Description
This Spicy Grilled Shrimp in Foil recipe combines tender shrimp, smoky sausage, baby potatoes, corn, and onions, all seasoned with a flavorful blend of Old Bay, smoked paprika, and garlic. Wrapped in foil and grilled to perfection, it makes a delicious and easy-to-clean meal perfect for outdoor gatherings or a quick weeknight dinner.
Ingredients
Vegetables
- 1 lb baby potatoes, cut into 1-inch chunks
- 2 ears corn on the cob, sliced into 2-inch rounds
- 1 large yellow onion, cut into 1/2-inch thick wedges
- 2 lemons, cut into wedges
- 1/4 cup fresh parsley, finely chopped
Seafood & Meat
- 1 lb large shrimp, peeled and deveined
- 12 oz smoked sausage, sliced into rounds
Seasonings & Condiments
- 5 cloves garlic, freshly minced
- 5 tbsp salted butter, melted
- 3/4 tsp salt
- 1/2 tsp black pepper
- 2 1/2 tbsp Old Bay seasoning
- 1/2 tsp smoked paprika
- 1 tsp Worcestershire sauce
Instructions
- Prepare the Ingredients: Start by washing and cutting the baby potatoes into 1-inch chunks, slicing the corn into 2-inch rounds, and cutting the yellow onion into 1/2-inch thick wedges. Peel and devein the shrimp if not already done. Slice the smoked sausage into rounds and cut the lemons into wedges. Finely chop the fresh parsley and mince the garlic cloves.
- Make the Seasoning Butter: In a bowl, combine the melted salted butter with freshly minced garlic, Old Bay seasoning, smoked paprika, Worcestershire sauce, salt, and black pepper. Mix well to create a flavorful seasoning butter that will coat the ingredients evenly.
- Assemble the Foil Packets: Lay out large pieces of heavy-duty aluminum foil. Distribute the potatoes, corn rounds, onion wedges, smoked sausage slices, and shrimp evenly among the foil sheets. Pour the seasoning butter mixture over each pile of ingredients, making sure everything is well coated. Add lemon wedges on top for a bright citrus flavor.
- Seal the Foil Packets: Fold the foil over the ingredients to create sealed packets, ensuring no steam escapes during grilling. Fold the edges tightly to prevent leaks, enabling the ingredients to steam and grill simultaneously.
- Grill the Packet: Preheat the grill to medium-high heat. Place the foil packets on the grill grates and cook for about 20-25 minutes, flipping halfway through. Check that the shrimp are opaque and the potatoes are tender by piercing them with a fork.
- Finish and Garnish: Carefully open the foil packets to avoid steam burns. Sprinkle fresh chopped parsley over the cooked shrimp and vegetables for added color and freshness. Serve immediately with extra lemon wedges on the side.
Notes
- Use heavy-duty aluminum foil to prevent tearing during grilling.
- Adjust Old Bay seasoning to your spice tolerance; add more for extra heat if desired.
- Make sure shrimp are fully cooked and opaque before serving to avoid undercooking.
- Potatoes can be par-cooked in boiling water for 5 minutes before grilling to reduce cooking time if preferred.
- Serve with crusty bread or a side salad for a complete meal.
