Go Back
+ servings
Shrimp foil pack with corn, potatoes, and smoked sausage on a grill.
Print Recipe
No ratings yet

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 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Main
Cuisine: American
Keyword: Easy
Servings: 4 servings

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.

Notes

For best results, separate the shrimp from the potatoes and sausage if possible when storing leftovers. Reheat gently to avoid overcooking the shrimp.