Delaware-Style Grilled Shrimp and Corn Foil Packets

There is something undeniably nostalgic and exciting about opening a steaming foil packet to reveal succulent shrimp, savory sausage, and sweet summer corn. Inspired by the coastal culinary traditions of the Mid-Atlantic, this Delaware-style grilled shrimp and corn recipe brings the essence of a classic seafood boil directly to your backyard barbecue. It is the ultimate low-maintenance meal, perfect for a busy weeknight dinner or a relaxed weekend gathering around your Arteflame grill. By sealing the fresh ingredients in heavy-duty foil, you allow the shrimp to steam in a rich, aromatic bath of butter, garlic, and spices, while the high heat of the grill ensures everything cooks to tender perfection. Whether you are an experienced pitmaster or new to outdoor cooking, these flavor-packed parcels promise a delicious, restaurant-quality seafood feast with absolute zero cleanup required.

Ingredients

Main Components

• 1.5 lbs Large Shrimp, peeled and deveined (tail-on optional)
• 1 lb Smoked Sausage (Andouille or Kielbasa), sliced into rounds
• 4 ears of Corn on the cob, shucked and cut into thirds
• 1 lb Baby Red Potatoes, halved or quartered (par-boiled recommended)

The Flavor Base

• 1/2 cup Unsalted Butter, melted
• 4 cloves Garlic, minced
• 2 tbsp Old Bay Seasoning (or preferred seafood boil seasoning)
• 1 Lemon, sliced into rounds (plus wedges for serving)
• 2 tbsp Fresh Parsley, chopped
• Salt and freshly cracked Black Pepper to taste
• Heavy-duty Aluminum Foil

Instructions

Step 1: Preparation and Heating

1. Begin by firing up your Arteflame grill. You want to establish a medium-high heat zone on the flat cooktop griddle, or aim for a temperature of roughly 400°F (200°C) if using a standard grill grate.
2. While the grill is heating up, prepare your heavy-duty aluminum foil sheets. Cut four to six sheets, each about 12 inches long. If you do not have heavy-duty foil, double up standard foil sheets to prevent tearing during the cooking process.
3. If using raw potatoes, it is highly recommended to par-boil them for 5-8 minutes until slightly tender. This ensures they finish cooking at the same time as the shrimp, preventing the seafood from becoming rubbery.

Step 2: Mixing the Seasoning

1. In a small mixing bowl, combine the melted butter, minced garlic, and the Old Bay seasoning.
2. Stir the mixture well to ensure the spices are evenly distributed throughout the butter.
3. Add a pinch of salt and cracked black pepper to the mixture, adjusting to your personal taste preference. This butter sauce will be the primary flavor agent that steams the ingredients inside the packets.

Step 3: Assembling the Packets

1. Divide the prepared potatoes, corn segments, sausage slices, and shrimp evenly among the foil sheets, placing the ingredients in the center of each sheet.
2. Drizzle the seasoned butter mixture generously over each pile of ingredients, ensuring everything is well-coated.
3. Top each pile with a lemon slice or two to add a bright, citrusy steam as it cooks.
4. Fold the long sides of the foil up to meet in the middle, folding them down twice to create a seal. Fold up the ends tightly, but leave a little room inside for heat circulation.

Step 4: Grilling the Packets

1. Place the foil packets directly onto the hot surface of your Arteflame grill.
2. Cook for approximately 10 to 15 minutes. You should hear the butter sizzling inside.
3. There is no need to flip the packets if the heat is consistent, but you can rotate them halfway through if one side of your grill is hotter than the other.
4. Carefully check one packet to ensure the shrimp are pink and opaque and the vegetables are tender.

Step 5: Serving

1. Remove the packets from the grill using tongs and let them rest for 2-3 minutes.
2. Be extremely careful when opening the packets, as hot steam will escape.
3. Garnish with fresh chopped parsley and serve immediately with extra lemon wedges on the side.

Tips

To guarantee success with these Delaware-style foil packets, always prioritize the quality of your foil. Standard kitchen foil often tears when you move the packets on the grill, which results in the loss of those delicious, buttery juices that are essential to the dish. If you only have regular foil on hand, simply double-wrap each packet to create a sturdy, leak-proof seal. When prepping your vegetables, aim for uniform bite-sized pieces, particularly with the potatoes, to ensure they cook evenly. Since shrimp cooks very quickly, par-boiling potatoes for five to eight minutes beforehand is a pro move; it prevents you from having to choose between undercooked spuds or overcooked, rubbery shrimp. Lastly, when sealing the foil, try to leave a small pocket of air inside (tenting); this allows the steam to circulate effectively, infusing every single bite with that spicy, savory goodness.

Variations

While the classic Delaware seasoning profile is hard to beat, this recipe is incredibly versatile and adapts easily to your personal taste preferences or dietary needs. You can easily shift the flavor profile by swapping the traditional Old Bay for different spice blends or adding new proteins. For those who enjoy a smoky element, try adding diced chorizo or a smoky andouille sausage into the mix. If you want to incorporate more vegetables, bell peppers and red onions make excellent additions that caramelize beautifully inside the packet. Here are a few creative twists to try:

• Cajun Kick: Swap the seafood seasoning for a Cajun spice blend and add a dash of hot sauce for a Louisiana-style flair.
• Surf and Turf: Add bite-sized steak tips alongside the shrimp for a hearty meat-lover's version.
• Herb Garden: Use fresh dill, basil, and thyme with olive oil instead of spicy seasoning for a lighter, Mediterranean vibe.
• Vegetarian Delight: Swap the shrimp and sausage for large mushroom chunks, zucchini, and bell peppers.
• Citrus Burst: Add orange slices along with the lemon for a sweeter, complex citrus profile.

Best pairings

Since this dish is essentially a complete meal in a pouch, you want sides that complement rather than compete with the robust seafood flavors. A loaf of crusty French bread or garlic toast is absolutely essential for soaking up the delicious garlic-butter sauce that pools at the bottom of the foil packet. For a refreshing contrast to the warm, spicy seafood, serve a crisp green salad with a light vinaigrette or a creamy coleslaw to cut through the richness of the butter and sausage. Beverage-wise, the salty and savory notes of this dish pair perfectly with specific drinks that cleanse the palate.

• Crusty Sourdough Bread: Perfect for dipping in the savory butter sauce.
• Cucumber Tomato Salad: Adds a cold, crunchy freshness to the meal.
• Grilled Asparagus: Easy to cook on the Arteflame alongside your packets.
• Cold Lager or IPA: The bitterness cuts through the rich butter and spice.
• Crisp Sauvignon Blanc: A dry white wine pairs beautifully with shrimp and lemon.

Conclusion

Mastering the art of the foil packet dinner will revolutionize your summer grilling routine. This Delaware-style shrimp and corn recipe offers maximum flavor payoff with minimal effort, allowing you to spend less time cleaning dishes and more time enjoying the company of friends and family around the fire. The combination of fresh, tender seafood, sweet corn, and savory spices creates a beautiful harmony of flavors that perfectly captures the relaxed spirit of coastal living. Whether you are camping in the woods or hosting a backyard patio party, these packets are a crowd-pleaser. Fire up your Arteflame grill this weekend, assemble these simple ingredients, and get ready to enjoy a memorable, hassle-free meal that tastes just like summer.