Garlic Butter Shrimp Foil Packs

Garlic butter shrimp foil packs have become my go-to for fast backyard dinners and easy cleanup. Each pouch is brimming with tender shrimp juicy sausage sweet corn and creamy baby potatoes all gently bathed in garlicky melted butter. Whether you use your oven or fire up the grill the result is always a crowd-pleaser that tastes like summer on a plate.

I still remember the first time I made these packs for a family camping trip It rained the whole weekend but this meal turned a soggy night into something delicious and memorable

Ingredients

• Large shrimp: Fresh shrimp brings a sweet briny flavor to tie all elements together Look for firm translucent meat when shopping
• Ears of corn: Sweet crunchy corn pieces add texture and a hint of summer flavor Choose corn with tight green husks and sticky silk
• Smoked sausage: Sliced sausage brings smokiness and a meaty bite Pick a deeply colored sausage for fullest flavor
• Baby potatoes: Halved small potatoes become creamy and tender after steaming in the foil Look for firm blemish free spuds
• Unsalted butter: Melted butter is the recipe’s heart infusing everything with malty richness Use real sweet cream butter if you can
• Garlic: Freshly minced garlic releases a honeyed aroma when mixed into the butter Buy bulbs with tight skin and no soft spots
• Olive oil: Helps the garlic butter coat every bite Choose extra virgin for smooth flavor
• Paprika: Adds warmth and a touch of color Spanish or smoked varieties both work nicely
• Onion powder: A dash deepens the savory base of the dish Seek it out in the spices aisle for a layering effect
• Cayenne pepper: Offers optional heat Use sparingly for just a gentle kick
• Salt and black pepper: Both bring out and balance every ingredient’s natural flavors Try flaked sea salt for a clean salty finish
• Fresh parsley: Chopped parsley brightens dishes just before serving Go with vibrant curly or flat leaf kinds
• Lemon wedges: A squeeze wakes up the final flavors Pick lemons that feel heavy and give a little under pressure
• Heavy-duty foil: Essential for sturdy packets that hold up to steam and heat Choose extra-wide rolls for secure seals

Step-by-Step Instructions

Preheat and Parboil:

Get your grill warmed to medium high or heat your oven to about four hundred degrees Fahrenheit Meanwhile bring a big pot of salted water to a boil Drop in the halved potatoes and corn chunks Boil them for about eight to ten minutes until they just start to soften Drain off the water and let them cool a bit

Mix the Garlic Butter:

In a medium bowl whisk together the melted butter minced garlic olive oil paprika onion powder and cayenne if you like Then mix in salt and pepper to your taste The color should be golden and the smell bold with garlic

Prep and Fill Foil Packs:

Lay out four big sheets of heavy-duty foil on your counter Divide the shrimp sausage corn and potatoes evenly onto each Then spoon or drizzle the garlicky butter mixture all over making sure everyone gets a good coating Fold each foil sheet over so the edges meet in the middle Pull the edges together and crimp well to seal up the steam inside

Cook the Packs:

Place the sealed packs on your grill or onto a rimmed baking sheet if using the oven Lay them seam side up so nothing leaks For grilling let them cook about ten to twelve minutes flipping once If you are using the oven bake for fifteen to eighteen minutes Instead of opening them to peek just watch for the packets to puff slightly as the steam gathers inside

Garnish and Plate:

Carefully open each pack when done There will be an aromatic burst of steam so keep fingers back Sprinkle on plenty of fresh parsley and add lemon wedges for squeezing at the table Cross the foil edges down slightly to create a little bowl for serving and dig in

Save

Hands down shrimp is my favorite part Each bite comes out tender and sweet as the butter soaks right in My brother still teases me about how I always nudge extra shrimp onto my plate when nobody is looking

Storage Tips

Any leftovers can be cooled completely then packed into an airtight container Keep them in the refrigerator for up to three days Warm up gently in foil in the oven so everything stays moist The potatoes and shrimp will reheat nicely if you add a splash of broth before warming

Ingredient Substitutions

If shrimp is not your favorite swap it for sea scallops or chunks of fish such as firm cod or salmon Vegetarian Try vegetarian sausage and extra firm tofu Sausage options are flexible too smoky andouille or even kielbasa offer a twist Add diced bell pepper or zucchini for more veggie goodness

Serving Suggestions

Serve foil packs straight out of the pouch for rustic charm or pile everything onto a big platter with extra lemon wedges and parsley Round out your meal with crusty bread or a cool green salad I love bringing the packets to the table for everyone to open their own

Recipe FAQs

→ How do I prevent overcooked shrimp in foil packs?

Make sure to add slightly tender potatoes and corn, use large shrimp, and avoid overcooking. Check packs after the minimum time for perfectly juicy shrimp.

→ Can I bake these packs instead of grilling?

Yes, bake sealed foil packs on a sheet tray at 400°F, checking after 15 minutes to ensure shrimp and potatoes are just cooked through.

→ Are there good substitutes for smoked sausage?

Chicken sausage, andouille, or even plant-based sausage can be used for variety while maintaining smoky notes.

→ What tips help with successful foil packets?

Use heavy-duty foil, seal tightly to trap steam, and let the packs rest briefly after cooking before opening to allow flavors to meld.

→ How do I serve these foil packs?

Sprinkle with parsley and serve with lemon wedges, either directly in the foil or on plates for easy cleanup and added brightness.