🍤 Shrimp, Corn, Potatoes, and Smoked Sausage Foil Pack

A classic summer-style foil packet meal that’s easy, flavorful, and perfect for the grill, oven, or even campfire cooking.

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🛒 Ingredients (Serves 4)

• 1 lb (450g) large shrimp, peeled and deveined

• 12 oz (340g) smoked sausage, sliced into ½-inch rounds

• 1 lb baby potatoes, halved (or quartered if large)

• 3 ears corn, cut into thirds

• 3 tbsp olive oil or melted butter

• 3 cloves garlic, minced

• 1 tsp paprika

• 1 tsp Old Bay seasoning (optional but recommended)

• ½ tsp dried thyme

• ½ tsp salt (adjust to taste)

• ½ tsp black pepper

• ½ tsp red pepper flakes (optional for heat)

• 1 tbsp fresh parsley, chopped (for garnish)

• Lemon wedges, for serving

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🔪 Prep Instructions

1. Pre-cook the potatoes (important!)

   • Boil potatoes in salted water for 10–12 minutes until just fork-tender.

   • Drain and set aside.
     (This ensures everything finishes cooking at the same time.)

2. Preheat cooking surface:

   • Grill: Medium-high heat (400°F / 200°C)

   • Oven: 400°F (200°C)

3. Season everything:
   In a large bowl, combine shrimp, sausage, potatoes, and corn.
   Add olive oil/butter, garlic, paprika, Old Bay, thyme, salt, pepper, and red pepper flakes. Toss well to coat evenly.

4. Assemble foil packs:

   • Lay out 4 large sheets of heavy-duty aluminum foil.

   • Divide mixture evenly among sheets.

   • Fold foil over ingredients and seal tightly to form packets.

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🔥 Cooking Instructions

Grill Method:

• Place packets on grill.

• Cook 12–15 minutes, flipping once halfway through.

• Shrimp should be pink and opaque.

Oven Method:

• Place packets on baking sheet.

• Bake 15–18 minutes until shrimp are cooked through.

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🌿 Serve

Carefully open packets (steam will escape).
Garnish with parsley and squeeze fresh lemon juice over top.

Serve directly in foil or transfer to a platter.

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💡 Tips for Best Results

• Don’t overcook shrimp — they cook fast (2–3 minutes once hot).

• Add a pat of butter before sealing for extra richness.

• For Cajun flavor, swap Old Bay with Cajun seasoning.

• Want it saucier? Add 2–3 tablespoons chicken broth before sealing.

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❓ Q & A

Q1: Can I make this ahead of time?

Yes! Assemble packets (without shrimp if making more than 4–6 hours ahead). Add shrimp just before cooking for best texture.

Q2: Can I use frozen shrimp?

Yes, but thaw completely and pat dry before using.

Q3: What type of sausage works best?

Smoked kielbasa, andouille, or any fully cooked smoked sausage works great.

Q4: Can I skip boiling the potatoes?

You can, but slice them very thin. Otherwise, they may stay undercooked while shrimp overcook.

Q5: Can I cook this on a campfire?

Absolutely. Place packets over medium campfire coals (not direct flames) and cook about 15–20 minutes.

Q6: How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently to avoid overcooking shrimp.

Q7: Can I add other vegetables?

Yes! Bell peppers, zucchini, or mushrooms work well. Avoid watery veggies like tomatoes unless you want extra broth.