Ah, you’re talking about a seafood boil-style foil packet—super easy, flavorful, and minimal cleanup! Here’s a step-by-step recipe for Shrimp, Corn, Potato, and Smoked Sausage Foil Packets:
Ingredients (for 4 servings)
- 1 lb (450g) large shrimp, peeled and deveined
- 4 small red potatoes, cut into quarters or thin slices
- 2 cups corn on the cob, cut into thirds (or use frozen corn kernels)
- 1/2 lb (225g) smoked sausage, sliced into 1/2-inch pieces
- 3 tbsp butter, melted
- 1–2 cloves garlic, minced
- 1 tsp paprika
- 1/2 tsp cayenne pepper (optional, for heat)
- 1/2 tsp black pepper
- 1 tsp Old Bay seasoning (or your favorite seafood seasoning)
- Salt, to taste
- Fresh parsley, chopped, for garnish
- Lemon wedges for serving
Instructions
- Prep the foil packets
- Cut 4 large sheets of heavy-duty aluminum foil. Spray lightly with cooking spray or brush with a little oil to prevent sticking.
- Layer the ingredients
- Evenly divide the potatoes, corn, and sausage among the foil sheets.
- Drizzle with melted butter, sprinkle garlic, paprika, cayenne (if using), black pepper, Old Bay, and a pinch of salt. Toss lightly to coat.
- Place shrimp on top of each packet.
- Seal the packets
- Fold the foil over the ingredients and crimp the edges tightly to make a sealed packet.
- Cook
- Oven method: Preheat oven to 400°F (200°C) and bake for 25–30 minutes. Open carefully and check that potatoes are tender and shrimp is cooked (pink and opaque).
- Grill method: Preheat grill to medium-high. Place packets on the grill for 15–20 minutes, flipping halfway, until shrimp are cooked and potatoes are tender.
- Serve
- Carefully open foil packets (steam will escape!). Garnish with fresh parsley and squeeze lemon over the top. Serve directly in the foil for a fun, casual presentation.
✅ Tips & Variations
- Add sliced bell peppers or onions for extra flavor.
- For a spicy kick, sprinkle red pepper flakes or drizzle with hot sauce before sealing.
- For easier cleanup, line the baking sheet with foil if baking in the oven.
If you want, I can also give a quick one-pot version that doesn’t need foil but still has that boil flavor—perfect for rainy days or when you don’t want to grill.
Do you want me to do that?
