Here’s a delicious and easy Shrimp, Corn, Potatoes, and Smoked Sausage Foil Pack recipe — perfect for grilling, baking, or even a campfire cookout.
🧄 Ingredients (Serves 4)
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1 lb large shrimp (peeled and deveined, tails on or off)
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12 oz smoked sausage (sliced into ½-inch rounds)
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1 lb baby potatoes (halved or quartered if large)
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2 ears corn, each cut into 4 pieces (or use frozen corn coblets)
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3 tbsp olive oil (or melted butter)
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1 tbsp Old Bay seasoning (or Cajun seasoning)
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1 tsp garlic powder
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Salt and pepper, to taste
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Fresh parsley (for garnish)
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Lemon wedges, for serving
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Heavy-duty aluminum foil
🔪 Instructions
1. Prep the Ingredients
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Parboil potatoes for about 5–7 minutes until just tender. Drain.
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If using raw corn, blanch for 2–3 minutes. Drain.
2. Assemble the Foil Packs
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Preheat grill to medium-high or oven to 400°F (200°C).
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In a large bowl, combine shrimp, sausage, potatoes, and corn.
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Add olive oil, Old Bay seasoning, garlic powder, salt, and pepper. Toss to coat evenly.
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Cut four large sheets of foil (about 12×18 inches).
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Divide the mixture evenly among the sheets and fold them into sealed packets.
3. Cook
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Grill: Place on grill and cook for 15–20 minutes, flipping once halfway.
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Oven: Bake on a sheet pan for 20–25 minutes.
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Campfire: Cook on hot coals for 15–20 minutes, rotating occasionally.
4. Serve
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Carefully open the packs (watch for steam!).
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Garnish with chopped parsley and lemon wedges.
🔄 Optional Add-ins
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Bell peppers or zucchini (for more veggies)
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Butter pats inside each foil pack for richness
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Red pepper flakes for heat