Ingredients
- 1 pound large shrimp, peeled and deveined
- 2 ears corn, cut into thirds
- 1 pound baby potatoes, halved
- 1 smoked sausage link, sliced (optional)
- 2 tablespoons olive oil or melted butter
- 2 tablespoons Cajun seasoning
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika (optional)
- Salt and black pepper, to taste
- Fresh parsley, chopped (for garnish)
- Lemon wedges (for serving)
Instructions
- Preheat oven or grill: Preheat your oven to 400°F (200°C) or preheat your grill to medium-high heat.
- Prep potatoes: Bring a pot of salted water to a boil. Add potatoes and cook for about 8 minutes to slightly soften. Drain and set aside.
- Assemble foil packs: In a large bowl, combine shrimp, corn, potatoes, and sausage (if using). Drizzle with olive oil or melted butter. Sprinkle Cajun seasoning, garlic powder, smoked paprika, salt, and pepper. Toss to coat evenly.
- Wrap: Divide the mixture evenly among 4 large sheets of heavy-duty aluminum foil. Fold and seal the edges tightly to make packets.
- Cook:
- Oven: Bake foil packs on a baking sheet for about 20-25 minutes until shrimp is pink and potatoes are tender.
- Grill: Grill foil packs for 15-20 minutes, flipping halfway through if needed.
- Serve: Carefully open the foil packs (watch for steam!), sprinkle with fresh parsley, and serve with lemon wedges.
Let me know if you’d like a version with extra spice or other veggies!