If you’re craving a meal that bursts with flavors from the sea and the smoky richness of sausage, look no further than this Shrimp, Corn, Potatoes, and Smoked Sausage Foil Pack Recipe. It’s a simple yet satisfying dish that combines juicy shrimp, tender potatoes, sweet corn, and savory smoked sausage all cooked together in a foil packet. This recipe brings a perfect balance of textures and bright, buttery seasoning, making it an ideal choice for a weeknight dinner or a casual outdoor cookout that impresses without any fuss.
Ingredients You’ll Need
The beauty of this Shrimp, Corn, Potatoes, and Smoked Sausage Foil Pack Recipe lies in using straightforward ingredients that each play a vital role in the final dish. From the hearty potatoes which offer a comforting bite, to the juicy sweetness of corn and the bold flavor of the smoked sausage, every component shines through.
- 1 lb large shrimp (peeled and deveined): The star protein that cooks quickly and soaks up all the delicious seasonings.
- 12 oz smoked sausage (sliced into rounds): Adds a smoky, savory depth that pairs perfectly with seafood and veggies.
- 2 ears corn (cut into thirds or halves): Sweet corn brings vibrant color and natural sweetness.
- 1 lb baby potatoes (halved): Offer a tender, hearty base that balances out the other ingredients.
- 2 tbsp olive oil: Helps everything cook evenly and adds a rich, fruity note.
- 3 tbsp melted butter: Infuses the meal with a luscious, buttery goodness that ties flavors together.
- 3 cloves garlic (minced): Packs a punch of aromatics that elevate every bite.
- 1 tsp Old Bay or Cajun seasoning: Brings a signature zesty, slightly spicy blend perfect for seafood.
- Salt and black pepper to taste: Essential seasonings to enhance all the natural flavors.
- 1 tbsp fresh parsley (chopped): Adds a fresh, herbaceous finish and a pop of green.
- Lemon wedges for serving: A squeeze of brightness that perfectly cuts through the richness.
How to Make Shrimp, Corn, Potatoes, and Smoked Sausage Foil Pack Recipe
Step 1: Prepare the potatoes
Start by boiling your halved baby potatoes in salted water for about 10 to 12 minutes. You want them just fork-tender, not mushy, so they hold up nicely when cooked further in the foil pack. This step ensures the potatoes cook through evenly alongside the other ingredients later on.
Step 2: Combine the main ingredients
In a large bowl, toss together the cooked potatoes, shrimp, smoked sausage rounds, and cut corn. Drizzle with olive oil and melted butter, then sprinkle in the minced garlic along with Old Bay or Cajun seasoning, salt, and black pepper. Give everything a good stir to coat all pieces thoroughly, setting the stage for incredible flavor in every bite.
Step 3: Pack and seal the foil packets
Divide the shrimp, corn, potatoes, and smoked sausage mixture evenly among four large sheets of heavy-duty foil. Fold each foil up and over the mixture, sealing tightly to lock in steam during cooking. These packets become self-contained little flavor bombs, making cooking and cleanup a breeze.
Step 4: Cook the foil packs
If you’re grilling, place the foil packets on the grill over medium-high heat and cook for 12 to 15 minutes, flipping halfway through for even cooking. For oven cooking, place the packets on a baking sheet and bake at 425°F for 15 to 18 minutes. Keep an eye on them—the seafood should be perfectly cooked without becoming rubbery.
Step 5: Finish and serve
Carefully open each foil pack—watch out for steam—and garnish with freshly chopped parsley and a generous squeeze of lemon juice. Serve the packets hot for a meal that’s as vibrant and hearty as it is easy and fun to make.
How to Serve Shrimp, Corn, Potatoes, and Smoked Sausage Foil Pack Recipe
Garnishes
While the recipe calls for fresh parsley and lemon wedges, feel free to add a sprinkle of fresh chives or a dash of smoked paprika for a subtle smoky finish. A drizzle of garlic aioli on the side can also turn this into a restaurant-worthy experience served at home.
Side Dishes
This foil pack is a full meal on its own, but pairing it with a bright green salad packed with crisp veggies or some crusty bread to soak up the buttery juices elevates the dining experience. For an outdoor gathering, a cool coleslaw or grilled asparagus works beautifully alongside.
Creative Ways to Present
For a fun twist, serve the Shrimp, Corn, Potatoes, and Smoked Sausage Foil Pack Recipe in mini foil packets individually portioned for each guest—perfect for picnics or casual get-togethers. You could also unwrap the foil and plate the ingredients family-style in a large serving bowl, garnishing with extra herbs and lemon wedges for sharing.
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers, just transfer them to an airtight container and refrigerate for up to 2 days. The flavors develop even more after sitting, but it’s best enjoyed within a couple of days for optimum freshness and texture.
Freezing
You can freeze the cooked foil pack contents by removing them from the foil and storing in freezer-safe containers or bags. Freeze for up to 2 months. When ready, thaw overnight in the fridge before reheating for best results.
Reheating
Reheat leftovers gently in a skillet or microwave until warmed through. To preserve the moisture and flavor, adding a little extra butter or lemon juice before reheating helps keep everything tasting fresh and delicious.
FAQs
Can I use frozen shrimp for this recipe?
Absolutely! Just make sure to thaw the shrimp completely and pat them dry before mixing with the other ingredients to avoid excess moisture in your foil packets.
Is it necessary to boil the potatoes beforehand?
Boiling the potatoes first ensures they cook fully inside the foil with the quicker-cooking shrimp and sausage. Without pre-cooking, the potatoes might remain hard or require longer cooking time.
Can I make this recipe spicy?
Definitely! Add red pepper flakes or a dash of cayenne pepper along with the Old Bay or Cajun seasoning to bring some heat to the dish.
What other proteins can I use instead of shrimp or sausage?
You can swap the shrimp for scallops or crab for a different seafood twist, and turkey sausage or kielbasa make excellent alternatives to smoked sausage.
Is this recipe suitable for oven cooking only?
You can choose to bake it in the oven or grill it outdoors. Both methods develop great flavor. Oven baking is convenient year-round, while grilling adds that lovely smoky char.
Final Thoughts
This Shrimp, Corn, Potatoes, and Smoked Sausage Foil Pack Recipe has quickly become one of my go-to meals whenever I want something that feels special but comes together effortlessly. It’s flexible, packed with fresh flavors, and perfect for sharing with loved ones. Give it a try—you might just find yourself making it on repeat!
Print
Shrimp, Corn, Potatoes, and Smoked Sausage Foil Pack Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Grilling
- Cuisine: American
- Diet: Pescatarian
Description
This Shrimp, Corn, Potatoes, and Smoked Sausage Foil Pack is a delicious and easy-to-make meal perfect for grilling or baking. Combining succulent shrimp, smoky sausage, sweet corn, and tender baby potatoes, all wrapped in foil to lock in flavors and juices. It’s a hearty, flavorful meal ideal for outdoor cookouts or simple weeknight dinners.
Ingredients
Protein
- 1 lb large shrimp (peeled and deveined)
- 12 oz smoked sausage (sliced into rounds)
Vegetables
- 2 ears corn (cut into thirds or halves)
- 1 lb baby potatoes (halved)
Seasonings and Others
- 2 tbsp olive oil
- 3 tbsp melted butter
- 3 cloves garlic (minced)
- 1 tsp Old Bay or Cajun seasoning
- salt and black pepper to taste
- 1 tbsp fresh parsley (chopped)
- lemon wedges for serving
Instructions
- Preheat the Grill or Oven: Preheat your grill to medium-high heat or set your oven temperature to 425°F to get ready for cooking the foil packs.
- Boil Potatoes: Boil the halved baby potatoes in salted water for 10–12 minutes until they are just fork-tender. Drain well and set aside to cool slightly.
- Combine Ingredients: In a large bowl, toss the shrimp, sliced smoked sausage, corn pieces, and boiled potatoes. Drizzle with olive oil and melted butter, then add minced garlic, Old Bay or Cajun seasoning, and salt and black pepper to taste. Mix everything thoroughly so each piece is well coated.
- Assemble Foil Packs: Divide the mixture evenly among four large pieces of heavy-duty foil. Fold and seal the foil tightly to enclose the ingredients, creating sealed packets that will steam and cook the food evenly.
- Cook Foil Packs: For grilling, place the foil packets on the grill grates over medium-high heat and cook for 12–15 minutes, flipping once halfway through to ensure even cooking. For baking, arrange packets on a baking sheet and bake in the preheated oven for 15–18 minutes until shrimp are opaque and vegetables tender.
- Serve and Garnish: Carefully open the foil packs, watching out for hot steam. Garnish with chopped fresh parsley and a squeeze of lemon juice. Serve immediately while hot.
Notes
- You can prep everything ahead of time and store sealed foil packs in the fridge for up to 1 day before cooking.
- Add red pepper flakes for additional spiciness if desired.
- Substitute crab or scallops in place of shrimp for a variation of this recipe.
