What kind of shrimp is best for seafood boil foil packets?

Jumbo shrimp (16-20 count per pound) are highly recommended for foil packets because they hold up well to the bold seasonings and are much less likely to overcook. You can use fresh or properly thawed frozen shrimp. For the best balance of flavor and convenience, look for shrimp that is already peeled and deveined but still has the tails on!

Do I need to pre-cook the potatoes and corn?

Yes! This is the most important step for an even cook. Because hearty vegetables take much longer to cook than delicate seafood, you need to boil the potatoes for about 10 minutes, add the corn for another 3-5 minutes, and then combine them with the raw shrimp and sausage before sealing your foil packets.

Can I prep these seafood foil packets ahead of time?

You can easily prep the seasoned garlic butter sauce and slice all your vegetables and sausage up to a day in advance. Store them in separate containers in the fridge. For the best texture, wait to mix everything together and assemble the packets with the raw shrimp right before you are ready to bake or grill them.

How do I store and reheat leftover seafood boil?

Store any cooled leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, avoid the microwave if possible! Instead, place the leftovers back into a foil packet and gently warm them in the oven at 350°F for about 8-10 minutes, or just until heated through, being careful not to rubberize the shrimp.

The Best Seafood Boil Foil Packets (Easy 30-Minute Recipe!)

The Ultimate Seafood Boil Foil Packets

Print Recipe

Author: Maya
Prep Time: 20 minutes
Cook Time: 17 minutes
Total Time: 37 minutes
Yield: 5 Servings

Ingredients

1 ½ lbs baby red or yellow potatoes
4 ears fresh corn, cut into 4-5 sections each
2 lbs jumbo shrimp (16-20 count), peeled and deveined (tails on)
12 oz andouille sausage, sliced on the bias
½ small yellow onion, thinly sliced into half-moons
1 ½ cups unsalted butter, melted
1 tablespoon fresh lemon juice
2 teaspoons Worcestershire sauce
1 tablespoon Creole or Cajun seasoning
1 tablespoon Old Bay seasoning (plus extra for serving)
8 cloves garlic, minced
1 tablespoon fresh parsley, chopped (plus extra for garnish)
Lemon wedges, for serving

Instructions

Boil Vegetables: Bring a large pot of salted water to a boil. Add the baby potatoes and cook for 10 minutes. Add the corn sections and boil for an additional 3-5 minutes until just tender. Drain well and transfer to a very large mixing bowl.
Add Protein: Add the sliced andouille sausage, raw jumbo shrimp, and sliced yellow onions to the bowl with the warm vegetables.
Make Butter Sauce: In a small bowl, whisk together the melted butter, lemon juice, Worcestershire sauce, Creole seasoning, Old Bay, minced garlic, and chopped parsley.
Toss: Pour the warm garlic butter sauce over the shrimp and vegetable mixture. Toss gently with a large spoon until all ingredients are completely coated in the sauce.
Assemble Packets: Tear off 5 large sheets of heavy-duty aluminum foil (about 13×13 inches each). Divide the seafood mixture evenly among the center of the foil sheets.
Seal: Fold the edges of the foil up and crimp them tightly to seal the packets, leaving a small tent of space at the top for steam.
Cook: Preheat your oven to 425°F (or heat a grill to medium-high). Place the packets on a baking sheet and bake for 15-17 minutes (or grill for 13-15 minutes), just until the shrimp are pink and cooked through.
Serve: Carefully open the foil packets (watch out for hot steam!). Garnish with extra parsley, a sprinkle of Old Bay, and fresh lemon juice. Serve warm with crusty bread!

Find it online: https://www.endrecipes.com/seafood-boil-foil-packets/