Introduction
There’s something truly magical about cooking outdoors, especially when it comes to a delightful shrimp boil cooked right on the grill. This Grilled Shrimp Boil in Foil Packets is a fantastic way to enjoy the classic flavors of a seafood boil without the fuss of setting up a big pot. Each packet bursts with juicy shrimp, tender baby potatoes, and sweet corn, all wonderfully seasoned and grilled to perfection. Perfect for summer cookouts or easy weeknight meals, this recipe is as simple as it is satisfying!
Ingredients
- 1 pound shrimp, peeled and deveined
- 1 pound baby red potatoes, halved
- 2 ears corn, cut into 1-inch pieces
- 1 tablespoon olive oil
- 1 tablespoon Old Bay seasoning
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- Salt and pepper, to taste
- 2 tablespoons fresh parsley, chopped
- Lemon wedges, for serving
Prep Time, Cook Time, Total Time, Yield
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 4 servings
Directions and Instructions
- Start by preheating your grill to medium-high heat. This ensures a perfect sear on your shrimp while cooking the vegetables just right.
- In a large mixing bowl, combine the shrimp, halved baby red potatoes, and corn pieces. Drizzle with olive oil and sprinkle in the Old Bay seasoning, garlic powder, smoked paprika, salt, and pepper. Toss everything together until well coated with the flavors.
- Next, cut large sheets of aluminum foil to create pockets for the shrimp and veggies. Make sure the foil is sturdy enough to hold all the goodness!
- Divide the shrimp and vegetable mixture evenly between each prepared foil packet, making sure to spread it out for even cooking.
- Seal the foil packets tightly by folding over the edges, ensuring no steam will escape while cooking.
- Place the sealed packets directly on the hot grill and cook for about 15-20 minutes. You’ll know they’re done when the shrimp turn a lovely shade of pink and the potatoes are tender.
- Once cooked, carefully remove the packets from the grill. Let them cool for a minute or two to avoid any steam burns when opening.
- Garnish each packet with freshly chopped parsley and serve with a side of lemon wedges for that zesty kick!
Notes or Tips
- Feel free to add other vegetables like sliced bell peppers or zucchini for an extra burst of color and flavor.
- If you prefer a bit more spice, a pinch of cayenne pepper can kick things up a notch!
- Make sure to check for even cooking; if your potatoes are larger, consider cutting them smaller for uniform tenderness.
Cooking Techniques
This recipe beautifully utilizes the foil packet cooking technique, which allows the ingredients to steam and infuse each other with flavor. The grill provides a perfect environment for this, as the direct heat caramelizes the shrimp and vegetables while keeping them juicy. It’s an excellent way to prepare meals without needing additional pots and pans, making cleanup a breeze!
FAQ
- Can I use frozen shrimp for this recipe?
Yes, but make sure to thaw the shrimp overnight in the refrigerator or run them under cold water before using. - What if I don’t have Old Bay seasoning?
You can substitute it with a mix of celery salt, paprika, and a pinch of cayenne for that classic flavor profile. - How do I know when the shrimp are fully cooked?
The shrimp turn pink and opaque when cooked. A quick visual check is all you need—be careful not to overcook them as they can become tough!
Conclusion
This Grilled Shrimp Boil in Foil Packets is a delightful tribute to summer flavors and outdoor cooking. Pack up your ingredients, fire up the grill, and let the tantalizing scents fill the air as you gather with friends and family around the barbecue. It’s a heartwarming meal that not only pleases the palate but also creates unforgettable moments. Happy grilling!