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Quick Garlic Butter Seafood Boil Foil Packets

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A quick and easy weeknight dinner featuring shrimp, sausage, potatoes, and corn cooked in garlic butter sauce inside foil packets. Ready in under 30 minutes with minimal cleanup.

Ingredients

Scale
  • 1 lb large shrimp, peeled and deveined (raw, tail-on preferred)
  • 1/2 lb andouille sausage or smoked sausage, sliced into 1/2-inch rounds
  • 1/2 lb small red potatoes, halved (or quartered if large)
  • 2 ears of corn, each cut into 3–4 pieces
  • 1/2 cup (1 stick) unsalted butter, melted
  • 6 cloves garlic, minced
  • 2 tablespoons fresh lemon juice (about 1 lemon)
  • 1 tablespoon Old Bay seasoning
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon cayenne pepper (optional, for heat)
  • 1/4 teaspoon black pepper
  • 2 tablespoons fresh parsley, chopped (for garnish)
  • 4 large sheets heavy-duty aluminum foil (about 12x18 inches each)
  • Lemon wedges, for serving

Instructions

  1. Preheat your oven to 400°F (200°C). Bring a small pot of salted water to a boil. Par-cook the potato halves for 5 minutes, then drain and set aside.
  2. Make the garlic butter sauce: In a small saucepan over low heat, melt the butter. Add the minced garlic and cook for 1 minute until fragrant. Remove from heat and stir in lemon juice, Old Bay, smoked paprika, cayenne (if using), and black pepper. Set aside.
  3. Prepare the foil packets: Lay out four large sheets of heavy-duty foil. Spray the center of each sheet with nonstick cooking spray or brush with a little oil.
  4. Assemble the packets: Divide the par-cooked potatoes, corn pieces, and sliced sausage evenly among the four foil sheets, placing them in the center. Top each with a quarter of the shrimp. Drizzle the garlic butter sauce evenly over each portion (about 2-3 tablespoons per packet).
  5. Seal the packets tightly: Bring the two long sides of the foil together over the ingredients and fold them down twice to create a tight seal. Then fold up the short ends, crimping them securely. Leave a little space inside for steam to circulate.
  6. Bake: Place the packets on a rimmed baking sheet and bake for 12-15 minutes. The shrimp should be pink and opaque, and the potatoes should be fork-tender.
  7. Rest and serve: Let the packets rest for 2 minutes before opening. Use tongs to carefully unfold the foil (steam will escape). Garnish with fresh parsley and squeeze a lemon wedge over each packet. Serve immediately.

Notes

Par-cook the potatoes first to ensure they are tender. Use heavy-duty foil to prevent tearing. Do not overcrowd the packets. For a thicker sauce, use cold butter cut into cubes instead of melted butter. Shrimp cook quickly; check for doneness at 10 minutes for smaller shrimp. Serve immediately for best flavor.

Nutrition

Keywords: seafood boil, foil packets, garlic butter, shrimp, quick dinner, easy recipe, weeknight meal

Find it online: https://zestynora.com/quick-garlic-butter-seafood-boil-foil-packets/