Buttery shrimp, sweet corn, tender potatoes, and smoky beef sausage bake together in foil packs for an easy seafood dinner with classic shrimp boil flavor.
There’s something about a classic shrimp boil that feels like summer on a plate — smoky sausage, sweet corn, tender potatoes, and juicy shrimp all soaking up buttery Cajun seasoning. This foil pack version gives you all of that flavor without the giant pot of boiling water or the mountain of dishes afterward. Everything cooks together in one neat little package, so cleanup is basically nonexistent and each person can get their own perfectly portioned pack.
Whether you’re firing up the grill for a weeknight dinner or tossing these in the oven on a busy evening, this recipe comes together in about 35 minutes start to finish. It’s the kind of meal that feels special enough for a backyard cookout but easy enough for a random Tuesday.
Why This Recipe Works
- Convenient — Everything cooks in one foil pack, meaning minimal cleanup and no extra pots or pans.
- Flavorful — A garlic butter mixture loaded with Old Bay, Cajun seasoning, and paprika coats every bite with bold, smoky flavor.
- Versatile — Make it on the grill for smoky char or in the oven for a fuss-free weeknight version — both work beautifully.
Ingredients
- Shrimp — ½ lb, peeled and deveined, the star of the boil.
- Smoked beef sausage — ½ lb, sliced, for smoky, savory depth.
- Red potatoes — 4 small, quartered, for heartiness.
- Corn — 2 ears, cut into thirds, for classic shrimp boil sweetness.
- Butter — 3 tbsp, melted, the base of the garlic butter sauce.
- Olive oil — 1 tbsp, to help everything crisp slightly.
- Garlic — 2 cloves, minced, for aromatic flavor.
- Old Bay seasoning — 1 tsp, the essential shrimp boil spice.
- Cajun seasoning — 1 tsp, for a little extra kick.
- Paprika — ½ tsp, for warmth and color.
- Salt and black pepper — to taste.
- Fresh parsley — 1 tbsp, chopped, for a fresh finishing touch.
- Lemon wedges — for serving.
How to Make Shrimp, Corn, Potatoes, and Smoked Beef Sausage Foil Packs
Prep the Potatoes
Boil the quartered red potatoes for 8 to 10 minutes, until just tender. Drain well.
Make the Garlic Butter
In a small bowl, mix the melted butter, olive oil, garlic, Old Bay seasoning, Cajun seasoning, paprika, salt, and black pepper.
Assemble the Foil Packs
Divide the shrimp, smoked beef sausage, potatoes, and corn between large sheets of foil. Spoon the garlic butter mixture evenly over each pack.
Seal the Foil Packs
Fold the foil tightly around the shrimp boil mixture, sealing the edges well so the butter stays inside.
On the Grill
Preheat your grill to medium-high heat (about 400°F). Place the sealed foil packs directly on the grates and cook for 15 to 20 minutes, until the shrimp are pink and cooked through and the corn is tender.
In the Oven
Preheat your oven to 400°F. Place the foil packs on a baking sheet and bake for 15 to 20 minutes, until the shrimp are pink and cooked through and the corn is tender.
Garnish and Serve
Carefully open the foil packs (watch out for steam), sprinkle with fresh parsley, and serve with lemon wedges. These shrimp foil packs make a simple seafood recipe with buttery Cajun flavor in every bite.
FAQs
Can I use frozen shrimp?
Yes, just make sure it’s fully thawed and patted dry before assembling the packs so the butter sauce doesn’t get watered down.
Can I make these foil packs ahead of time?
You can assemble the packs a few hours ahead and refrigerate them until you’re ready to cook. Just add a few extra minutes to the cook time if starting cold.
What can I substitute for smoked beef sausage?
Andouille sausage, kielbasa, or smoked turkey sausage all work well in place of smoked beef sausage.
How do I know when the shrimp are done?
The shrimp are done when they turn pink and opaque and curl into a loose “C” shape. Overcooked shrimp will curl tightly into an “O.”
Tips and Tricks
- Use large or jumbo shrimp so they don’t overcook before the potatoes and corn are tender.
- Double-wrap each foil pack for extra insurance against leaks, especially on the grill.
- Parboiling the potatoes first ensures they finish cooking at the same time as the shrimp.
- Let the foil packs rest for a minute or two after cooking before opening — the steam inside is hot.
Ingredients
Method
- Boil the quartered red potatoes for 8–10 minutes, until just tender. Drain well.
- Mix the melted butter, olive oil, garlic, Old Bay seasoning, Cajun seasoning, paprika, salt, and pepper in a small bowl.
- Divide the shrimp, sausage, potatoes, and corn between large sheets of foil. Spoon the garlic butter mixture evenly over each pack.
- Fold the foil tightly around the mixture, sealing the edges well.
- Grill at medium-high (about 400°F) or bake at 400°F for 15–20 minutes, until the shrimp are pink and cooked through and the corn is tender.
- Open carefully, sprinkle with parsley, and serve with lemon wedges.
