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Shrimp Boil

  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Servings: 8
  • Course: Main Dish

A crowd-pleasing shrimp boil from Reynolds Wrap® Ambassador Preppy Kitchen, comes together any day of the week with this simple recipe. Plus, you can make it ahead of time and throw into the oven right before you’re ready to eat!

Reynolds Kitchens® Tips


Using Reynolds Wrap® Heavy Duty Foil makes cooking, cleaning up and wrapping leftovers a breeze.


For Shrimp Boil

  • 2 pounds shrimp
  • 1 pound baby red potatoes
  • 1 pound baby white potatoes
  • 1/3 cup olive oil
  • 2 tablespoons Cajun seasoning
  • 4 ears corn
  • 4 sausages andouille
  • Reynolds Wrap® Heavy Duty Foil

To Serve

  • 1/3 cup parsley minced
  • Salt to taste
  • 1/4 cup melted butter, optional
  • 2 lemons, cut in wedges


Step 1

Preheat oven to 425°F. Add baby potatoes to a large pot of boiling water and cook for about 10 minutes or until softened.

Step 2

Add corn to boiling water and cook for a few minutes until the color brightens. Remove from water and set aside.

Step 3

Cut corn into 2-inch-long pieces and cut sausage into thick slices.

Step 4

Remove shells from shrimp and devein.

Step 5

Add potatoes, corn, shrimp and sausage to a large bowl. Drizzle with olive oil and sprinkle with seasoning. Toss well.

Step 6

Cut 16-inch-long sections of Reynolds Wrap® Heavy Duty Foil and place about 2 cups or so of the shrimp mixture onto a section of foil. Bring up the long sides of the foil, so the ends meet over the food. Double fold the end, leaving room for heat to circulate inside. Double fold the remaining sides so the pouch is sealed. Repeat process for the remaining material.

Step 7

Place on a baking sheet and bake at 425°F for about 10 minutes.

Step 8

Mince parsley. Melt butter with 1/2 tsp of the Cajun seasoning. Serve sprinkled with parsley and drizzled with butter.

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