Shrimp Foil Packets

5 from 7 votes

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!

Prep Time15

Cook Time20

Total Time35

Course: Dinner

Cuisine: American

Keyword: Shrimp Foil Packets

Servings: foil packs (or 6 if not loaded)

Author: Chelsea Lords

Cost: $13.25

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 fresh parsley optional

US - Metric

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

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