Shrimp, Corn, Potatoes, and Smoked Sausage Foil Pack
If you’re craving a flavorful meal that feels like a backyard seafood boil but comes together with minimal cleanup, these Shrimp, Corn, Potatoes, and Smoked Sausage Foil Packs are exactly what you need. Each foil packet is loaded with juicy shrimp, smoky sausage, tender potatoes, and sweet corn—all seasoned with a buttery, garlicky spice blend that makes every bite irresistible. Whether you grill them outdoors or bake them in the oven, this recipe delivers bold flavor in an easy, mess-free way.
Why You’ll Love This Recipe
This foil pack dinner is perfect for busy nights, camping trips, or lazy weekends. Everything cooks together in its own sealed packet, locking in the steam and flavor. It’s hearty, satisfying, and customizable—you can easily swap proteins, adjust spices, or toss in extra veggies. Plus, cleanup is as simple as throwing away the foil!
Ingredients You’ll Need
- 1 lb large shrimp, peeled and deveined
- 1 lb smoked sausage, sliced into rounds
- 3–4 small red potatoes, quartered
- 2 ears of corn, cut into thirds
- 3 tbsp melted butter
- 2 tsp Old Bay seasoning (or Cajun seasoning)
- 1 tsp garlic powder
- ½ tsp smoked paprika
- Salt and black pepper, to taste
- Fresh parsley and lemon wedges for serving
How to Make Shrimp, Corn, Potatoes, and Sausage Foil Packs
Step 1: Pre-Cook the Potatoes
Boil or microwave the potatoes for about 5–7 minutes until slightly tender. This ensures everything cooks evenly once wrapped in foil.
Step 2: Prepare the Foil Packs
Cut 4 large pieces of heavy-duty foil. Divide the shrimp, sausage, potatoes, and corn evenly among them.
Step 3: Season and Add Butter
Drizzle each packet with melted butter. Sprinkle with Old Bay, garlic powder, smoked paprika, salt, and pepper. Toss gently to coat everything evenly.
Step 4: Seal and Cook
Fold the foil tightly to seal the packets.
- For the grill: Cook over medium-high heat for 10–12 minutes.
- For the oven: Bake at 425°F (220°C) for about 20 minutes.
Step 5: Garnish and Serve
Open the foil carefully (watch for steam!), sprinkle with fresh parsley, and serve with lemon wedges for a zesty finish.
Tips for Perfect Foil Packs
- Use heavy-duty foil so the packets don’t tear during cooking.
- Don’t overcook the shrimp—they turn rubbery fast. Cook just until pink.
- Make it spicier by adding a pinch of cayenne or red pepper flakes.
- Add veggies: Bell peppers, onions, or zucchini all work beautifully.
Flavor Variations
- Garlic Butter Twist: Add extra minced garlic and a splash of white wine to the butter.
- Cajun Style: Use Cajun seasoning and add a few slices of andouille sausage.
- Lemon Herb Version: Skip the paprika and add thyme, oregano, and a squeeze of lemon juice before sealing.
What to Serve with Shrimp Foil Packs
These foil packs are a complete meal on their own, but they pair wonderfully with:
- Crusty garlic bread or cornbread
- A light garden salad
- Coleslaw or grilled veggies
Storage and Reheating
If you have leftovers, store them in an airtight container for up to 2 days in the refrigerator. Reheat gently in a skillet or oven to keep the shrimp tender. Avoid microwaving for too long, as shrimp can toughen quickly.
FAQs
Can I use frozen shrimp?
Yes, just make sure to thaw and pat them dry before assembling the packets.
Can I make this ahead of time?
Absolutely! Assemble the packets up to a few hours ahead and keep them in the fridge until ready to cook.
Can I cook these in the oven instead of grilling?
Yes, baking at 425°F for about 20 minutes gives the same delicious results.
What type of sausage works best?
Smoked sausage, andouille, or kielbasa all add a great smoky depth of flavor.
A Final Touch of Coastal Comfort
These shrimp foil packs are everything you love about a seafood boil—without the hassle or cleanup. Each bite bursts with buttery, smoky, and garlicky goodness that feels like summer on a plate. Whether you’re hosting a casual cookout or want a cozy weeknight dinner, this recipe is sure to impress and satisfy every craving.
Shrimp, Corn, Potatoes & Smoked Sausage Foil Pack
Ingredients
- 1 lb large shrimp peeled and deveined
- 1 lb smoked sausage sliced into rounds
- 3 –4 small red potatoes quartered
- 2 ears corn cut into thirds
- 3 tbsp melted butter
- 2 tsp Old Bay seasoning or Cajun seasoning
- 1 tsp garlic powder
- ½ tsp smoked paprika
- Salt and black pepper to taste
- Fresh parsley and lemon wedges for serving
Instructions
- Preheat oven to 425°F (220°C) or heat grill to medium-high.
- Boil or microwave potatoes for 5–7 minutes until slightly tender.
- Cut 4 large pieces of heavy-duty foil.
- Divide shrimp, sausage, potatoes, and corn evenly among the foil sheets.
- Drizzle each with melted butter.
- Sprinkle with Old Bay, garlic powder, paprika, salt, and pepper.
- Toss gently to coat ingredients evenly.
- Fold the foil tightly to seal each packet.
- For the grill: Cook 10–12 minutes.
- For the oven: Bake 20 minutes.
- Carefully open foil (watch for steam).
- Sprinkle with parsley and serve with lemon wedges.
