Name: Seafood Boil Packets
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Cajun-Inspired
Ingredients: 1 pound shrimp, peeled and deveined; 1 pound crab legs or claws; 8 ounces smoked sausage, sliced; 2 ears corn on the cob, cut into chunks; 1 pound baby potatoes, halved or quartered; 1/2 cup melted butter; 3 cloves garlic, minced; 1 tablespoon Old Bay or Cajun seasoning; Salt and pepper, to taste; 1 lemon, cut into wedges; Fresh parsley, chopped (for garnish); Heavy-duty aluminum foil

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Seafood boil packets are my favorite way to enjoy a messy, flavor-packed seafood feast—without the cleanup. I wrap shrimp, crab, sausage, potatoes, and corn in foil with butter and spices, then bake or grill them to juicy perfection.

Why You’ll Love This Recipe

I love how convenient and customizable these packets are. Each one is a self-contained meal full of bold Cajun flavors, and I don’t even need a pot. They’re great for cookouts, camping, or weeknight dinners when I want something impressive but easy. Seafood Boil Packets

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Shrimp (peeled and deveined)
Crab legs or claws
Smoked sausage (sliced)
Corn on the cob (cut into chunks)
Baby potatoes (halved or quartered)
Butter (melted)
Garlic (minced)
Old Bay seasoning or Cajun seasoning
Lemon wedges
Fresh parsley (for garnish)
Salt and pepper
Heavy-duty aluminum foil

Directions

I preheat the oven to 400°F (or prepare a grill to medium-high heat).
I boil the potatoes for 10 minutes until just tender, then drain.
I mix the melted butter with garlic and seasoning in a bowl.
I lay out large sheets of foil and divide the potatoes, corn, shrimp, sausage, and crab evenly among them.
I drizzle the seasoned butter over each packet and toss gently to coat.
I seal the foil tightly, folding the edges to create a pouch.
I bake or grill the packets for 15–20 minutes until everything is cooked through.
I open carefully, garnish with parsley and lemon, and serve hot.

Servings and timing

Serves: 4
Prep time: 15 minutes
Cook time: 20 minutes
Total time: 35 minutes

Variations

I sometimes add clams or mussels for more variety.
For a spicier boil, I increase the Cajun seasoning or add hot sauce to the butter.
I swap potatoes for sweet potatoes or add bell peppers for more color and sweetness.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 2 days. To reheat, I unwrap the packets and warm the contents in a skillet with a splash of water or extra butter to keep it moist. I don’t recommend microwaving seafood—it can get rubbery. Seafood Boil Packets

FAQs

Can I make these ahead of time?

Yes, I assemble the packets ahead and keep them in the fridge for a few hours. I cook them just before serving for the best texture.

What if I don’t have crab?

I’ve made these with just shrimp and sausage before—they’re still incredibly tasty. Lobster tail chunks also work well.

Can I cook these in the oven instead of grilling?

Absolutely. I bake them at 400°F for about 20 minutes and check to make sure the shrimp are opaque and the sausage is hot.

How do I keep the packets from leaking?

I use heavy-duty foil and double wrap if I’m worried. I fold the seams tightly to keep all the buttery goodness inside.

What’s the best way to serve these?

I like serving them right in the foil for a rustic feel. I also add extra lemon wedges and sometimes crusty bread to soak up the juices.

Conclusion

Seafood boil packets are one of my favorite ways to enjoy a flavorful feast with minimal cleanup. They’re easy to prep, fun to eat, and packed with juicy, buttery goodness in every bite. I make them all summer long—and honestly, all year round too.