Grilled Old Bay Shrimp “Boil” Packets
Foil packet meals for the campfire or grill
- Shellfish
- Eggs
- Milk
Whether you’re cooking over a campfire or firing up the grill, our shrimp boil has everything you need for an easy, breezy summer dinner! You’ll fold up foil pouches with shrimp, red potatoes, lemons, and corn tossed with butter, Old Bay, garlic, and our savory Vidalia onion paste. Cook packets over the fire and serve with a smoky ranch salad for a warm weather winner.
Ingredients
1 unit
Baby Lettuce
½ ounce
Vidalia Onion Paste
12 ounce
Red Potatoes
1 unit
Lemon
10 ounce
Shrimp
(Contains: Shellfish)
1 tablespoon
Old Bay Seasoning
1 teaspoon
Smoked Paprika
2 unit
Scallions
1.5 ounce
Buttermilk Ranch Dressing
(Contains: Eggs, Milk)
1 teaspoon
Garlic Powder
1 unit
Corn
Not included in your delivery
2 tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Black Pepper
2 teaspoon (tsp)
Salt
1 tablespoon (tbsp)
Cooking Oil
Nutrition Values
Utensils
Cooking Steps
• Preheat a well-oiled grill to medium- high heat. Wash and dry produce. • Quarter lemon; halve each wedge crosswise, removing any large seeds. Trim and thinly slice scallions, separating whites from greens. Cut potatoes into 1⁄2-inch-thick wedges. Drain corn; pat dry with paper towels. • OVEN ALTERNATIVE: Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees.
• Rinse shrimp* under cold water; pat dry with paper towels. • In a large bowl, combine shrimp, lemon pieces, scallion whites, potatoes, corn, onion paste, and a large drizzle of oil. Add Old Bay Seasoning, garlic powder, and 1⁄2 tsp salt (1 tsp for 4 servings); toss to coat.
• Cut two 18-inch-long pieces of foil (four pieces of foil for 4 servings); arrange pieces on a work surface. • Dividing evenly, arrange shrimp and veggies in center of foil. Top each with 1 TBSP butter. • Fold foil over shrimp and veggies, then cinch into packets.
• Place shrimp and veggie packets, cinched sides up, on grill. • Close lid and grill until potatoes are tender and shrimp are cooked through, 12-15 minutes. TIP: When checking for doneness, carefully open the packets with tongs—there will be steam! • OVEN ALTERNATIVE: Place shrimp and veggie packets, cinched sides up, on a baking sheet (two baking sheets for 4 servings). Roast on top rack (top and middle racks for 4) until potatoes are tender and shrimp are cooked through, 30-35 minutes.
• Meanwhile, trim and discard root end from lettuce; chop leaves into bite-size pieces. • In a medium bowl, whisk together dressing and smoked paprika. Add lettuce and scallion greens to bowl; lightly season with salt. Toss to evenly coat.
• Divide shrimp and veggie packets between plates; carefully open tops of packets. • Serve with smoky ranch salad on the side. TIP: If you like things spicy, serve with your favorite hot sauce!
Shrimp are fully cooked when internal temperature reaches 145°.
Customer reviews
Review summary
Updated on Sep 2026- Flavor: The Old Bay seasoning and butter give the shrimp and vegetables great flavor, but many found the dish too salty — skip the added salt in the packet assembly, as the salami and seasoning already bring plenty of sodium. Some found the Cajun spice overpowering; use only part of the packet or stick with Old Bay alone if you prefer a milder result.
- Ease of prep: Assembling the foil packets is simple and fun, and the grill or oven method keeps cleanup minimal — a great hands-on summer meal 🎉.
- Suggestions: Swap the salami for andouille sausage or smoked kielbasa for a more authentic boil flavor. Use fresh or cob corn instead of canned for better texture and taste. Pre-cook the potato wedges for a few minutes before assembling the packets, as many found the potatoes undercooked by the time the shrimp were done. Add the lemon as a squeeze at the end rather than cooking the wedges inside the packet to avoid bitterness.
- Leftovers: Portions are generous — several customers fed three adults from a two-serving recipe, though the dish is best eaten fresh as it loses appeal when reheated.
- Salad: The smoky ranch salad felt basic to many; add cherry tomatoes, cucumber, shredded carrots, or croutons to make it feel more complete.
Reviews from our home cooks
This shrimp, potatoes and corn meal is sooooo good. Your recipe is marked "medium" difficulty, but it's actually extremely easy. And just a bowl and aluminum foil - no pans to wash. I don't eat large meals, so I was actually able to make four packets instead of the two for my two person meal. This recipe should be moved from the test kitchen to regular meals rotations.
Good job, HF! This is one of the most creative and inspired dishes I've seen in a long time. Just the right amount of Old Bay and the cooked lemon pieces add a fresh flavor. This dish is based on a popular traditional SC (my home state) recipe but the original includes kielbasa and fresh corn. So I sautéed some slices of turkey kielbasa and added it to the dish after the foil packets finished cooking. I highly recommend adding it. Not a bad knockoff!
Flavorful and easy. Only tip would be to cut potatoes thin as they take longer to cook an you do not want overdone shrimp. I like the one pan/foil options.
No need to add salt when combining ingredients for the foil packets. Between salami, butter, & seasonings it was WAY too salty. Otherwise it was a great and easy meal to make
Cook times were inaccurate and the meal ended up taking significantly longer than anticipated. The shrimp were very rubbery by the time the potatoes were cooked using the foil on the grill method. I think the potatoes should have been cooked first on the stove top and then the foil packet should have been assembled with the cooked/mostly cooked potatoes. Also the corn would have been better if it was not canned.
please do more summer foil-pack meals! this was unique and fun and i really liked it! it's also nice to grill without heating up the house. I did think the ratio of corn in this was a little wacky - it was more corn than everything else put together - but the flavors were great.
Really really enjoyed this way of cooking on the grill without having to use 3-4 different pots and pans!!! Good flavor for the packet. The only not so great flavor was the paprika ranch dressing. PLEASE keep including grilled options!!!!
One of my favorites, but I added more Old Bay seasoning and sausage to make it more like a shrimp boil. Did not care for the paprika in the salad. No one ate the salad.
We had tried this recipe before (at least I THOUGHT it was the same recipe). Turns out this version is MUCH spicier!! Using the whole packet of Cajun seasoning was way too much. The first version we had was Old Bay and paprika. This one used the Cajun spice instead of paprika. Thankfully, my husband likes hot dishes. Me, not so much..... I would order this again, but now I know to go easier on the spices.
This was so easy and perfect for summer! I do recommend adding the lemon to the tin foil packets instead of before. We had a 6 to 2 ratio between our packets. Loved the flavor and the portion!
