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Shrimp Boil Packets

Have a date night coming up or some friends over soon? Want to make something impressive but simple? We have the perfect meal for you! It can be done on the grill or in the oven on just one sheet pan. You mix all the ingredients together, wrap them in foil, and they come out steaming, flavorful, and delicious! As an added bonus, this recipe is naturally gluten free and can easily be made dairy free.


  • 1 to 1.5 lbs bag baby red potatoes

  • 4 andouille style sausages, fully cooked

  • 4 ears fresh or frozen corn, cut into thirds

  • 1 lb peeled, tail on raw shrimp

  • 2 tbsp minced garlic

  • 2 tbsp olive oil

  • juice of 1 lemon

  • 1 tsp salt

  • 1/2 tsp black pepper

  • 1-2 tbsp old bay seasoning, depending on your spice preference

  • 4 tbsp butter or DF buttery spread

  • fresh Italian parsley for garnishing


  1. Preheat the oven to 425 degrees F. Prepare a large baking sheet by cutting two pieces of tin foil that fit the size of the sheet. Bring a large pot of water to boil and salt the water.

  2. Chop the potatoes in halves or quarters depending on their size. You just want them all to be roughly the same size. Since the potatoes take a while to cook, we want to precook them a bit before putting them into the oven with the rest of the ingredients. Place them in the pot of boiling water, and allow to boil for 10 to 15 minutes. Test them by poking with a fork. You want them to be able to pierce them but they shouldn't be completely cooked.

  3. In the meantime, chop the sausages into bite sized pieces. Add the sausage pieces into a large bowl. Add the corn and shrimp into the bowl. Once the potatoes have boiled, drain them and rinse with cold water until they are cool enough to handle. Places them in the same bowl as the other ingredients.

  4. Add the garlic, olive oil, lemon juice, salt, pepper, and old bay seasoning into the bowl. Stir together until all of the ingredients are combined and coated with the olive oil and seasonings.

  5. Lay one piece of tin foil on the baking sheet and poor all of the ingredients onto it. Use your hands to disperse them into an even layer. Place all four tbsps of butter or DF buttery spread amongst the mixture. Take the other piece of tinfoil and lay it on top. Fold the sides of the tinfoil pieces together to create a tinfoil packet. If you do this on the grill, I would suggest making two smaller tinfoil packets as they are easier to handle on the grill.

  6. Place in the oven for 20 minutes at 425 degrees F. The shrimp cooks quick! Remove from the oven and peel back the top layer of the tinfoil. You can serve this straight from the sheet pan or you can spoon onto a separate platter. Garnish with fresh parsley and lemon and enjoy!

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