Spicy Grilled Shrimp in Foil – Moana’s Kitchen

A warm summer evening, the smell of grilled food dancing through the air, and laughter among friends sets the perfect backdrop for Spicy Grilled Shrimp in Foil – Moana’s Kitchen. This recipe takes about 30 minutes from prep to plate and delivers a delightful explosion of flavors while keeping clean-up minimal. The combination of garlic, spices, and a hint of smokiness elevates this dish to a whole new level.

This recipe is perfect for seafood lovers seeking a quick and flavorful dish for weekend gatherings or weeknight dinners. It can be made ahead of time by prepping the foil packets and storing them in the fridge until you’re ready to grill.

Why You’ll Love This Recipe

• The foil cooking method locks in moisture and flavors.
• It offers a delightful blend of spicy and smoky notes.
• Cleanup is a breeze with minimal cookware used.
• It’s a crowd-pleaser perfect for summer barbecues.

What You’ll Need

Gather your ingredients for an unforgettable experience:

For the Vegetable Base

• 1 lb baby potatoes, cut into 1-inch chunks
• 2 ears corn on the cob, sliced into 2-inch rounds
• 1 large yellow onion, cut into 1/2-inch thick wedges
• 5 cloves garlic, freshly minced

For the Seafood & Meat

• 1 lb large shrimp, peeled and deveined
• 12 oz smoked sausage, sliced into rounds

For Seasoning

• 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 Garnish

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

Use any favorite sausages as a substitute.

Substitutions & Swaps

• Replace baby potatoes with sweet potatoes.
• Use frozen shrimp instead of fresh.
• Skip the sausage for a lighter option.
• Substitute Old Bay with Cajun seasoning.

How to Make It

Get ready to create magic on your grill!

1. Prepare the ingredients.

Wash and cut the baby potatoes, corn, onion, and garlic. Set aside.

2. Mix the seasoning.

In a large bowl, combine melted butter, salt, black pepper, Old Bay seasoning, smoked paprika, and Worcestershire sauce.

3. Combine the ingredients.

Add the shrimp, sausage, potatoes, corn, onion, and garlic to the bowl. Toss until everything is well coated.

4. Assemble the foil packets.

Cut large pieces of aluminum foil. Divide the mixture evenly onto each piece and fold the foil to seal.

5. Grill the packets.

Preheat the grill to medium heat and place the foil packets on the grill grates. Cook for 12-15 minutes or until the shrimp are opaque and the potatoes are tender.

6. Serve immediately.

Remove the packets from the grill with tongs. Carefully open the foil to release steam and garnish with lemon wedges and parsley.

How to Store It

Fridge: store in an airtight container for up to 3 days.
Freezer: no, as the texture of shrimp may change.
Reheat: microwave for 1-2 minutes or until heated through.

Tips for Best Results

• Ensure the shrimp are fully deveined for the best texture.
• Do not overcook the shrimp; it should be just opaque.
• Use heavy-duty foil to prevent tearing.
• Allow the packets to rest for a few minutes after grilling for flavor absorption.

Serving Suggestions

• Pair with a fresh green salad for a lighter meal.
• Serve alongside crusty bread to soak up the juices.
• Enjoy with chilled beverages for a summer barbecue vibe.