Shrimp, Corn, Potatoes, and Smoked Sausage Foil Packs
Enjoy an easy, flavorful, and quick meal with these foil packs featuring juicy shrimp, savory smoked sausage, tender baby potatoes, and sweet corn. Perfect for grilling or baking, they offer minimal cleanup and maximum taste for any occasion.
Equipment
- Grill
- Oven
- Aluminum Foil
- Large bowl
- Baking sheet
Ingredients
- 1 lb shrimp peeled and deveined, fresh or frozen (thawed and pat dry)
- 1 lb smoked sausage sliced (Kielbasa, Andouille, or favorite)
- 2 cups baby potatoes halved (no need to peel)
- 2 cups corn fresh, frozen, or canned (drained if canned)
- 2 tbsp olive oil
- 2 cloves garlic minced
- 1 tsp smoked paprika
- 1 tsp Italian seasoning
- salt to taste
- black pepper to taste
- fresh parsley chopped, for garnish (optional)
Instructions
- Preheat your grill to medium-high heat or your oven to 400°F (200°C).
- Grab large pieces of aluminum foil (approx. 12x18 inches) and lay them flat on your counter or a baking sheet.
- In a big bowl, combine shrimp, sliced smoked sausage, halved baby potatoes, and corn. Drizzle with olive oil, then add minced garlic, smoked paprika, Italian seasoning, salt, and black pepper. Toss until every piece is nicely coated.
- Divide the mixture equally among the foil pieces. Bring the long edges of the foil together over the mixture and fold them down tightly to seal. Crimp the short ends inwards to create secure, individual packets.
- Gently place the foil packs directly onto your preheated grill grates or onto a baking sheet in your hot oven. Cook for about 20-25 minutes, until potatoes are tender and shrimp is opaque and perfectly pink.
- Once cooked, carefully open the foil packs (watch for hot steam). Garnish with fresh chopped parsley if desired, and serve immediately in their foil for easy cleanup.
Notes
This versatile recipe allows for many substitutions: swap shrimp for cubed chicken breast, chicken sausage, cod, or firm white fish. Add other quick-cooking veggies like bell peppers, zucchini, snap peas, onions, green beans, or pre-cooked sweet potato cubes. Experiment with seasonings like Old Bay, Cajun seasoning, fresh lemon juice, or red pepper flakes. For extra richness, add a tablespoon of butter or a sprinkle of shredded cheese to each packet before cooking.
To ensure success, avoid overcrowding the packets. Consider using two layers of foil for extra sturdiness, especially on the grill. Ensure all ingredients, especially potatoes, are cut into evenly sized pieces for consistent cooking. Check for doneness by ensuring potatoes are fork-tender and shrimp are opaque. You can prep ingredients (except shrimp) ahead of time and store in the fridge.
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Allow to cool completely before storing. Reheat gently in the microwave or in a 350°F (175°C) oven, being careful not to overcook the shrimp.