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.
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.