Shrimp foil packets filled with sausage, onions, potatoes and corn on the cob that both kids and adults will love.
Shrimp boil foil packs are a great way to cook a healthy, homecooked meal on your next camping trip. Or make them at home and cook them on the grill for an easy weeknight dinner.
I wasn’t sure if my kids were going to like this recipe due to the spice, which is why I used Old Bay instead of Cajun seasoning. Plus, I lowered the Old Bay Seasoning to only one tablespoon and it was a hit. It’s now on our camping menu rotation!
For more camping recipes that kids love, check out my post with 22 of the best foil packet dinners.
Tricks for the Best Foil Packet Meals
Due to the high temperatures when cooking over the campfire, it’s important to use heavy duty foil to prevent burning.
Additionally, double-wrapping the foil packets helps to create a tight seal which improves the steaming process. Plus, you won’t lose any of the cooking juices when flipping if it’s double-wrapped.
Be sure to spray the inside sheet of foil with cooking spray so the ingredients don’t stick.
How to wrap foil packets dinners
- Lay a sheet of heavy duty aluminum foil flat. Add the ingredients to the center of the foil, in a rectangle shape. (It doesn’t matter which side, shiny or dull, faces out!)
- Pull both long sides over the food, toward the center. Fold the edges over each other twice for a tight seam.
- Fold both ends in and roll up towards the center of the packet.
- This creates the first layer of your foil packet.
- Place the packet, seam side down, onto a second sheet of foil.
- Wrap this packet in the same way as the first layer.
How to cook foil packets on the campfire
Cooking over the campfire is also a tad bit unpredictable. The temperature of a campfire can varying significantly, and the placement of the grate and foil packets affects this as well.
I recommend using a cooking grate when cooking foil packets over the fire. This helps to prevent burning and gives the food time to also cook through steaming.
You can also place foil packets directly on top of hot campfire coals after the fired has died down.
To cook a foil packet over a campfire, follow the steps below:
- Place foil packets on a cooking grate over the fire, or on top of campfire embers or charcoal.
- I prefer to place the packet with the meat side down first. This helps cook the meat faster without overcooking the vegetables.
- Use tongs to flip the foil packets halfway through cooking time.
- You can open the packets to check that the contents are cooked through. If not, simply wrap it back up and put it back over the fire.
Camping foil packets can also be cooked over hot charcoal. Spread coals in a flat layer and place the packets on top. Flip halfway during cook time.
Remember:
- Double wrap each packet with heavy-duty aluminum foil
- Place the foil packets on a cooking grate or on campfire coals
- Watch out for steam when you open the packet to check on the food
Ingredient Notes
- Sausage: Andouille sausage is the most authentic choice for this recipe, but you can truly use any flavor. I prefer chicken sausage, but again, the choice is yours!
- Potatoes: Use baby potatoes or dice the potatoes into 1″ chunks.
- Garlic: Fresh garlic in the seasoned butter will give the best flavor, but you can also use garlic powder.
- Corn on the Cob:
a note from Jenny
Although this isn’t a true shrimp boil without the Cajun seasoning, the spice level with the Old Bay seasoning worked perfectly for my young kids. Feel free to replace with Cajun seasoning if you prefer!
Looking for other camping foil packet dinners or desserts? Cheeseburger Hobo Dinners are a classic foil packet dinner and Mediterranean Chicken and Veggies is my personal favorite chicken-based foil pack to cook while camping.
How to Make This Recipe Before Your Trip
These foil packs can be entirely made before your trip and then thrown in the cooler until you’re ready to cook.
Sometimes, I find the foil packets take up quite a bit of room in the cooler, more so than the ingredients. Instead of making the entire foil packets before my trip, I just prep all the parts.
I pre-make the seasoned butter and store it a small container for travel. I also pre-boil the potatoes and corn on the cob, let them cool completely, and then refrigerate until I’m ready to pack.
Steps to Make Campfire Shrimp FOil Packs
In this section you’ll find a step by step tutorial of how to make this recipe with photos. The full recipe with exact measurements, steps and a printable card can be found at the bottom of the post.
Scroll through the images to see the steps –>
1. Pre-boil the potatoes and corn on the cob
Bring water to a coil and add salt for flavor. Boil the potatoes for about three minutes and then add the corn to the pot to continue boiling for another four minutes.
2. Make the butter mixture
Combine melted butter with minced garlic, Old Bay seasoning, lemon juice, salt and pepper.
3. Assemble foil packets
Add potatoes, corn on the cob, onions, sliced sausage and shrimp to a bowl. Pour melted butter mixture on top to coat the meat and vegetables.
Spray a piece of aluminum foil with cooking spray, then divide the ingredients between four pieces of aluminum foil.
4. Cook over the campfire
Place the foil packets over indirect heat or over a small campfire. Placing the packets in large flames will result in uneven cooking.
Foil packets can also be cooked over pieces of charcoal (see notes above)
Cook for approximately 7 minutes per side. Cooking times are approximate and will greatly depend on campfire temperature.
5. Enjoy!
Topped with chopped parsley and some freshly squeezed lemon juice and dig in.
Let me know if you make this recipe on your next trip by leaving a rating and a comment. Thanks!!
Shrimp Boil Foil Packets
Equipment
- heavy duty aluminum foil
Ingredients
- 1 lb baby red potatoes, dice, if needed, into 1 inch pieces
- 2 ears corn on the cob
- 1 lb raw shrimp, peeled and deveined
- 4 links andouille chicken sausage, sliced into coins
- 1 medium onion, sliced
- 3 Tbsp butter, melted
- 1 lemon, (juice of 1/2 lemon, slice wedges from other half)
- 2 Tbsp Old Bay Seasoning
- 3 cloves garlic, minced
- 1/4 tsp pepper
- 1/4 tsp salt
- 1/2 cup parsley, chopped
Instructions
Par-Boil Potatoes and Corn
- Cut corn on the cob into thirds and then cut each of those pieces in half. Dice potatoes into one inch pieces, if needed.
- Bring water to a boil. Add 1/2 teaspoon of salt for flavor. Add diced potatoes and boil for 3 minutes. Add corn on the cob and boil for an additional 4 minutes.
Assemble Foil Packets
- Combine melted butter with minced garlic, Old Bay seasoning, lemon juice, salt and pepper.
- Add shrimp, onion slices, sausage slices, potatoes and corn on the cob pieces to a bowl. Pour melted butter mixture on top and stir to coat.
- Divide the ingredients between four pieces of foil. Fold together to form a foil packet using two layers of foil. (See directions in post for detailed steps.)
Cook the Foil Packets
- Place the foil packets over indirect heat or over a small campfire. Placing the packets in large flames will result in uneven cooking. Foil packets can also be cooked on charcoal.Cook for approximately 7 minutes per side. Cooking times are approximate and will greatly depend on campfire temperature.
- After cooking on both sides, open packet to check. If potatoes (or other vegetables) need more time to cook to tender but the steak is cooked to your liking, remove the steak, seal up the packet, and continue cooking the vegetables.
- Top each packet with chopped parsley and fresh lemon juice. Eat right out of the packet and enjoy!