You know those nights when you just want dinner to magically make itself? That’s exactly why I fell in love with these shrimp and sausage foil packs! Last summer, when my cousins showed up unannounced for a backyard barbecue, these flavor-packed little bundles saved the day. In under 40 minutes, we had juicy shrimp, smoky sausage, and tender potatoes steaming right in their foil pouches – no dishes, no stress. The best part? You can throw them on the grill or pop them in the oven, depending on your mood (or the weather!). This recipe has become my go-to for easy weeknight dinners and lazy weekend cookouts alike.
Why You’ll Love These Shrimp and Sausage Foil Packs
Trust me, these foil packs are about to become your new best friend in the kitchen. Here’s why:
- Quick as lightning: From prep to plate in under 40 minutes – perfect for those “I forgot to plan dinner” nights
- Cleanup? What cleanup?: Just toss the foil when you’re done – no pots, no pans, no scrubbing
- Totally customizable: Swap veggies based on what’s in your fridge or spice it up with your favorite seasonings
- Flavor bomb: The smoky sausage and juicy shrimp soak up all those delicious spices while they cook
My favorite part? Watching everyone’s faces light up when they open their own little flavor-packed present!
Ingredients for Shrimp and Sausage Foil Packs
Gather these simple ingredients for the most flavorful foil packs you’ll ever make (I promise they’re worth every bite!):
- 1 lb large shrimp, peeled and deveined (tails on or off – your choice!)
- 12 oz smoked sausage, sliced into 1/4-inch rounds (I use Andouille for extra kick)
- 2 cups diced potatoes, cut into 1/2-inch cubes (Yukon Golds are my favorite)
- 1 cup corn kernels, fresh or frozen (no need to thaw if frozen)
- 1 bell pepper, diced (I love using red for sweetness)
- 1 medium onion, diced (yellow or white both work great)
- 2 tbsp extra-virgin olive oil (the good stuff makes a difference!)
- 1 tsp garlic powder
- 1 tsp smoked paprika
- 1/2 tsp salt (plus more to taste)
- 1/2 tsp black pepper
- 1 tbsp chopped fresh parsley for garnish
Ingredient Notes & Substitutions
Here’s my tried-and-true advice for substitutions based on what’s in your pantry:
- Swap smoked sausage for turkey sausage or chicken sausage if you prefer
- Sweet potatoes make a delicious alternative to regular potatoes
- Frozen mixed veggies work in a pinch (just avoid watery ones like zucchini)
- No fresh parsley? A sprinkle of dried Italian seasoning works too
Pro tip: If using fresh corn, scrape those cobs right over the bowl – every bit of sweet corn milk adds flavor!
How to Make Shrimp and Sausage Foil Packs
Okay, let’s get cooking! These foil packs couldn’t be easier – I’ve made them so many times I could probably do it with my eyes closed (though I don’t recommend trying that with hot foil!). Here’s exactly how I do it:
- Heat things up: Start by preheating your grill or oven to 400°F. This gives everything time to get nice and hot while you prep.
- Toss it all together: Grab your biggest mixing bowl (I use my trusty stainless steel one) and throw in the shrimp, sausage, potatoes, corn, bell pepper, and onion. Drizzle with olive oil and sprinkle all those beautiful spices over the top. Now get in there with your hands and mix it up – that’s my favorite part!
- Divide and conquer: Tear off four large sheets of heavy-duty foil (about 12-inch squares). Divide the mixture evenly among them – you want about 1½ cups per pack. Pro tip: Keep the shrimp towards the top so they cook evenly!
- Seal it tight: Bring the foil edges together and fold over several times to create a tight seal. Leave a little room inside for steam to circulate – that’s what makes everything so tender.
- Cook to perfection: Place packs on grill grates or baking sheet. Cook for about 20-25 minutes. At 20 minutes, carefully peek at one – shrimp should be pink and opaque, potatoes fork-tender.
- Serve with flair: Open packs carefully (steam burns!) and garnish with fresh parsley. I always serve them right in the foil – less dishes!
Grilling vs. Baking Instructions
Grilling gives that irresistible smoky flavor (especially if you’re using charcoal), but baking works beautifully when weather won’t cooperate. On the grill, place packs directly on grates over medium heat. In the oven, just pop them on a baking sheet – no special adjustments needed! Either way, you’ll have dinner ready in under 30 minutes.
Tips for Perfect Shrimp and Sausage Foil Packs
After making these foil packs more times than I can count (seriously, my neighbors probably think I’m obsessed), I’ve learned all the tricks for foolproof results every time:
- Heavy-duty foil is non-negotiable: Regular foil tears too easily when you’re flipping those juicy packs
- Give them breathing room: Overcrowding leads to steamed mush instead of beautifully caramelized edges
- The halfway flip: Gently shake or toss each pack at the 10-minute mark for even cooking (use tongs – it’s hot!)
- Let them rest: Resist the urge to peek immediately! Those 2 minutes after cooking let juices redistribute
Bonus tip from my last cookout disaster: Double-wrap if you’re using cheaper foil – nobody wants dinner leaking onto the coals!
Serving Suggestions for Shrimp and Sausage Foil Packs
Oh, the possibilities! These foil packs are practically begging to be served with something delicious on the side. My absolute favorite? A big hunk of crusty bread to soak up all those incredible juices – bonus points if it’s warm from the oven. For heartier appetites, fluffy white rice makes the perfect base to pile everything on top. And when I’m feeling fancy, a simple green salad with lemon vinaigrette balances everything out beautifully. Don’t forget the lemon wedges – that bright squeeze right at the end makes all the flavors pop! For my spice-loving friends, I always set out hot sauce and extra smoked paprika for sprinkling.
Storing and Reheating Shrimp and Sausage Foil Packs
Here’s my little secret – these foil packs actually taste even better the next day! Just pop any unopened packs in the fridge (they’ll keep for 2 days max). When you’re ready for round two, reheat them still sealed at 350°F for about 10 minutes until piping hot. Pro tip: If the foil looks a bit worse for wear, transfer everything to a baking dish first! That way you won’t lose any of those precious juices.
Shrimp and Sausage Foil Packs FAQs
I get asked about these foil packs all the time – here are the answers to the questions that pop up most often:
Can I use raw sausage instead of smoked? Oh honey, no! Raw sausage won’t cook through properly in the short time the shrimp needs. Stick with pre-cooked smoked sausage – it’s safer and gives that amazing smoky flavor we love.
Can I prep these ahead of time? Absolutely! Assemble the uncooked packs up to 8 hours ahead and keep them chilled in the fridge. Just add an extra 2-3 minutes cooking time since everything will be cold.
How can I make these spicy? My favorite way is adding 1/4 tsp cayenne pepper to the seasoning mix. Or toss in some diced jalapeños with the other veggies – they mellow out beautifully while cooking!
Do I need to thaw frozen shrimp first? Nope! Frozen shrimp works great – just pat it dry before mixing so you don’t end up with watery packs. They might need an extra minute or two to cook through.
Can I cook these over a campfire? You bet! Place packs on hot coals (not flames) and rotate every 5 minutes. They’ll be ready in about 15-20 minutes – perfect for camping trips!
Nutritional Information
Just so you know what you’re diving into (not that you’ll care once you taste these!): Each hearty serving packs about 420 calories with 22g of good fats, 30g of protein to keep you full, and just 4g of sugar. Remember – these numbers can vary based on your exact ingredients and portion sizes. Now stop reading nutrition labels and go make some foil pack magic!
Try this recipe and share your results below!
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Juicy Shrimp and Sausage Foil Packs Done in 30 Minutes
- Total Time: 40 mins
- Yield: 4 servings 1x
- Diet: Low Lactose
Description
Easy and flavorful shrimp and sausage foil packs perfect for grilling or baking.
Ingredients
- 1 lb shrimp, peeled and deveined
- 12 oz smoked sausage, sliced
- 2 cups diced potatoes
- 1 cup corn kernels
- 1 bell pepper, diced
- 1 onion, diced
- 2 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp paprika
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 tbsp chopped parsley
Instructions
- Preheat grill or oven to 400°F.
- In a large bowl, mix shrimp, sausage, potatoes, corn, bell pepper, and onion.
- Drizzle with olive oil and sprinkle with garlic powder, paprika, salt, and black pepper. Toss to coat.
- Divide mixture evenly onto 4 large sheets of foil. Fold foil tightly to seal.
- Grill or bake for 20-25 minutes until shrimp is cooked and potatoes are tender.
- Open foil carefully, garnish with parsley, and serve.
Notes
- Use precooked sausage for quicker cooking.
- Adjust seasoning to taste.
- Add lemon wedges for extra flavor.
- Prep Time: 15 mins
- Cook Time: 25 mins
- Category: Main Dish
- Method: Grilling/Baking
- Cuisine: American
Nutrition
- Serving Size: 1 pack
- Calories: 420
- Sugar: 4g
- Sodium: 980mg
- Fat: 22g
- Saturated Fat: 6g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 220mg
Keywords: shrimp and sausage foil packs, easy grilling recipe, seafood foil packs