½ teaspoon smoked paprika
¼ teaspoon garlic powder
Salt and black pepper, to taste
Fresh parsley, chopped (for garnish)
Lemon wedges (for serving)
Heavy-duty aluminum foil
Instructions
1. Preheat & Prep
For grilling: Preheat grill to medium-high heat (about 400°F / 200°C).
For oven: Preheat to 400°F (200°C).
2. Par-Cook Potatoes
Boil the baby potatoes for about 8–10 minutes until just fork-tender. Drain and set aside.
3. Mix the Ingredients
In a large bowl, combine shrimp, corn pieces, par-cooked potatoes, and smoked sausage. Drizzle with melted butter and olive oil, then sprinkle with Old Bay, smoked paprika, garlic powder, salt, and black pepper. Toss until everything is well coated.
4. Assemble the Foil Packs
Cut 4 large sheets of heavy-duty aluminum foil. Divide the mixture evenly among the sheets. Fold the foil over the ingredients and seal tightly to form a packet.
5. Cook
Grill: Place packets directly on the grill grates and cook for 12–15 minutes, flipping halfway.
Oven: Place packets on a baking sheet and bake for 20–25 minutes.
Campfire: Place packets over hot coals and cook for 15–20 minutes, turning occasionally.
6. Serve
Carefully open the foil packets (watch out for steam!). Garnish with fresh parsley and serve with lemon wedges for a bright, fresh finish.
Tips & Variations
Spice it Up – Add extra Cajun seasoning or a pinch of cayenne pepper for heat.
Add Veggies – Bell peppers, zucchini, or mushrooms work great in these foil packs.
Make Ahead – Assemble the packets ahead of time and store in the fridge until ready to cook.
Family Style – Instead of individual packs, make one big foil packet for sharing.
Final Thoughts
This Shrimp, Corn, Potatoes, and Smoked Sausage Foil Pack is the perfect blend of smoky, buttery, and savory flavors—all wrapped up in a no-mess dinner. Whether you’re grilling outdoors, baking in the oven, or cooking over a campfire, this recipe is as fun to make as it is to eat. It’s a summertime favorite that your family and friends will request again and again!
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