Campfire shrimp boil packets bring the big, bold flavors of a Low Country boil into a sealed foil packet over open fire. Shrimp, smoked sausage, corn, and baby potatoes steam together with Old Bay seasoning and butter. One packet per person, cooked in the coals — it’s the most impressive, easiest campfire meal you can make.
Why Shrimp Boil Packets Work at the Campfire
- Classic flavors, no big pot: You get the full Low Country boil experience without hauling a 20-quart pot to the campsite.
- Individual servings: Each person gets their own packet — customizable spice levels and ingredients.
- Fast cook time: Shrimp cook in minutes. The corn and potatoes need a head start, but the full packet is done in 20–25 minutes.
- Minimal cleanup: Eat straight from the foil. Toss the packet. Done.
- Works on grates too: If your campfire has a grate, these cook just as well elevated over the coals.
Campfire Shrimp Boil Gear
Per Packet (serves 1)
- 6–8 jumbo shrimp, peeled and deveined (tails on or off)
- 1 link smoked andouille or kielbasa, sliced into rounds
- 1 ear corn, cut into 3–4 rounds
- 6–8 baby red potatoes, halved
- 2 tablespoons unsalted butter, sliced
- 1½ teaspoons Old Bay seasoning
- ½ teaspoon garlic powder
- Salt, pepper, and red pepper flakes
- Lemon wedge for serving
Step-by-Step Instructions
1
Pre-cook the baby potatoes at home or at camp: Boil or microwave for 8–10 minutes until just barely fork-tender. They won’t fully cook in a packet alongside the shrimp without this head start.
2
Build your campfire and let it burn down to a solid coal bed — orange coals with gray ash on the surface. No active flames.
3
Tear two 18-inch sheets of heavy-duty foil per packet and stack them for double thickness.
4
Layer the ingredients in order: potatoes and sausage on the bottom, corn pieces in the middle, shrimp on top. This way the slowest-cooking items are closest to the heat.
5
Add butter slices, Old Bay, garlic powder, salt, pepper, and red pepper flakes. A squeeze of fresh lemon over the top adds brightness.
6
Seal the packet tightly by folding the long sides together and crimping both ends. Leave an air pocket for steam.
7
Place on hot coals or a campfire grate. Cook 10–12 minutes per side. The shrimp are done when pink and curled. Corn should be tender and slightly charred where it touches the foil.
8
Remove from heat, rest 2 minutes, then open carefully away from your face. Serve with lemon wedges, extra butter, and crusty bread if you have it.
Shrimp Boil Essentials
Spice Level & Customization
Old Bay is the backbone of any shrimp boil, but you can push the heat further with Cajun seasoning, cayenne, or a squirt of hot sauce inside the packet before sealing. For a milder version, cut Old Bay in half and add extra butter and fresh herbs like parsley or thyme.
Crab legs work great in these packets too — just increase cook time to 15 minutes per side for pre-cooked crab.
Pro Tips for Campfire Shrimp Boil Packets
- Pre-cook the potatoes: This is non-negotiable. Raw potatoes require 40+ minutes in a foil packet; the shrimp will be rubbery long before that.
- Don’t overcrowd: Overfilled packets don’t seal well and cook unevenly. If in doubt, make a second packet.
- Shrimp go on top: Shrimp need the least heat. Keeping them on top (furthest from the coals) prevents overcooking.
- Use jumbo shrimp: Smaller shrimp overcook in the time it takes the other ingredients to finish. 16/20 count or larger is ideal.
- Add broth: A tablespoon of chicken or seafood broth inside the packet creates a more boil-like steaming environment.
Essential Gear
Heavy-Duty Reynolds Wrap (Extra Wide)
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Old Bay Seasoning Large Can
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Campfire Cooking Grate
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