Have you ever wondered if there’s a single dinner that combines seafood, smoky sausage, sweet corn, and hearty potatoes—without dirtying more than one dish?
Enter the Shrimp, Corn, Potatoes, and Smoked Sausage Foil Pack—a rustic, flavor-packed meal that’s exploding in popularity, especially during grilling season. Searches for “foil pack meals” have jumped by over 60% in the past two years, as more home cooks embrace this easy, hands-off way to serve big flavor with zero fuss.
This Southern-style feast is wrapped in foil, grilled or baked to perfection, and bursting with buttery garlic seasoning. Perfect for summer barbecues, camping, or quick weeknight dinners, it’s a complete meal that pleases a crowd—every time. Let’s dive into the bold, beautiful world of foil pack cooking and show you how to make this all-in-one masterpiece right at home.
Ingredients
Proteins and Base
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1 lb large shrimp, peeled and deveined
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12 oz smoked sausage (andouille or kielbasa), sliced into coins
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1 lb baby red or gold potatoes, halved or quartered
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2 ears of corn, cut into thirds or quarters
Butter Garlic Seasoning
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6 tbsp unsalted butter, melted
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4 cloves garlic, minced
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1 tsp Old Bay seasoning
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1 tsp smoked paprika
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1/2 tsp dried thyme
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Salt and pepper to taste
Extras (Optional)
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Chopped parsley (for garnish)
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Lemon wedges
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Hot sauce or Cajun seasoning for heat
Step-by-Step Instructions
Step 1: Pre-Cook the Potatoes
Boil the potatoes for about 8 minutes until just fork-tender. Drain and set aside. This ensures they cook evenly in the foil.
Step 2: Mix the Garlic Butter
In a bowl, combine the melted butter, garlic, Old Bay, paprika, thyme, salt, and pepper. Stir well and set aside.
Step 3: Assemble the Foil Packs
Tear 4 large sheets of heavy-duty foil. On each sheet, divide shrimp, sausage, potatoes, and corn evenly. Drizzle 2–3 tablespoons of the garlic butter mixture over each pack. Fold and seal the foil tightly to trap in steam.
Step 4: Cook the Packs
Grill Option: Preheat grill to medium-high. Grill foil packs for 12–15 minutes, turning once halfway through.
Oven Option: Bake at 425°F (220°C) for 20–25 minutes on a baking sheet.
Step 5: Open and Garnish
Carefully open the packs—watch out for steam! Sprinkle with parsley and serve with lemon wedges and hot sauce if desired.
Variations
• Low-Carb Version: Skip the potatoes and add cauliflower or zucchini.
• Spicy Cajun Style: Swap Old Bay for Cajun seasoning and add red pepper flakes.
• Seafood Boil Twist: Add clams, crab legs, or crawfish for a full seafood boil flavor.
• Vegetarian Option: Use veggie sausage and mushrooms in place of shrimp and meat.
Cooking Note
• Parboiling the potatoes ensures even cooking—don’t skip this step.
• If using frozen shrimp, thaw fully and pat dry to avoid excess moisture.
• Use heavy-duty foil or double-wrap to prevent tearing.
• If grilling, place packs on the edge of the flame to avoid burning the bottom.
Serving Suggestions
This foil pack is a full meal on its own—but you can amplify the experience with:
• Crusty French Bread: Perfect for mopping up the garlicky butter.
• Coleslaw or Cucumber Salad: Adds cool, crunchy contrast.
• Cornbread Muffins: Classic Southern side that pairs beautifully.
• Iced Sweet Tea or Lemon Shandy: Refreshing summer drinks that complement the smoky spice.
Storing Tips for the Recipe
• Leftovers: Transfer cooked contents to an airtight container and refrigerate for up to 3 days.
• Reheat: Warm in a skillet with a splash of water or butter to revive the flavors.
• Make-Ahead: Assemble the foil packs (uncooked) up to 12 hours in advance and refrigerate until ready to cook.
Timing
Prep Time: 15 minutes
Cooking Time: 20 minutes
Total Time: 35 minutes
Yield: 4 foil packs (serves 4)
Nutritional Information (Per Serving)
Calories: 520 kcal
Protein: 28g
Sodium: 1,180 mg
Note: Nutritional info may vary based on sausage brand and butter used.
Healthier Alternatives for the Recipe
• Use turkey or chicken sausage instead of pork to reduce fat.
• Substitute ghee or olive oil for butter for a heart-healthier fat profile.
• Add more vegetables like bell peppers, broccoli, or asparagus to boost fiber and vitamins.
• Opt for low-sodium sausage and seasoning blends to reduce sodium levels.
Common Mistakes to Avoid
• Overcooking shrimp: Shrimp cook quickly and get rubbery if left too long—stick to the time.
• Using regular foil: Always go with heavy-duty or double layers to prevent tearing and leaking.
• Skipping the pre-boil: Raw potatoes won’t cook fully inside foil unless parboiled.
• Not sealing the foil well: A loose fold lets steam escape and causes uneven cooking.
• Overfilling packs: Leave some room inside each foil packet for steam circulation.
Conclusion
Few meals are as fun, flavorful, and foolproof as the Shrimp, Corn, Potatoes, and Smoked Sausage Foil Pack. Whether you’re grilling on the patio, prepping ahead for a camping trip, or just want a hands-off dinner, this one hits every note: buttery, garlicky, smoky, and satisfying.
Ready to wrap up a perfect meal in foil? Try it tonight—and don’t forget to snap a photo and tag us with your custom twist on this Southern favorite!
Frequently Asked Questions (FAQs)
Q: Can I bake these foil packs instead of grilling?
Yes! Bake at 425°F for 20–25 minutes on a tray to catch any drips.
Q: Can I use frozen corn instead of corn on the cob?
Absolutely—just use 1–1.5 cups of frozen corn kernels per pack.
Q: What if I don’t have Old Bay seasoning?
Try a mix of paprika, garlic powder, salt, celery seed, and a dash of cayenne.
Q: How can I make it extra spicy?
Add Cajun seasoning, hot sauce, or red pepper flakes right into the garlic butter mix.
Q: Can I prep these ahead for camping?
Yes! Assemble the packs up to 12 hours ahead, store in a cooler, and cook over the campfire.