Introduction
The air in my kitchen folded with garlic and citrus as the foil packets steamed, and the whole house smelled like a Sunday supper. Right away I knew this was comfort food—simple, bright, and a little smoky. Shrimp and Sausage Foil Packs – Easy One-Pan Meal is the kind of dinner I make when friends drop by, or when I want the family to dig in without fuss. This always takes me back to Sunday dinners. If you love similar no-fuss meals, try my oven-roasted smoked sausage and potatoes for another cozy weeknight hit.
Why You’ll Love This
- Quick: ready in about 30–40 minutes from start to finish.
- Minimal cleanup: each person gets their own foil pack.
- Flavorful: Cajun spice, smoky sausage, and lemon brighten every bite.
- Flexible: swap veggies or heat level to please the crowd.
Quick Recipe Snapshot
- Servings: 4
- Prep time: 15 minutes (or 25 if you don’t parboil potatoes)
- Cook time: 20–25 minutes (oven)
- Total time: 35–45 minutes
- Skill level: Easy
- Taste: savory + buttery with a bright lemon finish
You’ll feel confident finishing this—simple steps, clear cues, and a great payoff.
Ingredients You’ll Need
- Large shrimp, peeled and deveined (about 1.5 lb)
- Smoked sausage (andouille or kielbasa), sliced (12–16 oz)
- Fresh corn on the cob, cut into thirds (2 ears)
- Red potatoes, quartered (1.5 lb)
- Olive oil (2–3 tbsp)
- Cajun seasoning (1–2 tbsp, to taste)
- Minced garlic (2–3 cloves)
- Salt and black pepper, to taste
- Fresh parsley, chopped (for garnish)
- Lemon wedges, for serving
Chef notes:
- Fresh garlic = bigger flavor
- Parboil potatoes to speed cook time
- Use frozen shrimp if thawed well
Also, for a bright garnish idea try my candied lemon trick with candied lemon slices.
How to Make It
- First, preheat the oven to 400°F (200°C) or heat the grill to medium-high.
- Meanwhile, wash potatoes and quarter them; parboil 8–10 minutes if you want faster baking.
- Next, combine shrimp, sausage slices, corn pieces, and potatoes in a big bowl.
- Then, drizzle olive oil, add Cajun seasoning, garlic, salt, and pepper; toss until everything glistens.
- Now tear large foil sheets and divide the mix into four piles; fold and seal packets tightly.
- Place packets on a baking sheet, then bake 20–25 minutes, or grill 12–18 minutes; listen for gentle steam and peek for golden edges.
- Finally, open a packet carefully (watch the steam); shrimp should be pink and firm, potatoes tender, and sausage hot. Garnish with parsley and lemon.
Notice the sizzle when you open a grill packet, and smell the brightness of lemon against smoky sausage—that’s when you know you did it right.
Kitchen Tips (From My Kitchen)
- Time-saver: Parboil potatoes for 8–10 minutes so everything finishes evenly.
- Common mistake + fix: Overcrowding packs makes uneven cooking; make two smaller packets if needed.
- Variation: Add a sprinkle of smoked paprika or swap parsley for cilantro for a fresher lift.
Serving Ideas
- Weeknight dinner: Serve with crusty bread to sop up juices.
- Casual brunch: Pair with scrambled eggs and hot sauce.
- Backyard grill night: Serve right from foil for easy cleanup and smoky aroma.
- Holiday side: Add extra corn and red pepper for festive color.
Also, toss leftovers into a quick pasta with olive oil and lemon, inspired by Cajun sausage pasta for a second-night meal.
Storing & Leftovers
- Fridge: Store in an airtight container up to 3 days.
- Freezer: Freeze cooked packs for up to 1 month (thaw overnight).
- Reheat: Reheat gently in a 350°F oven or skillet to keep shrimp tender.
Leftover idea: Turn leftovers into a hearty salad or a foil-pack sandwich.
Shrimp and Sausage Foil Packs
Ingredients
Method
- Preheat the oven to 400°F (200°C) or heat the grill to medium-high.
- Wash potatoes and quarter them; parboil for 8–10 minutes if you want faster baking.
- Combine shrimp, sausage slices, corn pieces, and potatoes in a big bowl.
- Drizzle olive oil, add Cajun seasoning, garlic, salt, and pepper; toss until everything glistens.
- Tear large foil sheets and divide the mix into four piles; fold and seal packets tightly.
- Place packets on a baking sheet, then bake for 20–25 minutes, or grill for 12–18 minutes; listen for gentle steam and peek for golden edges.
- Open a packet carefully (watch the steam); shrimp should be pink and firm, potatoes tender, and sausage hot.
- Garnish with parsley and lemon before serving.
Notes
FAQs
Q: Can I make these ahead?
A: Yes—assemble packets and refrigerate up to 24 hours; then bake straight from cold, adding a few extra minutes.
Q: What can I substitute for sausage?
A: Try smoked chicken or extra veggies; however, keep a fatty protein for best flavor.
Q: How do I know it’s done?
A: Shrimp should be opaque and springy, potatoes fork-tender, and juices bubbling at the foil seam.
Q: Can I freeze raw foil packs?
A: You can freeze assembled raw packets for up to 1 month; thaw in the fridge overnight before cooking.
Also, if you want a richer shrimp pairing, check my take on pasta and shrimp with olive garden chicken and shrimp carbonara.
Final Thoughts
This recipe feels like a warm, low-effort hug—smoky sausage, bright lemon, and juicy shrimp all wrapped together. Try it, tweak the heat to your taste, and make it your own; I’ll be making these the next time the family drops in for dinner. Shrimp and Sausage Foil Packs – Easy One-Pan Meal
Conclusion
For another quick foil-pack idea, see this take on cajun shrimp and sausage foil packs (easy 30 minute meal) for timing tips. Also, explore more foil-packet inspiration with “Shrimp Boil” Foil Packets Recipes – Savory Nothings.
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