There are some meals that are just pure joy to eat, and this recipe for Shrimp, Corn, Potatoes, and Smoked Sausage Foil Packs is one of them. It’s a deliciously easy meal that captures all the fun and flavor of a classic shrimp boil but with none of the mess. Everything—tender shrimp, smoky sausage, fluffy potatoes, and sweet corn—gets tossed with a savory seasoning and cooked together in a convenient foil packet. The result is a steamy, flavorful, and incredibly satisfying meal that is perfect for a weeknight, a barbecue, or a quick dinner with the family.
Why I love This Recipe
I’m a huge fan of recipes that deliver big on flavor with a minimal amount of cleanup, and this one is a true hero in my kitchen. What I love most is the “dump-and-go” nature of the dish. You simply toss all the ingredients together, seal them in a foil pack, and either bake them in the oven or throw them on the grill. The foil pack acts like a mini-steamer, locking in all the delicious flavors and ensuring that the shrimp stay tender and the vegetables cook to perfection. It’s a complete meal in a single packet, which makes it an absolute dream for busy days.
Ingredients
- 1 lb large shrimp, peeled and deveined
- 12 oz smoked sausage, sliced into 1/2-inch rounds
- 1 lb baby potatoes, halved
- 2 ears corn, cut into thirds or quarters
- 1 small onion, quartered
- 2 tbsp olive oil
- 1 tbsp Old Bay seasoning
- 1/2 tsp garlic powder
- Salt and pepper to taste
- 2 tbsp unsalted butter, cubed
- 2 tbsp fresh parsley, chopped
- Heavy-duty aluminum foil
Swaps and Notes
- Smoked Sausage: Andouille sausage or chorizo would be fantastic choices for a spicier flavor. You can also use a chicken or turkey smoked sausage for a leaner option.
- Shrimp: This recipe works best with large shrimp, as they cook at a similar rate to the potatoes and corn. You can use other seafood like scallops or mussels.
- Vegetables: This recipe is a great way to use up whatever vegetables you have on hand. Other great options include zucchini, red bell pepper, or even some sliced carrots. Just be sure to cut them into similar-sized pieces so they cook evenly.
- Seasoning: Old Bay seasoning is a classic for a reason, providing a perfect blend of salty and savory flavors. For a spicier flavor, you can use a Cajun seasoning blend.
- Cooking Method: The beauty of this recipe is its versatility. It works perfectly in the oven or on the grill, making it a great option year-round.
List of Steps for the Recipe
- Preheat Oven or Grill: Preheat your oven to 400°F (200°C) or heat your grill to medium-high heat.
- Toss the Ingredients: In a large bowl, toss together the peeled shrimp, sliced smoked sausage, halved baby potatoes, cut corn, and quartered onion. Add the olive oil, Old Bay seasoning, garlic powder, salt, and pepper. Toss until all the ingredients are evenly coated.
- Prepare the Foil Packs: Cut 4 large sheets of heavy-duty aluminum foil. Divide the mixture evenly among the foil sheets. Top each pile of ingredients with a few cubes of unsalted butter.
- Fold and Seal: Fold the long sides of the foil together, and then roll the ends to create a tightly sealed packet. This is crucial for trapping the steam and cooking the ingredients perfectly.
- Bake or Grill: Place the foil packs on a baking sheet (if using the oven) or directly on the grill grates. Bake or grill for 25−30 minutes, or until the potatoes are tender and the shrimp are cooked through.
- Serve: Carefully open the hot foil packs. Be aware that steam will escape, so open them away from your face. Garnish with fresh chopped parsley and serve immediately.
Tips for Success
- Use Heavy-Duty Foil: Heavy-duty aluminum foil is key to this recipe. It is less likely to tear and will ensure that all the delicious juices stay inside the pack.
- Seal Tightly: A tight seal is crucial for this recipe. It traps the steam inside the pack, which is what cooks the ingredients and infuses them with flavor.
- Cut Potatoes Evenly: Make sure you cut your baby potatoes into similar-sized halves. This ensures they all cook at the same rate, so you don’t end up with some that are undercooked.
- Don’t Overcook: Shrimp cooks very quickly. The foil pack method helps prevent it from overcooking, but you still want to make sure you pull them out of the oven or off the grill as soon as the potatoes are tender.
Serving Suggestions and Pairings
This meal is a complete plate on its own, with protein, carbs, and vegetables. You can serve it with a side of warm, crusty bread or cornbread for a perfect complement.
For a drink pairing, a cold beer, a crisp white wine, or a simple iced tea would be a great complement to the smoky, savory flavors.
Nutritional Information
(Please note that this is an estimate and will vary based on specific brands and portion sizes)
This is a hearty, satisfying meal that is a good source of protein from the shrimp and sausage. It also provides carbohydrates from the potatoes and corn. While it’s an indulgent meal, it’s a great way to enjoy a delicious, balanced dinner.
Storage and Leftover Tips
This dish is best served immediately. Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. To reheat, you can place a serving in a microwave-safe dish and warm it up, or for a better texture, you can place it in a fresh foil pack and reheat it in the oven or on the grill until heated through.
Final Thoughts
This Shrimp, Corn, Potatoes, and Smoked Sausage Foil Pack recipe is a timeless classic for a reason. It’s a flavorful, easy, and healthy meal that is perfect for any occasion. The combination of succulent shrimp and a savory seasoning is simply irresistible. I hope you enjoy this effortless and delicious meal as much as I do!
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