This foil pack recipe is a Southern-inspired feast that brings together the bold flavors of shrimp, smoked sausage, corn on the cob, and baby potatoes. Seasoned with garlic, paprika, and Old Bay, then sealed in foil and cooked on the grill or in the oven, this dish is juicy, smoky, and bursting with flavor. It’s a complete meal in one pouch—easy to prep, easy to clean up, and endlessly satisfying. Whether you’re hosting a backyard BBQ or looking for a no-fuss dinner, this recipe delivers every time.
Ingredients:
- 1 lb (450g) large shrimp, peeled and deveined
- 1 lb (450g) baby potatoes, halved
- 2 ears of corn, each cut into 3–4 pieces
- 12 oz (340g) smoked sausage, sliced into rounds
- 2 tbsp olive oil
- 1 tbsp Old Bay seasoning
- 1 tsp garlic powder
- 1 tsp paprika
- Salt and black pepper, to taste
- 1 lemon, sliced
- 2 tbsp fresh parsley, chopped (for garnish)
- 4 large sheets of aluminum foil (about 12×18 inches each)
Instructions:
1. Preheat Your Grill or Oven
- Grill: Preheat to medium-high heat.
- Oven: Preheat to 400°F (200°C). Place a baking sheet inside to catch any drips.
2. Prepare the Ingredients
- In a large mixing bowl, combine the shrimp, halved baby potatoes, corn pieces, and sliced smoked sausage.
- Drizzle with olive oil and toss to coat.
- Sprinkle in the Old Bay seasoning, garlic powder, paprika, salt, and pepper.
- Mix well until everything is evenly seasoned.
3. Assemble the Foil Packs
- Lay out the foil sheets on a flat surface.
- Divide the shrimp mixture evenly among the four sheets, placing it in the center of each.
- Top each with a slice or two of lemon.
4. Seal the Foil Packs
- Fold the long sides of the foil over the mixture, then fold the ends to seal tightly.
- Make sure the packs are well-sealed to trap steam and flavor during cooking.
5. Cook the Foil Packs
- Grill: Place foil packs directly on the grill grates. Cook for 15–20 minutes, turning once halfway through.
- Oven: Place foil packs on the preheated baking sheet. Bake for 20–25 minutes.
- Check for doneness: the shrimp should be pink and opaque, and the potatoes fork-tender.
6. Serve
- Carefully open the foil packs (watch out for steam!).
- Garnish with chopped parsley and serve with extra lemon wedges if desired.
- Serve directly in the foil for a rustic presentation or transfer to plates.
Serving Suggestions:
- Serve with crusty bread to soak up the flavorful juices.
- Add a side of coleslaw or a green salad for a refreshing contrast.
- Pair with iced tea, lemonade, or a cold beer for a perfect summer meal.
Tips & Variations:
- Make it spicy: Add a pinch of cayenne or a few dashes of hot sauce.
- Add veggies: Bell peppers, zucchini, or cherry tomatoes work beautifully.
- Use different sausage: Andouille or kielbasa adds a smoky kick.
- Prep ahead: Assemble the foil packs up to 1 day in advance and refrigerate until ready to cook.
This foil pack recipe is a celebration of bold flavors and easy cooking—perfect for busy nights, outdoor adventures, or feeding a hungry crowd. Want a Cajun-style version or a butter-garlic twist next?