Description
This Homemade Shrimp Foil Packets recipe is a flavorful, easy-to-make meal perfect for a quick dinner. Juicy shrimp, smoky andouille sausage, tender baby red potatoes, and sweet corn are combined with a zesty blend of Old Bay seasoning, garlic, lemon juice, and smoked paprika, all wrapped in foil and baked in the oven to lock in the delicious flavors and juices. The packets make for an effortless cleanup and a visually appealing dinner, ideal for serving family or guests.
Ingredients
Scale
Seafood and Meat
- 1.25 lb shrimp (tail-on, frozen or fresh)
- 0.6 lb andouille sausage, sliced into 1/2-inch thick pieces
Vegetables
- 2 ears corn, shucked and cut into 1-inch rounds
- 1 lb baby red potatoes, halved or quartered into 1-inch chunks
- 1 lemon, juiced
- 1 lemon (for garnish and extra juice, optional)
- 1/2 cup parsley, chopped
Seasonings
- 4 tbsp Old Bay seasoning
- 1.5 tbsp freshly minced garlic
- 1/2 tsp smoked paprika
- Salt, to taste
- Pepper, to taste
Fats and Others
- 3 tbsp butter, melted and cooled to room temperature
- Additional 3 tbsp butter (like Kerrygold salted butter) for richer sauce after baking
Instructions
- Preheat Oven: Preheat your oven to 400°F (204°C) to prepare for baking the foil packets.
- Prepare Ingredients: Thaw the shrimp if frozen. Shuck the ears of corn and cut them into 1-inch rounds. Halve or quarter the baby red potatoes into 1-inch chunks. Slice the andouille sausage into 1/2-inch thick pieces. Mince fresh garlic and juice one lemon.
- Season Ingredients: In a large bowl, combine the shrimp, corn, sausage, and potatoes. Add the Old Bay seasoning, minced garlic, smoked paprika, salt, and pepper. Pour in the lemon juice and melted butter, then toss everything together until evenly coated with the seasoning mixture.
- Assemble Foil Packets: Tear out large sheets of aluminum foil big enough to hold the portioned shrimp and accompaniments. Divide the mixture evenly onto each foil sheet. Fold the foil securely, creating sealed packets to trap steam and flavors during cooking.
- Bake: Place the foil packets on a baking sheet and bake in the preheated oven for about 25 minutes, or until the shrimp turn pink and opaque, and the potatoes are tender when pierced with a fork.
- Add Butter and Parsley: Carefully open the foil packets to avoid steam burns. Add the remaining 3 tablespoons of butter and a generous sprinkle of fresh parsley over the contents in each packet. Optionally, squeeze additional lemon juice for extra brightness.
- Serve: Serve the shrimp foil packets hot right out of the foil for a rustic, mess-free presentation. Enjoy with crusty bread or a fresh salad if desired.
Notes
- Thaw shrimp overnight in the refrigerator for best texture if using frozen.
- Make sure foil packets are sealed well to prevent liquids from leaking and to ensure even cooking.
- You can adjust the amount of Old Bay seasoning and smoked paprika to taste for more or less spice.
- Use fresh garlic for the best aroma and flavor instead of pre-minced.
- Adding butter after cooking keeps it fresh and enhances richness without overcooking it.
- Serve immediately after removing from the oven to enjoy best texture and temperature.
