Shrimp Foil Packets mix veggies, sausage, and juicy shrimp for a super easy dinner with fast cleanup. Just assemble in a foil pack and cook over a campfire, grill, or in the oven.
Shrimp Foil Packets
I fell in love with the combo of shrimp and sausage after making this shrimp and sausage recipe—it’s the ultimate pairing.
So of course, I had to turn it into a foil pack! My kids love anything made in a foil packet, and I love the easy cleanup. Plus, with summer around the corner, I’m always looking for new, fun camping meals—and this one fits the bill perfectly.
What Goes in Foil Packets?
The great thing about Shrimp Foil Packets is how customizable they are.
- Fresh corn: No fresh corn? Frozen or well-drained canned corn works too.
- Smoked sausage: Any full cooked smoked sausage works, but I love a hardwood-smoked turkey.
- Minced garlic: Dice your own garlic so it doesn’t burn in the foil pack.
- Seasoning: Don’t be shy with salt and pepper—veggies need a lot of seasoning!
How Do You Make A Foil Packet For the Grill?
- Tear four 2-foot strips of heavy-duty foil.
- Divide the sausage, shrimp, and veggies evenly between each piece.
- Bring the short sides together, fold to seal, then roll up the ends.
- Now they’re ready to cook—or stash in a cooler for camping!
Shrimp Foil Packet Tips
- I’ve tested it on the grill, oven, and campfire — timing may vary based on heat source and veggie size.
- Opening packets releases steam and adds to cook time.
- Seal packets tightly but leave a little room for steam to circulate.
- Spray foil well to prevent sticking.
Quick Tip
What’s the difference between heavy-duty foil and regular foil? The thickness! Heavy-duty foil stands up to heat better and is ideal for foil pack cooking.
More Grilled Dinner Recipes:
- Grilled Flank Steak with a simple herb sauce
- Grilled Chicken Marinade all-purpose marinade
- Baked Potato Foil Packs with crisp bacon
- Foil Pack French Dip Sandwiches with au jus sauce
- Grilled Steak Salad with a lemon dressing
Shrimp Foil Packets
Shrimp Foil Packets combine veggies, sausage, and shrimp for an easy, flavorful dinner with no-fuss cleanup! Grill, bake, or cook over a campfire—plus, stovetop and sheet pan options are available in the FAQ section!
Equipment
- Heavy-duty aluminum foil for grill or campfire, or regular foil for oven
- Grill or oven
Ingredients
- 1 red bell pepper diced
- 1 to 2 Roma tomatoes diced, 2 cups
- 2 ears sweet corn cut off the cob, or 2 cups
- 2 medium zucchini cut into half moons, 1 pound, 4 cups
- 1 (13-ounce) package smoked sausage see note 1
- 1 pound extra large shrimp uncooked, see note 2
- 2 teaspoons minced garlic
- 5 tablespoons olive oil
- 1 tablespoon dried oregano
- 1 tablespoon dried parsley flakes
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 teaspoon paprika
- 1 teaspoon seasoned salt
- 1/4 teaspoon pepper
- Chopped parsley optional
Instructions
- Preheat grill to medium-high heat (450°F) or oven to 400°F. Pat shrimp dry with a paper towel.
- Dice the pepper into small pieces. Remove the husk from corn and cut the corn off the cob. Halve the zucchini and cut into half moons. Dice the tomato(es). Coin the sausage.
- In a large bowl, add the prepared veggies, sausage, shrimp, and garlic. Add olive oil and all the seasonings (adjust salt and pepper to taste). Gently toss to ensure everything is well coated in seasoning.
- Put a generous amount of the mixture in the center of a large piece of foil, then fold to create a secure enclosing—see note 3. (Prepare 4 packets for larger portions or 6 for smaller portions.)
- Grill on fully heated grill for 8–10 minutes on one side; then flip and cook another 4–6 minutes on the other side. Alternatively, bake in the oven for 15–20 minutes (no need to flip) or until shrimp are cooked through and pink. (Large shrimp take closer to 15 minutes in my oven and extra-large take closer to 20.) On hot campfire coals, these packets are done in about 8–10 minutes (flip halfway).
- Enjoy right out of the oven, but open carefully—the packets will release a burst of steam. Enjoy garnished with fresh parsley if desired.
Video
Recipe Notes
Note 1: Use whatever sausage you’d like, but make sure it is smoked. Raw sausage won’t cook properly in this recipe. I prefer smoked turkey sausage in this recipe.
Note 2: I use shrimp sized at 26/30 (26–30 shrimp in a pound). Use shelled, peeled, and deveined shrimp. If using frozen, thaw according to package directions and thoroughly dry before using.
Note 3: Folding up a foil packet: Tear off 4–6 strips of foil, each about 2 feet long. Spray foil with cooking spray. Divide the sausage, shrimp, and veggies mixture equally onto the center of each foil piece. To seal the packet, bring the short sides together in the middle and gently fold down to completely seal. Then roll up the ends. Be sure to allow some room for expansion so air can circulate.
Note 4: Cooking time: The actual heat on stovetops, ovens, grills, and campfires varies greatly. Every time you open a packet, it releases steam and will take an extra few minutes in comparison to the other packets cooking. Check only 1 packet at a time for doneness!
Storage: Transfer shrimp and veggies to airtight containers. Store everything in the fridge for up to 2-3 days.
Nutrition
Serving: 1serving | Calories: 428kcal | Carbohydrates: 13.4g | Protein: 25.5g | Fat: 31.5g | Cholesterol: 161.9mg | Sodium: 646.6mg | Fiber: 2.1g | Sugar: 6g
Nutrition information is automatically calculated, so should only be used as an approximation.
Amazing dish!!! 5 stars!!
So thrilled to hear this! Thanks Karey!
Omg. So good. Love everything about this dish.