Yummy Grilled Shrimp Foil Packet … Okay you have to add it to your summer dinner menu and prepare it as soon as possible! Shrimp rolls are one of the simplest summer dinners, and you will be happy to cook them on the grill to store heat outside.
Shrimp Foil Packets Ingredients
For this package of boiled shrimp, you need the following ingredients:
- Cajun-style Andouille sausage links
- Fresh thyme and parsley
- Baby red potatoes
- Fresh corn
- Old Bay sesoning
- Lemon juice
How to bake shrimp on aluminum foil
- Preheat the grill to medium temperature and prepare the laminated chip.
- Cook the potatoes in the microwave for two minutes. Cut it into slices that are cool enough.
- Divide the potato slices between aluminum foil packages, then distribute the corn, sausages and shrimp.
- Stir in melted butter, thyme, lemon juice and garlic.
- Sprinkle the butter mixture on the shrimp foil packaging.
- Cover with aluminum foil and bake until the potatoes are tender and the shrimp are cooked.
How long do you want to cook shrimp on the grill?
Because shrimp is tightly wrapped in aluminum foil with other vegetables, shrimp can be cooked longer than if placed directly on a hot grill.
For this bundle of boiled shrimp crackers, I used shrimp and wrapped them all in two layers of chips. In total, the metal packaging is roasted on the grill for 12 to 15 minutes, and the shrimp prove to be perfect!
Can I bake a foil shrimp wrap?
If you don’t have a grill or don’t want to open it, you can also roll shrimp chips at 425 degrees Fahrenheit and bake for 15 minutes.
Tips for cooking the best shrimp
- When making a chip package, be sure to double the chip. One layer of paper is not enough!
- Add more seasonings to your taste at any time.
- Cut corn and potatoes with a uniform size so that they cook at the same speed on the grill.
These Shrimp Boil Packets are one of the easiest, tastiest summer dinners and you’ll love that they are cooked on the grill so they’ll keep all that heat outside. Tender shrimp, flavorful sausage, sweet corn cobs and baby potatoes are all brightly seasoned and cooked together, which gives great flavor and means easy clean up!
- 2 Tbsp chopped fresh parsley leaves
- 2 ears corn, shucked and sliced into 1-inch thick disks
- 2 Tbsp fresh lemon juice
- 2 (4 oz) chicken or turkey cajun style andouille sausage links, sliced into 1/4-inch thick slices
- 1 lb large raw shrimp, peeled and deveined
- 2 cloves garlic, minced
- 2 tsp Old Bay seafood seasoning, or more to taste
- 6 Tbsp butter, diced into 1 Tbsp pieces
- 1 lb baby or small red potatoes
- 2 tsp chopped fresh thyme leaves
- Preheat the gas grill over medium temperatures to 425 degrees *. Cut 8 pieces of thick aluminum paper wrapped by Renault into 12 inches by 14 inches. Use two sheets of foil per packet.
- Place the potatoes on a plate, heat it in a high-power microwave for one and a half minutes, then turn it, then heat it in the microwave for half a minute. Once cool enough to handle cut into slices.
- Divide the potatoes into each of the four layers of double layer paper (with paint in the middle), then corn, sausage, and shrimp.
- Dissolve butter in a microwave oven, safe for microwave use. Stir in lemon juice, thyme and garlic. Divide butter mixture among packets drizzling about 2 Tbsp evenly over each.
- Sprinkle each with about 1/2 tsp of the seasoning. Wrap the sides of the first layer of aluminum foil, then place the second layer of aluminum foil on the opposite length and wrap it when the edges shrink.
- Bake for 12-15 minutes until the potatoes are soft and the shrimp are soft.
These can also be cooked in the oven at 425 for about 15 minutes, or until shrimp has cooked through.
Keywords: Grilled Shrimp Foil Packets