Garlic Butter Shrimp & Sausage Foil Boil
Ingredients
1 lb large shrimp, peeled and deveined (tails on optional)
12 oz smoked sausage, sliced
1½ lbs baby red potatoes, halved
4 tbsp unsalted butter, melted
3 tbsp olive oil
5 cloves garlic, minced
1 tbsp Old Bay seasoning
1 tsp paprika
½ tsp Cajun seasoning
½ tsp onion powder
½ tsp black pepper
1 tbsp lemon juice
1 tbsp chopped fresh parsley
Salt, to taste
Instructions
1. Bring a large pot of salted water to a boil. Cook the baby potatoes for 10–12 minutes until just fork-tender. Drain.
2. In a large bowl, combine the melted butter, olive oil, garlic, Old Bay seasoning, paprika, Cajun seasoning, onion powder, black pepper, lemon juice, parsley, and a pinch of salt.
3. Add the potatoes, shrimp, and sliced sausage to the bowl. Toss until everything is evenly coated with the garlic butter mixture.
4. Transfer the mixture to a foil-lined baking dish or divide among heavy-duty foil packets. Seal tightly.
5. Bake at 400°F (200°C) for 18–20 minutes, or until the shrimp are pink and cooked through and the sausage is heated.
6. Carefully open the foil, toss everything in the buttery juices, and garnish with extra parsley and a sprinkle of paprika or Old Bay.
7. Serve immediately with lemon wedges and crusty bread for dipping into the garlic butter sauce.
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This Garlic Butter Shrimp & Sausage Foil Boil is one of my favorite quick and satisfying meals, especially for weekend dinners or casual gatherings. What I love most is how the blend of Old Bay seasoning and Cajun spices perfectly complements the sweetness of the shrimp and the smoky flavor of the sausage, creating a rich and aromatic dish that’s incredibly comforting. A trick I’ve learned when preparing this foil boil is to not overcrowd the foil packets. Dividing the ingredients evenly allows for better heat distribution, ensuring the shrimp cook evenly and the potatoes stay tender but not mushy. If you like extra flavor, adding a little extra garlic or a squeeze of fresh lemon after baking really brightens up the dish. The use of baby red potatoes is essential since they hold their shape well and absorb the garlic butter sauce perfectly. I often parboil them ahead of time as the recipe suggests, which helps reduce baking time and guarantees they’re cooked through. Serving this dish with crusty bread is a must for me — the bread soaks up the flavorful garlic butter sauce, making every bite even more delightful. You can also pair it with a simple green salad or some grilled vegetables for a balanced meal. If you’re a fan of seafood boils but want a less messy and more convenient option, this foil packet method is a game-changer. Clean-up is minimal since everything cooks in the packets, and you can even prepare the foil packets in advance and refrigerate them until ready to bake. Overall, this recipe is versatile and customizable. You can swap smoked sausage for andouille or add corn on the cob pieces to make it more traditional. However you make it, this Garlic Butter Shrimp & Sausage Foil Boil is guaranteed to impress with its bold flavors and easy prep.
