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2 grilled foil packet dinners - shrimp, sausage, potatoes, and corn with cajun seasoning in a parchment and foil package and bbq salmon, sweet potatoes, and broccoli in a foil packet.
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5 from 1 vote

2 Easy Seafood Grilled Foil Packet Dinners

These easy shrimp boil and BBQ salmon foil pack dinners are the perfect easy summer meal!
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Dinner
Cuisine: American
Servings: 4 servings
Author: Cassy Joy Garcia

Ingredients

BBQ Salmon Foil Packs

  • 4 salmon filets about 6 ounces each
  • 1 cup BBQ sauce
  • 1 1/2 pounds sweet potatoes cut into 1-inch cubes
  • 2 heads broccoli cut into florets (or about 4 cups florets)
  • 1 teaspoon coarse sea salt
  • 1/4 cup olive oil divided

Shrimp Boil Foil Packs

  • 1 pound jumbo shrimp peeled and de-veined
  • 12 ounces andouille sausage cut into 4 pieces
  • 2 ears corn cut in half
  • 1 1/2 pounds baby red potatoes
  • 2 teaspoons Cajun seasoning
  • 1/4 cup melted butter or extra-virgin olive oil
  • Sea salt to taste*

Instructions

For the BBQ Salmon Packs:

  • Preheat a grill to high heat.
  • Cut 4, 12" pieces of foil and 4, 12" pieces of parchment paper. Line up the foil pieces, then place the parchment paper on top.
  • Place one salmon filet on each piece of foil/parchment, then evenly divide up the broccoli and sweet potatoes and place them next to the salmon.
  • Drizzle 1 tablespoon extra-virgin olive oil over the salmon and veggies, then season them with salt. Next, pour 1/4 cup BBQ sauce over each piece of salmon.
  • Fold the foil and parchment in half over the salmon and veggies, then roll up the sides to create a tightly sealed packet.
  • Place the packs on the grill and cook for 12-15 minutes, until everything is fully cooked through.
  • Remove from grill, let cool slightly, and serve!

Shrimp Boil Foil Packs

  • Preheat a grill to high heat.
  • Cut 4, 12" pieces of foil and 4, 12" pieces of parchment paper. Line up the foil pieces, then place the parchment paper on top.
  • Evenly divide up the shrimp, andouille sausage, potatoes, and corn and place them on the pieces of parchment paper.
  • Pour one tablespoon butter or olive oil over the shrimp and veggies in each packet, then season with 1/2 teaspoon Cajun seasoning.
  • Fold the foil and parchment in half over the shrimp and veggies, then roll up the sides to create a tightly sealed packet.
  • Place the packs on the grill and cook for 12-15 minutes, until everything is fully cooked through.
  • Remove from grill, let cool slightly, and serve!

Notes

  • The amount of salt needed for the shrimp boil foil packs will vary depending on how much salt your Cajun seasoning blend contains.
  • To make these in the oven, simply bake the packs at 425 F for 20-25 minutes.
  • You can make these packs up to one day in advance before grilling them!
  • Nutrition is for the salmon packets.

Nutrition

Calories: 733kcal | Carbohydrates: 84g | Protein: 46g | Fat: 26g | Saturated Fat: 4g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 14g | Cholesterol: 94mg | Sodium: 1587mg | Potassium: 2533mg | Fiber: 14g | Sugar: 36g | Vitamin A: 26254IU | Vitamin C: 276mg | Calcium: 238mg | Iron: 5mg