Here’s a simple and delicious Shrimp, Corn, Potatoes, and Smoked Sausage Foil Pack recipe — perfect for grilling or baking.
🦐 Shrimp, Corn, Potatoes & Smoked Sausage Foil Pack
Ingredients (Serves 2–4)
- 1 lb (450 g) shrimp, peeled and deveined
- 2 cups small potatoes, quartered or halved
- 2 cups corn on the cob, cut into 2–3 inch pieces (or use frozen/canned)
- 8 oz (225 g) smoked sausage, sliced
- 2 tablespoons olive oil or melted butter
- 2 cloves garlic, minced
- 1 teaspoon paprika
- ½ teaspoon salt
- ½ teaspoon black pepper
- Optional: fresh parsley or lemon wedges for garnish
Instructions
1️⃣ Preheat Oven or Grill
- Oven: Preheat to 400°F (200°C).
- Grill: Preheat to medium-high heat (about 400°F / 200°C).
2️⃣ Prepare Foil Packs
- Tear 4 large pieces of heavy-duty aluminum foil (12×12 inches).
- Divide shrimp, potatoes, corn, and sausage evenly among the foil sheets.
3️⃣ Season & Add Fat
- In a small bowl, mix olive oil (or butter), garlic, paprika, salt, and pepper.
- Drizzle over each foil pack and toss lightly to coat.
4️⃣ Seal Foil Packs
- Fold foil over ingredients and seal edges to create a packet. Make sure it’s tightly closed to trap steam.
5️⃣ Cook
- Oven: Place packets on a baking sheet and bake 20–25 minutes, until potatoes are tender and shrimp are cooked through.
- Grill: Place packets on grill and cook 12–15 minutes, turning halfway through.
6️⃣ Serve
- Carefully open foil packs (steam will be hot).
- Garnish with chopped parsley and lemon wedges.
- Serve directly in the foil or transfer to a plate.
Tips & Variations
- Spicy: Add red pepper flakes or Cajun seasoning to the seasoning mix.
- Vegetables: Add bell peppers, onions, or zucchini for extra flavor.
- Butter Garlic Shrimp: Melt a little extra butter in the pack for richer flavor.
- Make-Ahead: Assemble packs in advance and refrigerate until ready to cook.
If you want, I can also give a campfire version that’s perfect for outdoor cooking with charcoal or a fire pit — really easy and smoky.
Do you want me to provide that version?
