Spicy Grilled Shrimp in Foil – Moana’s Kitchen

The smell of smoky shrimp sizzling on the grill as the bright sun sets is an experience like no other. Spicy Grilled Shrimp in Foil – Moana’s Kitchen is a vibrant dish that combines the flavors of the seafood with hearty vegetables and spicy sausage, taking only 30 minutes to prepare and cook. This recipe works wonderfully because it locks in all the flavors while keeping the shrimp tender and juicy.

This recipe is perfect for seafood lovers who enjoy a kick of spice. Summer barbecues, gatherings with friends, or even a cozy family dinner are ideal occasions for this dish. You can prepare the ingredients ahead of time and store them in the fridge for up to a day to make cooking a breeze.

Why You’ll Love This Recipe

• The shrimp are grilled to perfection, remaining juicy and tender.
• Each bite is packed with a delightful smoky flavor from the sausage.
• Using foil ensures an easy cleanup, keeping your grill clean.
• Fresh vegetables add a colorful twist and nutritious touch.

What You’ll Need

Gather these ingredients to create a delightful dish bursting with flavor.

For the Base

• 1 lb baby potatoes, cut into 1-inch chunks
• 2 ears corn on the cob, sliced into 2-inch rounds
• 1 lb large shrimp, peeled and deveined
• 12 oz smoked sausage, sliced into rounds
• 1 large yellow onion, cut into 1/2-inch thick wedges
• 5 cloves garlic, freshly minced

For the Sauce

• 5 tbsp salted butter, melted
• 3/4 tsp salt
• 1/2 tsp black pepper
• 2 1/2 tbsp Old Bay seasoning
• 1/2 tsp smoked paprika
• 1 tsp Worcestershire sauce

For Garnishing

• 2 lemons, cut into wedges
• 1/4 cup fresh parsley, finely chopped

Smoked sausage adds a unique flavor.

Substitutions & Swaps

• Shrimp: You can use scallops instead.
• Smoked sausage: Chorizo works well for added spice.
• Baby potatoes: Substitute with regular potatoes, chopped.
• Fresh parsley: Use cilantro for a different flavor.

How to Make It

Prepare a flavorful and hearty meal with these simple steps.

Preheat

Preheat your grill to medium-high heat, around 400°F.

Prepare

Place the baby potatoes, corn, shrimp, sausage, onion, and garlic in a large mixing bowl.

Mix

In a separate bowl, mix the melted butter, salt, black pepper, Old Bay seasoning, smoked paprika, and Worcestershire sauce. Pour this mixture over the seafood and vegetables, tossing to coat evenly.

Assemble

Lay out sheets of aluminum foil on the counter. Divide the shrimp and vegetable mixture among the foil sheets, creating a packet.

Seal

Fold the edges of the foil tightly to seal each packet, ensuring no steam escapes.

Grill

Place the foil packets on the grill and cook for about 10-12 minutes, or until the shrimp are pink and the potatoes are fork-tender.

How to Store It

Fridge: Store in an airtight container for up to 2 days.
Freezer: No, shrimp do not freeze well.
Reheat: Use the oven at 350°F for 10 minutes.

Tips for Best Results

• Make sure to not overcrowd the packets; this ensures even cooking.
• Use fresh shrimp for the best flavor and texture.
• Cook the foil packets directly on the grill, not on a tray for a smokier taste.
• For extra heat, add diced jalapeños when mixing ingredients.

Serving Suggestions

• Pair with a crisp green salad for a refreshing contrast.
• Serve alongside garlic bread to soak up the delicious juices.
• Enjoy with chilled white wine for a stunning summer meal.