Name: Shrimp, Corn, Potatoes, and Smoked Sausage Foil Pack
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: American
Ingredients: 1 lb shrimp, peeled and deveined; 1 lb smoked sausage, sliced; 2 cups baby potatoes, halved; 2 cups corn (fresh, frozen, or canned); 2 tablespoons olive oil; 2 cloves garlic, minced; 1 teaspoon smoked paprika; 1 teaspoon Italian seasoning; Salt and pepper to taste; Fresh parsley (optional, for garnish)

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A hearty and flavorful meal, this Shrimp, Corn, Potatoes, and Smoked Sausage Foil Pack brings together all the best parts of a backyard boil—without the mess. I like how everything comes together in one neat little foil pouch, making cleanup a breeze. Whether grilled or oven-baked, this dish is perfect for weeknights, summer cookouts, or quick camping meals.

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

1 lb shrimp, peeled and deveined

1 lb smoked sausage, sliced

2 cups baby potatoes, halved

2 cups corn (fresh, frozen, or canned)

2 tablespoons olive oil

2 cloves garlic, minced

1 teaspoon smoked paprika

1 teaspoon Italian seasoning

Salt and pepper to taste

Fresh parsley (optional, for garnish)

Directions

I preheat the grill to medium-high heat or set the oven to 400°F (200°C).

I tear off large sheets of aluminum foil, about 12x18 inches, and lay them flat on the counter.

In a big bowl, I toss together the shrimp, sausage, potatoes, corn, olive oil, garlic, smoked paprika, Italian seasoning, salt, and pepper until well coated.

I divide the mixture evenly between the foil sheets, placing it in the center of each.

Then, I fold the foil over the ingredients and crimp the edges tightly to seal the packets.

I cook the foil packs on the grill or in the oven for 20–25 minutes, until the shrimp is pink and the potatoes are fork-tender.

After carefully opening the packs (watching out for steam), I sprinkle fresh parsley on top and dig in.

Servings and timing

This recipe makes 4 hearty servings.

Prep time is about 10 minutes, and cooking takes 25 minutes, giving a total time of just 35 minutes.

Each serving contains approximately 385 kcal.

Variations

I sometimes swap the shrimp for chunks of firm fish like cod or halibut, or even chicken for a different protein twist. For more heat, I add a pinch of cayenne or drizzle with hot sauce before sealing the packs. Red bell peppers, zucchini, or onions also work great if I want to add more vegetables. For a Cajun vibe, I replace the Italian seasoning with Creole or Cajun spice blend.

Storage/Reheating

Leftovers can be stored in an airtight container in the fridge for up to 3 days.
To reheat, I prefer using the oven at 350°F for about 10–15 minutes, or until heated through. Microwaving also works, but I do it in short bursts to keep the shrimp from overcooking. I don’t recommend freezing once cooked, as the texture of the shrimp and potatoes can change.

FAQs

How do I keep the foil from tearing or leaking?

I double-wrap the foil or use heavy-duty foil to prevent leaks and tearing during cooking. Sealing the edges tightly helps too.

Can I make these foil packs ahead of time?

Yes, I often assemble them a few hours in advance and keep them in the fridge until I’m ready to cook. They’re perfect for prepping in the morning and grilling later.

Can I use frozen shrimp?

Absolutely. I just make sure to thaw and pat them dry first to avoid excess moisture in the foil.

What can I use instead of foil?

I sometimes use parchment paper as an alternative or cook everything in a baking dish covered with foil if I don’t want individual packs.

Can I cook these in the air fryer?

Yes, I’ve done it in an air fryer at 375°F for about 15–20 minutes. I recommend smaller packs that fit your air fryer basket and flipping them halfway through.

Conclusion

This Shrimp, Corn, Potatoes, and Smoked Sausage Foil Pack is a complete, flavor-packed meal that I come back to again and again. It's fast, filling, and flexible, with endless room for tweaks. Whether I’m hosting friends or just feeding the family, this foil-pack dinner never disappoints.

Recipe:

Shrimp, Corn, Potatoes, and Smoked Sausage Foil Pack

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Author: Cheryl
Total Time: 35 minutes
Yield: 4 servings
Diet: Gluten Free

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Description

A hearty and flavorful foil-pack meal combining shrimp, corn, potatoes, and smoked sausage, perfect for grilling, baking, or camping with minimal cleanup.

Instructions

Preheat the grill to medium-high heat or set the oven to 400°F (200°C).
Tear off large sheets of aluminum foil (12x18 inches) and lay them flat.
In a large bowl, toss shrimp, sausage, potatoes, corn, olive oil, garlic, paprika, Italian seasoning, salt, and pepper until well coated.
Divide the mixture evenly among the foil sheets, placing it in the center.
Fold the foil over the ingredients and crimp the edges tightly to seal.
Cook on the grill or in the oven for 20–25 minutes, until shrimp is pink and potatoes are tender.
Carefully open the foil packs, garnish with fresh parsley, and serve.