This foil pack meal is easy, flavor-packed, and perfect for grilling, baking, or even cooking over a campfire! It’s like a mini shrimp boil all wrapped up and ready to go.

Ingredients (for 4 packets):

1 lb large shrimp (peeled and deveined, tail-on optional)

2 ears corn, cut into 1½-inch pieces (or 1½ cups frozen corn)

12 oz baby potatoes, halved or quartered

12 oz smoked sausage, sliced into ½-inch rounds

2 tbsp olive oil or melted butter

1 tbsp Old Bay seasoning (or Cajun seasoning)

Salt & black pepper, to taste

2 cloves garlic, minced

Fresh parsley or lemon wedges, for garnish

Instructions:

Preheat oven to 425°F (220°C) or grill to medium-high heat.

Parboil potatoes (optional but recommended):
Boil halved potatoes for 7–10 minutes until just tender, then drain. This ensures they cook through in the packet.

Mix ingredients:
In a large bowl, combine shrimp, corn, potatoes, sausage, garlic, olive oil or butter, and seasoning. Toss well to coat evenly.

Assemble foil packs:
Cut 4 large pieces of heavy-duty aluminum foil (about 12×16 inches).
Divide mixture evenly among the foil sheets. Fold and seal each pack tightly.

Cook:

Oven: Bake for 20–25 minutes on a sheet pan.

Grill: Grill over medium-high heat for 15–18 minutes, turning once.

Campfire: Place over hot coals for 20–25 minutes, rotating as needed.

Serve:
Carefully open packets (steam will be hot!), garnish with chopped parsley and a squeeze of fresh lemon juice.

Add a few dabs of butter inside each pack for extra richness.

You can swap shrimp for chicken or scallops — just adjust cooking time.

Craving heat? Add a dash of hot sauce or sprinkle in red pepper flakes.