Series - Joy & Judy

Joy & Judy LIVE - Learn How To Make Joy & Judy's 4th of July Healthy BBQ Feast!

Learn to make these mouth-watering Shrimp Boil Pockets. They're a perfect BBQ meal!

Shrimp Boil Pockets!!!


  • 1 pound shrimp, peeled and de-veined
  • 2 ears of corn on the cob, husked
  • ½ pound turkey sausage, 1/2 inch chunks
  • 1 inch cubes mango, pineapple, optional
  • 1 pound baby potatoes
  • 1-2 tablespoons old bay seasoning
  • salt and pepper, to taste
  • 1/2-1 teaspoon each garlic & onion powder
  • 3 teaspoons minced garlic
  • juice of ½ lemon
  • 4 tablespoons melted butter
  • chopped fresh parsley, garnish
  • lemon wedges, garnish
  • 1) Chop corn into 1 1/2 inch cubes and then in half again. Chop potatoes into 2 inch pieces. Boil corn and potatoes for 10 minutes. Drain and set aside.

    2) In a large bowl combine shrimp, sausage, corn, and potatoes and fruit if using. Stir together melted butter, Old Bay seasoning, garlic, juice from half a lemon, and salt and pepper and dry spices if using and pour over shrimp mixture. Stir to coat.

    3) If using a cast iron skillet, line with a large sheet of foil and pour shrimp mixture into the foil lined pan. Seal foil to make a pocket and place onto grill. Close grill cover and cook for 20 minutes or until shrimp are pink.

    4) Alternately, you can bake the packets at 400 degrees in the oven for 15-20 minutes until the shrimp are pink and fully cooked.

    Serve shrimp boil packs topped with chopped parsley, lemon wedges or any other fresh herbs your family enjoys!

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