SHRIMP, CORN, POTATOES, AND SMOKED SAUSAGE FOIL PACKS

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Shrimp, Corn, Potatoes, and Smoked Sausage Foil Packs are a delightful and convenient way to enjoy a wholesome meal with minimal cleanup.

These foil packs are perfect for grilling or baking, making them ideal for summer cookouts, camping trips, or a cozy dinner at home.

By combining tender shrimp, smoky sausage, sweet corn, and hearty potatoes with a blend of spices, this recipe creates a burst of flavors and textures in every bite.

The foil packs lock in moisture and flavors, ensuring a perfectly cooked and delicious meal every time.

Whether you're entertaining guests or looking for an easy weeknight dinner, these foil packs are a guaranteed hit.

Why You'll Love This Recipe

Easy and Convenient: Minimal prep and cleanup make this recipe perfect for busy weeknights or outdoor cooking.

Bursting with Flavor: A delicious combination of shrimp, sausage, corn, and potatoes with a blend of savory spices.

Versatile Cooking Options: Can be cooked on the grill or in the oven.

Customizable: Adjust the ingredients and seasonings to suit your taste preferences.

Perfect for Any Occasion: Great for family dinners, entertaining guests, or camping trips.

Ingredients

For the Foil Packs:

1 lb (450 g) large shrimp, peeled and deveined
2 ears of corn, cut into thirds
1 lb (450 g) baby potatoes, halved
12 oz (340 g) smoked sausage, sliced
2 tablespoons olive oil
1 tablespoon Old Bay seasoning
1 teaspoon garlic powder
1 teaspoon paprika
Salt and pepper to taste
1 lemon, sliced
Fresh parsley, chopped (for garnish)

Directions

Step 1: Preheat the Grill or Oven

Preheat the grill to medium-high heat, or preheat your oven to 400°F (200°C). This ensures that the foil packs cook evenly and reach the desired temperature.

Step 2: Prepare the Foil Packs

In a large bowl, combine the shrimp, corn, potatoes, and smoked sausage.

Drizzle with benefits of olive oil and sprinkle with Old Bay seasoning, garlic powder, paprika, salt, and pepper. Toss everything together until well coated.

Cut four large sheets of aluminum foil, each about 12 inches (30 cm) long.

Divide the shrimp mixture evenly among the foil sheets, placing it in the center of each sheet. Add lemon slices on top of each pack.

Step 3: Seal the Foil Packs

Fold up the sides of the foil over the shrimp mixture, then fold the top and bottom edges to seal the packets.

Make sure the packs are tightly sealed to lock in the steam and flavors.

Step 4: Cook the Foil Packs

Place the foil packs on the preheated grill or in the oven. If grilling, cook for 15-20 minutes, turning once halfway through. If baking, cook for 20-25 minutes.

The shrimp should be pink and cooked through, and the potatoes should be tender.

Step 5: Serve

Carefully open the foil packs and garnish with fresh parsley. Serve immediately, either directly from the foil packs or transfer to plates.

Serving and Storage

Serving

Serve the Shrimp, Corn, Potatoes, and smoked sausage Foil Packs hot, straight from the grill or oven. These packs are perfect on their own or paired with a side salad and a slice of crusty bread.

Storage

Refrigeration: Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat individual servings in the microwave or on the stovetop.

Freezing: Not recommended, as the texture of the shrimp and vegetables may degrade upon thawing.

Tips for Success

Use Fresh Ingredients: Fresh shrimp, corn, and potatoes ensure the best flavor and texture.

Evenly Cut Ingredients: Make sure the potatoes and sausage are cut to a similar size for even cooking.

Don’t Overcook: Keep an eye on the foil packs to prevent overcooking, especially the shrimp.

Adjust Seasonings: Feel free to adjust the spices to suit your taste preferences.

Variations

Spicy Cajun: Add Cajun seasoning and a pinch of red pepper flakes for a spicy kick.

vegetarian diet Option: Replace the shrimp and sausage with your favorite vegetables, such as bell peppers, zucchini, and mushrooms.

garlic butter: Toss the ingredients in a mixture of melted butter, garlic, and parsley for a rich, buttery flavor.

Lemon Herb: Add fresh herbs like thyme, rosemary, and dill along with lemon slices for a bright, herbaceous twist.

FAQ

Can I use frozen shrimp?

Yes, you can use frozen shrimp. Thaw them thoroughly and pat them dry before using.

What other vegetables can I add?

You can add bell peppers, zucchini, onions, or asparagus to the foil packs for extra flavor and variety.

Can I make these foil packs ahead of time?

Yes, you can assemble the foil packs in advance and refrigerate them until ready to cook. Just make sure to cook them within 24 hours.

How do I prevent the foil packs from sticking?

Make sure to drizzle the ingredients with olive oil and use non-stick aluminum foil if available.

Shrimp, Corn, Potatoes, and Smoked Sausage Foil Packs are a fantastic way to enjoy a flavorful and convenient meal.

These foil packs offer a delightful combination of juicy shrimp, smoky sausage, and tender vegetables, all seasoned to perfection.

Whether you're grilling in the summer or baking in the winter, this recipe is versatile and sure to please.

Customize the ingredients and seasonings to your liking, and enjoy the ease of preparation and cleanup.

This dish is perfect for family dinners, entertaining guests, or a quick weeknight meal. Happy cooking!

SHRIMP, CORN, POTATOES, AND SMOKED SAUSAGE FOIL PACKS

Sana Umer

These Shrimp, Corn, Potatoes, and Smoked Sausage Foil Packs are a fun, easy, and flavorful way to enjoy a complete meal with minimal cleanup. Everything cooks together in individual foil packets, creating tender shrimp, flavorful vegetables, and smoky sausage, all infused with delicious seasonings.

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Prep Time 25

Cook Time 25

Total Time 35

Course Main Course

Cuisine American

Servings 4 servings

Calories 450 kcal

Ingredients

1 pound small red potatoes quartered
1 pound smoked sausage such as andouille or kielbasa, sliced into 1-inch pieces
4 ears of corn each cut into 3-4 pieces
1 pound large shrimp peeled and deveined
2 tablespoons olive oil
1 tablespoon Cajun seasoning or your favorite seasoning blend
1 teaspoon paprika
½ teaspoon garlic powder
¼ teaspoon black pepper
¼ cup chopped fresh parsley optional, for garnish
Lemon wedges optional, for serving

Instructions

Preheat grill or oven: Preheat grill to medium-high heat or oven to 400°F (200°C).
Prepare foil packets: Cut four large pieces of aluminum foil (about 12x18 inches each).
Combine ingredients: In a large bowl, combine the quartered potatoes, sliced smoked sausage, corn pieces, and shrimp. Drizzle with olive oil and sprinkle with Cajun seasoning, paprika, garlic powder, and black pepper. Toss to coat everything evenly.
Assemble foil packs: Divide the mixture evenly among the four pieces of foil. Place the ingredients in the center of each foil piece. Bring the two longer sides of the foil together and fold them over several times to seal. Fold up the two open ends of the foil to create a sealed packet.

Cook:

Grill: Place the foil packets on the preheated grill and cook for 20-25 minutes, or until the potatoes are tender and the shrimp are cooked through.
Oven: Place the foil packets on a baking sheet and bake in the preheated oven for 20-25 minutes, or until the potatoes are tender and the shrimp are cooked through.
Serve: Carefully open the foil packets (be mindful of hot steam) and garnish with chopped fresh parsley (if desired). Serve immediately with lemon wedges, if desired.

Notes

Shrimp: Use large shrimp for this recipe. You can also use other seafood, such as scallops or crawfish.
Potatoes: Small red potatoes are a good choice, but you can also use other types of potatoes, such as Yukon Gold or fingerling potatoes.
Corn: Fresh corn on the cob is best, but you can also use frozen corn.
Sausage: Choose a smoked sausage that you like. Andouille sausage will add a spicy kick.
Seasoning: You can adjust the seasoning to your liking. Other good options include Old Bay seasoning, Italian seasoning, or lemon pepper.