Shrimp, Corn, Potatoes, and Smoked Sausage Foil Packs: A Complete, Flavorful Meal for Easy Summer Nights!
By Jason Griffith
Imagine a complete meal packed with vibrant flavors, cooked to perfection with minimal cleanup, and tasting like a summer celebration. These Shrimp, Corn, Potatoes, and Smoked Sausage Foil Packs are exactly that! Loaded with tender shrimp, sweet corn, hearty potatoes, and savory smoked sausage, all seasoned with a zesty blend of Old Bay, they’re incredibly easy to assemble and cook, whether on the grill or in the oven. Perfect for a summer cookout, a camping trip, or a quick weeknight dinner, these foil packs deliver maximum flavor with ultimate convenience.
Why I Love This Recipe
I’m a huge fan of meals that are both delicious and incredibly easy to prepare and clean up, and these foil packs check every single box! What I absolutely adore about this recipe is the way all the flavors meld together inside the sealed foil, creating a moist, aromatic, and perfectly cooked meal. The Old Bay seasoning provides that quintessential Southern coastal taste that just screams summer. It’s a truly versatile dish that works just as well in the oven on a busy weeknight as it does on the grill for a relaxed backyard gathering. Plus, each person gets their own perfectly portioned packet of deliciousness – no sharing required!
Ingredients:
- 1 pound large shrimp, peeled and deveined
- 1 pound baby potatoes, halved (or quartered if larger)
- 2 ears of corn, cut into thirds (or 2 cups frozen corn kernels)
- ½ pound smoked sausage (like Andouille or Kielbasa), sliced into ½-inch rounds
- 2 tablespoons olive oil
- 2 teaspoons Old Bay seasoning (or Cajun seasoning)
- 1 teaspoon garlic powder
- ½ teaspoon paprika
- Salt and black pepper, to taste
- 2 tablespoons unsalted butter, cut into small pieces
- Fresh parsley, chopped (for garnish)
- Lemon wedges (for serving)
Swaps and Notes
- Sausage Type: Andouille sausage will give it a spicier, more authentic Cajun/Southern flavor. Kielbasa or any other fully cooked smoked sausage can be used for a milder taste.
- Potatoes: Baby potatoes (red, yellow, or creamer) are ideal as they cook relatively quickly. If using larger potatoes, cut them into smaller, uniform 1-inch pieces to ensure they cook through.
- Corn: Fresh corn on the cob cut into thirds is best for flavor and presentation. However, frozen corn kernels(about 2 cups) can be used for convenience – no need to thaw.
- Shrimp Size: Use large or extra-large shrimp as they hold up well to cooking in the packets. Ensure they are peeled and deveined.
- Seasoning: Old Bay seasoning is classic for seafood boils and delivers that signature flavor. Cajun seasoning can be used for a spicier, bolder kick. Adjust the amount to your taste.
- Add-ins: Feel free to add other quick-cooking vegetables like sliced bell peppers, thinly sliced onion, or even a handful of green beans to the packets.
- Butter: Unsalted butter allows you to control the salt content. The butter melts into the packets, adding richness and flavor.
Directions:
1. Preheat Grill or Oven: Preheat your outdoor grill to medium-high heat, or set your oven to 425°F (220°C).
2. Combine & Season Ingredients: In a large mixing bowl, combine the 1 pound large shrimp, 1 pound halved baby potatoes, 2 ears of corn cut into thirds, and ½ pound sliced smoked sausage. Drizzle the 2 tablespoons of olive oilover the mixture. Next, sprinkle the 2 teaspoons Old Bay seasoning, 1 teaspoon garlic powder, ½ teaspoon paprika, and a generous amount of salt and black pepper (about ½ teaspoon of each, or to taste) over the ingredients. Toss everything together vigorously until all the shrimp, potatoes, corn, and sausage are evenly coated with the oil and seasonings.
3. Prepare Foil Packs: Cut out four large pieces of heavy-duty aluminum foil (each about 18×12 inches). Lay them flat. Divide the seasoned shrimp mixture evenly among the four foil sheets, placing it in the center of each. Top each individual portion with a few small pieces of the unsalted butter.
4. Seal the Foil Packs: Bring the long sides of the foil together over the ingredients. Fold them down tightly several times to create a secure seal. Then, fold in the short ends of the foil tightly to form completely sealed packets. Ensure all edges are crimped well to prevent any steam or flavorful juices from leaking out during cooking.
5. Cook the Foil Packs: Place the sealed foil packs directly on the preheated grill grates or on a baking sheet in the preheated oven. Cook for 15-20 minutes. The exact cooking time will depend on the thickness of your potatoes and the heat of your grill/oven. The packs are done when the potatoes are fork-tender and the shrimp have turned opaque and pink and are fully cooked through.
6. Garnish & Serve: Carefully remove the foil packs from the grill or oven. Be extremely cautious when opening the foil packets, as a burst of hot steam will escape! Use tongs or a fork to gently tear open the top of each packet. Sprinkle with fresh chopped parsley for a pop of color and freshness. Serve immediately with lemon wedges for an extra burst of bright, zesty flavor.
Tips for Success
- Uniform Potato Size: Cut potatoes into consistently sized pieces (halved baby potatoes or 1-inch cubes for larger potatoes) to ensure even cooking.
- Heavy-Duty Foil: Use heavy-duty aluminum foil or double-wrap with regular foil to prevent tearing and leaks, especially on the grill.
- Don’t Overcrowd: Ensure the packets aren’t overly stuffed, as this can impede cooking and make sealing difficult.
- Seal Tightly: A tight seal traps the steam, which cooks the ingredients perfectly and infuses them with flavor.
- Resting Time (for flavor): While not mandatory, letting the packets sit for 5 minutes after cooking (before opening) allows the flavors to deepen slightly.
Serving Suggestions and Pairings
These Shrimp, Corn, Potatoes, and Smoked Sausage Foil Packs are a complete meal, but they pair well with a few simple additions:
- Crusty Bread: Perfect for soaking up any remaining delicious juices at the bottom of the foil.
- Side Salad: A light green salad with a vinaigrette can add a fresh contrast.
- Coleslaw: A classic pairing for a seafood boil feel.
- Beverages: A cold beer, iced tea, or a refreshing lemonade would be perfect.
- For more flavorful one-pan or easy comfort meals, check out:
- This Tomato Skillet with Okra and Sausage Is My Favorite Quick Dinner Packed with Southern Flavor
- This Cajun Chicken Sausage Gumbo Is My Favorite Bowl of Southern Comfort
- These Sheet Pan Quesadillas Are My Favorite Way to Feed a Crowd Fast
- This Mexican Chicken and Rice Casserole Is My Favorite One-Pan Dinner That’s Always a Hit
Storage and Leftover Tips
Foil packet meals are generally best enjoyed fresh, but leftovers can be stored.
- Refrigeration: Store any leftover cooked shrimp, corn, potato, and sausage mixture in an airtight container in the refrigerator for up to 2 days. The texture of the shrimp can change slightly upon reheating.
- Reheating: Reheat gently in a microwave until warmed through. For better texture, you can try reheating in a lightly oiled skillet over medium heat, stirring occasionally, until hot.
- Freezing: Freezing cooked shrimp and potatoes is generally not recommended as their texture can become rubbery or mealy upon thawing and reheating.
Final Thoughts
These Shrimp, Corn, Potatoes, and Smoked Sausage Foil Packs are a fantastic solution for a complete, flavorful meal that requires minimal effort and cleanup. They’re perfect for embracing those easy-breezy summer vibes, whether you’re grilling outdoors or using your oven. With bold seasonings and tender ingredients, each packet is a little bundle of deliciousness that’s sure to become a favorite!
What are your go-to foil packet recipes, or what’s your favorite way to enjoy a summer cookout meal? Share your ideas and tips in the comments below, and don’t forget to follow Chefmaniac for more exciting and easy recipes!
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