Shrimp Foil Packets

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Delicious FOIL PACK garlic butter and herb sausage, shrimp, and veggies! Delicious and so easy to make! via chelseasmessyapron.com

Shrimp Foil Packets combine well-seasoned veggies, smoked sausage, and juicy shrimp into a ridiculously easy dinner with even quicker cleanup! Throw everything together in a foil pack and cook over the campfire, on the grill, or even in the oven.

Try some of our other favorite foil pack dinners, like these Hobo Foil Packets, Garlic Butter Sausage and Veggies, or Philly Cheesesteak Foil Packs.

Shrimp Foil Packets

Shrimp Foil Packets

Shrimp and sausage go together like peanut butter and jelly– the two were meant to be paired! My love for this pairing resulted in the creation of this Shrimp and Sausage Recipe. While I knew my family was crazy about it, I underestimated just how many of you would love it, too– it’s become such a popular recipe on the site!

Shrimp and sausage go so well together that they deserve to be enjoyed over the campfire or right off the grill, not just from the oven.  Because of this revelation, a recipe modification was definitely in order. 

We camp often, so having fun meals that are packed with good, nutritious ingredients are a must-have for us. Plus, it’s just so dang fun to have your own meal in a wrapped-up packet right off the coals – Shrimp Foil Packets FTW! 

QUICK TIP

Shout-out to my fellow shrimp lovers! Here are a few easy recipes to add to your list: Lemon Garlic ShrimpHoney Garlic Shrimp, or Shrimp Tacos next!

Process shots: Add diced tomato and red pepper, zucchini, shrimp, corn, sausage and garlic to a bowl.

What Goes in Foil Packets?

The nice thing about Shrimp Foil Packets is how forgiving the recipe is — mix and match your favorite veggies. As long as the veggies cook in similar time frames, you’ll be golden!

Here’s our favorite combination of ingredients in these grilled Shrimp Foil Packets:

  • Fresh corn. We love fresh sweet corn — there is nothing better in the summer!  Slice it right off the cob and throw it in. No fresh corn? Use frozen or even canned (well-drained) corn instead.
  • Smoked sausage. Any smoked sausage works and we like a hardwood-smoked turkey sausage best for a healthy Shrimp Foil Packet meal. Turkey sausage keeps things nice and healthy, plus it tastes great! See the “quick tip” box below.
  • Minced garlic. I recommend dicing your own garlic here, so it doesn’t burn in the foil pack.
  • Seasoning blend. The seasoning blend in these foil dinners is simple but packs a punch. Don’t shy away from adding additional salt and pepper at the end– veggies need a lot of seasoning!

QUICK TIP

You can use a different kind of sausage but you’ll want to make sure it’s smoked/fully cooked before adding it to the foil packs. Raw sausage won’t be cooked through by the time the shrimp and veggies are done, but a pre-cooked sausage will get perfectly warmed through. As an extra benefit, the shrimp tastes even better from being cooked with all the other ingredients and seasoning mix.

How Do You Make A Foil Packet For the Grill?

  1. Tear off four strips of heavy-duty foil, each one about 2 feet long. 
  2. Divide the sausage, shrimp, and veggies mixture equally onto the center of each foil piece.
  3. To seal the foil packet, bring the short sides together in the middle and gently fold down to completely seal. Then, roll up the ends
  4. This shrimp foil dinner is ready to cook! Or add to the cooler to take these packets camping!

Process shots: add olive oil and seasonings to the bowl; toss to combine; portion into foil pouches; seal and grill or cook.

Shrimp Foil Packets Notes

  • The heat on stovetops, ovens, grills, and campfires varies greatly. Cooking time can also vary from ingredient to ingredient, depending on the actual size veggies are cut to. We’ve tested these cajun Shrimp Foil Packets in the oven, grill, and campfire. I’m sharing the timing I found to be perfect, but remember– your experience may vary.
  • Every time you open a packet to check, it releases all the steam and will take an extra couple of minutes longer than the other packets to finish cooking.
  • If you aren’t keen on cooking food in foil, you can still make this recipe! Check out the FAQ section for details on how to make this recipe on the stovetop or on a sheet pan.

Shrimp Foil Packets FAQs

1How do you make Shrimp Foil Packets?

This is one of the EASIEST recipes ever! Simply toss all the veggies, uncooked shrimp, and sausage in a large bowl. Add in the olive oil and seasoning and toss. Separate the mixture evenly onto foil packets and throw in the oven, on the coals, or in the grill.

2Can you cook foil packets in the oven?

Yes! Foil packets are perfect for the oven, grill, or campfire.

We have tested this recipe using all three methods.

3Should you flip foil packets partway through the cooking time?

We don’t in the oven, but do flip the packets on the grill and on the coals. Flip once, about halfway through the cooking to ensure even cooking.

4How long should you bake Shrimp Foil Packets?

If you’re baking the packets in the oven, you’ll bake them for 15-20 minutes.

Pro-tip: Only open one foil packet at a time to check for doneness. Every time the packets are opened, the steam is released so it will take longer to cook.

5How long should you grill Shrimp Foil Packets?

If you’re grilling shrimp foil packets on the grill, it takes about 12-16 minutes. This may vary, depending on the temperature outside and the actual temperature of your grill.

6What if I don't want to use foil?

No problem! There are other ways to make this recipe!

  • Stovetop (no foil): Put the entire mixture (except for the corn and shrimp) into a large Dutch oven (or half of the mixture into a large skillet) over medium-high heat. Stir occasionally until the veggies are crisp-tender (about 12-15 minutes), adding in additional olive oil as needed. Stir in the corn near the end. Cook shrimp in a separate skillet (cook according to the directions in this Cilantro Lime Shrimp recipe) and stir through at the end.
  • Oven (no foil): Use an extra-large sheet pan (15×21-inches) or 2 smaller ones; line with parchment paper so that none of the tray surface is exposed. Add everything to the sheet pan except for the corn and shrimp, making sure ingredients have plenty of space and aren’t overlapping. Bake at 425 degrees F for about 30-35 minutes, flipping the ingredients around once at the halfway mark or until veggies are crisp-tender. Add shrimp and corn in the last 5 minutes.

Shrimp Foil Packets, opened up to show the contents

Shrimp Foil Packet Tips

  • Seal the foil packets well, but leave room for steam to circulate.
  • Generously spray the foil to keep the veggies and shrimp from sticking.
  • Season to taste; after pulling the foil packs from the oven or grill, let them cool for a few minutes, and then taste for seasoning — they might need a pinch more of salt and/or pepper to make the flavors come alive.
  • Use heavy-duty foil–This ensures everything stays in these packets and they don’t easily rip or tear. (Regular foil can be used for cooking the packets in the oven.)

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:

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Shrimp Foil Packets

5 from 8 votes
Shrimp Foil Packets combine well-seasoned veggies, smoked sausage, and succulent shrimp into a ridiculously easy dinner with even quicker clean-up! Throw everything together in a foil pack and cook over the campfire, on the grill, or even in the oven.
If you aren't keen on cooking food in foil, you can still make this recipe! Check out the FAQ section in the blog post for how to make this recipe on the stovetop or on a sheet pan.
Print Recipe

Shrimp Foil Packets

5 from 8 votes
Shrimp Foil Packets combine well-seasoned veggies, smoked sausage, and succulent shrimp into a ridiculously easy dinner with even quicker clean-up! Throw everything together in a foil pack and cook over the campfire, on the grill, or even in the oven.
If you aren't keen on cooking food in foil, you can still make this recipe! Check out the FAQ section in the blog post for how to make this recipe on the stovetop or on a sheet pan.
Course Dinner, Main Course
Cuisine American
Keyword Shrimp Foil Packets
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4 -6 foil packs
Calories 428kcal
Author Chelsea
Cost $13.25

Equipment

  • foil Heavy-duty foil (for grill or campfire) and regular foil for oven
  • Cooking Spray

Ingredients

  • 1 red bell pepper, diced
  • 1-2 Roma tomatoes, diced (2 cups; 295g)
  • 2 ears sweet corn, cut off the cob (or 2 cups; 250g frozen)
  • 2 medium-sized zucchini, cut into half moons (1 lb.; 4 cups; 495g)
  • 1 package (13 oz.; 396g) smoked sausage (Note 1)
  • 1 lb. (16 oz.) extra-large shrimp uncooked (Note 2)
  • 2 teaspoons minced garlic
  • 5 tablespoons olive oil
  • 1 tablespoon each: dried oregano, dried parsley flakes
  • 1/2 teaspoon each: garlic powder, onion powder
  • 1 teaspoon paprika
  • Seasoned salt and freshly cracked pepper
  • Optional: chopped parsley

Instructions

  • PREP: Preheat the grill to medium-high heat (450 degrees F) or the oven to 400 degrees F. Pat shrimp dry with a paper towel.
  • PREP VEGGIES: Dice the pepper into small pieces. Remove the husk from corn and cut the corn off the cob. Halve the zucchini and then cut into half moons. Dice the tomato(es). Coin the sausage.
  • TOSS TOGETHER: In a large bowl, add in the prepared veggies, sausage, shrimp, and garlic. Add in the olive oil and all of the seasonings with seasoned salt and pepper to taste. (I add 1 tsp seasoned salt and 1/4 tsp pepper). Gently toss to ensure everything is well coated in seasoning.
  • WRAP IN FOIL: Put a generous amount of the mixture in the center of a large piece of foil and then fold up to create a secure enclosing -- see Note 3. (Prepare 4 packets for larger portions or 6 for smaller portions)
  • GRILL OR BAKE: 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. (For large shrimp it's closer to 15 minutes in my oven and extra-large takes closer to 20!) On hot campfire coals, these packets are done in about 8-10 minutes (flip at halfway mark).
  • ENJOY: 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: Sausage: Use whatever sausage you’d like, but make sure it is smoked. Raw sausage won’t cook properly in this recipe. We prefer smoked turkey sausage in this recipe.
Note 2: 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 (overnight in fridge or in a colander in the sink with cold water running over) and thoroughly dry before using.
Note 3: Folding up a foil packet: Tear off 4-6 strips of foil, each one about 2 feet long. Spray foil with cooking spray. Divide the sausage, shrimp, and veggies mixture equally onto the center of each foil piece in one big mound. To seal the foil 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 and steam so air can circulate.
Note 4: Cooking time: The actual heat on stovetops, ovens, grills, and campfires varies greatly. It can also vary from ingredient to ingredient, depending on the size veggies are cut to. Every time you open a packet to check, it releases steam and will take an extra couple of minutes in comparison to the other packets cooking. Check only one packet at a time for doneness!

Nutrition Facts

Serving: 1serving | Calories: 428kcal | Carbohydrates: 13.4g | Protein: 25.5g | Fat: 31.5g | Cholesterol: 161.9mg | Sodium: 646.6mg | Fiber: 2.1g | Sugar: 6g

We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed.

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20 Comments

  1. I’m about ready to throw this delicious looking meal in the oven, but I can’t seem to find what temperature I should bake it at? Am I missing it or is it just not there?

    1. If you make them in advance, I’d keep the shrimp separately so it doesn’t make the rest of the ingredients taste fish-y (add shrimp back in right before cooking). I wouldn’t recommend making these more than 1 day in advance.

  2. 5 stars
    This was super good! I adjusted a couple things. Used broccoli cut up small instead of zucchini since that is what I had, added 4 chicken breasts cut into small pieces and some sliced red onion. Added a bit more olive oil and it took about 30 minutes in the oven at 400 before it was cooked through. It was perfect and even my 3 teenagers loved it and will now be a regular meal for us!

  3. 5 stars
    Lots of chopping but so worth it! I added onions & mushrooms and I left out that tomatoes! So good! My husband loved it! I had extra that didn’t fit in the foil so I threw it in my wok and wow! It cooked fast & yum! Thank you for recipe!!

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