Savor the lazy days of summer with these easy Old Bay shrimp foil packs on the grill. They’re ready in under 20 minutes, and cleanup is a breeze!
Everyone loved the foil pack chicken fajitas that I posted the other day, so I thought I’d go ahead with the summer foil pack series that I was thinking about doing. It just so happened that I had this Old Bay shrimp foil pack recipe ready to share, too.
I don’t rely on many store-bought seasoning blends, but there are two that are always in my spice rack: Montreal steak seasoning and Old Bay. No other brand, alternative, or homemade blend ever seems to taste right. Steak Seasoning is great on steaks (duh) and we put Old Bay on just about everything else. Grilled corn + butter + Old Bay is on our table at least once a week throughout the summer.
These easy shrimp foil packs were inspired by that classic flavor, with juicy shrimp and tender red potatoes to round out the meal. From start to finish, this recipe is an absolute breeze, cooking up in just about 20 minutes. And, like other foil pack dinners, there’s minimal cleanup!
To ensure that everything is ready to eat at the same time, choose small red potatoes that cook quickly. I usually buy a bag of Steamables potatoes because they’re smaller than the ones the grocery store usually sells loose. To give them a little more of a head start, I pop the bag of potatoes into the microwave for 5 minutes to par-cook them before adding them to the foil packets.
Cutting the corn into 1 to 1-1/2-inch thick rounds helps speed up it’s cooking time – and makes it easier to eat!
Once the ingredients are prepped, I toss it them all in seasoning and tuck them into foil packets with a heaping teaspoon of ghee to cook the rest of the way on the grill.
Kick back with a glass of white wine or some spa water and you’re ready to feast!
Old Bay Shrimp Foil Packs
- 1 pound medium shrimp
- 1 pound small red potatoes
- 2 ears corn, cut into 1.5-inch rounds
- 1 Tablespoon Old Bay seasoning
- 2 Tablespoons ghee or unsalted butter
Par cook the potatoes by microwaving them for 5 minutes; carefully transfer to a large mixing bowl. Add the shrimp and corn to the bowl. Sprinkle with Old Bay and toss gently to combine.
Arrange 4 large squares of heavy duty aluminum foil on a baking sheet. Place 1/4 of the mixture on the center of each sheet. Top with a heaping teaspoon of ghee or butter, then fold each foil sheet into a packet by bringing two opposite sides together. Crimp the remaining sides before bringing them up over the top and sealing well.
Place the foil packs seam-side up on a hot grill. Grill for 10-15 minutes, turning once, or until the potatoes are soft and the shrimp is cooked through.
I am not a certified nutritionist. Nutrition information calculated using myfitnesspal is provided as a courtesy, but will vary depending on the specific brands of ingredients you use. Information provided on this site is not a substitute for professional advice by certified health professionals; please consult with your doctor regarding specific health needs.