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

Origins of Foil Packet Cooking

Foil packet meals, also known as “hobo dinners,” have been popular for decades, especially for outdoor cooking and camping. They allow for an easy and versatile way to prepare food without much cleanup. This shrimp, corn, potatoes, and sausage variation is inspired by a Southern-style shrimp boil, where all the ingredients cook together, absorbing the flavors of the spices and butter.

Key Ingredients and Why They Matter

Shrimp

Shrimp are the star of the show, providing a juicy, tender bite that perfectly complements the other ingredients.

• Pro Tip: Use large or jumbo shrimp, peeled and deveined, for the best texture and flavor. Make sure they are raw, not pre-cooked, so they cook evenly with the other ingredients.

Smoked Sausage

Smoked sausage adds a smoky, savory flavor to the foil packets. It pairs beautifully with the shrimp and vegetables, providing an extra layer of richness to the dish.

• Substitution Tip: You can use andouille sausage for a spicier version or opt for turkey sausage for a lighter alternative.

Potatoes

Baby potatoes or Yukon gold potatoes are perfect for foil packets because they hold their shape well and become tender and flavorful when roasted.

• Pro Tip: Cut the potatoes into small, even-sized pieces to ensure they cook through in the same amount of time as the other ingredients.

Corn

Sweet, fresh corn on the cob adds a pop of sweetness that balances the savory flavors of the shrimp and sausage.

• Substitution Tip: Frozen corn or canned corn kernels can be used if fresh corn on the cob isn’t available.

Garlic Butter Seasoning

A garlic butter seasoning blend ties the dish together, coating all the ingredients in a flavorful, buttery sauce. This adds richness and enhances the natural flavors of the shrimp, potatoes, and sausage.

• Substitution Tip: If you prefer, you can use olive oil instead of butter for a lighter version, and add Old Bay seasoning for a traditional seafood boil flavor.

How to Make Shrimp, Corn, Potatoes, and Smoked Sausage Foil Packets

Step 1: Prepare the Ingredients

• 1 lb large shrimp, peeled and deveined
• 12 oz smoked sausage, sliced into 1/2-inch pieces
• 1 lb baby potatoes, quartered
• 2 ears of corn, cut into thirds or quarters
• 4 tablespoons butter, melted
• 4 cloves garlic, minced
• 1 tablespoon fresh parsley, chopped
• 1 teaspoon paprika
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon red pepper flakes (optional for heat)
• Lemon wedges for serving

Step 2: Preheat the Grill or Oven

Preheat your grill to medium-high heat or your oven to 400°F (200°C). If you’re using a campfire, get the coals nice and hot.

Step 3: Make the Garlic Butter Sauce

In a small bowl, whisk together:

• Melted butter
• Garlic
• Paprika
• Salt
• Pepper
• Red pepper flakes (if using)
  Set aside.

Step 4: Assemble the Foil Packets

Tear off four large pieces of heavy-duty aluminum foil (about 12×18 inches). In the center of each foil piece, evenly divide the shrimp, sausage, potatoes, and corn.

Drizzle each packet with the garlic butter sauce, making sure to coat all the ingredients. Sprinkle with fresh parsley for an added burst of flavor.

• Pro Tip: For even cooking, arrange the potatoes in a single layer and place the shrimp on top so they cook evenly.

Step 5: Seal the Foil Packets

Fold the sides of the foil up and over the ingredients, tightly sealing the edges to create a packet. Make sure there are no gaps or holes in the foil so the steam can cook the food inside.

Step 6: Cook the Foil Packets

• Grill: Place the foil packets directly on the grill grates and cook for 15-20 minutes, flipping halfway through.
• Oven: Place the foil packets on a baking sheet and cook for 20-25 minutes.

The packets are done when the potatoes are tender and the shrimp are opaque and cooked through.

• Pro Tip: To check if they’re done, carefully open one of the packets (watch out for the steam!) and pierce the potatoes with a fork to ensure they’re soft.

Step 7: Serve

Carefully open the foil packets, being cautious of the hot steam. Garnish with extra parsley and a squeeze of lemon juice for brightness. Serve directly in the foil packets for a fun, casual presentation, or transfer to a plate.

Serving Suggestions

These Shrimp, Corn, Potatoes, and Smoked Sausage Foil Packets are a meal on their own, but you can pair them with a side of garlic bread, coleslaw, or a fresh green salad for a complete dinner. For a little extra heat, drizzle the packets with hot sauce or cajun seasoning just before serving.

Variations and Add-Ins

Spicy Cajun Foil Packets

Add Cajun seasoning or Old Bay seasoning to the garlic butter sauce for a spicier, more traditional seafood boil flavor. You can also toss in andouille sausage for extra heat.

Vegetarian Foil Packets

For a meat-free version, skip the shrimp and sausage and load the packets with extra vegetables like zucchini, bell peppers, and mushrooms. You can add chickpeas or tofu for protein.

Cheesy Foil Packets

Before sealing the foil packets, sprinkle a generous amount of shredded cheddar cheese or Parmesan over the top. The cheese will melt into the ingredients, adding a rich, savory flavor.

Dietary Adaptations

This recipe can be adapted for different dietary needs:

• Gluten-Free: This recipe is naturally gluten-free, as long as you check that your sausage and seasonings are gluten-free.
• Dairy-Free: Replace the butter with olive oil or a dairy-free butter substitute for a dairy-free version.
• Low-Carb: Use cauliflower in place of the potatoes to make this dish lower in carbs while still enjoying all the great flavors.

Frequently Asked Questions

Shrimp, Corn, Potatoes, and Smoked Sausage Foil Packets Frequently Asked Questions

Can I make this recipe in the oven instead of on the grill?
Yes! These foil packets work just as well in the oven. Bake at 400°F for 20-25 minutes, or until the potatoes are tender and the shrimp are cooked through.

Can I prep these packets ahead of time?
Absolutely. You can assemble the foil packets up to 24 hours in advance and store them in the refrigerator. When you’re ready to cook, simply toss them on the grill or in the oven.

Can I use frozen shrimp?
Yes, but make sure to thaw the shrimp completely before adding them to the foil packets to ensure even cooking.

How do I store leftovers?
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.