Shrimp, Corn, Potatoes, and Smoked Sausage Foil Pack

A Flavor-Packed Summer Classic Straight from Backyard Cookouts

There’s something magical about foil pack dinners. They remind me of carefree summer nights—barefoot in the grass, the scent of charcoal drifting through the air, and the sound of laughter echoing from the porch. One of the first foil pack meals I ever helped my Nonna prepare was this exact combo: plump shrimp, sweet corn, tender baby potatoes, and slices of smoky sausage, all nestled together in foil. It was our go-to dish for impromptu family gatherings at the lake.

What I love about this recipe—beyond the nostalgic pull—is how simple yet satisfying it is. It’s the kind of meal that delivers maximum flavor with minimal cleanup, and it adapts beautifully whether you’re cooking over an open flame, tossing it on the grill, or baking it in the oven.

Let’s dive into how to create this deliciously balanced and beautifully rustic meal.

🍤 Why You’ll Love This Shrimp & Sausage Foil Pack Recipe

• One-Pack Wonder: Everything cooks together in one foil packet, sealing in flavor and moisture.
• Versatile Cooking Options: Grill it, bake it, or even prep it for campfire cooking.
• Feeds a Crowd: Easily scalable to feed 2 or 10 without extra effort.
• Seasonal & Fresh: Packed with summer produce and light proteins.
• Perfect for Meal Prep: Prep ahead of time and refrigerate until ready to cook.

🛒 Ingredients (Serves 4)

Here’s what you’ll need for this hearty summer meal:

• 1 lb large shrimp, peeled and deveined
• 4 smoked sausage links, sliced (kielbasa or andouille work great)
• 3 ears of corn, husked and cut into thirds
• 1 lb baby potatoes, halved (red or gold potatoes are ideal)
• 2 tbsp olive oil
• 1 tbsp Old Bay seasoning (or Cajun for extra heat)
• 1 tsp garlic powder
• 1/2 tsp smoked paprika
• Salt and pepper, to taste
• Fresh parsley or chives, chopped for garnish
• Lemon wedges, for serving
• Heavy-duty aluminum foil

Optional Add-Ins:

• Diced red bell peppers
• Sliced red onions
• A pat of butter per packet for extra richness

🔪 Prepping for Success

Prep Time: 15 minutes
Cook Time: 25–30 minutes
Total Time: 45 minutes

Step 1: Parboil the Potatoes

This is key! Baby potatoes can take longer to cook, so boil them in salted water for 7 minutes before adding to the foil packs. This ensures everything finishes at the same time.

Step 2: Toss & Season

In a large mixing bowl, combine the shrimp, sausage slices, corn, and parboiled potatoes. Drizzle with olive oil and sprinkle with seasoning—Old Bay, garlic powder, paprika, salt, and pepper. Mix until evenly coated.

🔥 Cooking Methods

Grill Method (Best for Summer BBQs)

• Heat the grill to medium-high (400°F).
• Place the foil packs seam-side up and cook for 15–20 minutes, flipping once halfway.

Oven Method (Great for Indoor Convenience)

• Preheat your oven to 425°F (220°C).
• Bake the foil packs on a sheet pan for 25–30 minutes, or until potatoes are tender and shrimp is opaque.

Campfire Method (For Adventurers)

• Place foil packs directly on hot coals or a camping grate.
• Cook for about 20 minutes, flipping as needed.

📦 How to Assemble the Foil Packs

• Use heavy-duty aluminum foil to prevent tearing.
• Cut 4 large sheets (about 12″ x 18″).
• Divide the seasoned mixture evenly among the sheets.
• Fold long edges together and roll tightly, then tuck in the ends.

👉 Pro Tip: Spray foil with cooking spray to prevent sticking.

🍽️ Serving Ideas

On the Side:

• Grilled Zucchini or Asparagus: Toss with olive oil, salt, and pepper.
• Southern-Style Coleslaw: A crunchy, creamy contrast to the foil pack’s warmth.
• Crusty Garlic Bread: Perfect for sopping up all that seasoned butter.

Drinks:

• Sweet Tea or Sparkling Lemonade
• A light rosé or crisp beer for evening cookouts

👨‍🍳 Tips from My Kitchen to Yours

• Make It Spicy: Add a splash of hot sauce or sprinkle in cayenne.
• Batch Cooking: Double the recipe and cook multiple foil packs at once.
• Picky Eaters? Let each person customize their foil pack.
• Add Butter: A small pat of butter in each pack melts into a golden sauce.

🔁 Variations to Try

📦 Storage & Leftovers

• Refrigerate: Store leftovers in an airtight container for up to 3 days.
• Reheat: Rewarm in a skillet or low oven until heated through.
• Freezing Tip: You can freeze uncooked foil packs for up to 2 months. Thaw before cooking.

🔗 Related Recipes You’ll Love

• Grilled Lemon Herb Chicken Foil Pack
• Easy Garlic Butter Shrimp Skillet
• Southern-Style Potato Salad
• Spicy Cajun Corn on the Cob

🌟 Final Thoughts

Whether you’re feeding your family on a weeknight or entertaining guests around the grill, this Shrimp, Corn, Potatoes, and Smoked Sausage Foil Pack recipe brings big flavor with little fuss. It’s customizable, fuss-free, and brings that nostalgic summertime joy with every bite.

If you’re craving something hearty, smoky, and bright, this is the recipe to bookmark. Trust me—once you try it, you’ll keep coming back all summer long.

💬 Your Turn!

Have you tried this foil pack recipe? What variations did you try? Drop your thoughts in the comments, and don’t forget to tag me on social with your creations—#FoilPackMagic!