For those of you who live in Canada like me, it’s almost time to cover our barbecues for the last time this season and to start taking our meals from the grill to the stove or oven. Don’t get me wrong, I absolutely love cooking in the cozier months, but sometimes I still want to create that BBQ flavour and flare, even as the temperature starts to dip. So if you’re savouring the last licks of summer and firing up your grill a few more times this season, then this shrimp boil foil packet recipe, created in collaboration with Marina Del Rey seafood, is for you!… And if you’ve already retired the grill and moved to the oven, this one is ALSO for you.
You guys know that I am the queen of easy weeknight meals. If a recipe requires too many ingredients or too many steps, I’m out. So if you’re like me, keep reading, because this one is as easy to make as it is to clean up! Yes, you read that right: it doesn’t even require a plate. Let me explain…
This entire recipe is cooked up using a foil packet method, meaning that you wrap each portion up in its own foil pack, sealing it to create a boil/steam effect. Then you place the whole thing on the grill or in the oven to cook through – serve this directly in the little pre-portioned packets and you’ve got a fun and incredibly easy meal in no time!
Make this while delicious local corn is still in season for the best sweet and juicy bites! This recipe uses Cajun-style flavours to bring a delectable barbecue kick to the whole dish. As previously mentioned, this whole recipe can come together on the grill or in the oven – two equally great methods to bring this dish to life!
For this recipe I used Marina Del Rey Wild Caught 20/30 Argentinian Shrimp. These have been my go-to shrimp that I pick up at the grocery store for well over two years now. I am a huge proponent of eating only wild-caught seafood, and MDR makes it easy for me to do so with their wide range of product offerings. It is always such a pleasure to collaborate with brands that I genuinely love, purchase and use in my everyday life – and it excites me to share it with you, allowing you to discover a brand that I confidently stand behind.
Shrimp Boil Foil Packets
- 1.5 pounds Marina Del Rey wild caught Argentinian shrimp peeled and deveined
- 1 package Andouille or Chorizo sausage cut into rounds
- 1 sweet onion finely sliced
- 2 ears corn cut into 4 pieces each
- 1 pound baby potatoes
- 3 tablespoons butter melted
- 5 teaspoons Old Bay seasoning
- Salt & pepper to taste
- Fresh parsley chopped, for garnishing
- Lemon juice for topping
- Preheat your grill over high heat or your oven to 425 degrees Fahrenheit.
- Combine all the ingredients, other than the parsley, in a large prep bowl and mix until everything is evenly coated in the butter and Old Bay seasoning.
- Cut four sheets of heavy-duty foil, roughly one foot long each. Divide the tossed mixture into four equal portions and place in the center of each foil in a single layer.
- Fold up the sides of the foil, covering completely and sealing the packets closed (you want everything to cook and steam inside).
- Place the foil packets on the grill until cooked through, roughly 12-15 mins. If cooking in the oven, place on a sheet pan and cook in the oven for roughly 15-20 mins.
- Remove from grill or oven, open up the packets and top with the chopped parsley and a squeeze of lemon juice (optional). Serve immediately in the foil packets.