Ingredients
- 1 lb raw large shrimp, peeled and deveined
- 1 lb smoked sausage, sliced into ½-inch rounds
- 2 ears of corn, each cut into 4 pieces
- 1 lb baby potatoes, halved (or quartered if large)
- 3 tbsp olive oil (or melted butter)
- 1 tsp Old Bay seasoning (or Cajun seasoning)
- ½ tsp garlic powder
- ½ tsp smoked paprika (optional)
- Salt and black pepper to taste
- Fresh parsley, chopped (for garnish)
- Lemon wedges (for serving)
- Heavy-duty aluminum foil
Instructions
- Preheat your grill to medium-high heat (or preheat oven to 425°F if baking).
- In a large bowl, combine shrimp, sausage, corn, and potatoes. Drizzle with olive oil, then sprinkle with Old Bay seasoning, garlic powder, smoked paprika (if using), salt, and pepper. Toss to coat everything evenly.
- Tear four large sheets of heavy-duty aluminum foil (about 12–16 inches each). Evenly divide the mixture among the foil sheets.
- Fold the long sides of the foil together and roll to seal. Then fold in the ends to create a sealed packet.
- Grill the foil packs for 15–20 minutes, turning once halfway through, until the potatoes are tender and shrimp are pink and cooked through.
– If using the oven, bake for 25–30 minutes. - Carefully open the foil packs (steam will be hot!). Garnish with chopped parsley and a squeeze of fresh lemon juice before serving.
Enjoy your delicious, smoky, and satisfying meal—perfect for summer grilling or easy oven dinners! Let me know if you want a spicy version or tips for making it ahead.