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Savory Smoked Sausage and Shrimp Boil Foil Packets

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A quick and easy summer recipe featuring smoky sausage, tender shrimp, and fresh vegetables cooked together in foil packets for a flavorful, fuss-free seafood boil experience.

Ingredients

Scale
  • 12 ounces smoked sausage, sliced into ½-inch rounds (Andouille or kielbasa)
  • 1 pound raw shrimp, peeled and deveined (medium or large size)
  • 2 ears fresh corn on the cob, cut into thirds (or frozen corn kernels as substitute)
  • 1 pound red potatoes, quartered (small new potatoes preferred)
  • 4 cloves garlic, minced
  • 4 tablespoons unsalted butter, melted
  • 1 lemon, sliced thin
  • 2 tablespoons Old Bay seasoning
  • 1 teaspoon smoked paprika
  • 2 tablespoons fresh parsley, chopped (optional)
  • Salt and black pepper to taste

Instructions

  1. Wash and quarter the red potatoes. Cut the corn into thirds. Slice the smoked sausage into ½-inch rounds.
  2. In a mixing bowl, combine melted butter, minced garlic, Old Bay seasoning, smoked paprika, salt, and pepper. Stir well.
  3. Add potatoes, corn, and sausage slices to the bowl and toss gently to coat evenly.
  4. Tear off four large sheets of heavy-duty aluminum foil (about 12×18 inches each). Divide the potato, corn, and sausage mixture evenly among the sheets, placing in the center.
  5. Place peeled and deveined shrimp on top of each packet’s vegetable and sausage mix. Lay a few thin lemon slices over the shrimp.
  6. Fold the foil over the ingredients and crimp edges tightly to form sealed packets, leaving space inside for steam circulation.
  7. Place foil packets on a preheated grill over medium heat or in a 400°F (204°C) oven. Cook for 15-20 minutes, flipping halfway if grilling.
  8. Carefully open one packet to check doneness: potatoes should be tender and shrimp opaque and firm. If needed, reseal and cook an additional 5 minutes.
  9. Sprinkle freshly chopped parsley over each packet before serving.

Notes

Use heavy-duty foil to prevent leaks. Adjust seasoning to taste before tossing. Layer lemon slices on top of shrimp to avoid cooking shrimp prematurely. Flip packets halfway through grilling for even cooking. Prepping packets ahead and refrigerating enhances flavor. Let packets rest sealed for 5 minutes after cooking for juicier results. For faster potato cooking, cut smaller or parboil for 5 minutes. Avoid overcooking shrimp to prevent rubbery texture.

Nutrition

Keywords: shrimp boil, smoked sausage, foil packets, summer recipe, seafood boil, easy dinner, grilled shrimp, sausage and shrimp, outdoor cooking

Find it online: https://leilameals.com/savory-smoked-sausage-and-shrimp-boil-foil-packets-easy-recipe-for-summer/