Fire Pit Shrimp Boil Foil Packets Recipe


Yields 4 servings

  • Roll of aluminum foil
  • 20–24 shrimp
  • 1 ring of kielbasa sausage
  • 2 corn on the cobs
  • 1 pound small red potatoes
  • 1 sweet onion
  • 8 tbsp butter
  • 1 lemon
  • Cajun seasoning


Cut four sheets of aluminum foil about 12 inches long. These are for each foil packet.

Clean the shrimp leaving the tails intact. Place 5-6 shrimp in the middle of each foil sheet.

Cut the sausage ring into four equal pieces to divide evenly between each packet. Then cut the sausage into bite size pieces, distributing onto the foil sheets.

Clean and cut both corn on the cobs into four pieces, adding 2 pieces to each foil. Cut the small red potatoes into halves and add to the foil sheets evenly.Cut the onion into quarters and add a quarter to each foil packet.

Liberally sprinkle each foil packet with Cajun seasoning and mix all the ingredients in the packets by hand. Add 2 tbsp of butter to the top. Squeeze the juice of one quarter of a lemon onto the top of each foil packet and place the remaining lemon on the foil sheets.

Close the foil packets to cover the food completely by bringing the corners together and sealing with a twist or a fold.

Set in the fire pit next to the coals seal side up. Turn often for about 20 minutes or until the potatoes have cooked.

Open foil packets table-side and enjoy.

The Fire Pit Shrimp Boil Foil Packets pair well with Summer Potato Salad, Cowboy Caviar, Thai Grilled Pork Skewers, and Hearty BBQ Beans.