Onion Shrimp Sausage Foil (Print Version)

Savory shrimp and sausage with corn and potatoes, seasoned with Cajun spices and roasted in foil.

# What You'll Need:

→ Seafood & Meats

01 - 1 pound large raw shrimp, peeled and deveined
02 - 12 ounces smoked sausage, sliced into 1/2-inch rounds

→ Vegetables

03 - 1 large onion, cut into wedges
04 - 2 ears corn, each cut into 4 pieces
05 - 1 pound baby potatoes, halved or quartered if large
06 - 2 cloves garlic, minced

→ Seasoning & Oils

07 - 2 tablespoons olive oil
08 - 2 teaspoons Old Bay or Cajun seasoning
09 - 1/2 teaspoon smoked paprika
10 - 1/2 teaspoon black pepper
11 - 1/2 teaspoon salt
12 - 1 lemon, sliced

→ Optional Garnishes

13 - 2 tablespoons fresh parsley, chopped
14 - Additional lemon wedges for serving

# How to Make:

01 - Preheat oven to 425°F or preheat grill to medium-high heat.
02 - In a large bowl, combine shrimp, sausage, onion, corn, potatoes, and garlic.
03 - Drizzle with olive oil, then sprinkle with Old Bay or Cajun seasoning, smoked paprika, salt, and black pepper. Toss until everything is evenly coated.
04 - Cut 4 large sheets of heavy-duty aluminum foil, each approximately 12 by 16 inches.
05 - Divide the mixture evenly among the foil sheets, placing in the center of each. Top each with lemon slices.
06 - Fold the long sides of the foil over the mixture, then roll up the ends tightly to seal and create packets.
07 - Arrange packets on a baking sheet for oven cooking or directly on the grill. Bake or grill for 20 to 25 minutes, until potatoes are tender and shrimp are cooked through.
08 - Carefully open packets while watching for steam. Garnish with fresh parsley and serve with extra lemon wedges if desired.

# Expert Advice:

01 -
  • Everything cooks in one foil packet, which means virtually zero cleanup and maximum flavor trapped right where it belongs.
  • It works on the grill or in the oven, so you can make it any night of the week without planning around your cooking method.
  • The shrimp and sausage cook perfectly at the same time because the foil creates exactly the right amount of steam, no babysitting required.
02 -
  • Don't open the foil to check on things halfway through because you'll lose precious steam and the shrimp might overcook while the potatoes are still hard.
  • If your potatoes are very large, quarter them instead of halving so they cook at the same rate as everything else.
03 -
  • Buy shrimp the same day you cook if you can, and keep them on ice until the very moment you're ready to use them.
  • Pat the shrimp dry with paper towels before mixing so they brown slightly instead of steaming in excess moisture.
Go Back