Shrimp, Corn, Potatoes, and Smoked Sausage Foil Pack
A flavorful and easy meal featuring shrimp, corn, potatoes, and smoked sausage, all cooked in foil packets for minimal cleanup.
Prep Time10 minutesmins
Cook Time20 minutesmins
Total Time30 minutesmins
Course: Main
Cuisine: American
Keyword: Easy
Servings: 4servings
Equipment
Aluminum Foil
Mixing Bowl
Grill or Oven
Ingredients
Main Ingredients
1poundLarge shrimp, peeled and deveined
1poundBaby potatoes, halved
2earsCorn, cut into thirds
1/2poundSmoked sausage, sliced
2tablespoonsOlive oil
2teaspoonsOld Bay seasoning (or Cajun seasoning)
1teaspoonGarlic powder
1/2teaspoonPaprika
to tasteSalt and black pepper
2tablespoonsUnsalted butter, cut into small pieces
to tasteFresh parsley, chopped (for garnish)
as neededLemon 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.
Notes
For best results, separate the shrimp from the potatoes and sausage if possible when storing leftovers. Reheat gently to avoid overcooking the shrimp.