You basically made a Shrimp Boil Foil Pack — one of the easiest, most flavorful Southern-inspired meals you can make! 🦐🌽🥔🌭
Here’s the classic recipe (so you can recreate or perfect it next time), plus a few tips for customizing it.
🦐 Shrimp, Corn, Potatoes, and Smoked Sausage Foil Pack
Servings: 4
Prep Time: 15–20 minutes
Cook Time: 25–30 minutes
Total Time: ~45 minutes
🧂 Ingredients
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1 lb raw shrimp, peeled and deveined (leave tails on for flavor, optional)
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1 lb baby red potatoes (or Yukon Gold), halved or quartered if large
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2 ears of corn, cut into 4 pieces each
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12 oz smoked sausage (like Andouille or Kielbasa), sliced into ½-inch rounds
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3 tbsp olive oil or melted butter
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2 tbsp Old Bay seasoning (or Cajun seasoning)
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2 cloves garlic, minced
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1 tsp smoked paprika (optional)
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Salt & black pepper, to taste
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1 lemon, cut into wedges
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2 tbsp fresh parsley, chopped (for garnish)
👩🍳 Instructions
1. Pre-Cook the Potatoes:
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Boil potatoes in salted water for 8–10 minutes, just until fork-tender.
(They’ll finish cooking in the foil packs.) -
Drain and let cool slightly.
2. Assemble Foil Packs:
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Preheat grill to 400°F (200°C) or oven to 425°F (220°C).
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Cut 4 large sheets of heavy-duty aluminum foil (about 12×16 inches each).
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Divide potatoes, corn, sausage, and shrimp evenly among the foil sheets.
3. Season Everything:
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In a small bowl, whisk together olive oil (or butter), garlic, Old Bay, paprika, salt, and pepper.
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Drizzle mixture over each pack and toss gently to coat evenly.
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Add a lemon wedge or two to each pack for flavor.
4. Seal & Cook:
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Fold the sides of the foil up over the mixture and seal tightly into packets.
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Place packets on the grill for 12–15 minutes or in the oven for 18–22 minutes,
until shrimp are pink and fully cooked, and everything is heated through.
5. Serve:
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Carefully open foil packs (watch for steam!).
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Garnish with fresh parsley and a squeeze of lemon juice.
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Serve with crusty bread or buttered rice to soak up all that buttery garlic goodness.
🌶️ Variations & Tips
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Extra flavor: Add a few dabs of butter on top before sealing.
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Spicier version: Use Cajun seasoning and add a splash of hot sauce.
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Veggie add-ins: Try chunks of bell pepper, onion, or zucchini.
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Camping-friendly: You can cook these directly on hot coals wrapped in double foil.
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Sheet pan option: Spread everything on a baking sheet, drizzle with oil/seasoning, and bake uncovered for ~25 minutes.
Would you like me to give you a garlic butter Cajun version (extra saucy, great for dipping bread) or a lemon herb version (lighter and fresh)?
