Foil Packet Shrimp Boil: Bayou Flavor at Base Camp

Last updated: July 2026 | Prep: 15 min at home | Cook: 20 min | Serves: 4

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Why This Recipe Works for Overlanders

Foil packet shrimp boil delivers the flavor of a Louisiana boil without a giant pot of water to haul, heat, and dump. First, the shrimp, andouille, potatoes, and corn steam together inside the foil while the Old Bay and butter form a built-in sauce. Then everyone eats straight from the packet. Because no water boils, you skip the heavy pot and the messy drain at camp.

The single-packet method behind foil packet shrimp boil solves the water problem at elevation. Specifically, boiling a real shrimp boil at 8,000 feet wastes fuel and time as water struggles to reach temperature. Instead, the sealed foil traps steam from the ingredients themselves, so you get the same tender result on a small coal bed. Also, the recipe scales from 2 to 6 people without a bigger pot.

Staggered cook times are the reason this packet works. Because raw potatoes need far longer than shrimp, you par-boil the potatoes at home so everything finishes together. When the packet hits the coals, the pre-cooked potatoes and andouille reheat while the shrimp cooks through in the same 20 minutes. This recipe is part of the full foil packet camping recipes collection. While a Dutch oven handles a true wet boil for a crowd, the dutch oven camping recipes collection covers the large-batch route, and both roll up to our camp cooking for overlanders guide.

Equipment You Need

Ingredients

Step-by-Step Instructions

Prep at home (the night before, 15 minutes):

1. Par-boil the potatoes: Bring a pot of salted water to a boil. Add the halved red potatoes and cook 8 to 10 minutes, until a fork enters with light resistance. Then drain and cool them.
2. Slice the sausage and corn: Cut the andouille into 1/2-inch rounds and the corn into 2-inch rounds. Andouille comes fully cooked, so it only needs reheating in the packet.
3. Pack the components: Bag the cooled potatoes, sausage, and corn together. Keep the peeled shrimp in a separate sealed bag, and chill both below 40F. Because the shrimp is raw, store it on the lowest cooler shelf away from ready-to-eat food.

At camp (dinner time):

4. Light the coals: Fill a chimney with 25 to 30 Kingsford briquettes. Wait 15 to 20 minutes until they glow orange with light gray ash. Medium-hot coals run 400F to 500F at the surface.
5. Build each packet: Divide the potatoes, sausage, corn, and shrimp across the four foil squares. Then sprinkle each with Old Bay and minced garlic, and top with a pat of butter.
6. Flat-pack fold: Bring the two long foil edges together over the food and fold them down twice in tight creases. Next, fold the two short ends up twice each to seal. Wrap a second foil square around each packet for puncture protection and to hold the butter sauce.
7. Cook on the coals: Rake the coals into a flat single layer. Place the packets on the bed with long-handled tongs. Cook 10 minutes on the first side.
8. Flip once: After 10 minutes, flip each packet with tongs. Then cook another 8 to 12 minutes. Total cook time runs 18 to 22 minutes on medium-hot coals.
9. Check the shrimp: Open one packet and tilt the steam away from your face. The shrimp should turn pink and opaque and reach 145F, the safe temperature for shellfish per USDA guidance. The andouille should reheat to 165F.
10. Add lemon and serve: Squeeze a lemon wedge over each packet and scatter parsley. Then eat straight from the foil with hot sauce on the side.
11. Pack out the foil: Fold the cooled, buttery foil into a tight ball and stash it in a sealed pack-out bag.

Coal Bed Math for Foil Packets

This packet cooks by direct coal contact, so judge heat by the coal surface rather than a briquette count around a Dutch oven. Match the look of the coals to the job below.

Foil packet shrimp boil runs best on medium-hot coals at 400F to 500F, which reheat the potatoes and andouille while the shrimp cooks through. Three field adjustments shift the timing. First, when wind tops 10 mph, add 5 to 8 minutes. Second, when ambient temperature drops below 40F, add 3 to 5 minutes. Third, above 5,000 feet, add 5 minutes because thinner air slows the cook on a packet running past 20 minutes.

Field Tips for Cooking at Camp

Par-boiling the potatoes keeps the shrimp from overcooking. When you skip the par-boil, the potatoes need 30 minutes on the coals and the shrimp turns rubbery long before they soften. Instead, par-boil the potatoes to nearly tender at home so the camp cook stays at 20 minutes. Then the shrimp finishes as the potatoes warm through.

Shrimp size changes the timing. Because small shrimp overcook fast, use large 16/20 count shrimp, which hold up over a 20-minute coal cook. When you only find smaller shrimp, add them at the flip rather than the start so they cook half as long. A pink, opaque curl signals the shrimp are done.

Butter and double-wrapping protect the foil packet shrimp boil sauce. Therefore, top each packet with a butter pat and seal a second foil sheet around the outside so the melted butter and shrimp juices stay inside. On a windy night, build a windbreak with a Fireside Outdoor pit or a row of rocks to hold the coals at temperature. Then the sauce pools at the bottom for dipping instead of leaking into the ash.

Variations and Substitutions

• Cajun heat: Add 1/2 teaspoon cayenne and a splash of hot sauce to each packet before sealing. Finish with extra Old Bay at serving.
• Crawfish or crab: Swap half the shrimp for crawfish tails or crab legs. Keep the cook at 20 minutes and check the shellfish reaches 145F.
• Garlic butter heavy: Double the garlic and butter for a richer sauce. Add a squeeze of lemon at serving to cut the richness.
• Kielbasa swap: Replace andouille with smoked kielbasa for a milder, less spicy packet. Both come pre-cooked and reheat the same way.
• Extra veggies: Add sliced bell pepper or okra to round out the packet. Keep the layer flat so the shrimp still cooks evenly.
• Low-spice version: Cut the Old Bay to 1 tablespoon and skip the cayenne for kids or sensitive palates. Serve hot sauce on the side instead.
• Scaled for 2 people: Halve every ingredient. Build 2 packets with 1/2 pound shrimp.
• Scaled for 6 people: Increase all amounts by 50%. Build 6 packets and light 35 briquettes for a longer coal bed.

Storage and Leftovers

The prepped components hold below 40F before cooking. Specifically, the par-boiled potatoes, sliced andouille, and corn keep together for 48 hours, while the raw shrimp keeps separate for 1 to 2 days on ice. Because raw shrimp spoils fast, never let the shrimp bag sit above 40F for more than 2 hours. Also, keep the shrimp sealed and below the ready-to-eat food in the cooler.

Cooked foil packet shrimp boil holds below 40F for 2 days after cooking. Then reheat a sealed leftover packet on medium coals for 6 to 8 minutes until warm through, taking care not to overcook the shrimp. Otherwise, slide the leftovers into a skillet over a camp stove and warm gently. Discard any cooked packet left above 40F for more than 2 hours, per USDA safe handling rules.

Frequently Asked Questions

Do I need to par-boil the potatoes for foil packet shrimp boil?

Yes, par-boil the potatoes at home for the recipe to work. Because raw potatoes need 30 minutes on coals, an un-boiled packet leaves hard potatoes and rubbery, overcooked shrimp. Specifically, an 8 to 10 minute par-boil softens the potatoes so the camp cook stays at 20 minutes. Then the shrimp and potatoes finish together.

What coal temperature works best for a shrimp boil packet?

Medium-hot coals at 400F to 500F deliver the right heat. Specifically, this range reheats the potatoes and andouille while the shrimp cooks through. However, coals above 500F overcook the shrimp before the potatoes warm. Look for orange embers under a coat of gray ash before placing the packets.

What internal temperature is safe for the shrimp and sausage?

Cook the shrimp to 145F, the USDA safe temperature for shellfish, until it turns pink and opaque. The andouille comes pre-cooked, so reheat it to 165F for safety. Slide an instant-read thermometer into a thick shrimp and a sausage round to confirm. A pink, opaque shrimp with a firm curl signals doneness.

Should I use fresh or frozen shrimp?

Both work, but thaw frozen shrimp fully before building the packet. Since partly frozen shrimp releases extra water and cooks unevenly, thaw it in the cooler overnight or under cold water. Then pat the shrimp dry before adding it to the packet. Drier shrimp browns better and avoids a watery sauce.

How do I keep the shrimp from turning rubbery?

Use large 16/20 count shrimp and pull the packet as soon as they turn pink and opaque. Because small shrimp overcook fast, larger ones hold up over the 20-minute coal cook. When you only have small shrimp, add them at the flip so they cook half the time. A 145F check confirms they are done without going past.

Is it smart to prep foil packet shrimp boil ahead of time?

Yes, prep the components up to 48 hours ahead and keep the raw shrimp separate on ice. However, do not assemble the packets until dinner time at camp. Since raw shrimp in a warm packet spoils quickly, keep it cold in a sealed bag. Build the packets fresh right before they go on the coals.

How many packets fit on one coal bed?

A 12-inch by 12-inch bed from 25 briquettes holds 4 packets. Meanwhile, 6 packets need 35 briquettes raked into a longer 18-inch by 12-inch bed. Also, leave an inch between packets so heat circulates around each one. Crowding the bed creates cold spots and uneven cooking.

How do I pack out the buttery foil?

Let each packet cool, then fold it into a tight ball. Specifically, the buttery foil compacts small and fits inside a sealed zip bag or dry box. Because Leave No Trace requires packing out all foil, never bury or burn the scraps. Also, sealing the seafood foil keeps odor and wildlife away from camp.

You Might Also Like

• Foil Packet Garlic Butter Shrimp (recipe coming soon)
• Foil Packet Corn on the Cob (recipe coming soon)
• For a breakfast option, see Foil Packet Breakfast Burritos
• Return to the full Foil Packet Camping Recipes collection
• For a group dinner, see Dutch Oven Camping Recipes