Here’s a Shrimp, Corn, Potatoes, and Smoked Sausage Foil Pack recipe — easy, flavorful, and perfect for grilling or oven baking 🦐🌽🥔
Shrimp, Corn, Potatoes & Smoked Sausage Foil Packs
Serves: 4
Ingredients
-
450 g (1 lb) large shrimp, peeled and deveined
-
4 small potatoes, diced or halved
-
2 ears corn, cut into 2–3 pieces
-
225 g (8 oz) smoked sausage, sliced
-
3 tbsp olive oil or melted butter
-
3 cloves garlic, minced
-
1 tsp smoked paprika
-
½ tsp cayenne pepper (optional, for spice)
-
Salt & black pepper, to taste
-
1 tbsp fresh parsley, chopped (optional)
-
Lemon wedges, for serving
Instructions
1. Prep the Foil
-
Tear 4 large pieces of heavy-duty foil (about 12×12 inches each).
-
Lightly spray or brush with oil to prevent sticking.
2. Assemble Ingredients
-
In a bowl, toss potatoes, corn, and sausage with 2 tbsp olive oil, half the garlic, paprika, cayenne (if using), salt, and pepper.
-
Place an even portion of this mixture in the center of each foil sheet.
-
Top with shrimp, drizzle with remaining 1 tbsp olive oil, and sprinkle remaining garlic.
3. Seal & Cook
Oven Method:
-
Preheat oven to 200°C / 400°F.
-
Fold foil over ingredients and seal tightly.
-
Bake for 25–30 minutes, until potatoes are tender and shrimp is cooked.
Grill Method:
-
Preheat grill to medium heat.
-
Place foil packs on grill, cook 15–20 minutes, turning once.
4. Serve
-
Carefully open foil packs (steam is hot!).
-
Garnish with parsley and serve with lemon wedges.
Tips for Perfect Foil Packs
-
Cut potatoes small so they cook evenly.
-
Don’t overcook shrimp — they cook quickly in foil.
-
Add a splash of white wine or butter for extra flavor.
Variations
-
Spicy Cajun: use Cajun seasoning instead of paprika and cayenne.
-
Garlic butter shrimp: melt butter with garlic and drizzle over shrimp before sealing.
-
Vegetable mix: add bell peppers, zucchini, or cherry tomatoes.
If you want, I can also make a single-step air fryer version of this foil pack that’s super quick.
Do you want me to do that?