Shrimp, Corn, Potatoes, and Smoked Sausage Foil Pack

 

Shrimp, Corn, Potatoes, and Smoked Sausage Foil Pack Recipe

Introduction

If you love easy, hearty meals with big bold flavors that come together in one simple package, foil packs are an absolute game-changer. This Shrimp, Corn, Potatoes, and Smoked Sausage Foil Pack combines tender shrimp, sweet corn, crispy-on-the-outside soft-on-the-inside potatoes, and smoky sausage all wrapped in foil and cooked to perfection. It’s a one-dish wonder perfect for backyard cookouts, camping trips, or quick weeknight dinners.

Foil packs lock in moisture and flavor, making each bite juicy and delicious without the hassle of extra pots and pans. Plus, they’re super customizable — add your favorite veggies or tweak the seasoning as you like.

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Why Make Foil Packs?

Foil pack cooking offers multiple benefits:

• Easy cleanup: No pots or pans to scrub.

• Portable: Perfect for outdoor grills, campfires, or ovens.

• Customizable: Swap out ingredients easily.

• Flavor-packed: Steaming ingredients in foil keeps them juicy and tender.

• Family-friendly: Everyone can customize their own pack.

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Ingredients

This recipe serves about 4 people with generous portions.

Main Ingredients:

• 1 pound medium shrimp, peeled and deveined (tails optional)

• 1 pound small red potatoes (or baby Yukon gold), quartered

• 3 ears of corn, cut into 2-inch pieces (or about 1.5 cups frozen corn)

• 1/2 pound smoked sausage (such as Andouille or kielbasa), sliced into 1/2-inch rounds

• 3 tablespoons olive oil (or melted butter for richer flavor)

• 4 cloves garlic, minced

• 1 teaspoon smoked paprika

• 1 teaspoon Old Bay seasoning (or Cajun seasoning)

• 1/2 teaspoon salt

• 1/4 teaspoon black pepper

• 1 tablespoon fresh parsley, chopped (optional for garnish)

• 1 lemon, sliced (for squeezing on top before serving)

• Aluminum foil, heavy duty recommended

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Equipment Needed

• Large mixing bowl

• Knife and cutting board

• Measuring spoons

• Aluminum foil sheets (heavy duty, about 12x18 inches per pack)

• Grill, oven, or campfire setup

• Tongs or oven mitts for handling hot foil packs

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Step-by-Step Instructions

Step 1: Prep Your Ingredients

• Rinse the shrimp under cold water and pat dry with paper towels.

• Wash the potatoes thoroughly and quarter them (cut in half, then halves into quarters).

• Cut corn ears into chunks about 2 inches long.

• Slice smoked sausage into 1/2-inch thick rounds.

• Mince garlic and chop parsley if using.

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Step 2: Par-Cook the Potatoes

Potatoes take longer to cook than shrimp, so give them a head start:

• Place the quartered potatoes in a pot of salted water.

• Bring to a boil and cook for 8-10 minutes until just tender but still firm.

• Drain and set aside.

Alternatively, you can microwave potatoes in a covered dish with a splash of water for about 5 minutes until tender but not mushy.

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Step 3: Prepare the Seasoning Mix

• In a large mixing bowl, combine olive oil, minced garlic, smoked paprika, Old Bay seasoning, salt, and pepper.

• Whisk or stir to combine.

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Step 4: Toss Ingredients with Seasoning

• Add the par-cooked potatoes, corn chunks, sliced sausage, and shrimp to the bowl.

• Toss gently but thoroughly to coat everything evenly in the seasoning oil mixture.

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Step 5: Assemble the Foil Packs

• Tear off four large sheets of heavy-duty aluminum foil (about 12x18 inches each).

• Divide the shrimp, potatoes, sausage, and corn evenly among the foil sheets, placing the ingredients in the center.

• Optional: place 1-2 lemon slices on top of each pile for a burst of citrus flavor.

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Step 6: Seal the Foil Packs

• Fold the long sides of the foil up and together tightly.

• Fold the ends over twice to seal completely, creating a tightly closed packet.

• Make sure there are no gaps or holes to prevent steam from escaping.

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Step 7: Cook the Foil Packs

On a Grill:

• Preheat grill to medium-high heat (~400°F).

• Place foil packs on the grill grates.

• Cook for 12-15 minutes, then carefully flip and cook for another 8-10 minutes until shrimp are pink and opaque and potatoes are tender.

In an Oven:

• Preheat oven to 400°F (200°C).

• Place foil packs on a baking sheet.

• Bake for 20-25 minutes until shrimp are cooked and potatoes are tender.

Over a Campfire:

• Place packs on hot coals or grill grate over the fire.

• Cook for about 15-20 minutes, flipping halfway, checking for doneness.

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Step 8: Serve

• Carefully open the foil packs — watch out for hot steam!

• Sprinkle chopped parsley over the top.

• Serve with extra lemon wedges on the side for squeezing.

• Optionally, add hot sauce or melted butter for dipping.

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Tips for Success

• Don’t overcook shrimp: Shrimp cooks quickly and becomes rubbery if overdone.

• Heavy-duty foil: Prevents tearing and ensures steam stays trapped.

• Pre-cook potatoes: Saves time and ensures they’re tender.

• Custom seasoning: Swap Old Bay with Cajun, Creole, or your favorite spice blend.

• Add veggies: Bell peppers, cherry tomatoes, or sliced onions can add color and flavor.

• Butter or olive oil: Butter adds richness, olive oil gives a lighter finish.

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Variations

Cajun Style

• Increase Old Bay to 2 teaspoons.

• Add cayenne pepper for heat.

• Serve with spicy remoulade sauce.

Garlic Butter Flavor

• Replace olive oil with melted garlic butter.

• Toss in fresh thyme or rosemary.

Mediterranean Twist

• Use smoked paprika and oregano.

• Add kalamata olives and cherry tomatoes.

• Serve with tzatziki sauce on the side.

Low-Carb Version

• Skip potatoes, add extra corn or substitute with zucchini or asparagus.

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Nutritional Information (Approximate per serving)

• Calories: 450-550

• Protein: 35g

• Carbohydrates: 40g

• Fat: 18g

• Fiber: 5g

• Sodium: Varies depending on sausage and seasoning

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Why This Recipe Works

• Balanced flavors: Sweet corn, smoky sausage, tender shrimp, and earthy potatoes complement each other.

• Simple cleanup: Foil packs mean fewer dishes.

• Versatile: Perfect for grills, ovens, or campfires.

• Customizable: Easy to swap ingredients and spices.

• Family-friendly: Great for kids and adults alike.

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Frequently Asked Questions

Q: Can I use frozen shrimp?
A: Yes, thaw fully and pat dry before using.

Q: What if I don’t have smoked sausage?
A: Use andouille, kielbasa, chorizo, or even cooked chicken sausage.

Q: Can I prep these packs ahead?
A: Yes! Assemble and refrigerate sealed packs up to 24 hours before cooking.

Q: How to store leftovers?
A: Refrigerate in an airtight container for up to 3 days. Reheat in foil packs in the oven.

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Serving Suggestions

• Pair with a crisp green salad or coleslaw for freshness.

• Serve with crusty bread or garlic toast.

• Add a side of rice or quinoa for extra carbs.

• Offer a variety of sauces like cocktail sauce, garlic butter, or spicy mayo.

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Final Thoughts

This Shrimp, Corn, Potatoes, and Smoked Sausage Foil Pack recipe combines convenience, flavor, and hearty ingredients for an easy meal that tastes like it took hours to prepare. Whether you’re cooking outdoors or in your kitchen, this foil pack meal will impress family and friends with its juicy shrimp, smoky sausage, sweet corn, and tender potatoes — all infused with rich seasoning.

Try making it this weekend for a fuss-free dinner that satisfies big appetites and delivers big flavors with minimal effort and cleanup.