Prep time

10 mins

Cook time

40 mins

Total time

50 mins


Easy, tasty shrimp boil dinners baked or grilled in foil with homemade seasoning, fresh lemon, and brown butter sauce.

Author: Tiffany

Recipe type: Main Dish

Cuisine: American

Serves: 4


  • 1 pound shrimp, peeled and de-veined

  • 2 ears of corn on the cob, husked

  • ½ pound andouille sausage

  • 1 pound baby red potatoes OR baby yellow potatoes

  • 3 tablespoons old bay seasoning OR homemade seasoning (see note)

  • salt and pepper, to taste

  • 3 teaspoons minced garlic

  • juice of ½ lemon, plus lemon wedges for serving

  • 3 tablespoons, melted + ½ cup butter, divided

  • chopped fresh parsley, for topping

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1.    Chop corn into thirds, then chop each third in half lengthwise. Chop potatoes into 2 inch pieces. Boil corn and potatoes for 10 minutes. Drain and set aside.

2.    In a large bowl combine shrimp, sausage, corn, and potatoes. Stir together melted 3 tablespoons butter, Old Bay seasoning, garlic, juice from half a lemon, and salt and pepper to taste and pour over shrimp, sausage, and veggies. Stir to coat.

3.    Divide between four 12x12 inch sheets of aluminum foil. Fold edges of foil up around the food to create a closed packet.

4.    Cook on preheated grill over medium-high heat for 8-10 minutes on one side, then flip and cook another 5-6 minutes on the second side. Alternately, you can bake the packets at 400 degrees for 15-20 minutes until corn is tender and shrimp are pink and fully cooked.

5.    While packets are cooking, melt remaining butter in a medium sauce pan over medium-high heat. Once melted, continue to stir gently over medium heat for 3-4 minutes longer until color changes from pale yellow to a golden amber (but be careful not to burn it).

6.    Serve shrimp boil packs topped with chopped parsley, lemon wedges for squeezing, and browned butter for drizzling over the top or dipping.


Homemade Old Bay Seasoning: whisk together 1 tablespoon celery salt, 1 teaspoon paprika, ½ teaspoon black pepper, ½ teaspoon cayenne pepper, ¼ teaspoon dry mustard, ⅛ teaspoon each allspice, cloves, and a pinch of ground ginger.

Do It Yourself


Garlic Herb Roasted Shrimp

 For the shrimp:

 2 pounds (12 to 15-count) shrimp

 3-4 garlic cloves

 4 tablespoon good olive oil

 1/2 teaspoon of red pepper flakes

 1 teaspoon of dry basil

 1/2 teaspoon kosher salt

 1/2 teaspoon freshly ground black pepper

 For the sauce:

 1/2 cup chili sauce (recommended: Heinz)

 1/2 cup ketchup

 3 tablespoons prepared horseradish

 2 teaspoons freshly squeezed lemon juice

 1/2 teaspoon Worcestershire sauce

 1/4 teaspoon hot sauce (recommended: Tabasco)

 Preheat the oven to 400 degrees F.

 Peel and devein the shrimp, leaving the tails on. In a large bowl, toss with garlic, olive oil, pepper flakes basil and salt and pepper until well coated. Place them on a sheet pan laid out in 1 layer. Roast for 8 to10 minutes, just until pink and firm and cooked through. Set aside to cool.

 For the sauce, just combine all ingredients together and chill.

Strawberry Guacamole

1 pint strawberries
2 avocado
2 tsp. diced red onion
3 T. chopped cilantro
Juice of 1 lime
1/2  tsp. Salt

Hull and slice the strawberries and set in a bowl. Cut the avocados in half, remove the pit, and slice. Scoop the flesh out with a spoon and add to the strawberries. Stir in the red onion, cilantro, lime, and salt, and ENJOY.