Shrimp & Sausage Foil Packs
A deliciously easy, one-pack dinner combining juicy shrimp, smoky sausage, tender potatoes, and sweet corn. Perfect for cooking in the oven or on the grill, offering maximum flavor with minimal cleanup.
Ingredients
- 1 lb raw shrimp large
- 1 lb smoked sausage fully cooked
- 2 cups baby potatoes quartered
- 2 cups corn kernels fresh or frozen (thawed)
- 2 tbsp olive oil
- 1 tsp smoked paprika
- 1/2 tsp garlic powder
- 1/4 tsp dried oregano
- to taste Black pepper freshly ground
- 2 tbsp fresh parsley chopped
- 1 lemon cut into wedges for serving
Instructions
- Preheat oven to 400°F (200°C) or prepare grill for medium-high heat.
- In a large bowl, combine the quartered baby potatoes with 1 tablespoon of olive oil, smoked paprika, garlic powder, dried oregano, salt, and black pepper. Toss well to coat the potatoes evenly.
- Divide the seasoned potatoes among four large sheets of heavy-duty aluminum foil, placing them in the center of each sheet.
- Top the potatoes with the sliced smoked sausage and corn kernels, distributing them evenly among the four foil packets.
- In the same bowl (no need to wash), toss the raw shrimp with the remaining 1 tablespoon of olive oil, a pinch of salt, and a dash of black pepper.
- Distribute the seasoned shrimp evenly over the sausage and corn in each foil pack.
- Carefully fold the foil sheets over the ingredients, bringing the edges together and sealing them tightly to create secure packets. Ensure there is enough space inside for steam to circulate during cooking.
- Bake in the preheated oven for 20-25 minutes, or grill for 15-20 minutes (turning once halfway), until the shrimp are pink and cooked through, and the potatoes are tender.
- Carefully open the foil packs (beware of hot steam!). Garnish with fresh chopped parsley and serve immediately with lemon wedges for a burst of freshness.
Notes
For a spicier kick, add a pinch of cayenne pepper or red pepper flakes. You can swap baby potatoes for sweet potatoes or add other vegetables like bell peppers or zucchini. Ensure foil packs are sealed tightly to prevent steam from escaping. Serve with a sprinkle of fresh cilantro instead of parsley for a different flavor profile.