If you’re craving a dish that’s bursting with vibrant flavors and easy to throw together, the Shrimp, Corn, Potatoes, and Smoked Sausage Foil Pack Recipe is your new best friend. This hearty yet light foil pack meal balances tender shrimp, sweet corn, earthy potatoes, and smoky sausage in a delightful combination that’s perfect for a weeknight dinner or a casual weekend cookout. Wrapped up and cooked to perfection, every bite is a comforting explosion of textures and seasonings that feels both indulgent and wholesome. Trust me, once you try this recipe, it’ll become a staple in your meal rotation.
Ingredients You’ll Need
These ingredients are straightforward but far from ordinary. Each one brings something special to the dish — the shrimp adds delicate seafood sweetness, the corn offers crunchy bursts of freshness, potatoes provide satisfying heartiness, and smoked sausage brings a smoky, savory depth. Together, they create a foil pack meal that’s colorful, flavorful, and extremely easy to customize.
- 1 lb Shrimp, peeled and deveined: Fresh or thawed, shrimp cooks quickly and adds a light, tender protein to the pack.
- 2 ears Corn, cut into thirds: Sweet, juicy corn pieces brighten up both the flavor and the look of the dish.
- 2 medium Potatoes, diced: Starchy and hearty, potatoes soak up all the delicious spices and juices during cooking.
- 1 link Smoked sausage, sliced: Provides a bold, smoky flavor contrast that elevates the entire meal.
- 2 tablespoons Olive oil: Helps everything cook evenly and adds a rich, smooth mouthfeel.
- 1 teaspoon Paprika: Adds a mild smoky warmth and deep red color for visual appeal.
- 1 teaspoon Garlic powder: Brings an aromatic punch that pairs perfectly with sausage and shrimp.
- Salt, to taste: Essential for enhancing every component’s natural flavors.
- Pepper, to taste: Adds a touch of heat and sharpness to balance the dish.
- Optional Fresh parsley, for garnish: A bright green pop and fresh herbal note to finish.
How to Make Shrimp, Corn, Potatoes, and Smoked Sausage Foil Pack Recipe
Step 1: Preheat and Prep Your Foil
Start by preheating your oven to 400°F (200°C), or firing up your grill to medium-high heat if you prefer outdoor cooking. While the heat builds, cut four generous pieces of heavy-duty aluminum foil, about 12-by-18 inches each—these will become your individual cooking packets that lock in moisture and flavor.
Step 2: Combine the Ingredients
Grab a large mixing bowl and toss together the shrimp, sliced smoked sausage, diced potatoes, and cut corn. This is where all the delicious elements come together, so make sure they’re evenly mixed for a perfect balance in each foil pack.
Step 3: Season and Oil Everything
Drizzle the mixture with olive oil – this will help the spices stick and promote nice roasting. Then sprinkle the paprika, garlic powder, salt, and pepper over it. Toss thoroughly to coat each piece with those mouthwatering spices and oil. This simple seasoning blend really enhances the natural flavors without overpowering.
Step 4: Assemble the Foil Packs
Divide your mixture evenly among the four foil sheets, placing the ingredients right in the center of each. Carefully bring the long sides of the foil up and fold them over the contents, then fold the short sides inward to seal each packet tightly. You want to trap all the steam inside to cook everything perfectly and keep it juicy.
Step 5: Cook the Foil Packs
Place the sealed packets on a baking sheet in the oven and bake for 25 to 30 minutes, until the potatoes are tender and the shrimp is fully cooked through. If grilling, lay the packets over indirect heat and cook for about 20 to 25 minutes. The result will be an irresistible medley of smoky, sweet, and savory goodness.
Step 6: Serve and Enjoy
Carefully open each foil packet, watching out for hot steam that escapes. Sprinkle fresh parsley over the top if you like, adding a fresh contrast to the rich, smoky flavors. Serve immediately and get ready for a meal that tastes like a celebration in every bite.
How to Serve Shrimp, Corn, Potatoes, and Smoked Sausage Foil Pack Recipe
Garnishes
Adding bright fresh parsley is a classic finishing touch that brings a pop of color and a subtle herbaceous note. For an even more vibrant twist, diced green onions, a squeeze of fresh lemon juice, or a dash of hot sauce make fantastic garnishes that personalize the dish to your taste.
Side Dishes
This foil pack is wonderfully filling on its own but pairs beautifully with simple sides if you want to round out the meal. A crisp green salad or a bowl of coleslaw brings crunch and freshness. Crusty bread or garlic rolls are perfect for soaking up any extra juices left in the foil.
Creative Ways to Present
Want to impress your guests? Serve the foil packs right at the table on wooden boards or rustic trays, letting everyone unwrap their own parcel for a fun interactive experience. You can also plate the contents out for a more elegant presentation, arranging the shrimp, sausage, potatoes, and corn artfully and garnishing generously for a feast for both eyes and palate.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers from your Shrimp, Corn, Potatoes, and Smoked Sausage Foil Pack Recipe, transfer them to an airtight container once cooled and store in the refrigerator. They will keep well for 2 to 3 days, making it easy to enjoy the flavors again without cooking from scratch.
Freezing
Because of the potatoes and shrimp, freezing is not ideal as the texture may change. However, if you do choose to freeze portions, wrap the cooked foil packs tightly in plastic wrap and foil before freezing, and consume within 1 month for best quality.
Reheating
Reheat leftovers gently in the oven at 350°F (175°C) wrapped in foil for 10 to 15 minutes until warmed through, or open the packets and microwave on medium power to avoid drying out the shrimp and sausage.
FAQs
Can I use frozen shrimp for this recipe?
Absolutely! Just make sure to thaw them completely and pat dry before tossing into the foil packs so they cook evenly and don’t release excess water.
Is it possible to make this recipe vegetarian?
Definitely! You can substitute the smoked sausage with a plant-based sausage or skip it entirely and add extra vegetables like bell peppers or mushrooms for depth.
Can I cook these foil packs on a grill smoker?
Yes, cooking on a grill smoker adds an incredible smoky flavor. Just keep the heat at medium to medium-high and monitor cooking time to ensure the potatoes get tender without overcooking the shrimp.
How do I prevent the foil from tearing while cooking?
Use heavy-duty aluminum foil and fold the edges carefully to create a secure seal. Avoid overfilling the packets and handle with care when moving them to avoid punctures.
Can I double the recipe for a larger group?
For sure! Just prepare more packets and cook in batches if necessary, ensuring your oven or grill has enough space for even heat circulation around each pack.
Final Thoughts
There’s something truly satisfying about the Shrimp, Corn, Potatoes, and Smoked Sausage Foil Pack Recipe that makes it a winner any day of the week. It’s simple, nutritious, and packed with flavor complexity that feels special even on busy nights. I encourage you to give it a try, whether you bake it in the oven or fire up the grill. It’s comfort food with a fresh twist, and once you taste it, you’ll understand why it’s such a favorite in my kitchen!
Print
Shrimp, Corn, Potatoes, and Smoked Sausage Foil Pack Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Baking
- Cuisine: American
Description
This Shrimp, Corn, Potatoes, and Smoked Sausage Foil Pack is a simple and flavorful all-in-one meal perfect for weeknight dinners or outdoor grilling. Combining tender shrimp, smoky sausage, sweet corn, and hearty potatoes, all seasoned with paprika and garlic, this recipe offers a deliciously balanced dish that’s easy to prepare and clean up.
Ingredients
Seafood and Meat
- 1 lb Shrimp, peeled and deveined
- 1 link Smoked sausage, sliced
Vegetables
- 2 ears Corn, cut into thirds
- 2 medium Potatoes, diced
Seasonings and Oils
- 2 tablespoons Olive oil
- 1 teaspoon Paprika
- 1 teaspoon Garlic powder
- to taste Salt
- to taste Pepper
Optional Garnish
- Fresh parsley, for garnish
Instructions
- Preheat oven or grill. Preheat your oven to 400°F (200°C). If you prefer grilling, preheat your grill to medium-high heat to get ready for cooking the foil packs.
- Prepare foil sheets. Cut four large pieces of heavy-duty aluminum foil, each about 12-by-18 inches, sufficient to hold the seafood and vegetables securely.
- Combine ingredients. In a large bowl, combine the shrimp, sliced smoked sausage, diced potatoes, and corn pieces to create the base of your foil packs.
- Season and coat. Drizzle the olive oil over the mixture, then sprinkle with paprika, garlic powder, salt, and pepper. Toss everything thoroughly to ensure even coating and seasoning.
- Assemble foil packets. Divide the seasoned mixture evenly among the four foil sheets, placing the ingredients in the center of each.
- Seal the packets. Bring the long sides of the foil up and fold over the ingredients, then fold in the short sides tightly. Make sure the packets are well-sealed to trap heat and steam during cooking.
- Cook the packets. Place the foil packs on a baking sheet and bake in the preheated oven for 25-30 minutes, or until the potatoes are tender and shrimp are thoroughly cooked. Alternatively, grill the foil packets over indirect heat for about 20-25 minutes.
- Serve. Carefully open the hot foil packets, watching for steam. Sprinkle with fresh parsley if desired and serve immediately while hot.
Notes
- Use heavy-duty aluminum foil to prevent tearing and leakage during cooking.
- You can customize the vegetables by adding bell peppers or onions for extra flavor and color.
- If grilling, make sure the packets are tightly sealed to retain moisture and avoid flare-ups.
- Check the potatoes by piercing with a fork to ensure they are tender before serving.
- For a spicier kick, add a pinch of cayenne pepper or red chili flakes along with the seasoning.
