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Easy Garlic Butter Seafood Boil Packets – Best 30-Min Recipe

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These light & fresh garlic butter seafood boil packets taste like you spent hours on them but come together in under thirty minutes. They’re the kind of recipe that makes you look like a hero with almost no effort at all.

Ingredients

Scale
  • 1 pound large shrimp, peeled and deveined (21–25 count)
  • 8 ounces andouille sausage or kielbasa, sliced into rounds
  • 2 ears corn, each cut into 4 rounds
  • 1 pound baby potatoes, halved (Yukon Gold or red potatoes)
  • 4 tablespoons unsalted butter, melted
  • 4 cloves garlic, minced
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons dry white wine (Pinot Grigio or Sauvignon Blanc)
  • 1 tablespoon Old Bay seasoning
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons fresh parsley, chopped (for garnish)
  • Lemon wedges, for serving

Instructions

  1. Preheat your oven to 400°F (200°C). If using a grill, preheat to medium heat. Position oven rack in the middle position.
  2. Par-cook the potatoes: Place halved baby potatoes in a microwave-safe bowl with 2 tablespoons of water. Cover with a damp paper towel and microwave for 3-4 minutes until just starting to soften but still firm. Alternatively, boil for 5 minutes in salted water. Drain well.
  3. Make the garlic butter sauce: In a small bowl, combine melted butter, minced garlic, lemon juice, white wine, Old Bay seasoning, smoked paprika, salt, and pepper. Whisk until well combined.
  4. Prepare foil sheets: Tear off four large sheets of heavy-duty aluminum foil, each about 18 inches long. If using regular foil, double up each sheet.
  5. Assemble the packets: Working with one packet at a time, place a handful of par-cooked potatoes in the center of the foil. Top with a quarter of the corn pieces and a quarter of the sliced sausage. Arrange 4-5 shrimp on top in a single layer.
  6. Add the sauce: Drizzle about 2 tablespoons of garlic butter sauce over each packet’s contents. Reserve a little extra sauce for serving if desired.
  7. Seal the packets: Bring the two long sides of the foil together over the filling and fold them over twice to create a tight seal. Fold the short ends up and over, crimping securely. Leave a little air space inside.
  8. Arrange and bake: Place sealed packets on a baking sheet, seam-side up. Bake for 15-18 minutes until shrimp are pink and opaque, potatoes are tender, and corn is heated through.
  9. Rest and serve: Remove from oven and let packets rest for 2-3 minutes. Carefully open one end of each packet, slide contents onto plates or into shallow bowls. Spoon remaining juices over the top. Garnish with fresh parsley and serve with lemon wedges.

Notes

Don’t skip par-cooking the potatoes or they won’t cook through. Pat shrimp dry to avoid steaming. Let packets rest 2-3 minutes before opening to prevent burns. Heavy-duty foil is recommended to prevent tearing. Extra garlic butter sauce can be made and saved for drizzling.

Nutrition

Keywords: seafood boil, garlic butter, shrimp, foil packets, easy dinner, 30-minute meal, summer recipe

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