Grilled Shrimp Foil Packs
These Grilled Shrimp Foil Packs are packed with juicy shrimp, sweet corn, and tender vegetables, all steamed to perfection in buttery seasoned packets on the grill. The easiest seafood camping meal you will ever make.
The Easiest Seafood Dinner You Can Make on a Grill (or at a Campsite)
There is something almost magical about tearing open a foil packet and watching a cloud of garlicky, buttery steam rise out of it. These Grilled Shrimp Foil Packs are one of those recipes that feel like a lot more effort than they actually are. You get juicy, perfectly seasoned shrimp, sweet bites of corn, tender potatoes, and zucchini all cooked together in one neat little package. Minimal cleanup. Maximum flavor.
Whether you are making these for a summer backyard cookout, a beach bonfire, or a full-on camping trip deep in the woods, this is the kind of seafood camping meal that makes people think you have been cooking outdoors for years. Everything goes into the packet raw (well, almost everything), seals up tight, and the grill does all the work.
Why Foil Packet Cooking Works So Well for Seafood
The secret to a great seafood foil packet is steam. When you seal everything inside heavy-duty foil and set it over heat, the moisture from the butter, lemon, and vegetables creates a pressurized, self-basting environment. The shrimp essentially poach in that buttery, spiced steam while the vegetables roast against the foil beneath them.
The result is shrimp that are tender and juicy instead of rubbery and dry. The corn soaks up all the seasoning. The potatoes get a slightly crisp edge on the bottom while staying creamy inside. It is the kind of harmony you usually only get from a dish that requires a lot more effort.
Chef's Tip: The single most important step in this recipe is parboiling the potatoes before assembling the packets. Shrimp cook in minutes, but raw potatoes need 30 or more. Skip the parboil and you will end up with overcooked shrimp and crunchy, underdone potatoes. Eight to ten minutes in boiling water is all it takes.
The Seasoning That Makes These Shine
A lot of foil packet seafood recipes keep things very simple, and that is totally fine. But the blend we use here takes things up a notch without getting complicated. Old Bay seasoning is the backbone. It is smoky, a little spicy, faintly celery-forward, and it was basically born to be paired with shrimp and corn. We layer in smoked paprika for depth, garlic powder for warmth, and fresh minced garlic for punch. A pinch of red pepper flakes adds just enough heat to keep things interesting.
The butter is non-negotiable. It melts down through everything as the packet cooks, carrying all those spices into every crevice of every shrimp and every kernel of corn. Do not skip it.
What You Need to Make This Recipe
Using the right tools and ingredients really does make a difference here, especially when you are cooking outdoors. The heaviest foil you can find is essential for this recipe since thin foil can tear or burn through on a hot grill, and nobody wants a foil packet failure.
For the shrimp, go with large or jumbo shrimp (21/25 count or bigger). Smaller shrimp cook faster and are much easier to overcook in a sealed packet. Fresh or frozen both work well, just make sure they are fully thawed and patted dry before seasoning so you are not adding extra water to the packet.
Foil Pack Tips for Camping vs. Backyard Grilling
These seafood camping meals are just as easy over campfire coals as they are on a gas or charcoal grill. Here is how to adapt:
- On a gas grill: Medium-high heat, lid closed. Place packets directly on the grates.
- On a charcoal grill: Wait until the coals are ashed over and glowing. Spread them in an even layer and set the packets directly on the grate over the coals.
- Over a campfire: Let the fire burn down to a solid bed of hot coals. No open flames. Rest the packets on a grate over the coals or nestle them directly into the coals for a more intense, slightly charred result.
Warning: Always open foil packets away from your face. The steam that escapes when you tear one open is intense and can cause a serious burn. Use tongs, be patient, and let it breathe for a minute before digging in.
Variations Worth Trying
Once you know how to make a foil-wrapped seafood meal, the variations are endless. Here are a few directions worth exploring:
- Cajun Style: Swap Old Bay for Cajun seasoning and add sliced andouille sausage alongside the shrimp for a shrimp boil-inspired packet.
- Garlic Butter Scallops: Replace shrimp with large sea scallops and add a splash of white wine to the packet.
- Seafood and Corn Foil Packet with Crab: Add a few crab legs or snow crab claws to the mix for a seafood and corn foil packet that feels genuinely special.
- Lighter Version: Replace the butter with a drizzle of olive oil and add cherry tomatoes and fresh basil for a Mediterranean twist.
Ready to fire up the grill? Here is the full recipe with everything you need:
Grilled Shrimp Foil Packs
These Grilled Shrimp Foil Packs are packed with juicy shrimp, sweet corn, and tender vegetables, all steamed to perfection in buttery seasoned packets on the grill. The easiest seafood camping meal you will ever make.
Ingredients
- 1 1/2 lb large shrimp, peeled and deveined, tails on or off
- 2 corn on the cob, husked and cut into 1-inch rounds
- 1 lb baby red potatoes, halved or quartered if large
- 1 zucchini, sliced into half-moons
- 4 tbsp unsalted butter, cut into small cubes
- 2 tbsp olive oil, extra virgin
- 4 cloves garlic, minced
- 2 tsp Old Bay seasoning
- 1 tsp smoked paprika
- 1/2 tsp garlic powder
- 1/4 tsp crushed red pepper flakes, optional, for heat
- 3/4 tsp kosher salt
- 1/2 tsp black pepper, freshly cracked
- 1 lemon, sliced into thin rounds
- 2 tbsp fresh parsley, chopped, for garnish
- 4 heavy-duty aluminum foil, large sheets, approximately 18x18 inches each
Instruction
Preheat your grill to medium-high heat, around 400 to 425 degrees F (205 to 220 degrees C). If cooking over a campfire, prepare a good bed of hot coals.
Parboil the red potatoes first. Place them in a pot of salted boiling water and cook for 8 to 10 minutes until just fork-tender but not fully cooked. Drain and set aside. This step ensures everything finishes cooking at the same time.
In a large bowl, combine the olive oil, minced garlic, Old Bay seasoning, smoked paprika, garlic powder, crushed red pepper flakes, salt, and black pepper. Stir well to form a seasoning paste.
Add the shrimp, parboiled potatoes, corn rounds, and zucchini to the bowl. Toss everything together until evenly coated in the seasoning mixture.
Lay out four large sheets of heavy-duty aluminum foil on a flat surface. Divide the shrimp and vegetable mixture evenly among the four sheets, piling it in the center of each.
Top each pile with 1 tablespoon of cubed butter and 2 to 3 lemon slices.
Fold the long sides of the foil up and over the filling to meet in the center. Fold the edges down tightly in small folds to create a sealed seam. Then fold in the short sides to fully enclose the packet. Make sure the seal is tight so steam cannot escape.
Place the foil packets on the preheated grill. Cook for 18 to 22 minutes, flipping once halfway through at the 10-minute mark.
Carefully remove the packets from the grill using tongs. Let them rest for 2 minutes before opening, as steam inside will be extremely hot. Open away from your face.
Garnish with fresh chopped parsley and an extra squeeze of lemon juice. Serve directly in the foil for easy cleanup.
Equipment
- Outdoor grill or campfire with grate
- Heavy-duty aluminum foil
- Large mixing bowl
- Small pot for parboiling potatoes
- Tongs
- Sharp knife and cutting board
- Measuring spoons
Notes
Serving, Storing, and Making Ahead
These packets are a complete meal on their own, but a warm crusty baguette or a side of garlic butter rice makes them genuinely extraordinary. Serve them right in the foil for a fun, casual presentation that also cuts down on dishes.
For storage, let leftovers cool completely before transferring to an airtight container. They will keep in the fridge for up to 2 days. To reheat, skip the microwave and use a 325 degree F oven for about 8 to 10 minutes. It keeps the shrimp from turning rubbery.
To make ahead, assemble the packets completely, seal them tight, and refrigerate for up to 4 hours. Pull them out while you preheat the grill and cook as directed. This is one of the best things about foil packet seafood cooking: the prep fits perfectly into a camp morning or a busy weekday afternoon, and the cooking happens exactly when you need it.
