Ready for a meal that’s bursting with flavor and perfect for busy families? The Shrimp, Corn, Potatoes, and Smoked Sausage Foil Pack recipe brings smoky, savory, and juicy goodness to your table in just about 30 minutes! This all-in-one dinner is a real crowd-pleaser—imagine a colorful combo of tender shrimp, sweet corn, creamy potatoes, and bold sausage, all seasoned and steamed in simple foil packets. It all started as a fun backyard grilling experiment that quickly became the go-to recipe for weekday dinners and casual get-togethers. If you loved the Easy Sheet Pan Chicken Fajitas from my blog, you’re definitely going to adore this family-friendly foil pack dinner. With its effortless prep, minimal cleanup, and irresistible flavors, this dish will win everyone over—no matter the season. So, let’s get started and make your dinner table the happiest place in the house tonight!
What is Shrimp, Corn, Potatoes, and Smoked Sausage Foil Pack?
Ever wondered how a dish gets such a long name? Shrimp, Corn, Potatoes, and Smoked Sausage Foil Pack might sound like a mouthful, but it’s really just a playful way to announce every tasty ingredient that’s wrapped up in these handy foil packets. It’s a bit like calling out a roll call before a party—after all, who wouldn’t want all their favorite flavors in one place? Some say the way to a man’s heart is through his stomach, but I say, the way to anyone’s heart is through a foil packet full of this deliciousness! So, what are you waiting for? Roll up your sleeves, gather the family, and let’s get cooking—dinner has never been this much fun!
Why You’ll Love This
There’s a lot to love about this recipe, starting with its main highlight: every bite is a perfect mix of smoky sausage, succulent shrimp, buttery potatoes, and sweet summer corn. Making it at home saves you cash compared to dining out, especially since these ingredients are easy to find and often on sale. Plus, you’re getting restaurant-level flavors straight from your oven or grill! The real magic comes from tossing everything together with Old Bay seasoning (or Cajun for a kick), a hint of paprika and garlic, and topping it all with dots of butter that melt into the veggies and protein. It’s a festival of flavor, much like my Grilled Cajun Shrimp Skewers—another must-try! Trust me, once you see how easy and satisfying it is, you’ll want to make this foil pack again and again. Give it a try tonight and let your tastebuds celebrate!
How to Make
Quick Overview
This recipe stands out for its simplicity and unbeatable flavor. With all your main ingredients cooking together in a foil packet, prep work is minimal and cleanup is a breeze—no pans to scrub! The smoky, buttery essence of sausage and juicy shrimp create a satisfying dish that’s both hearty and comforting. You only need about 10 minutes to prep and 15–20 minutes to cook, so you can have dinner ready in well under 30 minutes.
Ingredients
1 pound large shrimp, peeled and deveined
1 pound baby potatoes, halved
2 ears of corn, cut into thirds
1/2 pound smoked sausage, sliced
2 tablespoons olive oil
2 teaspoons Old Bay seasoning (or Cajun seasoning)
1 teaspoon garlic powder
1/2 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)
Step-by-Step Directions
- Preheat your grill to medium-high heat, or set your oven to 425°F (220°C).
- In a large bowl, combine the shrimp, halved potatoes, corn segments, and sliced smoked sausage.
- Drizzle the olive oil over everything, then sprinkle with Old Bay seasoning, garlic powder, paprika, salt, and black pepper.
- Toss everything well so all the ingredients are evenly coated with the seasonings.
- Cut 4 large sheets of aluminum foil (big enough to fold over and seal each packet).
- Divide the shrimp mixture evenly among the foil sheets, piling it in the center of each piece.
- Dot each serving with the small pieces of butter.
- Fold the foil over the pile, sealing tightly on all sides to create a leak-proof packet.
- Place the foil packs directly on the grill or oven rack.
- Cook for 15–20 minutes, until the potatoes are tender and the shrimp are pink and cooked through.
- Carefully open each pack (watch out for the hot steam!), sprinkle generously with fresh parsley, and serve with plenty of lemon wedges for a zesty finish.
What to Serve With
This flavorful foil packet dinner pairs beautifully with a variety of sides and beverages. Try serving it with a crisp green salad tossed in vinaigrette or warm dinner rolls to soak up every drop of buttery juices. Coleslaw makes a refreshing, crunchy contrast, while grilled vegetables or a rice pilaf would also complement the dish. For drinks, a chilled white wine or light beer is perfect, or whip up some homemade lemonade for a family-friendly twist.
Top Tips for Perfecting
- Ingredient Swaps: If you don’t have shrimp, try using chunks of chicken breast or even extra sausage. You can swap baby potatoes for fingerlings, or use frozen corn when fresh isn’t available.
- Cooking Time: To avoid overcooking the shrimp, check your packets at the 15-minute mark, especially if your grill is hot. Potatoes can be microwaved for a few minutes beforehand if you’re using extra-large ones.
- Prevent Sticking: Lightly oil the foil before adding ingredients to prevent anything from sticking.
- Extra Flavor: For more heat, add a pinch of cayenne pepper or drizzle with hot sauce before serving.
- Don’t Overcrowd: Make sure the packets are tightly sealed, but don’t pack them so full that they’re difficult to close or that the steam can’t circulate.
Storing and Reheating Tips
Once fully cooled, any leftovers can be stored in an airtight container in the refrigerator for up to 3 days. For best results, separate the shrimp from the potatoes and sausage if possible, as seafood tastes best reheated lightly. To reheat, gently warm the components together in the oven at 350°F for about 10 minutes, or microwave individual portions in 30-second bursts until warmed through. This dish isn’t ideal for freezing, as shrimp can get rubbery when thawed and reheated, but it’s so delicious you probably won’t have leftovers!
FAQs
Can I use frozen shrimp for this recipe?
Yes, just make sure they’re completely thawed and patted dry before seasoning to avoid watery packets.
Can I bake these foil packs instead of grilling?
Absolutely! The oven method works perfectly at 425°F for 15–20 minutes.
What other seasonings can I use besides Old Bay or Cajun?
Try Italian seasoning, lemon pepper, or even taco seasoning for a unique twist.
Is this recipe gluten-free?
Yes, it’s naturally gluten-free as long as your sausage is certified gluten-free.
How do I make this recipe spicier or milder?
Add more or less paprika or swap to a spicier or milder sausage based on your preference.
Conclusion
Shrimp, Corn, Potatoes, and Smoked Sausage Foil Packs bring together comfort food and convenience in one simple, flavorful meal. With minimal prep, easy clean-up, and endless flavor, this recipe is perfect for busy weeknights, cookouts, or whenever you crave something hearty and delicious. Give it a try, explore different variations, and don’t forget to check out more delicious recipes on the blog. Happy cooking!
Shrimp, Corn, Potatoes, and Smoked Sausage Foil Pack
Equipment
- Aluminum Foil
- Mixing Bowl
- Grill or Oven
Ingredients
Main Ingredients
- 1 pound Large shrimp, peeled and deveined
- 1 pound Baby potatoes, halved
- 2 ears Corn, cut into thirds
- 1/2 pound Smoked sausage, sliced
- 2 tablespoons Olive oil
- 2 teaspoons Old Bay seasoning (or Cajun seasoning)
- 1 teaspoon Garlic powder
- 1/2 teaspoon Paprika
- to taste Salt and black pepper
- 2 tablespoons Unsalted butter, cut into small pieces
- to taste Fresh parsley, chopped (for garnish)
- as needed Lemon wedges (for serving)
Instructions
- Preheat your grill to medium-high heat, or set your oven to 425°F (220°C).
- In a large bowl, combine the shrimp, halved potatoes, corn segments, and sliced smoked sausage.
- Drizzle the olive oil over everything, then sprinkle with Old Bay seasoning, garlic powder, paprika, salt, and black pepper.
- Toss everything well so all the ingredients are evenly coated with the seasonings.
- Cut 4 large sheets of aluminum foil (big enough to fold over and seal each packet).
- Divide the shrimp mixture evenly among the foil sheets, piling it in the center of each piece.
- Dot each serving with the small pieces of butter.
- Fold the foil over the pile, sealing tightly on all sides to create a leak-proof packet.
- Place the foil packs directly on the grill or oven rack.
- Cook for 15–20 minutes, until the potatoes are tender and the shrimp are pink and cooked through.
- Carefully open each pack (watch out for the hot steam!), sprinkle generously with fresh parsley, and serve with plenty of lemon wedges for a zesty finish.