Idaho Potato Low Country Boil Grill Packets with Shrimp
A Southern-inspired seafood boil transformed into convenient foil packets for the grill. Idaho red potatoes, fresh corn, succulent shrimp, and smoky andouille sausage are seasoned with Old Bay and steamed together in individual packets. The grilling method creates tender vegetables while keeping the shrimp perfectly cooked and the sausage hot. Each packet becomes its own complete meal, making this ideal for outdoor entertaining, camping, or weeknight dinners when you want minimal cleanup. Finished with fresh lemon juice and parsley for a bright, coastal flavor that captures the essence of a traditional Low Country boil.
Ingredients
- 1 pound Idaho red potatoes, quartered
- 3 ears fresh corn, shucked and cut into thirds
- 1 pound medium uncooked shrimp, peeled and deveined
- 2 tablespoons olive oil
- 2 tablespoons Old Bay seasoning
- 1 pound fully cooked andouille sausage, sliced
- 2 lemons null, cut into wedges
- ¼ cup fresh parsley, chopped
Instructions
- 1
Heat gas or charcoal grill to medium heat and tear six sheets of heavy-duty foil
- 2
Combine potatoes, corn, shrimp, olive oil and Old Bay seasoning in large bowl and toss to coat
- 3
Arrange even portions of potato mixture in center of each foil piece and top with sausage
- 4
Seal packets by bringing two sides up to meet and folding edges together, then roll up remaining sides leaving room for air circulation
- 5
Place packets on grill, cover and cook for 5 minutes
- 6
Rotate packets and cook for 5 to 7 minutes more until shrimp are pink and sausage is hot
- 7
Carefully open packets, squeeze lemon wedges over top and sprinkle with parsley
Tips
Use heavy-duty foil to prevent tearing and ensure proper steaming of ingredients during grilling.
Leave space in packets for air circulation to create steam and prevent bursting from expansion.
Check shrimp doneness by looking for pink color and curled shape rather than relying solely on timing.
Good to Know
Refrigerate leftovers up to 2 days. Reheat gently to avoid overcooking shrimp.
Assemble packets up to 4 hours ahead and refrigerate. Add 2-3 minutes to cooking time if grilling from cold.
Serve immediately while hot with additional lemon wedges and hot sauce on the side.
Common Mistakes
Avoid overpacking foil packets to prevent bursting and ensure even cooking.
Don't skip the air space when sealing to allow proper steam circulation.
Substitutions
FAQ
Can I cook these packets in the oven instead?
Yes, bake at 425°F for 15-20 minutes until shrimp are pink and potatoes are tender.
What if I don't have Old Bay seasoning?
Mix paprika, celery seed, bay leaves, mustard seed, pepper, and salt for a similar blend.
How do I know when the potatoes are done?
Potatoes should be fork-tender when pierced. If needed, reseal and cook 2-3 minutes longer.