An all-out seafood boil doesn’t require fancy equipment. All you really need is a couple pieces of foil and a grill. The key to a truly delicious rendition is making sure every bit of our buttery Old Bay spice mixture gets rubbed into your seafood, sausage, and veggies before the packets hit the flames.
We went with classic potatoes and corn for this version, but these seafood boil packets are totally customizable based on whatever you have at home. Try filling them up with even more veg like carrots, Brussels sprouts, or even beets. What’s more, the packets are totally portable, too. With just a little bit of prep at home first, these foil packets go where you go—whether you’re grilling in your backyard, taking them to the beach, on a camping trip, or even baking them in your own home. And, perhaps the best part, there’s minimal clean up involved. Enjoy this filling seafood boil directly from the foil packets, then toss when done.
Plus, it’s never been easier to cook up a seafood boil at the beach, the campground, or your backyard, thanks to the super portable, low smoke, easy-to-use Solo Stove. Their Ranger Cast Iron Cooking Bundle is open fire grilling, on the go. Ranger enters grilling mode while Cast Iron Grill has wide grates and even heating for perfectly seared steaks and veggies.
Watch now to learn how to make these filling seafood boil foil packets:
Get the full recipe here:Print
- 6 tablespoons unsalted butter, softened
- 2 tablespoons Old Bay seasoning
- 2 teaspoons kosher salt
- 2 teaspoons paprika
- 1 teaspoon cayenne
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1 pound salmon, cut into 4 filets
- 1 pound shrimp, peeled and deveined
- 6 ounces cooked sausage
- 1 pound baby red potatoes, halved or quartered if larger
- 1 ear of corn, cut into 1-inch rounds
- For serving: fresh parsley and lemon wedges
- Preheat the grill to medium-high, or 400 degrees if baking in the oven. Place 4 large (12” x 16”) sheets of heavy-duty aluminum foil on the counter.
- In a small bowl, mix together butter, salt, and all of the spices. Place one piece of salmon on each sheet of aluminum. Add shrimp, sausage, potatoes, and corn to a medium bowl. Smear ½ teaspoon of butter mixture over each piece of salmon, then toss the rest of the butter in the bowl with the shrimp, sausage, and veg. Evenly distribute the shrimp mixture around each piece of salmon.
- Fold the two shorter ends of the foil towards the center to create a seam. Then fold the long ends towards the middle to seal. Place packets on the grill and cook for 10-15 minutes until the salmon is opaque and the potatoes are tender. If baking, place packets on a baking sheet and bake for 10-15 minutes.
- Remove packets from grill or oven, open carefully, and top with parsley and serve with lime wedges.
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