web analytics

Foil-Pack Low Country Shrimp Boil Dinner

The traditional Shrimp Boil has sausage, shrimp, crab, potatoes and corn; but usually requires a HUGE pot and makes a big mess. Try this version for the same flavors, but easier clean up.

Foil-Pack Low Country Shrimp Boil Dinner
Recipe type: Entree
Cuisine: American
Prep time: 
Cook time: 
Total time: 
A spicy, finger-licking shrimp boil has the makings of a bib-requisite backyard bash.
  • 1 lb small red potatoes, halved
  • 2 vidalia onions quartered
  • 4 pieces frozen mini corn on the cob, thawed, cut in half
  • 3 teaspoons oil
  • 3 teaspoons Old Bay™ seasoning
  • 1 lb uncooked peeled deveined extra-large shrimp (16 to 20 count)
  • 12 oz fully cooked andouille sausage, sliced
  • 1 lb whole crab, broken into pieces
  • ½ lb sea scallops
  • 1 lemon, cut into 8 wedges
  • ¼ cup chopped fresh parsley leaves
Spicy Remoulade
  • 2 tablespoons prepared horseradish
  • 1 teaspoon red wine vinegar
  • 6 tablespoons ketchup
  • ½ cup mayonnaise
  • 1 ½ tablespoons Sriracha
  1. Combine horseradish, vinegar, ketchup, mayonnaise and Sriracha in a small bowl. Cover and refrigerate until ready to use.
  1. Heat gas or charcoal grill. Cut 6 (18x12-inch) sheets of heavy-duty foil. Spray with cooking spray.
  2. Place potatoes in microwavable bowl. Microwave uncovered on High 5 to 6 minutes or until potatoes are just tender. Add corn and onions to potatoes; drizzle with 1 teaspoon of the oil, and sprinkle with 1 teaspoon of the seasoning; mix until evenly coated. Place shrimp, crab, and sea scallops in medium bowl; toss gently with remaining 2 teaspoons oil and remaining 2 teaspoons seasoning; mix until evenly coated.
  3. Place equal amount of sausage on center of each sheet of foil. Dividing evenly, arrange veggie mixture around sausage. Divide seafood evenly over sausage. Squeeze 1 wedge of lemon over each pack.
  4. Bring up 2 sides of foil so edges meet. Seal edges, making tight ½-inch fold; fold again, allowing space for heat circulation and expansion. Fold other sides to seal.
  5. Place packs on grill over medium heat. Cover grill; cook 6 minutes. Rotate packs ½ turn; cook 5 to 7 minutes longer or until shrimp are pink and sausage is heated through. Remove packs from grill, cut large X across top of each pack.
  6. Carefully fold back foil; sprinkle with parsley, additional Old Bay, if desired, top with remaining lemon wedges, and serve with prepared sauce, Tabasco and napkins.
See Also:  Autumnal Learning - Homeschool
To make in oven, place packs on cookie sheet. Bake at 375°F 23 to 25 minutes or until shrimp are pink and sausage is heated through.


If you’ve made this recipe; I’d love to see a picture!
Just tag it with #EmmmmerzEatz and I’ll re-share!

©Emmmmerz.com All images & content are copyright protected. Please do not use any images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, and link back to this post for the recipe.


A Military Spouse stationed in the middle of nowhere. Emma loves to cook for her family (while dodging dirty dishes). She is blessed to be a stay at home mom with 3 kiddos. She is passionate about cloth diapering, car seat safety, breastfeeding, homeschooling, frugal living, babywearing, and her Christian faith. More Molly Messy than Susie Homemaker, she has been trying to improve her housekeeping and related skills.

Post Comment

CommentLuv badge