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Shrimp, Corn, Potatoes, and Smoked Sausage Foil Pack Recipe

Shrimp, Corn, Potatoes, and Smoked Sausage Foil Pack Recipe
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★★★★★

4.8 from 30 reviews

This Shrimp, Corn, Potatoes, and Smoked Sausage Foil Pack recipe is a delicious, easy-to-make meal perfect for grilling or baking. It combines succulent shrimp, tender baby potatoes, sweet corn, and smoky sausage, all seasoned with Old Bay and garlic powder, then cooked together in foil packets for a flavorful, mess-free dinner.

Ingredients

Scale

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

Seasonings and Additions

  • 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)

Instructions

  1. Preheat: Preheat your grill to medium-high heat, or set your oven to 425°F (220°C) to prepare for cooking the foil packs.
  2. Combine Ingredients: In a large bowl, combine the peeled and deveined shrimp, halved baby potatoes, corn cut into thirds, and sliced smoked sausage for the base of the meal.
  3. Season: Drizzle olive oil over the mix and sprinkle with Old Bay seasoning, garlic powder, paprika, salt, and black pepper to evenly coat all ingredients with bold flavors.
  4. Toss Well: Toss the mixture thoroughly ensuring all pieces are well coated with the seasonings and oil for uniform taste.
  5. Prepare Foil: Cut 4 large sheets of aluminum foil, enough to fold over and seal each packet securely.
  6. Distribute Mixture: Evenly divide the shrimp mixture among the foil sheets, placing each portion in the center.
  7. Add Butter: Dot each serving with small pieces of unsalted butter to add richness and moisture during cooking.
  8. Seal Packets: Fold the foil over the mixture and seal tightly on all edges to create leak-proof packets.
  9. Cook: Place the foil packets directly on the grill grates or oven rack and cook for 15–20 minutes until potatoes are tender and shrimp turn pink and cooked through.
  10. Serve: Carefully open each hot foil pack, being mindful of steam, then garnish with freshly chopped parsley and serve with lemon wedges for a fresh, zesty finish.

Notes

  • Old Bay seasoning can be substituted with Cajun seasoning for a spicier flavor.
  • If baby potatoes are unavailable, use fingerling potatoes or halved small red potatoes.
  • Make sure the foil packets are sealed tightly to avoid any juices leaking during cooking.
  • Cooking times may vary slightly depending on the size of the shrimp and potatoes.
  • This recipe works well on a grill or in a conventional oven, making it versatile for indoor or outdoor cooking.
  • For extra heat, add a pinch of cayenne pepper to the seasoning mix.
  • Use fresh lemon wedges to enhance flavor right before eating.

Nutrition

Keywords: shrimp foil pack, grilled shrimp, smoked sausage recipe, easy foil dinner, shrimp and potatoes, summer grilling, one-pot meal

Find it online: https://platedbyemma.com/shrimp-corn-potatoes-and-smoked-sausage-foil-pack-recipe/