Pin My neighbor Mike showed up one summer evening with a bag of enormous shrimp and this wild idea about cooking everything in foil packets on the grill. I was skeptical—it sounded like camping food—but the moment he opened that first packet and the steam hit my face, I understood. The smell of smoked sausage mingling with lemon and Old Bay, the potatoes golden and tender, the shrimp pink and perfect: it was restaurant-quality food that somehow felt effortless. Now this is my go-to meal when I want to impress people without spending hours in the kitchen.
I made these for a beach day gathering once, and watched people's faces light up when they opened their packets at the picnic table. One friend, who claims he doesn't like seafood, ate two full packets and asked for the recipe. There's something about a meal that comes wrapped up and steaming that feels like an event, even if you made it in your own kitchen.
Ingredients
- Large raw shrimp (1 lb): Look for shrimp that smell briny and fresh, not fishy; if they're pre-peeled, check that they're not sitting in too much liquid, which can make them watery when cooked.
- Smoked sausage (12 oz): The smoked flavor is what makes this dish sing—don't skip it or swap it for plain sausage, though chicken sausage works beautifully if you want something lighter.
- Large onion: Sweet onions like Vidalia are ideal because they caramelize slightly in the foil and add a subtle sweetness that balances the savory sausage.
- Corn (2 ears): Fresh corn in summer is glorious, but frozen corn kernels work just fine and actually cook more evenly because they thaw at a consistent rate.
- Baby potatoes (1 lb): These are non-negotiable because they cook perfectly in 20-25 minutes without needing to be cut into tiny pieces; regular potatoes will stay hard in the center.
- Garlic (2 cloves): Mince it finely so it distributes evenly and doesn't create hot pockets of raw garlic flavor in any single packet.
- Olive oil (2 tbsp): This creates a light sauce that keeps everything moist and helps the spices coat every ingredient evenly.
- Old Bay or Cajun seasoning (2 tsp): Old Bay is more traditional and slightly less spicy; Cajun seasoning is bolder—choose based on your crowd's heat tolerance.
- Smoked paprika (1/2 tsp): This adds a gentle smokiness that echoes the sausage and deepens the overall flavor without making the dish taste like charcoal.
- Black pepper and salt (1/2 tsp each): Don't skip the salt; it amplifies all the other flavors and seasons the potatoes, which need it to shine.
- Lemon slices: Fresh lemon is crucial here—it brightens everything and the acid actually helps cook the shrimp slightly, ensuring it stays tender.
Instructions
- Get your heat ready:
- Preheat your oven to 425°F or fire up the grill to medium-high, giving it time to reach temperature while you prep everything else. This matters because you want those potatoes to cook through properly, not steam halfway.
- Combine everything in one bowl:
- Throw the shrimp, sausage, onion, corn, potatoes, and garlic into a large bowl and toss it all together. This step is easier than it sounds and gets you excited because you can already see how beautiful this is going to look.
- Dress it with oil and spices:
- Drizzle everything with olive oil first, then sprinkle the Old Bay, paprika, salt, and pepper over top. Toss it all together with your hands—don't be shy—until every piece is coated and glistening.
- Cut and prepare your foil:
- Tear off four sheets of heavy-duty foil, each about 12 by 16 inches. Heavy-duty is important because regular foil tears easily, and you don't want shrimp juice leaking onto your grill or baking sheet.
- Divide and assemble packets:
- Divide the mixture evenly among the four foil sheets, piling everything in the center, then top each pile with a few lemon slices. This is where you see the magic about to happen—all those colors and textures stacked together.
- Fold and seal like you mean it:
- Bring the long sides of foil up and over the mixture, then fold the short ends tightly to create a sealed packet. The seal needs to be tight enough that steam stays trapped inside, cooking everything gently.
- Cook until potatoes are tender:
- Place packets on a baking sheet if using the oven, or directly on the grill grates, and cook for 20 to 25 minutes. You'll know they're done when a potato pierces easily with a fork and the shrimp are opaque pink.
- Open carefully and serve:
- Use tongs to transfer the packets to plates and let your guests carefully peel back the foil themselves—the aroma that escapes is part of the experience. Top with fresh parsley and serve with extra lemon wedges for squeezing.
Pin The best part about this meal isn't just how it tastes; it's watching people interact with it. Everyone becomes a little chef when they open their own foil packet, and there's this moment of discovery where they realize you've basically handed them a complete, restaurant-quality dinner that somehow came from your kitchen.
Why Foil Packets Transform Everything
Foil packets aren't just a cooking method; they're a game-changer for flavor concentration. Everything steams together, so the shrimp picks up the smokiness of the sausage, the potatoes absorb the seasoning, and the lemon juice infuses everything. It's like putting ingredients in a flavor bubble where nothing escapes and nothing stays separate—they all become one cohesive dish.
Customizing Your Packets
The beauty of this recipe is that you can adjust it based on what you have or what your guests prefer. I've made versions with bell peppers for color, swapped in chicken sausage for someone watching their fat intake, and added cayenne when I wanted more heat. The core technique stays the same—what changes is just the ingredients inside.
Timing and Temperature Tips
The 20 to 25-minute window is pretty specific because that's what it takes for baby potatoes to become tender while shrimp stay juicy and sausage stays flavorful without drying out. If your potatoes are larger than golf balls, cut them smaller; if you're cooking on a grill that runs hot, check at 18 minutes.
- Oven cooking is more forgiving and consistent than grilling, which is why I lean toward the oven when I'm cooking for a crowd.
- Let the packets sit closed for one minute after cooking finishes; it keeps everything hot and allows residual steam to continue cooking gently.
- If you're making these ahead, you can assemble the packets in the morning and refrigerate them until dinnertime—just add two or three minutes to the cooking time.
Pin This recipe has become my secret weapon for making cooking feel effortless while still impressing people. Whether it's a weeknight dinner or a summer gathering, these foil packets deliver every single time.
Recipe FAQ
- → Can I use different sausage types?
Yes, feel free to substitute smoked sausage for chicken sausage or any preferred variety to adjust flavor and heat levels.
- → How do I know when the shrimp is cooked?
Shrimp turns pink and opaque when done, usually within 20-25 minutes in foil packets, depending on heat source.
- → Can I prepare this on a grill instead of the oven?
Absolutely, grilling at medium-high heat offers a smoky note, and cooks the packets evenly in about 25 minutes.
- → Are there seasoning alternatives for a milder taste?
You can reduce or omit Cajun spices and smoked paprika, substituting with herbs like thyme or parsley for gentler flavor.
- → What side dishes complement this meal best?
Crusty bread or a fresh green salad pairs nicely, helping soak up the flavorful juices from the packets.
