When summer rolls around, there’s nothing like a simple, flavorful meal that can be cooked on the grill or in the oven. This recipe for Grilled Shrimp and Sausage Foil Packs is one of my go-to dishes for family gatherings and weekend get-togethers. The combination of shrimp, kielbasa sausage, fresh corn, and baby red potatoes, all seasoned to perfection, makes for an irresistible meal that’s both easy to prepare and delicious.
I remember the first time I tried this recipe; it was during a family camping trip. We were all looking for something that didn’t require too much fuss but still tasted like a feast. My sister suggested we try cooking everything in foil packs, and it was a game-changer. Not only did it simplify the cooking process, but it also made clean-up a breeze. Everyone loved the mix of smoky sausage and succulent shrimp, with the corn and potatoes soaking up all the wonderful flavors.
One of the things I love about this recipe is its versatility. You can easily swap out the shrimp for scallops or the kielbasa for andouille sausage if you prefer a bit more spice. For a touch of heat, try adding some sliced jalapeños or a sprinkle of red pepper flakes. Vegetarians can enjoy a version with bell peppers, zucchini, and mushrooms instead of meat. The key is in the Creole seasoning, which ties all the ingredients together beautifully.
When I’m short on time, I appreciate how this recipe requires minimal prep and delivers maximum flavor. The foil packs lock in all the juices, ensuring that every bite is tender and tasty. Plus, it’s fun to open up your own individual pack, almost like unwrapping a delicious gift.
Whether you’re grilling in the backyard or baking in the oven, these Grilled Shrimp and Sausage Foil Packs are sure to become a favorite. They’re perfect for summer nights, family dinners, or any time you crave a quick, hearty meal with minimal clean-up.
Making Grilled Shrimp and Sausage Foil Packs
Ingredients
- 1 lb large raw shrimp
- 14 oz package kielbasa sausage, sliced into 1/2-inch rounds
- 2 ears corn, husked and cut into 4 pieces each
- 1 lb baby red potatoes, halved or quartered
- 2 minced garlic cloves
- 1 tbsp Creole seasoning
- 2 tbsp chopped fresh parsley
- Kosher salt and black pepper, to taste
- 1 tbsp lemon juice
- 2 tbsp olive oil
- 5 tbsp unsalted butter, divided
Directions
- If using the oven, preheat to 425°F. For grilling, heat to medium-high (450°F).
- Cut five large sheets of heavy-duty foil (approximately 12×18 inches) and coat each with nonstick spray.
- In a large bowl, combine all ingredients except for the butter.
- Divide the mixture evenly among the foil sheets, placing it in the center of each. Add 1 tablespoon of butter on top of each portion.
- Fold the short sides of the foil together over the ingredients, leaving some room for steam, then roll up the ends to seal.
- Place the packets on the grill and cook for 25-30 minutes, flipping once halfway through, or bake in the oven for 30-35 minutes until the vegetables are tender.
- Serve immediately and enjoy.
FAQs:
Can I use frozen shrimp for this recipe?
Yes, you can use frozen shrimp, but make sure to thaw them completely before using. This ensures even cooking and prevents excess water from diluting the seasoning.
What other vegetables can I add to the foil packs?
You can add vegetables like bell peppers, zucchini, or asparagus. Just ensure they are cut into similar-sized pieces to cook evenly with the other ingredients.
How do I know when the shrimp and sausage foil packs are done?
The shrimp will turn pink and opaque, and the potatoes should be tender when pierced with a fork. The total cooking time should be around 25-30 minutes on the grill or 30-35 minutes in the oven.
Is there a way to make this recipe spicier?
To make the recipe spicier, you can add extra Creole seasoning or include a pinch of cayenne pepper. Additionally, you can drizzle some hot sauce over the finished packets before serving.
Can I prepare the foil packs in advance?
Yes, you can assemble the foil packs a few hours ahead of time and refrigerate them until you’re ready to cook. However, do not add the butter until just before cooking to maintain the best texture and flavor.
What can I serve with these grilled shrimp and sausage foil packs?
These foil packs are a complete meal on their own, but you can serve them with a side of crusty bread or a fresh salad to round out the meal. A light dessert like fruit sorbet would also complement the dish well.
Grilled Shrimp and Sausage Foil Packs
Ingredients
- 1 pound large raw shrimp
- 14 ounce package kielbasa sausage sliced into 1/2-inch pieces
- 2 ears corn shucked and cut into 4 segments each (8 pieces total)
- 1 pound baby red potatoes cut into halves or quarters
- 2 cloves garlic minced
- 1 tablespoon Creole seasoning
- 2 tablespoons chopped fresh parsley
- Kosher salt and freshly ground black pepper to taste
- 1 tablespoon fresh lemon juice
- 2 tablespoons olive oil
- 5 tablespoons unsalted butter divided
Instructions
- If using the OVEN: preheat to 425°F. If GRILLING: heat to medium-high (450°F).
- Cut 5 large sheets of heavy-duty foil (about 12 by 18 inches). Spray each with nonstick cooking spray.
- In a large bowl, combine all ingredients except the butter.
- Evenly distribute the mixture onto the center of each foil sheet. Add 1 tablespoon of butter to the top of each portion.
- To seal, fold the short sides of the foil together over the ingredients, leaving some space for steam. Roll up the ends to close.
- Place packets on the grill and cook for 25-30 minutes, flipping halfway through, or bake in the oven for 30-35 minutes until vegetables are tender.
- Serve immediately and enjoy.
