Shrimp Sausage Foil Packets (Printable)

A vibrant mix of shrimp, sausage, potatoes, and corn, seasoned and roasted in foil packets for rich flavors.

# What You Need:

→ Seafood & Meats

01 - 1 lb large raw shrimp, peeled and deveined
02 - 12 oz smoked sausage, sliced into 1/2-inch rounds

→ Vegetables

03 - 1 large onion, cut into wedges
04 - 2 ears corn, each cut into 4 pieces
05 - 1 lb baby potatoes, halved or quartered if large
06 - 2 cloves garlic, minced

→ Seasoning & Oils

07 - 2 tablespoons olive oil
08 - 2 teaspoons Old Bay or Cajun seasoning
09 - 1/2 teaspoon smoked paprika
10 - 1/2 teaspoon black pepper
11 - 1/2 teaspoon salt
12 - 1 lemon, sliced

→ Optional Garnishes

13 - 2 tablespoons fresh parsley, chopped
14 - Additional lemon wedges for serving

# Directions:

01 - Preheat oven to 425°F or preheat grill to medium-high heat.
02 - In a large bowl, combine shrimp, sausage, onion, corn, potatoes, and garlic.
03 - Drizzle with olive oil, then sprinkle with Old Bay or Cajun seasoning, smoked paprika, salt, and black pepper. Toss until everything is evenly coated.
04 - Cut 4 large sheets of heavy-duty aluminum foil, approximately 12 by 16 inches each.
05 - Divide the mixture evenly among the foil sheets, placing in the center of each. Top each with lemon slices.
06 - Fold the long sides of the foil over the mixture, then roll up the ends tightly to seal and create secure packets.
07 - Arrange packets on a baking sheet for oven cooking or directly on the grill. Bake or grill for 20 to 25 minutes, until potatoes are tender and shrimp are cooked through.
08 - Carefully open packets while watching for steam. Garnish with fresh parsley and serve with extra lemon wedges if desired.

# Expert Advice:

01 -
  • Everything cooks together in one packet, which means you get a complete meal with almost no cleanup afterward.
  • The flavors meld in a way that makes you feel like you've been simmering this for hours, but it's genuinely just 25 minutes.
  • You can customize each packet to your crew's preferences without making separate dishes.
02 -
  • Potatoes that are too large or cut into chunks that are too big will still be hard when the shrimp finishes cooking; stick to baby potatoes or cut everything into roughly the same size so timing works out.
  • Lemon isn't optional if you want this to taste bright and alive; the acid transforms everything from good to crave-worthy.
03 -
  • Cut your potatoes into roughly the same size as your corn pieces; uneven sizes mean uneven cooking, and you'll end up with some hard and some mushy.
  • Don't be shy with the seasoning; it all mellows slightly when it steams, so what feels generous in the bowl will be perfectly balanced once the packet opens.
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