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A closeup shot of a shrimp boil with baby potatoes, corn and lemon

Shrimp Boil

This classic crowd-pleasing shrimp boil with sweet corn, creamy potatoes and spicy sausage comes together in a few minutes and is the perfect dish for a warm-weather meal with friends and family!
Course dinner
Cuisine American
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 8 people
Calories 289kcal


For the Shrimp Boil

  • 2 pounds shrimp
  • 1 pound baby red potatoes
  • 1 pound baby white potatoes
  • 1/3 cup olive oil
  • 2 tbsp cajun seasoning
  • 4 ears corn
  • 4 sausages andouille
  • Reynolds Wrap Aluminum Foil Heavy Duty

To Serve

  • 1/3 cup parsley minced
  • salt to taste
  • 1/4 cup melted butter optional
  • 2 lemons cut in wedges


For the Shrimp Boil

  • Preheat oven to 425F. Add baby potatoes to a large pot of boiling water and cook for about 10 minutes or until softened. 
  • Add corn to boiling water and cook for a few minutes until the color brightens. Remove from water and set aside.
  • Cut corn into 2 inch long pieces.
  • Cut sausage into inch thick slices.
  • Remove shells from shrimp and devein.
  • Add potatoes, corn, shrimp and sausage to a large bowl. Drizzle with olive oil and sprinkle with seasoning. Toss well.

For the Packets

  • Cut 16 inch long sections of Heavy Duty Reynolds wrap foil.
  • Place about 2 cups or so of the shrimp mixture onto a section of foil.
  • Bring up the long sides of the foil, so the ends meet over the food.
  • Double fold the end, leaving room for heat to circulate inside.
  • Double fold the remaining sides so the pouch is sealed.
  • Repeat process for the remaining material. 
  • Place on a baking sheet and bake at 425F for about 10 minutes.
  • Mince parsley. Meld butter with 1/2 tsp of the cajun seasoning.
  • Serve sprinkled with parsley and drizzled with butter.


  • Test your seasoning first! Some are not salted and will need more salt to taste while others can be very salty.
  • Make the packets ahead of time so you can toss them into the oven when guests are about to sit down.
  • For the most tender shrimp make sure to cook your potatoes and corn first by boiling them. Then bake the packets for 8-9 minutes.
  • Don't over-pack your packets. The shrimp in the center of your stuffed packets will not get enough heat to cook.
  • use a favorite seasoning for this dish and you'll love it. Old bay seasoning, Creole seasoning and many seafood seasonings will work well with this dish.


Serving: 1plate | Calories: 289kcal | Carbohydrates: 22g | Protein: 25g | Fat: 10g | Saturated Fat: 1g | Cholesterol: 285mg | Sodium: 897mg | Potassium: 677mg | Fiber: 3g | Sugar: 2g | Vitamin A: 1050IU | Vitamin C: 38.4mg | Calcium: 191mg | Iron: 4mg