Description
This Shrimp, Corn, Potatoes, and Smoked Sausage Foil Pack is a delicious and easy-to-make meal perfect for grilling or baking. Combining succulent shrimp, smoky sausage, sweet corn, and tender baby potatoes, all wrapped in foil to lock in flavors and juices. It’s a hearty, flavorful meal ideal for outdoor cookouts or simple weeknight dinners.
Ingredients
Scale
Protein
- 1 lb large shrimp (peeled and deveined)
- 12 oz smoked sausage (sliced into rounds)
Vegetables
- 2 ears corn (cut into thirds or halves)
- 1 lb baby potatoes (halved)
Seasonings and Others
- 2 tbsp olive oil
- 3 tbsp melted butter
- 3 cloves garlic (minced)
- 1 tsp Old Bay or Cajun seasoning
- salt and black pepper to taste
- 1 tbsp fresh parsley (chopped)
- lemon wedges for serving
Instructions
- Preheat the Grill or Oven: Preheat your grill to medium-high heat or set your oven temperature to 425°F to get ready for cooking the foil packs.
- Boil Potatoes: Boil the halved baby potatoes in salted water for 10–12 minutes until they are just fork-tender. Drain well and set aside to cool slightly.
- Combine Ingredients: In a large bowl, toss the shrimp, sliced smoked sausage, corn pieces, and boiled potatoes. Drizzle with olive oil and melted butter, then add minced garlic, Old Bay or Cajun seasoning, and salt and black pepper to taste. Mix everything thoroughly so each piece is well coated.
- Assemble Foil Packs: Divide the mixture evenly among four large pieces of heavy-duty foil. Fold and seal the foil tightly to enclose the ingredients, creating sealed packets that will steam and cook the food evenly.
- Cook Foil Packs: For grilling, place the foil packets on the grill grates over medium-high heat and cook for 12–15 minutes, flipping once halfway through to ensure even cooking. For baking, arrange packets on a baking sheet and bake in the preheated oven for 15–18 minutes until shrimp are opaque and vegetables tender.
- Serve and Garnish: Carefully open the foil packs, watching out for hot steam. Garnish with chopped fresh parsley and a squeeze of lemon juice. Serve immediately while hot.
Notes
- You can prep everything ahead of time and store sealed foil packs in the fridge for up to 1 day before cooking.
- Add red pepper flakes for additional spiciness if desired.
- Substitute crab or scallops in place of shrimp for a variation of this recipe.
