Get ready for a flavor-packed meal with virtually no cleanup! These Shrimp, Corn, Potatoes, and Smoked Sausage Foil Packs bring all the deliciousness of a classic seafood boil into convenient, individual packets. Plump shrimp, savory smoked sausage, tender potatoes, and sweet corn are tossed in a buttery, garlicky Old Bay seasoning, then baked or grilled to perfection. It’s an incredibly easy, hands-off meal that’s perfect for weeknights, camping trips, or summer cookouts!
Why I Love This Recipe
These foil packs are a true game-changer in my kitchen, and I absolutely love them for their simplicity and explosion of flavor. There’s something incredibly satisfying about wrapping up all those delicious ingredients and letting the oven or grill work its magic. The way the shrimp, sausage, potatoes, and corn steam together in their own juices, infused with melted butter, garlic, and Old Bay, creates an incredibly tender and aromatic result. Plus, the minimal cleanup is a huge bonus! It’s perfect for individual servings, easy to customize, and brings that satisfying taste of a seafood boil without all the mess.
Ingredients
Here’s what you’ll need to create these delicious Shrimp, Corn, Potatoes, and Smoked Sausage Foil Packs:
- 1/2 lb shrimp, large, peeled and deveined
- 1/2 lb smoked sausage, sliced into 1/2-inch rounds (Andouille or Kielbasa work well)
- 4 small red potatoes, quartered
- 2 ears of corn, cut into thirds (fresh or frozen)
- 2 tablespoons butter, melted
- 2 garlic cloves, minced
- 1 tablespoon Old Bay seasoning
- 1 teaspoon paprika
- Salt and black pepper to taste
- 1 lemon, sliced into thin rounds
- Fresh parsley for garnish (optional), chopped
Swaps and Notes
- Shrimp: Use large raw shrimp. Fresh or frozen (thawed and patted dry) both work well.
- Smoked Sausage: Andouille or Kielbasa sausage are excellent choices for flavor. Choose pre-cooked varieties.
- Potatoes: Small red potatoes or new potatoes are ideal as they cook quickly. Cut them into consistent, bite-sized pieces.
- Corn: Fresh corn on the cob is delicious when in season. Frozen corn on the cob (cut into thirds) or even frozen corn kernels (about 2 cups) can be used.
- Old Bay Seasoning: This is the iconic seasoning for seafood boils. Don’t skip it! Adjust amount to your preference.
- Paprika: Adds color and a mild pepper flavor. Smoked paprika can be used for extra smoky depth.
- Lemon: Essential for brightness and cutting through the richness. Include a slice in each packet and serve with extra wedges.
- Heavy-Duty Aluminum Foil: Crucial for creating sturdy packets that won’t tear and will trap steam effectively.
- Optional Additions: A sprinkle of red pepper flakes for heat, or sliced bell peppers.
Directions
Let’s get these delicious Shrimp, Corn, Potatoes, and Smoked Sausage Foil Packs cooking!
- Preheat Oven or Grill: Preheat your oven to 400°F (200°C) or preheat your grill to medium-high heat.
- Combine Ingredients & Season: In a large mixing bowl, combine the 1/2 lb peeled and deveined shrimp, 1/2 lb sliced smoked sausage, 4 quartered red potatoes, and 2 ears of corn (cut into thirds). Drizzle the melted 2 tablespoons of butter over the mixture. Add the 2 minced garlic cloves, 1 tablespoon Old Bay seasoning, 1 teaspoon paprika, and salt and black pepper to taste. Toss everything thoroughly until all the ingredients are evenly coated.
- Assemble Foil Packs: Tear off 4 large sheets of heavy-duty aluminum foil, each about 12×12 inches. Divide the shrimp mixture evenly among the center of the four foil sheets. Place a thin lemon slice on top of the mixture in each packet.
- Seal Packets: Bring the long sides of the foil up over the ingredients, aligning the edges. Fold them together tightly several times to create a secure seal. Then, crimp and fold the short ends tightly to seal the packets completely. Ensure they are well-sealed to trap all the steam.
- Cook Foil Packs:
- Oven Method: Place the foil packets on a baking sheet (this makes them easier to handle and catches any potential drips). Cook in the preheated oven for 20-25 minutes, or until the potatoes are tender when pierced and the shrimp are cooked through and opaque.
- Grill Method: Place the foil packets directly on the preheated grill grates. Cook for 15-20 minutes, flipping once halfway through, or until the potatoes are tender and the shrimp is cooked through.
- Serve: Carefully remove the foil packs from the oven or grill. Place each packet on a plate. Be very cautious when opening them, as a burst of hot steam will escape. Garnish with fresh chopped parsley if desired, and serve hot with extra lemon wedges on the side for squeezing over the contents.
Tips for Success
- Heavy-Duty Foil: Use heavy-duty foil, or double up on regular foil, to prevent tearing and leakage.
- Even Cuts: Cut the potatoes and corn into similar sizes to ensure they cook evenly. Smaller pieces will cook faster.
- Don’t Overcook Shrimp: Shrimp cooks quickly. It’s done when it turns pink and opaque. The cooking time for potatoes dictates the overall cook time, so smaller potato pieces help prevent rubbery shrimp.
- Seal Tightly: A good seal traps the steam, ensuring the ingredients cook thoroughly and remain moist.
- Customization: These packs are highly customizable! Add sliced bell peppers, sliced onion, or even a few small broccoli florets.
- Serve Hot: These are best enjoyed immediately after cooking, straight from the steamy packet.
Serving Suggestions and Pairings
These Shrimp, Corn, Potatoes, and Smoked Sausage Foil Packs are a complete meal on their own, but they pair wonderfully with:
- Crusty Bread: Perfect for soaking up the flavorful buttery juices at the bottom of the foil pack.
- Coleslaw: A cool, crisp coleslaw provides a refreshing contrast to the warm, savory meal.
- Simple Green Salad: A light vinaigrette salad adds freshness.
- Iced Tea or Lemonade: Refreshing beverages to complement the meal.
- For other incredibly popular, crowd-pleasing options, consider our These Sheet Pan Quesadillas Are My Favorite Way To Feed A Crowd Fast or setting up a This Walking Taco Bar Is My Favorite No-Fuss Way To Feed A Crowd.
Storage and Leftover Tips
Foil pack meals are best enjoyed fresh, but leftovers can be stored.
- Refrigeration: Store any cooled leftovers in an airtight container in the refrigerator for up to 2-3 days.
- Reheating: Reheat individual portions in the microwave until warmed through, or in a preheated oven (remove from foil) at 350°F (175°C) until heated through. The shrimp may become slightly rubbery upon reheating.
- Freezing: Freezing is not recommended for this dish due to the various textures of the cooked seafood and vegetables, which can change significantly upon thawing.
More Recipes You Will Love
If you loved the easy, flavorful, and hearty nature of these foil packs, you’ll definitely want to explore some of our other fantastic, fuss-free recipes that bring warmth and satisfaction to your table:
- For another rich and comforting bowl of goodness, our This Cajun Chicken Sausage Gumbo Is My Favorite Bowl Of Southern Comfort is a must-try.
- If you’re a fan of easy one-pan dinners, check out This Mexican Chicken And Rice Casserole Is My Favorite One-Pan Dinner That’s Always A Hit.
- And for a quick and flavorful skillet meal, don’t miss This Tomato Skillet With Okra And Sausage Is My Favorite Quick Dinner Packed With Southern Flavor.
Final Thoughts
These Shrimp, Corn, Potatoes, and Smoked Sausage Foil Packs are a brilliant solution for bringing a truly comforting, flavorful, and incredibly satisfying meal to your table with minimal effort. They’re perfect for a quick weeknight dinner, a fun backyard cookout, or anytime you crave delicious, seasoned seafood and veggies!
Give this recipe a try and enjoy the magic of foil-pack cooking! What’s your favorite ingredient to add to a foil packet meal? Share your ideas and feedback in the comments below! And for more amazing, easy-to-follow recipes that bring joy to your kitchen, be sure to visit Chefmaniac.com. Happy cooking!
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