dunking everything.

Storage Instructions

Store: Keep any leftover shrimp foil packets in an airtight container in the fridge for up to 3 days. The shrimp and veggies hold up pretty well, though the shrimp is definitely best within the first day or two for optimal texture.

Reheat: To warm up your leftovers, you can pop them back in the oven at 350°F for about 10 minutes, or just microwave individual portions for a minute or two. If the shrimp seems a bit dry, add a small pat of butter or a squeeze of lemon juice to bring back some moisture.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1500-1700
• Protein: 90-110 g
• Fat: 70-85 g
• Carbohydrates: 110-130 g

Ingredients

For the foil packets:

• 1.25 lb shrimp (I use Kirkland Signature frozen tail-on shrimp)
• 2 ears corn (shucked and cut into 1-inch rounds)
• 0.6 lb andouille sausage (sliced into 1/2-inch thick pieces)
• 1 lb baby red potatoes (halved or quartered into 1-inch chunks)
• 4 tbsp old bay seasoning
• 1.5 tbsp garlic (freshly minced for best aroma)
• 1 whole lemon, juiced
• 3 tbsp butter (melted and cooled to room temperature)
• 1/2 tsp smoked paprika
• salt
• pepper

For the sauce and garnish:

• 3 tbsp butter (I like Kerrygold salted butter for a richer sauce)
• 1/2 cup parsley
• 1 lemon

Step 1: Prepare Ingredients and Parcook Potatoes

• 1 lb baby red potatoes
• 2 ears corn
• 0.6 lb andouille sausage
• 1.5 tbsp garlic
• 1 whole lemon, juiced
• 1.25 lb shrimp

Start by preparing all your ingredients since foil packet cooking moves quickly once assembled.

Halve or quarter the baby red potatoes into 1-inch chunks, then boil them in salted water for 10 minutes until they’re just starting to become tender but still firm enough to hold their shape—this ensures they’ll cook perfectly in the packets without becoming mushy.

While the potatoes cook, shuck the corn and cut it into 1-inch rounds, slice the andouille sausage into 1/2-inch thick pieces, mince the garlic fresh (I find fresh garlic gives a much more vibrant aroma than pre-minced), and juice the lemon.

If using frozen shrimp, thaw them completely and pat dry with paper towels to remove excess moisture.

Drain the potatoes well when done.

Step 2: Create the Seasoning Mixture and Combine Packet Components

• 4 tbsp old bay seasoning
• 1/2 tsp smoked paprika
• salt
• pepper
• 3 tbsp butter
• shrimp, sausage, potatoes, corn, and garlic from Step 1
• lemon juice from Step 1

In a small bowl, combine the Old Bay seasoning, smoked paprika, salt, and pepper to create your seasoning blend.

In a large bowl, toss together the thawed shrimp, sliced andouille sausage, parcooked potatoes from Step 1, corn from Step 1, minced garlic, lemon juice, and 3 tablespoons of melted and cooled butter.

Sprinkle the seasoning mixture over everything and gently toss until all components are evenly coated.

The key is to distribute the seasonings and butter uniformly so each packet has balanced flavor.

Step 3: Assemble and Seal Foil Packets

• seasoned mixture from Step 2

Tear off four large sheets of heavy-duty aluminum foil (about 15×18 inches each).

Divide the seasoned mixture evenly among the four sheets, placing it in the center of each sheet.

Fold each foil sheet in half over the mixture, then crimp and seal all three open edges tightly by folding them over multiple times—you want a secure seal so steam stays trapped inside.

I like to crimp the edges firmly because loose packets let steam escape and you’ll miss the beautiful braising effect.

Make sure the packets are sealed well but not so tight that they’re difficult to open safely later.

Step 4: Cook the Foil Packets

Preheat your oven to 400°F.

Place the sealed foil packets on a large baking sheet and bake for 15-20 minutes until the shrimp are pink and cooked through and the potatoes are tender when pierced with a fork.

If grilling instead, place packets directly on a grill rack over medium-high heat, grill for 8-10 minutes, carefully flip with tongs, then grill another 5-6 minutes.

The packets will puff up slightly as they cook due to steam buildup—this is exactly what you want.

Step 5: Prepare the Brown Butter Finishing Sauce

• 3 tbsp butter

While the packets are cooking, melt 3 tablespoons of butter (I use Kerrygold salted butter for a richer, more complex sauce) in a small saucepan over medium heat.

Let it cook undisturbed for 3-4 minutes, swirling occasionally, until it turns a golden amber color with a nutty aroma—watch carefully so it doesn’t burn.

Once the butter is brown, remove it from heat immediately and set aside.

Step 6: Open Packets and Finish with Garnish and Brown Butter

• cooked foil packet contents from Step 4
• brown butter sauce from Step 5
• 1/2 cup parsley
• 1 lemon

Carefully open each foil packet by peeling back the foil (watch out for the hot steam).

Transfer the contents to serving bowls or plates, pouring the cooking liquid from the packets over the top as well.

Drizzle each serving with the brown butter sauce from Step 5, then top with fresh parsley and a squeeze of lemon juice.

Serve immediately while everything is hot.

Homemade Shrimp Foil Packets in Oven

Delicious Homemade Shrimp Foil Packets in Oven recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 42 minutes mins

Servings 4 servings

Calories 1600 kcal

Ingredients

  

For the foil packets::

• 1.25 lb shrimp (I use Kirkland Signature frozen tail-on shrimp)
• 2 ears corn (shucked and cut into 1-inch rounds)
• 0.6 lb andouille sausage (sliced into 1/2-inch thick pieces)
• 1 lb baby red potatoes (halved or quartered into 1-inch chunks)
• 4 tbsp old bay seasoning
• 1.5 tbsp garlic (freshly minced for best aroma)
• 1 whole lemon, juiced
• 3 tbsp butter (melted and cooled to room temperature)
• 1/2 tsp smoked paprika
• salt
• pepper

For the sauce and garnish::

• 3 tbsp butter (I like Kerrygold salted butter for a richer sauce)
• 1/2 cup parsley
• 1 lemon

Instructions

 

• Start by preparing all your ingredients since foil packet cooking moves quickly once assembled. Halve or quarter the baby red potatoes into 1-inch chunks, then boil them in salted water for 10 minutes until they're just starting to become tender but still firm enough to hold their shape—this ensures they'll cook perfectly in the packets without becoming mushy. While the potatoes cook, shuck the corn and cut it into 1-inch rounds, slice the andouille sausage into 1/2-inch thick pieces, mince the garlic fresh (I find fresh garlic gives a much more vibrant aroma than pre-minced), and juice the lemon. If using frozen shrimp, thaw them completely and pat dry with paper towels to remove excess moisture. Drain the potatoes well when done.
• In a small bowl, combine the Old Bay seasoning, smoked paprika, salt, and pepper to create your seasoning blend. In a large bowl, toss together the thawed shrimp, sliced andouille sausage, parcooked potatoes from Step 1, corn from Step 1, minced garlic, lemon juice, and 3 tablespoons of melted and cooled butter. Sprinkle the seasoning mixture over everything and gently toss until all components are evenly coated. The key is to distribute the seasonings and butter uniformly so each packet has balanced flavor.
• Tear off four large sheets of heavy-duty aluminum foil (about 15x18 inches each). Divide the seasoned mixture evenly among the four sheets, placing it in the center of each sheet. Fold each foil sheet in half over the mixture, then crimp and seal all three open edges tightly by folding them over multiple times—you want a secure seal so steam stays trapped inside. I like to crimp the edges firmly because loose packets let steam escape and you'll miss the beautiful braising effect. Make sure the packets are sealed well but not so tight that they're difficult to open safely later.
• Preheat your oven to 400°F. Place the sealed foil packets on a large baking sheet and bake for 15-20 minutes until the shrimp are pink and cooked through and the potatoes are tender when pierced with a fork. If grilling instead, place packets directly on a grill rack over medium-high heat, grill for 8-10 minutes, carefully flip with tongs, then grill another 5-6 minutes. The packets will puff up slightly as they cook due to steam buildup—this is exactly what you want.
• While the packets are cooking, melt 3 tablespoons of butter (I use Kerrygold salted butter for a richer, more complex sauce) in a small saucepan over medium heat. Let it cook undisturbed for 3-4 minutes, swirling occasionally, until it turns a golden amber color with a nutty aroma—watch carefully so it doesn't burn. Once the butter is brown, remove it from heat immediately and set aside.
• Carefully open each foil packet by peeling back the foil (watch out for the hot steam). Transfer the contents to serving bowls or plates, pouring the cooking liquid from the packets over the top as well. Drizzle each serving with the brown butter sauce from Step 5, then top with fresh parsley and a squeeze of lemon juice. Serve immediately while everything is hot.