This foil pack recipe is a flavor-packed, all-in-one meal that’s perfect for grilling season, cozy oven nights, or even campfire cooking. It combines juicy shrimp, smoky sausage, buttery potatoes, and sweet corn—all seasoned with bold spices and steamed to perfection inside foil packets. The result? A hearty, satisfying dish with minimal cleanup and maximum taste. Whether you’re hosting a backyard barbecue or whipping up a quick weeknight dinner, this recipe delivers comfort and convenience in every bite.
Ingredients (Serves 4):
- 1 lb (450g) large shrimp, peeled and deveined
- 1 lb (450g) baby potatoes, halved
- 2 ears of corn, cut into thirds or quarters
- 12 oz (340g) smoked sausage, sliced (Andouille or Kielbasa work great)
- 2 tbsp olive oil
- 1 tbsp Cajun seasoning (or Old Bay for a milder flavor)
- 1 tsp garlic powder
- 1 tsp paprika
- Salt and black pepper, to taste
- 2 tbsp unsalted butter, cut into small pieces
- Fresh parsley, chopped (for garnish)
- Lemon wedges, for serving
- Heavy-duty aluminum foil
Instructions:
1. Prep the Ingredients
- Wash and halve the baby potatoes. If they’re large, quarter them for faster cooking.
- Shuck the corn and slice each ear into 3–4 pieces.
- Slice the smoked sausage into bite-sized rounds.
- Pat the shrimp dry with paper towels to help them absorb the seasoning better.
2. Season Everything
- In a large mixing bowl, combine shrimp, potatoes, corn, and sausage.
- Drizzle with olive oil and sprinkle in Cajun seasoning, garlic powder, paprika, salt, and pepper.
- Toss everything until evenly coated. This step is key to building bold flavor.
3. Assemble the Foil Packs
- Tear 4 large sheets of aluminum foil (about 12×18 inches each).
- Divide the seasoned mixture evenly among the foil sheets, placing it in the center.
- Dot each portion with a few pieces of butter.
- Fold the foil over the mixture, sealing tightly to create leak-proof packets. Leave a little room inside for steam to circulate.
4. Cook the Foil Packs
Grill Method:
- Preheat grill to medium-high heat.
- Place foil packs directly on the grill grates.
- Cook for 20–25 minutes, flipping once halfway through.
Oven Method:
- Preheat oven to 400°F (200°C).
- Place foil packs on a baking sheet.
- Bake for 25–30 minutes, until potatoes are fork-tender and shrimp are pink and opaque.
5. Serve and Garnish
- Carefully open the foil packs (watch out for steam!).
- Sprinkle with fresh parsley and serve with lemon wedges for a zesty finish.
- You can serve directly from the foil for a rustic vibe or plate it up for a more polished presentation.
Serving Suggestions:
- Pair with garlic bread or dinner rolls to soak up the buttery juices.
- Add a crisp green salad or coleslaw for a refreshing contrast.
- Serve over rice or quinoa for a more filling meal.
Tips & Variations:
- Make it spicy: Add red pepper flakes or a dash of hot sauce.
- Vegetarian twist: Swap shrimp and sausage for mushrooms, zucchini, and bell peppers.
- Prep ahead: Assemble foil packs in advance and refrigerate until ready to cook.
- Use frozen shrimp or corn: Just thaw and pat dry before seasoning.
This foil pack is a celebration of bold flavors and easy cooking—perfect for someone like you who loves indulgent, crowd-pleasing dishes with a creative twist. Want to try a tropical dessert next to balance the savory kick? I’ve got just the thing.