Skip To Main Content

Your Cart

All Recipes

Tinfoil Shrimp Boil

  • Difficulty Easy
  • Time 30 minutes
Tinfoil shrimp bowl with shrimp, corn, potatoes and veggies

Summer just got really tasty.  You’re welcome.

There’s nothing easier than making hobo pouches for the grill.  A drizzle of olive oil, a bunch of protein, veggies and some sort of seasoning is about all that’s required. Seal it up, grill it and devour.  It’s one-pot cooking at it’s best (and easiest).  Our recipe for Tinfoil Shrimp Boil is easy to multiply if you’re having a bunch of people over.  Just load up the grill with packets and BOOM…dinner is served.

Don’t believe me?  Check out this video to see just how easy it is to make our Tinfoil Shrimp Boil.

Tinfoil Shrimp Boil | Spiceologist

Ok, now you know what I’m talking about.  Let’s get to the recipe.  Happy grilling!

Tinfoil Shrimp Boil Recipe

Makes 4 Servings


  • 2 ears corn, quartered
  • 1 zucchini, cut into rounds                                              
  • 4 red potatoes, quartered                        
  • 1 lb. Shrimp, 21-25 deveined/shell removed
  • 12 oz Andouille sausage, cut into rounds
  • 1/4 cup Chile Margarita                                       
  • 4 tablespoons olive oil
  • Salt & black pepper, to taste                                      
  • Heavy-Duty Aluminum foil


  1. Fire up your grill of choice.
  2. Place corn quarters, zucchini rounds, potato quarters, shrimp & andouille sausage rounds into a medium to large mixing bowl, sprinkle with Chile Margarita spice rub, olive oil, salt & pepper and toss to coat.
  3. Rip 4 pieces of tin foil (make them big enough to fold top and bottom edges can be folded to each other over the top of your ingredients). Evenly distribute your mixing bowl ingredients onto the center part of your 4 tinfoil pieces. Fold the top and bottom halves of the tinfoil up over your ingredients and pull to center of the and fold a tight seam so no steam will escape from pouch while cooking. Fold the remaining ends up tightly.
  4. Place the foil packets on your grill and cook for 12-15 minutes, moving them around if flames are too hot. Remove from the grill, peel them open and devour!

Used in this Recipe

Chile Margarita no salt Mexican seasoning blend

Chile Margarita Mexican Seasoning

$14.95 - $19.99 $11.96 - $15.99


🚚 Free shipping on orders $49.99+ within the contiguous US

Secure Transaction X

Your transaction is secure

We work hard to protect your security and privacy. Our payment security system encrypts your information during transmission. We don’t share your credit card details with third-party sellers, and we don’t sell your information to others. Learn more

Other Recipes you might enjoy

Turmeric Flakey Salt Carrot Margarita

 Turmeric Flakey Salt Carrot Margarita

Top 10 spices to keep in your kitchen

10 Spices to Keep In Your Kitchen

Turmeric Smoothie

30+ Tried & True Turmeric Recipes (including a delicious Turmeric Smoothie)

Achiote Bloody Mary Cocktail

Achiote Bloody Mary Cocktail

Spiceology Achiote Chorizo & Clams Recipe

Achiote Chorizo & Clams

Spiceology Achiote Fish Sandwich Recipe

Achiote Fish Sandwich with Baja Sauce

Spiceology Achiote Grilled Octopus & Radish Salad Recipe

Achiote Grilled Octopus & Radish Salad

Achiote Roasted Carrots

Achiote Roasted Carrots

Acorn Squash Au Gratin

Acorn Squash Au Gratin

Acorn Squash Stuffing

Acorn Squash Stuffing

Tinga chicken tacos

Adam McKenzie’s Tinga Chicken Tacos


Adobo Honey Braised Pork


Are you a Professional Chef,
Restaurant or Food & Beverage Buyer?

We just launched a Foodservice Website just for you:

Go to >