Seafood Boil Foil Packets
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Seafood Boil Foil Packets are a total crowd-pleaser, loaded with juicy shrimp, tender crab legs, buttery corn on the cob, baby potatoes, and smoky kielbasa. Tossed in a garlicky, lemony butter sauce and baked in handy foil packs, it’s a hands-off way to get all the flavor of a seafood boil with minimal cleanup!
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Why You’ll Love This Recipe!
- It’s a full seafood meal wrapped up in one tidy foil packet.
- Great for parties, camping, cookouts, or casual weeknight dinners.
- The buttery garlic-lemon sauce takes everything to the next level.
- Easy to customize with your favorite seafood, veggies, or spices.
This easy baked seafood boil reminds me of summer nights at the Outer Banks of NC, when we’d come back from the ocean starving and throw dinner together with whatever we had on hand. I love how simple it is with no giant outdoor pot needed. Just toss, wrap, bake, and eat. And that buttery dipping sauce? We fight over it every time!
You can actually make seafood boil foil packs the night before and take them on a camping trip! Or, if you don't want to heat up your oven, just pop them on the grill for about 15-20 minutes.
For more great seafood recipes, try BBQ Shrimp and Grits: a southern staple that’s rich and delicious, light and breezy Shrimp Pasta with Vegetables, or Baked Jerk Salmon that’s loaded with flavor!
Ingredients
For quantities, see the recipe card at the bottom of this page.
Seafood & Veggies
- large shrimp - deveined and unpeeled
- snow crab legs - can add more shrimp if you don't have crab legs
- red baby potatoes - feel free to use white potatoes or Yukon gold
- fresh corn on the cob - can substitute frozen if desired
- kielbasa - sliced into edible pieces
Seasoning & Sauce
- Old Bay Seasoning - a staple for all types of seafood
- Creole Seasoning - can substitute Cajun seasoning or omit completely
- garlic, minced
- lemon pepper seasoning - found in the dried spice section of your grocery store
- lemon juice - freshly squeezed - bottled lemon juice is not recommended
- salted butter - use high quality butter for the best flavor
- fresh parsley - chopped (for garnish)
Step by Step Instructions
STEP 1 - Preheat the oven to 400°F. Fill a large pot or Dutch oven with 4-5 quarts of water and bring to a boil.
STEP 2 - Add baby potatoes and boil for 8-10 minutes. Add corn and boil for an additional 2-3 minutes. Drain and set aside.
STEP 3 - In a small bowl, whisk together Old Bay seasoning, Creole seasoning, garlic, lemon pepper, lemon juice, and melted butter to make the sauce.
STEP 4 - In a large bowl, combine shrimp, cooked potatoes, corn, and kielbasa. Pour half the butter mixture over everything and toss to coat. Reserve the other half for dipping. Season the crab legs with ½ teaspoon each of Old Bay and Creole seasoning.
STEP 5 - Lay out large sheets of aluminum foil. Divide the mixture evenly between the sheets and top with crab legs. Fold tightly to seal into packets.
STEP 6 - Bake foil packets on a large sheet pan for 25 minutes, or until shrimp is pink and fully cooked.
STEP 7 - Carefully open the foil packs (steam alert!) and garnish with fresh parsley. Serve hot with the remaining butter sauce and lemon wedges.
What to Serve With Seafood Foil Packets
You really don't need anything extra to go with this baked seafood boil, but a nice slice of bread or creamy coleslaw is always a welcome treat!
- Crusty French bread or cheese stuffed garlic bread
- Extra lemon wedges
- A crisp green salad or creamy southern coleslaw
- Cold beer or a chilled glass of white wine
Variations
One of the best parts of making seafood in a foil packet is that it's so versatile. Just mix up the ingredients in each individual pack to make it your own!
- Protein: Swap kielbasa for andouille sausage for extra spice, or use bacon or chunks of thick ham steak instead.
- Herbs: Switch the herbs! Use cilantro, fresh basil slivers or smoked paprika for a completely different flavor.
- Veggies: Add broccoli florets, fresh spinach, sliced bell peppers, carrots or sweet onions.
- More Seafood: Mix in scallops, clams, or chunks of firm white fish like halibut.
- Spice: Use cajun seasoning in place of creole for a different heat profile.
Helpful Tips
- Don’t over boil the potatoes, they’ll continue cooking in the oven.
- Leave the shrimp shells on for more flavor (and fun finger food).
- If you want extra buttery sauce, double the butter mixture.
- Use heavy-duty foil to prevent leaks.
Recipe FAQ
You can prep everything a few hours ahead and store the foil packets in the fridge until ready to bake.
Yes! Place the foil packets on a preheated grill over medium-high heat and cook for 15-20 minutes, turning once.
No problem. Add more shrimp or toss in scallops or chunks of firm fish like cod or halibut.
Storing Leftovers
Leftovers: cool completely before storing in an airtight container. Refrigerate for up to 3 days.
Freeze: you can freeze leftovers for up to 2 months, though the texture of the shrimp and potatoes may change. Thaw in the fridge overnight.
Reheat: place leftovers in a foil packet with a splash of broth or water and a pat of butter. Bake at 375°F for 8-12 minutes until warmed through.
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Recipe Card
Seafood Boil Foil Packets
*See notes in blog post for detailed tips, photos and instructions.
Equipment
- dutch oven (or stock pot)
- sheet pan (or baking sheet)
Ingredients
Seafood & Veggies
- 1 lb large shrimp (deveined & unpeeled)
- 2 lbs snow crab legs
- 8 red baby potatoes
- 8 ears corn on the cob (fresh or frozen, cut into chunks)
- 1 lb kielbasa
Seasoning & Sauce
- 1 tablespoon Old Bay Seasoning
- 1 tablespoon Creole Seasoning
- 4 cloves garlic (minced)
- 1 teaspoon lemon pepper
- 2 tablespoon lemon juice (freshly squeezed)
- ½ cup butter (melted)
- fresh parsley, chopped (for garnish)
- 2 lemons (cut into wedges)
Instructions
- Preheat oven to 400°F.
- Fill a dutch oven or large pot with 4-5 quarts of water. Bring the water to a boil. Add the potatoes and boil for 8-10 minutes. Add the corn to the potatoes and cook for another 2-3 minutes. Drain and set aside.8 red baby potatoes, 8 ears corn on the cob
- Whisk together Old Bay seasoning, Creole seasoning, minced garlic, lemon pepper, lemon juice, and melted butter in a small bowl.1 tablespoon Old Bay Seasoning, 1 tablespoon Creole Seasoning, 4 cloves garlic, 1 teaspoon lemon pepper, 2 tablespoon lemon juice, ½ cup butter
- Add shrimp, potatoes, corn, and kielbasa to a large bowl.1 lb large shrimp, 8 red baby potatoes, 8 ears corn on the cob, 1 lb kielbasa
- Pour half of the butter mixture over the seafood and vegetables, tossing to coat evenly. Reserve the other half of the butter sauce for dipping.
- Season the crab legs with ½ teaspoon each of Old Bay and Creole seasoning.2 lbs snow crab legs
- Lay out large sheets of aluminum foil for each serving.
- Divide the seafood and vegetable mixture evenly among the foil sheets, placing it in the center of each. Top each foil pack with a portion of the crab legs. Fold the foil edges over to create tightly sealed packets.
- Bake for 25-30 minutes, or until the shrimp and crab is cooked through.
- Carefully open the foil packs (watch out for steam!). Garnish with fresh parsley.fresh parsley, chopped
- Serve immediately with remaining melted butter for dipping and lemon wedges
Notes
- Let leftovers cool completely before storing, then store in an airtight container in the refrigerator for up to 3 days.
- While not ideal, you can freeze leftover seafood boil for up to 2 months. Keep in mind the textures may change upon thawing. Thaw overnight in the refrigerator before reheating.
- To reheat, preheat oven to 375°F. Place leftovers on a new sheet of foil, add 1-2 tablespoons of water or broth and a small pat of butter for moisture. Seal the foil tightly to create a packet and heat for 8-12 minutes until thoroughly warmed.
- Don’t over boil the potatoes, they’ll continue cooking in the oven.
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- Leave the shrimp shells on for more flavor (and fun finger food).
- If you want extra buttery sauce, double the butter mixture.
Nutrition
Nutrition info is an auto generated estimate.
This is like taking a tip to the beach and not leaving town! I can’t wait to give this a try!
I love that, Lorna! Thanks for stopping by!