Shrimp and Sausage Foil Packets
235
18
1.30k
I first made these foil packets on a hectic weeknight when I needed something fast, flavorful, and low-fuss. The combo of jumbo shrimp, smoky kielbasa, sweet mini corn, and tender Yukon potatoes all roasted together in butter and Cajun seasoning turns dinner into a hands-off, crowd-pleasing meal. If you like one-pan cooking that’s easy to scale, these packets are perfect — and there’s even a similar version I used as a reference when testing proportions: a classic shrimp and sausage foil packet recipe.
Why you’ll love this dish
This recipe hits a lot of home-cooking sweet spots: minimal cleanup, bold flavor, and flexible timing. Foil packets trap steam so everything finishes juicy and infused with the butter and lemon. It’s great for weeknights, backyard dinners, or when you want a hearty seafood meal without babysitting a pan.
“Dinner on the table in 30 minutes, no extra dishes, and everyone fights over the last lemony shrimp.” — a happy weeknight tester
What makes it especially useful:
- Fully portioned: five packets = easy serving control.
- Kid- and guest-friendly: mild shrimp with flavorful kielbasa appeals broadly.
- Camping or grilling friendly: can be baked, grilled, or made in a campfire.
The cooking process explained
Before you start: the shrimp cook quickly, so the trick is to par-cook the potatoes first. Boiling the potatoes until just tender ensures they finish at the same time as the shrimp. You’ll mix everything in a bowl, portion the mix onto foil, add butter and lemon, seal, and bake. Expect about 25–30 minutes in a 425°F oven for everything to be cooked through and piping hot.
What you’ll need
- 1 pound jumbo shrimp, peeled and deveined with tails on (use thawed if frozen)
- 1 pound kielbasa sausage, cut into 2” chunks (smoked sausage or andouille work too)
- 5 mini corn cobs, cut into thirds (sub: halved baby corn or frozen corn)
- 1 pound baby Yukon gold potatoes, washed and quartered (par-boiled first)
- 1 yellow onion, diced
- 3 cloves garlic, minced
- 2 tablespoons Slap Ya Mama seasoning (or your favorite Cajun/Creole blend; adjust to taste)
- 4 tablespoons butter (or olive oil for a lighter option)
- 1 lemon (cut into wedges; squeeze juice over packets)
Notes and substitutions:
- If you prefer a smokier kick, swap kielbasa for andouille. For lower sodium, use a mild sausage and reduce added seasoning.
- For an alternate Creole spin, I tested spice levels using techniques from a creole-style shrimp and sausage gumbo guide while dialing back the liquid to keep things packet-friendly.
Step-by-step instructions
- Preheat and prepare: Heat the oven to 425°F. Tear five 12” pieces of aluminum foil and lay them on a work surface.
- Par-boil potatoes: Bring a large pot of salted water to a boil. Add the quartered Yukon potatoes and cook until just tender (about 8–10 minutes). Drain and let cool slightly.
- Combine ingredients: In a large bowl, add the shrimp, sausage chunks, corn pieces, diced onion, minced garlic, and cooled potatoes. Sprinkle the Slap Ya Mama seasoning over everything and toss to coat evenly.
- Divide the mix: Split the seasoned mixture into five equal piles on the foil sheets.
- Add lemon and butter: Place one lemon wedge on each pile. Squeeze the remaining lemon juice over all packets, then add about 3/4 teaspoon of butter (or a small pat) on top of each packet.
- Seal packets: Fold the short sides of the foil up and pinch together. Fold the long ends over twice and pinch tightly to make a sealed packet.
- Bake: Arrange the packets seam-side up on a baking sheet. Bake in the preheated oven for 25–30 minutes, until the shrimp are opaque and firm and the sausages and corn are hot.
- Serve carefully: Open packets away from your face to avoid steam. Plate contents and serve with extra lemon if desired.
Best ways to enjoy it
Serve straight from the foil for rustic charm or dump packet contents onto a large platter for family-style dining. Pairings that work well:
- A simple green salad or coleslaw for crunch.
- Warm crusty bread or garlic bread to soak up the buttery juices.
- A light white wine like Sauvignon Blanc or a citrusy beer.
If you want to extend the meal, these packets pair well with a bowl of shrimp and sausage gumbo as a second-course idea or to turn leftovers into a stew.
Storage and reheating tips
- Refrigerator: Store cooled leftovers in an airtight container for up to 3 days. Remove shrimp first if you plan to reuse juices for a sauce—seafood stores best on its own.
- Reheat: Reheat gently in a 350°F oven for 10–12 minutes or microwave in short bursts, covered, to avoid drying the shrimp.
- Freeze: You can freeze unopened cooked packets for up to 2 months. Thaw overnight in the fridge before reheating in a 350°F oven until hot throughout.
- Food safety: Do not leave cooked seafood at room temperature for more than two hours. Reheat to at least 165°F before serving.
Helpful cooking tips
- Don’t overcook shrimp: They go from tender to rubbery quickly. Opaque and slightly firm is perfect.
- Butter distribution: Cut cubes of cold butter and place on top of each packet to melt evenly while baking.
- Make ahead: Par-boil the potatoes and chop the veg earlier in the day; assemble packets when ready to bake.
- Grill option: Cook packets on indirect heat over a grill for about the same time, watching closely to avoid flare-ups.
- Double up seasoning cautiously: Sausage can be salty. Taste your seasoning mix on a small potato chunk before seasoning the whole batch.
Creative twists
- Spicy Cajun: Add cayenne or extra Slap Ya Mama and swap corn for bell peppers.
- Mediterranean: Use smoked paprika, oregano, and swap sausage for chorizo; add cherry tomatoes.
- Low-carb: Replace potatoes with extra zucchini or cauliflower florets.
- Sheet-pan version: If you prefer not to use foil packets, spread everything on a lined sheet pan and roast at 425°F for 20–25 minutes, stirring halfway through.
- Vegetarian swap: Omit shrimp and sausage, double the potatoes and add firm tofu or chickpeas for protein.
FAQ
Q: How long does this recipe take from start to finish?
A: About 40–50 minutes total. Par-boiling potatoes takes ~10 minutes, assembly ~10 minutes, and baking 25–30 minutes.
Q: Can I use frozen shrimp?
A: Yes. Thaw fully and pat dry before mixing. Excess water can dilute flavor and cause steaming instead of roasting.
Q: Is it safe to freeze these packets?
A: Cooked packets freeze well for up to 2 months. Thaw overnight in the fridge and reheat thoroughly to 165°F.
Q: Can I make these on a grill or campfire?
A: Absolutely. Use indirect heat and place packets on a grill grate or over embers. Check at 20 minutes since heat can vary.
Q: How do I prevent soggy corn or potatoes?
A: Par-boiling potatoes to just-tender (not fully soft) helps. Avoid over-moistening the packet; drain any excess water from thawed ingredients before sealing.
Conclusion
For another take on this one-pan concept, check out this home-cook tested Shrimp and Sausage Foil Packets guide that emphasizes easy prep and family portions. If you want more foil-packet inspiration with a variety of flavor profiles, browse these “Shrimp Boil” Foil Packets Recipes to spark ideas for add-ins. And for a spicier, Cajun-forward version with technique notes, this cajun shrimp and sausage foil packs page is a great reference.
Cajun Shrimp and Sausage Foil Packets
Ingredients
Method
- Preheat the oven to 425°F.
- Tear five 12” pieces of aluminum foil and lay them on a work surface.
- Bring a large pot of salted water to a boil. Add quartered Yukon potatoes and cook until just tender (about 8–10 minutes). Drain and let cool slightly.
- In a large bowl, combine shrimp, sausage chunks, corn pieces, diced onion, minced garlic, and cooled potatoes. Sprinkle the Slap Ya Mama seasoning over all ingredients and toss to coat evenly.
- Split the seasoned mixture into five equal piles on the foil sheets.
- Place one lemon wedge on each pile. Squeeze the remaining lemon juice over all packets, then add about 3/4 teaspoon of butter (or a small pat) on top of each packet.
- Fold the short sides of the foil up and pinch together. Fold the long ends over twice and pinch tightly to make a sealed packet.
- Arrange the packets seam-side up on a baking sheet. Bake in the preheated oven for 25–30 minutes, until the shrimp are opaque and firm, and the sausage and corn are hot.
- Open packets away from your face to avoid steam. Plate contents and serve with extra lemon if desired.
