Campfire Shrimp Boil Foil Packets
These easy Shrimp Boil Foil Packets are one of our favourite camping recipes. The secret? A special compound butter mixed up in advance!
Servings: 4 - 5 people
Calories: 823kcal
Equipment
- Heavy Duty Aluminum Foil
Ingredients
Compound Butter:
- ½ cup Salted Butter Softened. Add ⅛ teaspoon Salt if using Unsalted Butter
- 6 Garlic Cloves Peeled and pressed or finely minced
- Zest of 1 Lemon
- 1 tablespoon Dried Parsley
- 1 tablespoon Smoked Paprika
- 2 teaspoon Dried Sage
- 2 teaspoon Dried Mustard Powder
- ½ - 1 teaspoon Cayenne Powder
- Salt and Ground Black Pepper to Taste
Foil Packet Assembly:
- 1 lb Smoked Sausage Andouille Sausage or Kielbassa Sausage, cut into chunks.
- 1 lb Raw Shrimp Peeled and Deveined
- 1 lb Whole Canned Potatoes Halved
- 4 Ears Fresh Corn Shucked and cut into 4 rounds each
- ½ Small Onion sliced
- 1 Lemon cut into thin slices
Instructions
Compound Butter:
- In a small bowl, beat butter until smooth. Add remaining compound butter ingredients, whip until everything is well distributed.
- Refrigerate for about 5-10 minutes, or just long enough for it to firm up slightly - but still be workable.
- Spoon the seasoned butter onto a piece of plastic wrap and roll it into a log. Chill for up to 3 days, or freeze until ready to use.
Foil Packet Prep:
- About 30 minutes before you want to eat, get a medium fire going or get your charcoal on the go. You can cook these shrimp boil foil packets on a charcoal grill, a BBQ, or on a grill plate over a campfire.
- As you prepare your main ingredients - sausage, shrimp, potatoes, corn, and onion - place them into a large bowl.
- Unwrap your log of compound butter, place in an appropriate vessel, and melt it. (A small pot over the fire, or a microwave safe bowl if indoors).
- Pour the melted butter over the bowl of prepared ingredients, gently toss to fully coat everything.
For each pouch:
- Lay 2 good sized pieces of heavy duty foil crosswise to each other, then spray generously with nonstick cooking spray.
- Arrange a slice or two of lemon - and some onion slices - in the center of each packet, then divide the seasoned shrimp mixture between the foil packets.
- Fold the foil ends in, rolling to form a well sealed packet. (See photos in the post, for how I do it.)
- Place the shrimp boil foil packets over your fire or on the preheated grill, cook for 8-10 minutes. Once the time is up, remove from the heat and check to make sure that the shrimp are cooked through. If not, re-fold the packets and return to the fire for another few minutes.
- The actual cook time will depend on the size of our shrimp, your grill, the distance from the heat, and how you’ve assembled your foil packets.
Serving:
- Once they’re cooked through, open the packets, garnish with lemon wedges and fresh parsley, if desired.
- Serve hot, with your choice of dipping sauces, and sides. Vocktail sauce, Dijon mustard, hot sauce, and French bread - are all great options.
Notes
Leftovers can be cooled to room temperature, transferred to an airtight container, and chilled for up to 3 days. Reheat leftovers before serving.
Nutrition
Calories: 823kcal | Carbohydrates: 47g | Protein: 36g | Fat: 56g | Saturated Fat: 26g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 21g | Trans Fat: 1g | Cholesterol: 284mg | Sodium: 1632mg | Potassium: 1216mg | Fiber: 6g | Sugar: 8g | Vitamin A: 2173IU | Vitamin C: 46mg | Calcium: 124mg | Iron: 4mg
