Shrimp, Corn, Potatoes, and Smoked Sausage Foil Pack
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I still remember the first time I wrapped everything — shrimp, corn, potatoes, and smoked sausage — into a single foil packet and threw it on the grill. The steam opened like a savory present: smoky sausage, sweet corn, tender shrimp, and potatoes that soaked up all the spices. This foil-pack recipe is comfort food that doubles as an easy weeknight dinner or a crowd-pleasing backyard meal. If you like the hands-off convenience of one-pan dinners, you might also enjoy other shrimp and sausage foil packets for more flavor combos and timing tips.
Why you’ll love this dish
This foil-pack dinner is fast, forgiving, and full of bold flavors. It delivers protein, starch, and veggies all in one packet, which makes cleanup nearly effortless. It’s great for busy weeknights, camping trips, or a no-fuss dinner when you want something hearty and festive without a lot of babysitting.
"We made these on the grill for a family picnic — everything finished at the same time and everyone loved tearing into their own packet. So flavorful and so easy." — a happy home cook
Beyond convenience, the Cajun seasoning adds a lively kick that pairs perfectly with lemon and parsley. Because ingredients cook in their own juices, you get concentrated flavor and a moist, perfectly cooked result every time.
How this recipe comes together
- Preheat oven or grill. Toss all ingredients in a bowl with oil and seasonings.
- Divide the mixture across four large foil sheets. Seal each packet tightly.
- Bake at 400°F for 25–30 minutes or grill over medium-high for 20–25 minutes, turning once.
- Open carefully, garnish with parsley, and serve with lemon wedges.
This quick overview tells you what to expect: a short active prep, brief assembly, and a single cooking period where everything finishes together.
Gather these items
- 1 lb shrimp, peeled and deveined (use medium or large; thaw if frozen)
- 4 small red potatoes, quartered (or substitute baby Yukon golds)
- 2 ears corn, cut into thirds (frozen corn on the cob works in a pinch)
- 1/2 lb smoked sausage, sliced (andouille or kielbasa are great choices)
- 2 tbsp olive oil
- 1 tbsp Cajun seasoning (adjust to taste)
- 2 garlic cloves, minced
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
- Lemon wedges (for serving)
If you want a creamier potato element for kids or comfort-food lovers, try pairing it with the cheesy approach in this cheesy ranch potatoes and smoked sausage recipe for a side option.
Step-by-step instructions
- Preheat your oven to 400°F or heat the grill to medium-high.
- In a large bowl, combine shrimp, quartered potatoes, corn pieces, and sliced sausage.
- Drizzle with olive oil. Add Cajun seasoning, minced garlic, salt, and pepper.
- Toss until everything is evenly coated.
- Tear off four large pieces of heavy-duty aluminum foil.
- Divide the mixture evenly among the four foil sheets.
- Fold the foil over the ingredients and seal all edges tightly to make packets.
- For oven cooking: place packs on a baking sheet and bake 25–30 minutes, until potatoes are tender and shrimp are opaque.
- For grilling: place packs on the grill grates and cook 20–25 minutes, turning once halfway through.
- Carefully open the packets away from your face to avoid steam.
- Sprinkle with chopped parsley and serve each packet with lemon wedges.
Short sentences. Clear actions. Minimal fuss.
Best ways to enjoy it
- Serve the packet contents straight onto a plate for a rustic presentation.
- Offer crusty bread or garlic butter toast to soak up the juices.
- Add a crisp green salad or coleslaw for contrast and freshness.
- Pair with a cold beer or a light, citrusy white wine (Pinot Grigio or Sauvignon Blanc).
- For a more festive spread, set out bowls of extra lemon wedges, hot sauce, and butter.
Storage and reheating tips
- Refrigerate leftovers in an airtight container within two hours of cooking. Consume within 3–4 days.
- To reheat, place contents in an oven-safe dish, cover, and warm at 350°F for 10–15 minutes or microwave individual portions until hot.
- To freeze: remove shrimp before freezing if possible (shrimp texture suffers when frozen after cooking). Freeze cooked potatoes, corn, and sausage in a freezer-safe container for up to 2 months. Thaw in the refrigerator before reheating and add freshly cooked or thawed shrimp at the final reheat step.
- Always reheat to an internal temperature of 165°F for safety when reheating leftovers.
Pro chef tips
- Use heavy-duty foil to avoid leaks. Double-wrap if you’re grilling over an open flame.
- Cut potatoes small and uniformly so they cook through in the packet’s timeframe. Parboil potatoes for 5–7 minutes if you prefer extra assurance they’ll be tender.
- Add shrimp last if using large ice-cold shrimp; the residual heat in the packet will finish them without overcooking.
- Taste your seasoning before sealing packets; smoked sausage can add salt, so you may need less added salt.
- For more foil-packet inspiration and seasoning ideas, check out this collection of foil-packet recipes with bold flavors.
Creative twists
- Low-carb version: substitute cauliflower florets for potatoes and skip the corn.
- Swap proteins: use chunks of firm white fish or chicken thighs (increase cook time if using raw chicken).
- Mediterranean spin: replace Cajun seasoning with oregano, lemon zest, and a drizzle of olive oil; add halved cherry tomatoes and olives.
- Spicy honey glaze: brush packets with a little honey-sriracha before sealing for a sweet-spicy finish.
- Vegetarian: omit sausage and shrimp; add chickpeas and extra mushrooms for protein.
Common questions
Q: How long does this take from start to finish?
A: Plan for 10–15 minutes of prep and 20–30 minutes of cooking. Total time typically falls between 30–45 minutes.
Q: Can I make these ahead and bake later?
A: Yes. Assemble packets and refrigerate up to 24 hours before baking. Bring them closer to room temperature before placing on a hot grill or in the oven to promote even cooking.
Q: What if my potatoes are still firm after cooking time?
A: Potatoes vary in size and age. Either cut them smaller next time or parboil for 5–7 minutes before assembling. On the grill, move packets to a cooler part of the grate and extend cooking by 5–10 minutes if needed.
Q: Is it safe to cook shrimp in foil packets?
A: Yes, as long as packets are heated until shrimp are opaque and reach an internal temperature of 145°F. Open carefully to avoid steam burns.
Q: Can I use pre-cooked shrimp?
A: You can, but add pre-cooked shrimp during the last 5 minutes of cooking just to warm through so they don’t become rubbery.
Conclusion
If you want more foil-packet inspiration, this roundup of Shrimp Boil Foil Packets Recipes – Savory Nothings offers variations and serving ideas that pair well with the method used here. For another take focused on Cajun flavors and oven-or-grill options, see Easy Cajun Shrimp Boil Foil Packs (Oven or Grill!) – Butter Be Ready. And if you’d like a simple, quick foil-packet cheat sheet, Easy Shrimp Boil Foil Packets | The Food Cafe has handy timing and ingredient swaps. Enjoy experimenting — these packets are forgiving, flavorful, and perfect for weeknight wins or weekend gatherings.
Shrimp and Sausage Foil Packets
Ingredients
Method
- Preheat your oven to 400°F or heat the grill to medium-high.
- In a large bowl, combine shrimp, quartered potatoes, corn pieces, and sliced sausage.
- Drizzle with olive oil, add Cajun seasoning, minced garlic, salt, and pepper.
- Toss until everything is evenly coated.
- Tear off four large pieces of heavy-duty aluminum foil.
- Divide the mixture evenly among the four foil sheets.
- Fold the foil over the ingredients and seal all edges tightly to make packets.
- For oven cooking: place packs on a baking sheet and bake 25–30 minutes, until potatoes are tender and shrimp are opaque.
- For grilling: place packs on the grill grates and cook 20–25 minutes, turning once halfway through.
- Carefully open the packets away from your face to avoid steam.
- Sprinkle with chopped parsley and serve each packet with lemon wedges.
