This shrimp foil packet is an easy, delicious and fun meal for summer. In this recipe, a large foil pack is loaded with seasoned kielbasa sausage, large shrimp, potatoes and fresh corncobs. Then the packet is grilled until the shrimp is cooked through and the corn and potatoes are done. This is a fantastic meal that takes less than half an hour and your family will really enjoy!
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Buy or make the foil pack
For the foil pack we used a convenient grill bag. It’s a pre-made large foil packet that’s large enough for a family size meal.
The foil grill pack we used was sized 10X15 inches. If you’re using pre-made packet, just follow the package directions.
Shrimp foil packet ingredients
- 1 pound Large Shrimp, peeled and deveined, we leave the tail on for a little extra flavor and a lovely presentation
- 8 ounces Kielbasa Sausage, fully cooked variety, cut into roughly ½ inch rounds
- 12 ounces Small Red Potatoes, halved or quartered depending on their size
- 2 Fresh Corncobs, cut into 4 pieces each
- ¼ cup Olive Oil
- 2 teaspoons Old Bay Seasoning
You will also need
- Grill Spray (if making your own packs)
- Large Grill Foil Packet or Heavy Duty Aluminum Foil
Prep Work
This sausage and shrimp foil packet comes together quickly with really easy prep.
Start with preparing the shrimp, which is the most time consuming part. We use frozen shrimp in this recipe. They come, easy-to-peel and deveined, which means the shell has a slit in it and they’re clean.
To defrost the shrimp, place them in a large colander and run cold water over them. Move them around under the running water while peeling them.
Place the peeled shrimp on a large plate or pan and then pat them dry with a paper towel.
Prepare the remaining ingredients:
Cut the corncob into 4 pieces each.
Then, cut the potatoes in halves or quarters, depending on their size. We used very small red potatoes, so cutting them in half was enough.
Next, slice the sausage into bite sized rounds.
Finally, add the shrimp, sausage, corn and potatoes to a large bowl. Use one that is big enough that you can get in there and stir without everything spilling out.
Add the olive oil to the bowl and toss well until everything is coated. Then, add in the Old Bay Seasoning and continue tossing until everything is nice and coated in the oil and seasoning.
Make the shrimp foil pack
If you’re using one large packet, place all the ingredients into the large foil packet, follow the directions on the package and seal.
If you want to make individual packs, double up, and/or use heavy duty aluminum foil.
- Cut the foil into roughly 18×12 inch sheets and spray the center lightly with cooking spray.
- Place ¼ of the prepared meal in the center of each foil piece. Bring up the two long sides of the foil so the edges meet. Seal the edges making a ½ inch fold, and then fold again.
- Fold the two other sides to seal. Make sure there is enough room in the packet for air to circulate.
Use a large baking sheet to transport the foil pack(s), plus it will be much easier to slide them onto the grill.
Grill the sausage shrimp foil packet
Preheat the grill to moderate to moderate-low heat. Spray the grill lightly with cooking spray to prevent sticking.
Grill the foil packet, on a covered grill, over moderate heat for 20-25 minutes, rotating the packet 180° about halfway through the cooking time.
Note: If you’re making individual packets, cut the grilling time by 5 minutes or so, rotating the packets as described above. Check one packet and make sure the shrimp and corn are cooked through and the potatoes are tender. If they need more time, close it up again and continue grilling.
Remove the packet(s) from the grill. Cut a large X on across the top and open carefully. Be careful with the steam!
Looking for more delicious recipes for summer? Try one of these:
- Churrasco steak and chimichurri
- Grilled potatoes
- Garden pasta salad
- Beef and potato skewers
- Seasoned corn
- Chicken foil packs
- Lemon pepper shrimp
Shrimp Foil Packet
Ingredients
- 1 pound Large Shrimp peeled and deveined
- 8 ounces Kielbasa Sausage fully cooked variety, cut into roughly ½ inch rounds
- 12 ounces Small Red Potatoes halved or quartered depending on their size
- 2 Fresh Corncobs cut into 4 pieces each
- ¼ cup Olive Oil
- 2 teaspoons Old Bay Seasoning
Instructions
- You will also need: Grill Spray and Large Grill Foil Packet or Heavy Duty Aluminum Foil
- Add the shrimp, sausage, corn and potatoes to a large bowl. Use one that is big enough that you can get in there and stir without everything spilling out.
- Add the olive oil to the bowl and toss well until everything is coated.
- Then, add in the Old Bay Seasoning and continue tossing until everything is coated in the oil and seasoning.
Make the foil pack
- Place all the ingredients into the large foil packet, follow the directions on the package and seal.
- If you want to make individual packs, double up, and/or use heavy duty aluminum foil. Cut the foil into roughly 18×12 inch sheets and spray the center lightly with cooking spray. Place ¼ of the prepared meal in the center of each foil piece. Bring up the two long sides of the foil so the edges meet. Seal the edges making a ½ inch fold, and then fold again. Fold the two other sides to seal. Make sure there is enough room in the packet for air to circulate.
- Use a large baking sheet to transport the foil pack(s), plus it will be much easier to slide them onto the grill.
Grill the sausage shrimp foil packet
- Preheat the grill to moderate to moderate-low heat.
- Spray the grill lightly with cooking spray to prevent sticking.
- Grill the foil packet, on a covered grill, over moderate to moderate-low heat for 20-25 minutes, rotating the packet 180° about halfway through the cooking time.
- Remove the packet(s) from the grill. Cut a large X on across the top and open carefully. Be careful with the steam!
Pam Patterson
What temperature and how long would you cook ,individual packets, in the oven? Thank you.
Elizabeth
Hi Pam,
Try 375 – 400°F for about 15-20 minutes until the corn and potatoes are tender and the shrimp is cooked through.Thanks for stopping by.