Recipe

Old Bay Shrimp and Corn Foil Packs

Buttery, lemony, Old Bay-seasoned shrimp with corn and potatoes, baked or grilled in foil for a fast dinner and almost zero cleanup.

By Matt Campbell

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4.8

A rimmed sheet pan holding two opened foil packets filled with pink cooked shrimp, corn rounds, baby potatoes, and lemon slices, with melted butter pooling in the foil

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Old Bay seasoning is one of those kitchen shortcuts that feels like cheating in the best way. It is salty, warm-spiced, a little peppery, and it makes seafood taste like you tried harder than you did.

These foil packs are my favorite way to let Old Bay do the heavy lifting: shrimp, corn, and baby potatoes tossed in a buttery lemon sauce, sealed up, then baked or grilled until everything is steamy and snackable. You get crisp-edged potatoes if you handle them right, juicy shrimp that do not taste like rubber bands, and a pan that basically stays clean. That is my kind of weeknight magic.

An Old Bay seasoning tin on a counter next to a lemon, garlic, and a stick of butter

Why It Works

Old Bay shows up everywhere. It seasons the potatoes, flavors the butter, and clings to the shrimp, so every bite tastes intentional.
Foil packs keep shrimp juicy. The sealed steam environment cooks shrimp fast without drying them out.
Potatoes cook through without drama. A quick microwave head start means tender centers, plus you can finish with a quick broil for crisp edges.
Big flavor, low cleanup. Everything cooks and sauces itself right in the foil.

Pairs Well With

Storage Tips

Refrigerate: Store leftovers in an airtight container for up to 2 days. Keep the shrimp separate from the potatoes and corn if you can. Shrimp reheats faster and you want to avoid overcooking it.

Reheat: Warm potatoes and corn in a skillet with a tiny splash of water or butter over medium heat until hot. Add shrimp at the end just to warm through, about 1 to 2 minutes. If you microwave, do short bursts and stop while the shrimp is still slightly under your target temp. It will coast.

Freeze: I do not recommend freezing cooked shrimp here. The texture takes a hit and the butter sauce can separate.

Common Questions

What is Old Bay seasoning, exactly?

Old Bay is a classic spice blend best known for seafood and crab boils. It is savory and aromatic, with notes of celery salt, paprika, mustard, pepper, and a mix of warm spices. Translation: it hits salty, spicy, and cozy all at once.

Is Old Bay spicy?

It has a little heat, but it is not hot like cayenne-forward blends. If you are cooking for sensitive eaters, start with less and serve extra at the table.

Can I use Old Bay on chicken or vegetables?

Absolutely. It is great on roasted potatoes, corn, green beans, chicken thighs, and even popcorn. Just remember it contains salt, so taste before you add extra.

Can I make this without foil?

Yes. Use a covered baking dish or a Dutch oven. You will lose a bit of the sealed-steam effect, but it still works. If you want crispier potatoes, roast them on a sheet pan first, then add shrimp and sauce at the end.

How do I avoid rubbery shrimp?

Two rules: do not buy pre-cooked shrimp, and do not overcook. Shrimp is done when it turns pink and opaque and curls into a loose C shape. If it curls into a tight O, it went too far. If you like a more concrete check, aim for about 120 to 130°F (49 to 54°C) in the thickest shrimp.

Can I use frozen shrimp?

Yes. Thaw it first, then pat it dry so the sauce clings and your foil packs do not turn watery.

What can I substitute for Old Bay?

If you are out, use a quick mix: 1 teaspoon celery salt + 1 teaspoon paprika + 1/2 teaspoon dry mustard + 1/2 teaspoon black pepper + a pinch of cayenne and a pinch of ground allspice or nutmeg. It will not be identical, but it will get you close.

Any foil pack tips so nothing leaks?

Use heavy-duty foil, fold tightly, and place packets seam-side up on the pan or grill. If your foil feels thin, double-wrap. Lemon plus foil is totally fine for this short cook, but you can add a small sheet of parchment inside the foil if you prefer.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Rimmed sheet pan (for oven method)
Heavy-duty aluminum foil
Microwave-safe bowl and plate (for pre-cooking potatoes)
Small bowl for the butter sauce
Tongs or a large spoon
Instant-read thermometer (optional, but helpful)

I did not grow up in a seafood-boil household, but the first time I cooked with Old Bay it felt like someone handed me a shortcut to a whole vibe. Like, oh, this is how you get that boardwalk, summer-at-the-table flavor without booking a trip. These foil packs are my weeknight version of that feeling. No stress, no sink full of dishes, just butter, lemon, and that Old Bay punch that makes you keep “taste testing” until dinner is basically gone.