Imagine a vibrant medley of tender shrimp, savory smoked sausage, sweet corn, and soft potatoes, all seasoned perfectly and cooked together in a convenient foil packet. These Shrimp, Corn, Potatoes, and Smoked Sausage Foil Packs are a dream come true for easy, delicious meals – whether you’re using your oven or outdoor grill. It’s a complete, well-balanced meal that delivers incredible flavor with minimal cleanup, making it ideal for busy weeknights, camping trips, or a fun backyard barbecue.

Why I Love This Recipe

I absolutely love these foil packs because they represent the ultimate in convenient, flavorful cooking. The magic of cooking everything together in a sealed packet means all the juices and seasonings meld beautifully, infusing every ingredient with incredible taste. It’s a fantastic hands-off meal that allows for easy preparation and, best of all, practically no cleanup! The combination of tender shrimp, smoky sausage, and starchy potatoes with the pop of sweet corn and classic Old Bay seasoning is just irresistible. Plus, the versatility for either oven or grill cooking makes it a year-round favorite.

List of Ingredients

Here’s what you’ll need to create these delicious foil packs:

• 1/2 pound medium to large shrimp, peeled and deveined (fresh or thawed frozen)
• 1/2 pound smoked sausage (such as Andouille or Kielbasa), sliced into 1/2-inch thick rounds
• 4 small red potatoes, quartered (about 1 pound)
• 2 ears of corn, husked and cut into 1-inch thick rounds (or 2 cups frozen corn kernels)
• 2 tablespoons unsalted butter, melted
• 2 cloves garlic, minced
• 1 tablespoon Old Bay seasoning (or your favorite seafood seasoning blend)
• 1 teaspoon paprika (smoked paprika for extra depth is a great choice)
• Kosher salt, to taste
• Freshly ground black pepper, to taste
• 1 lemon, thinly sliced
• Fresh parsley, chopped (for garnish, optional)
• Extra lemon wedges, for serving (optional)

Swaps and Notes

• Shrimp: Choose fresh shrimp if available. If using frozen, ensure they are fully thawed and patted dry before seasoning. Medium to large shrimp (31-40 count or 21-25 count) work well.
• Smoked Sausage: Andouille sausage adds a nice spicy kick, while Kielbasa offers a milder, smoky flavor. Choose your preference. Ensure it’s fully cooked smoked sausage.
• Potatoes: Small red potatoes are ideal as they cook quickly and hold their shape. Yukon Gold or new potatoes can also be used. Quartering them ensures even cooking in the short timeframe.
• Corn: Fresh corn on the cob cut into rounds is fantastic. If fresh isn’t available, 2 cups of frozen corn kernels can be used; no need to thaw if adding them to the hot packets.
• Old Bay Seasoning: This seasoning blend is classic for seafood boils and adds essential flavor. If you don’t have it, a mix of paprika, celery salt, black pepper, and a pinch of cayenne could be substituted.
• Paprika: Smoked paprika adds a lovely smoky depth that complements the sausage. Regular sweet paprika works fine too.
• Butter: Unsalted butter is preferred to control the saltiness.
• Garlic: Freshly minced garlic provides the best aroma and flavor.
• Lemon: Lemon slices inside the packets infuse the ingredients with bright, fresh citrus notes. Extra wedges for serving allow for a final squeeze of freshness.
• Spiciness (Optional): For more heat, add a pinch of cayenne pepper or a dash of your favorite hot sauce to the mixture before sealing the packets.

List of Steps for the Recipe

1. Prepare Oven or Grill:

• Preheat your oven to 400∘F (200∘C). If using a baking sheet, ensure it’s in the oven as it preheats.
• Alternatively, preheat your outdoor grill to medium-high heat.

2. Combine and Season Ingredients:

• In a large mixing bowl, combine the 1/2 pound peeled and deveined shrimp, 1/2 pound sliced smoked sausage, 4 quartered small red potatoes, and 2 ears of corn cut into thirds (or 2 cups frozen corn kernels).
• Drizzle the 2 tablespoons of melted butter over the mixture.
• Add the 2 minced garlic cloves, 1 tablespoon Old Bay seasoning, 1 teaspoon paprika, and salt and freshly ground black pepper to taste.
• Toss everything gently but thoroughly to ensure all the ingredients are evenly coated with the butter and seasonings.

3. Assemble Foil Packets:

• Tear off 4 large sheets of heavy-duty aluminum foil. Each sheet should be approximately 12×12 inches. If your foil isn’t heavy-duty, use two layers per packet to prevent tearing.
• Divide the seasoned shrimp mixture evenly among the four foil sheets, placing it in the center of each.
• Place one lemon slice on top of the mixture in each packet.

4. Seal the Packets:

• Bring the two longer sides of the foil up and over the ingredients. Fold them down together tightly, creating a seam across the top.
• Then, fold the shorter ends inward several times to create tightly sealed packets. The goal is to create a secure pouch that will trap steam and cook the ingredients effectively.

5. Cook the Foil Packs:

• Oven Method: Place the sealed foil packets directly on a baking sheet (this helps contain any potential leaks and makes transfer easier). Cook in the preheated oven for 20-25 minutes, or until the potatoes are tender when pierced with a fork (carefully open a packet to check) and the shrimp is pink and cooked through.
• 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.

6. Serve:

• Carefully remove the foil packs from the oven or grill.
• Open the foil packs with caution, as hot steam will escape.
• Garnish each serving with fresh chopped parsley if desired.
• Serve hot, with extra lemon wedges on the side for squeezing over the ingredients.

Tips for Success

• Dry Shrimp: Ensure shrimp are very dry before seasoning to help them cook properly and not become watery.
• Heavy-Duty Foil: Using heavy-duty foil (or a double layer of regular foil) is crucial to prevent tearing, especially when handling on the grill.
• Don’t Overcrowd Packets: Divide the ingredients evenly. Overfilling packets can lead to uneven cooking.
• Seal Tightly: A tight seal is essential to trap steam and ensure everything cooks thoroughly and stays moist.
• Check Potatoes for Doneness: Potatoes take the longest to cook, so test one for tenderness to determine if the packets are ready.
• Don’t Overcook Shrimp: Shrimp cook very quickly. They are done when they turn pink and opaque. Overcooking will make them rubbery.
• Customization: Feel free to add other quick-cooking vegetables like sliced bell peppers, zucchini, or cherry tomatoes to the mix.

Serving Suggestions and Pairings

These foil packs are a complete meal, but can be enhanced with:

• Crusty Bread: Perfect for soaking up the flavorful buttery juices.
• Green Salad: A simple light green salad offers a fresh contrast.
• Rice: A side of plain white or brown rice can stretch the meal further.
• Hot Sauce: Offer various hot sauces on the side for those who like extra heat.
• Cold Beverages: Lemonade, iced tea, or a cold lager beer would pair well.

Nutritional Information

(Approximation per serving, based on 4 servings. Values can vary significantly based on exact ingredients and portion sizes.)

• Calories: Approximately 450-550 kcal
• Protein: Approximately 25-35 g
• Fat: Approximately 25-35 g (includes butter and sausage fat)
• Carbohydrates: Approximately 30-40 g
• Fiber: Approximately 4-6 g
• Sodium: Approximately 800-1200 mg (varies by sausage and Old Bay seasoning)
• Cholesterol: Approximately 100-150 mg

Note: These values are estimates. For precise nutritional information, it’s recommended to use a nutritional calculator with your specific ingredients and exact portion sizes.

Storage and Leftover Tips

• Refrigeration: Leftover contents of the foil packs can be stored in an airtight container in the refrigerator for 2-3 days.
• Reheating: Reheat gently in a skillet over medium-low heat, or in the microwave. Be cautious not to overcook the shrimp, which can become tough upon reheating.
• Freezing: Not recommended for this dish, as the texture of shrimp, potatoes, and corn can degrade significantly after freezing and thawing. Best enjoyed fresh.

Final Thoughts

These Shrimp, Corn, Potatoes, and Smoked Sausage Foil Packs are a testament to the joy of simple, flavorful cooking. They deliver all the deliciousness of a classic seafood boil in a convenient, mess-free package, making them perfect for any occasion. Get ready to savor every seasoned, juicy bite!

We’d love to hear how your foil packs turned out! Share your favorite additions or grilling tips in the comments below. Don’t forget to follow us for more easy and delicious recipes!