Shrimp Sausage Foil Packets (Print Version)

A vibrant mix of shrimp, sausage, potatoes, and corn with Cajun spices roasted in foil packets.

# Ingredient List:

→ Seafood & Meats

01 - 1 lb large raw shrimp, peeled and deveined
02 - 12 oz smoked sausage, sliced into 1/2-inch rounds

→ Vegetables

03 - 1 large onion, cut into wedges
04 - 2 ears corn, each cut into 4 pieces
05 - 1 lb baby potatoes, halved or quartered if large
06 - 2 cloves garlic, minced

→ Seasoning & Oils

07 - 2 tablespoons olive oil
08 - 2 teaspoons Old Bay or Cajun seasoning
09 - 1/2 teaspoon smoked paprika
10 - 1/2 teaspoon black pepper
11 - 1/2 teaspoon salt
12 - 1 lemon, sliced

→ Optional Garnishes

13 - 2 tablespoons fresh parsley, chopped
14 - Additional lemon wedges for serving

# How-To Steps:

01 - Preheat oven to 425°F or preheat grill to medium-high heat.
02 - In a large mixing bowl, combine shrimp, sausage, onion, corn, potatoes, and garlic.
03 - Drizzle with olive oil, then sprinkle with Old Bay or Cajun seasoning, smoked paprika, salt, and black pepper. Toss until everything is evenly coated.
04 - Cut 4 large sheets of heavy-duty aluminum foil, approximately 12 by 16 inches each.
05 - Divide the mixture evenly among the foil sheets, placing in the center of each. Top each with lemon slices.
06 - Fold the long sides of the foil over the mixture, then roll up the ends tightly to seal and create secure packets.
07 - Arrange packets on a baking sheet for oven cooking or directly on the grill. Bake or grill for 20 to 25 minutes, until potatoes are tender and shrimp are cooked through.
08 - Carefully open packets while watching for steam. Garnish with fresh parsley and serve with extra lemon wedges if desired.

# Helpful Tips:

01 -
  • Everything cooks in one packet, which means minimal cleanup and maximum flavor trapped inside where it belongs.
  • You can prep it all ahead and just pop it in the oven or onto the grill when people arrive.
  • The shrimp stays impossibly tender because it steams gently in its own little foil world.
02 -
  • If your potatoes are large, cut them smaller than you think you need to, because they cook slower than everything else and you don't want shrimp that's rubbery while waiting for potatoes to soften.
  • Heavy-duty foil is not optional—regular foil will tear under the steam, and you'll lose all those precious juices onto your baking sheet.
03 -
  • Always cut your foil sheets slightly larger than you think you need—it's impossible to seal if the edges are too short, but extra foil doesn't hurt anything.
  • If you're grilling, arrange the packets so they're not directly over the hottest part of the flame, or rotate them halfway through cooking for even results.
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