Seafood Boil Foil Packets with Garlic Butter
Seafood boil foil packets give you the same shrimp, sausage, corn, potato, and butter combination in individual portions. They are easy to serve, easy to clean up, and work in the oven or on the grill.
Ingredients
- 1 pound large raw shrimp, peeled or shell-on
- 12 ounces smoked sausage, sliced
- 1 pound baby potatoes, par-cooked until almost tender
- 2 ears corn, cut into small pieces
- Butter, melted
- Chef Bae® Seafood Boil Seasoning, to taste
- Minced garlic, optional
- Lemon wedges, optional
Why Par-Cook the Potatoes?
Raw potatoes take much longer than shrimp. Par-cooking them first keeps the shrimp from becoming rubbery while you wait for the potatoes to soften inside the packet.
Oven Method
- Heat the oven to 400°F.
- Lay out large sheets of heavy-duty foil.
- Divide the nearly tender potatoes, corn, sausage, and shrimp between the sheets.
- Mix melted butter with Chef Bae® Seafood Boil Seasoning and optional garlic. Spoon over each portion.
- Seal the packets tightly, leaving a little room for heat circulation.
- Bake until the shrimp are opaque and the other ingredients are hot, checking around 12 to 15 minutes. Exact time depends on packet size and shrimp size.
Grill Method
Place sealed packets over medium to medium-high heat and cook until the shrimp are done and the potatoes are fully tender. Turn the packets carefully during cooking if needed. Grill temperatures vary, so check the packets rather than relying on one exact time.
Open Carefully
Hot steam can escape when the foil is opened. Keep your face and hands away from the opening, then finish with lemon or extra seasoned butter.
For a pourable sauce version, read How to Make Garlic Butter Sauce for a Seafood Boil.
About Chef Bae® Sherri Smith
Sherri Smith, known as Chef Bae®, is an Atlanta-based chef, cookbook author, recipe developer, and founder of Chef Bae®. She shares Southern-inspired recipes, cooking tips, seasonings, and cookbooks for home cooks who want bold flavor without complicated steps.