Garlic Butter Shrimp Foil Packs (Printable Version)
Shrimp, sausage, corn, and potatoes are cooked in foil with garlic butter for easy, flavorful cleanup.
# What You'll Need:
→ Main Ingredients
01 -
450g large shrimp, peeled and deveined
02 -
340g smoked sausage, sliced
03 -
450g baby potatoes, halved
04 -
2 ears corn, cut into 5–8 cm pieces
→ Garlic Butter
05 -
4 tablespoons unsalted butter, melted
06 -
4 garlic cloves, finely minced
07 -
1 tablespoon olive oil
08 -
1 teaspoon paprika
09 -
1/2 teaspoon onion powder
10 -
1/2 teaspoon cayenne pepper (optional)
11 -
Salt and freshly ground black pepper, to taste
→ Finishing & Serve
12 -
2 tablespoons chopped fresh parsley
13 -
Lemon wedges
→ Other
14 -
Heavy-duty aluminum foil
# Steps To Follow:
01 -
Preheat grill to medium-high or oven to 200°C. Bring a pot of salted water to a boil, add halved baby potatoes and corn pieces, and cook for 8–10 minutes until slightly tender. Drain and set aside.
02 -
In a bowl, combine melted butter, minced garlic, olive oil, paprika, onion powder, cayenne pepper if desired, and season with salt and black pepper.
03 -
Arrange 4 large sheets of heavy-duty aluminum foil. Evenly divide shrimp, sausage, corn, and potatoes among the sheets. Drizzle each portion with the prepared garlic butter mixture. Fold and seal the foil tightly to form packets.
04 -
For grilling, place packets directly on the grill and cook for 10–12 minutes, turning once midway. For oven baking, set packets on a baking sheet and cook at 200°C for 15–18 minutes.
05 -
Carefully open the foil packets to release steam. Garnish contents with chopped fresh parsley and serve immediately with lemon wedges.
# Notes and Tips:
01 -
Parboiling potatoes and corn ensures even cooking inside the foil packs.
02 -
Use extra caution when opening the hot foil packets to avoid steam burns.