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Shrimp and Sausage Foil Packs – An Easy One-Pan Meal That Will Wow Your Family!

Shrimp and Sausage Foil Packs
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Flavorful foil packet meal combining juicy shrimp, smoky sausage, sweet corn and buttery potatoes with bold Cajun spices. These easy grill or oven packets create minimal cleanup while delivering maximum flavor with fresh lemon and herb finish.

Ingredients

Scale
  • 1 lb large shrimp, peeled/deveined (SeaPak or wild-caught recommended)
  • 12 oz smoked sausage (andouille or kielbasa, Aidells Cajun-style suggested)
  • 2 ears fresh corn, cut into thirds (or 1 cup frozen corn)
  • 1 lb red potatoes, quartered (parboiled 5 mins for quicker cooking)
  • 2 tbsp olive oil
  • 1 tbsp Cajun seasoning (Zatarain’s recommended)
  • 3 garlic cloves, minced
  • 1 tsp salt
  • ½ tsp black pepper
  • 2 tbsp fresh parsley, chopped
  • 1 lemon, cut into wedges

Instructions

  1. Preheat grill to medium-high (400°F) or oven to 425°F.
  2. If using raw potatoes: Parboil quartered potatoes 5 minutes, then drain.
  3. Cut sausage into ½-inch coins. In large bowl, combine shrimp, sausage, corn and potatoes.
  4. Whisk olive oil with Cajun seasoning, garlic, salt and pepper. Pour over ingredients and toss to coat.
  5. Divide mixture evenly among 4 large foil sheets (12×18 inches). Fold into sealed packets.
  6. Grill/bake 15-18 minutes until shrimp are pink and potatoes are tender.
  7. Carefully open packets (watch for steam). Garnish with parsley and serve with lemon wedges.

Notes

  • Prep Ahead: Assemble packets up to 4 hours before cooking
  • Spice Control: Reduce Cajun seasoning to 1 tsp for milder flavor
  • Alternative Cooking: Cook in single layer on sheet pan for 20 mins if preferring no foil
  • Protein Swap: Use chicken breast instead of shrimp (adjust cooking time)
  • Storage: Leftovers keep 2 days refrigerated (reheat in foil packet)

Nutrition

Find it online: https://us.recipesfood.org/shrimp-and-sausage-foil-packs/

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