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Love the flavors of a classic shrimp boil but don’t need to feed a crowd? These easy foil pack shrimp boils deliver all those familiar flavors in a lighter, perfectly portioned meal for two.
Made with shrimp, chicken sausage, zucchini, tomatoes, corn, garlic, and your favorite Cajun or Old Bay seasoning, everything cooks together in one foil packet for an easy dinner with almost no cleanup. Whether you cook them on the grill or bake them in the oven, they’re a great choice for busy summer evenings.
Why You’ll Love This Recipe
- Ready in about 30 minutes
- Grill or oven instructions
- Easy cleanup
- Naturally high in protein
- Perfectly portioned for two
- Lightened-up take on a classic shrimp boil
Ingredients & Substitutions
- Large shrimp – Peeled and deveined shrimp cook quickly and stay tender. Substitute: Extra-large shrimp or scallops.
- Fully cooked chicken sausage – Adds smoky flavor with less fat than traditional sausage. Substitute: Turkey sausage, kielbasa, or your favorite smoked chicken sausage.
- Cherry tomatoes – Become sweet and juicy as they cook. Chopped Roma tomatoes will also work.
- Zucchini – Adds freshness and cooks in about the same time as the shrimp. Substitute: Yellow squash or asparagus.
- Corn kernels – Fresh, frozen, or canned all work well. Substitute: Cut fresh corn from the cob when it’s in season.
- Garlic – Fresh or granulated garlic both work.
- Lemon juice – Brightens all the flavors.
- Old Bay or Cajun seasoning – Either seasoning gives the dish its classic shrimp boil flavor.
- Fresh parsley or cilantro – Adds color and freshness before serving.
How to Make Foil Pack Shrimp Boil
Step 1: Preheat the grill to medium-high heat or the oven to 425°F.
Step 2: Cut two large sheets of heavy-duty aluminum foil.
Step 3: Divide the sausage, zucchini, tomatoes, and corn evenly between the two foil sheets. Top with the shrimp.
Step 4: Drizzle with lemon juice and sprinkle with garlic, seasoning, and black pepper.
Step 5: Fold the foil tightly into sealed packets.
Step 6: Cook:
- Grill: 12 to 15 minutes
- Oven: 15 to 20 minutes
The shrimp should be pink and opaque, and the vegetables tender.
Step 7: Carefully open the packets (watch for hot steam), sprinkle with parsley or cilantro, and serve immediately.
Recipe Tips & Variations
- Heavy-duty foil helps prevent leaks.
- If using regular foil, double it for extra strength.
- Cut the vegetables into similar-size pieces so everything cooks evenly.
- Fresh corn cut from the cob is especially delicious in summer.
- Add a pinch of crushed red pepper flakes if you enjoy extra heat.
- Finish with a squeeze of fresh lemon before serving.
Make Ahead
Assemble the foil packets several hours ahead and refrigerate until you’re ready to cook. They’re perfect for camping, cookouts, or easy weeknight dinners.
How Many Calories and WW Points?
The recipe as written makes two generous servings, each with 290 calories. and 3 WW Points.
To see your WW Points for this recipe, track it in the WW App!
(You must be logged into WW on a smartphone or tablet.)
8 PointsPlus (Old plan)
If you’ve made this Foil Pack Shrimp Boil, please give the recipe a star rating below and leave a comment letting me know how you liked it. And stay in touch on Pinterest, Facebook, Instagram and Twitter for the latest updates.
Foil Pack Shrimp Boil for Two (Grill or Oven)
Ingredients
- 6 ounces raw large shrimp, peeled and deveined with tails removed
- 2 teaspoons lemon juice
- 2 teaspoons chopped garlic (I substituted 1/2 teaspoon granulated garlic)
- 1/8 teaspoon black pepper
- 6 ounces fully cooked chicken sausage (about 2 links)
- 1 cup cherry or grape tomatoes, sliced in half
- 1 cup thin half-moon slices of zucchini
- 1 cup corn kernels (frozen, canned or fresh)
- 1 tablespoon chopped fresh cilantro (I used parsley instead)
- 1 teaspoon Cajun seasoning, or more to taste (I used Old Bay seasoning instead)
Instructions
- Preheat grill to medium high heat.
- In a large bowl, combine the shrimp, lemon juice, garlic and pepper. Toss well to coat.
- Slice the sausage into coins and add to the bowl with the shrimp. Add all the remaining ingredients and mix well.
- Place the mixture on the center of a large piece of foil. Cover with another large piece of foil. Fold the edges together creating a well sealed packet.
- With the grill cover closed, grill the packet for 15 – 20 minutes, or until the shrimp and vegetables are cooked through and tender.
Oven Alternative:
- Place the packet on a cookie sheet and bake in a preheated 425F degree oven for about the same amount of time (about 15 – 20 minutes), or until the vegetables are cooked through and tender.
Notes
(Must be logged into WW on a smartphone or tablet.) 8 PointsPlus (Old plan) The points will vary depending on the kind of sausage you use. Because I was serving four people, I opted to double all the ingredients. I placed everything in a foil pan that I then covered with aluminum foil, set on a baking sheet and baked in the oven until everything was done to my liking, which took about 30 minutes.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Source: Hungry Girl Magazine (affiliate link) Summer 2018
Frequently Asked Questions
Can I bake these instead of grilling?
Absolutely. Bake at 425°F for about 15 to 20 minutes, depending on the size of your shrimp and vegetables.
Can I use frozen shrimp?
Yes. Thaw completely and pat dry before assembling the packets.
Can I add potatoes?
You can, but they should be cooked first. Baby potatoes won’t become tender in the short cooking time needed for shrimp.
Can I double the recipe?
Yes. Simply prepare additional foil packets rather than overcrowding one large packet for the most even cooking.
More Easy Shrimp Recipes You’ll Love
- Easy Shrimp Scampi – A lighter version of the Italian classic that’s ready in about 20 minutes.
- Sheet Pan Roasted Shrimp with Broccoli – A simple one-pan dinner with minimal cleanup.
- Simple Shrimp Creole – An easy weeknight version of the Louisiana favorite.
- Easy Shrimp Egg Roll in a Bowl – All the flavors of an egg roll without the wrapper.
- Southern BBQ Shrimp – A lighter take on the buttery New Orleans classic.
- Slow Cooker Corn and Shrimp Chowder – Creamy comfort food made easy in the crockpot.
Made this for dinner tonight and it was amazing! I cooked mine in a stainless steel skillet (with the lid on) in the oven for about 30 minutes. Perfect! Served with some Italian bread.
So glad you liked it Rebecca!
Martha, I love getting your recipes and website everyday. I have tried so many, especially soup. As I live alone, soup is an easy go to meal for me. Most of your recipes are done in a slow cooker. Is thee a way to add the instant pot pressure cooker time to covert your recipes. I am very impatient and I have kind of been winging it on times to cook.
Hi Carole, I don’t have enough experience with the Instant Pot yet to suggest times. Here are a few great articles I found on converting slow cooker recipes to Instant Pot Recipes that I think can help you: https://www.yourhomebasedmom.com/convert-slow-cooker-to-instant-pot/ https://s3-us-west-2.amazonaws.com/byjillee/printables/ogt-instantpot.pdf https://www.tasteofhome.com/article/how-to-convert-slow-cooker-recipes-for-instant-pot/ Hope these help!
Can this be preparein the air fryer?