Shrimp Foil Packets mix veggies, sausage, and juicy shrimp for a super easy dinner with fast cleanup. Just assemble in a foil pack and cook over a campfire, grill, or in the oven.
Try some of our other favorite foil pack dinners: Hobo Foil Packets, Garlic Butter Sausage and Veggies, or Philly Cheesesteak Foil Packs.
Shrimp Foil Packets
Shrimp and sausage go together like peanut butter and jelly– the two were meant to be paired! My love for this pairing resulted in the creation of this Shrimp and Sausage Recipe. While I knew my family was crazy about it, I underestimated just how many of you would love it, too– it’s become such a popular recipe on the site!
Shrimp and sausage taste amazing together, and they’re perfect for cooking over a campfire or on the grill, not just in the oven. So, we decided to update the recipe to make it even better.
We camp often, so having fun meals that are packed with good, nutritious ingredients are a must-have for us. Plus, it’s just so dang fun to have your own meal in a wrapped-up packet right off the coals – Shrimp Foil Packets FTW!
Quick Tip
Shout-out to my fellow shrimp lovers! Here are a few easy recipes to add to your list: Lemon Garlic Shrimp, Honey Garlic Shrimp, or Shrimp Tacos next!
What Goes in Foil Packets?
The nice thing about Shrimp Foil Packets is how forgiving the recipe is — mix and match your favorite veggies. As long as the veggies cook in similar time frames, you’ll be golden!
Here’s our favorite combination of ingredients in these grilled Shrimp Foil Packets:
- Fresh corn. We love fresh sweet corn — there is nothing better in the summer! Slice it right off the cob and throw it in. No fresh corn? Use frozen or even canned (well-drained) corn instead.
- Smoked sausage. Any smoked sausage works and we like a hardwood-smoked turkey sausage best for a healthy Shrimp Foil Packet meal. Turkey sausage keeps things nice and healthy, plus it tastes great! See the “quick tip” box below.
- Minced garlic. I recommend dicing your own garlic here, so it doesn’t burn in the foil pack.
- Seasoning blend. The seasoning blend in these foil dinners is simple but packs a punch. Don’t shy away from adding additional salt and pepper at the end– veggies need a lot of seasoning!
Quick Tip
You can use a different kind of sausage but you’ll want to make sure it’s smoked/fully cooked before adding it to the foil packs. Raw sausage won’t be cooked through by the time the shrimp and veggies are done, but a pre-cooked sausage will get perfectly warmed through. As an extra benefit, the shrimp tastes even better from being cooked with all the other ingredients and seasoning mix.
How Do You Make A Foil Packet For the Grill?
- Tear off four strips of heavy-duty foil, each one about 2 feet long.
- Divide the sausage, shrimp, and veggies mixture equally onto the center of each foil piece.
- To seal the foil packet, bring the short sides together in the middle and gently fold down to completely seal. Then, roll up the ends.
- This shrimp foil dinner is ready to cook! Or add to the cooler to take these packets camping!
Shrimp Foil Packets Notes
- The heat on stovetops, ovens, grills, and campfires varies greatly. Cooking time can also vary from ingredient to ingredient, depending on the actual size veggies are cut to. We’ve tested these cajun Shrimp Foil Packets in the oven, grill, and campfire. I’m sharing the timing I found to be perfect, but remember– your experience may vary.
- Every time you open a packet to check, it releases all the steam and will take an extra couple of minutes longer than the other packets to finish cooking.
- If you aren’t keen on cooking food in foil, you can still make this recipe! Check out the FAQ section for details on how to make this recipe on the stovetop or on a sheet pan.
Shrimp Foil Packets FAQs
Yes! Foil packets are perfect for the oven, grill, or campfire. I’ve tested this recipe using all three methods.
I don’t flip the packets in the oven, but we do on the grill and over coals. Flip once, about halfway through, to ensure even cooking.
If you’re baking the packets in the oven, bake them for 15-20 minutes.
Pro tip: Only open one foil packet at a time to check for doneness. Each time a packet is opened, steam is released, which can increase the cooking time.
If you’re grilling shrimp foil packets, it takes about 12-16 minutes. This may vary depending on the outside temperature and the actual heat of your grill.
No problem! Here are other ways to make this recipe:
Stovetop (no foil): Cook the mixture (minus corn and shrimp) in a large Dutch oven over medium-high heat, stirring occasionally for 12-15 minutes until veggies are crisp-tender. Add corn near the end. Cook shrimp separately as per the Cilantro Lime Shrimp recipe, then mix it in at the end.
Oven (no foil): Use an extra-large sheet pan lined with parchment paper. Spread the mixture (except corn and shrimp) evenly. Bake at 425°F for 30-35 minutes, flipping halfway. Add shrimp and corn in the last 5 minutes.
Shrimp Foil Packet Tips
- Seal the foil packets well, but leave room for steam to circulate.
- Generously spray the foil to keep the veggies and shrimp from sticking.
- Season to taste; after pulling the foil packs from the oven or grill, let them cool for a few minutes, and then taste for seasoning — they might need a pinch more of salt and/or pepper to make the flavors come alive.
- Use heavy-duty foil–This ensures everything stays in these packets and they don’t easily rip or tear. (Regular foil can be used for cooking the packets in the oven.)
Quick Tip
What’s the difference between heavy-duty foil and regular foil? The thickness! Heavy-duty foil stands up to heat better and is ideal for foil pack cooking.
More Grilled Dinner Recipes:
- Grilled Flank Steak with a simple herb sauce
- Grilled Chicken Marinade all-purpose chicken marinade
- Baked Potato Foil Packs with sharp Cheddar and crisp bacon
- Foil Pack French Dip Sandwiches with au jus sauce
- Grilled Steak Salad with a lemon-honey dressing
Shrimp Foil Packets
Equipment
- Heavy-duty aluminum foil for grill or campfire, or regular foil for oven
- Grill or oven
Ingredients
- 1 red bell pepper diced
- 1 to 2 Roma tomatoes diced, 2 cups
- 2 ears sweet corn cut off the cob, or 2 cups
- 2 medium zucchini cut into half moons, 1 pound, 4 cups
- 1 (13-ounce) package smoked sausage see note 1
- 1 pound extra-large shrimp uncooked, see note 2
- 2 teaspoons minced garlic
- 5 tablespoons olive oil
- 1 tablespoon dried oregano
- 1 tablespoon dried parsley flakes
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 teaspoon paprika
- 1 teaspoon seasoned salt
- 1/4 teaspoon pepper
- Chopped parsley optional
Instructions
- Preheat grill to medium-high heat (450°F) or oven to 400°F. Pat shrimp dry with a paper towel.
- Dice the pepper into small pieces. Remove the husk from corn and cut the corn off the cob. Halve the zucchini and cut into half moons. Dice the tomato(es). Coin the sausage.
- In a large bowl, add the prepared veggies, sausage, shrimp, and garlic. Add olive oil and all the seasonings (adjust salt and pepper to taste). Gently toss to ensure everything is well coated in seasoning.
- Put a generous amount of the mixture in the center of a large piece of foil, then fold to create a secure enclosing—see note 3. (Prepare 4 packets for larger portions or 6 for smaller portions.)
- Grill on fully heated grill for 8–10 minutes on one side; then flip and cook another 4–6 minutes on the other side. Alternatively, bake in the oven for 15–20 minutes (no need to flip) or until shrimp are cooked through and pink. (Large shrimp take closer to 15 minutes in my oven and extra-large take closer to 20.) On hot campfire coals, these packets are done in about 8–10 minutes (flip halfway).
- Enjoy right out of the oven, but open carefully—the packets will release a burst of steam. Enjoy garnished with fresh parsley if desired.
Video
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Making this tonight. Calories are listed as 315. What is the size of 1 serving?
1 foil pack
Lots of chopping but so worth it! I added onions & mushrooms and I left out that tomatoes! So good! My husband loved it! I had extra that didn’t fit in the foil so I threw it in my wok and wow! It cooked fast & yum! Thank you for recipe!!
So happy to hear you enjoyed this! Thanks for the comment 🙂
This was super good! I adjusted a couple things. Used broccoli cut up small instead of zucchini since that is what I had, added 4 chicken breasts cut into small pieces and some sliced red onion. Added a bit more olive oil and it took about 30 minutes in the oven at 400 before it was cooked through. It was perfect and even my 3 teenagers loved it and will now be a regular meal for us!
Sounds delicious! So glad you enjoyed! Thanks Laurie1 🙂
How far in advance can I make the foil packets?
If you make them in advance, I’d keep the shrimp separately so it doesn’t make the rest of the ingredients taste fish-y (add shrimp back in right before cooking). I wouldn’t recommend making these more than 1 day in advance.
This recipe is soooo good!
Thanks so much Melissa! 🙂
Thank you so much for this recipe. I and my family enjoyed it and had a happy tummies
Yay! 🙂
Delicious recipe! I added a squash, onion, & mushrooms. Loved it,
YUMM!! That sounds awesome! I’m so glad you enjoyed this! 🙂
I’m about ready to throw this delicious looking meal in the oven, but I can’t seem to find what temperature I should bake it at? Am I missing it or is it just not there?
Hey Eva! You cook this at 400 degrees! Sorry it was hard to find!
Yum ! I cant wait to make this!
I hope you enjoy! 🙂
Great I loved
🙂