Ingredients
- 1 lb raw shrimp, peeled and deveined
- 1 lb baby potatoes, halved
- 2 ears of corn, cut into 3–4 pieces each
- 12 oz smoked sausage, sliced
- 2 tbsp olive oil or melted butter
- 1 tsp Old Bay seasoning (or Cajun seasoning)
- 1 tsp garlic powder
- Salt and pepper, to taste
- Fresh parsley or lemon wedges, for garnish (optional)
Instructions
- Preheat oven to 425°F (220°C) or preheat your grill to medium-high heat.
- In a large bowl, toss the shrimp, potatoes, corn, and sausage with olive oil (or butter), Old Bay, garlic powder, salt, and pepper.
- Tear off 4 large sheets of heavy-duty aluminum foil. Divide the mixture evenly among the sheets and fold into secure packets by bringing the edges together and crimping tightly.
- Bake for 20–25 minutes (or grill for 15–20 minutes), flipping halfway through if grilling. Potatoes should be tender and shrimp opaque.
- Carefully open the foil packs (steam will be hot!). Garnish with fresh parsley and a squeeze of lemon juice, if desired.
Perfect for camping, weeknight dinners, or summer cookouts. Let me know if you want a spicier version or substitutions!