Ingredients
- 1 pound large raw shrimp, peeled and deveined
- 2 ears corn, cut into thirds or quarters
- 1 pound baby potatoes, halved or quartered
- 12 oz smoked sausage, sliced into rounds
- 3 tablespoons melted butter (or olive oil)
- 2 teaspoons Old Bay seasoning (or Cajun seasoning)
- 1 teaspoon garlic powder
- Salt and pepper, to taste
- Fresh parsley, chopped (optional)
- Lemon wedges, for serving
- Heavy-duty aluminum foil
Instructions
- Preheat your grill to medium-high heat (about 400°F) or preheat your oven to 400°F.
- In a large bowl, combine shrimp, corn pieces, potatoes, and smoked sausage slices.
- Drizzle with melted butter (or olive oil) and sprinkle with Old Bay seasoning, garlic powder, salt, and pepper. Toss until everything is evenly coated.
- Cut 4 large pieces of heavy-duty foil (about 12×18 inches each). Divide the mixture evenly among the foil sheets.
- Fold the sides of each foil sheet up and over the mixture. Seal tightly to make a packet.
- Place the foil packs on the grill (or on a baking sheet in the oven). Cook for 20-25 minutes, or until potatoes are tender and shrimp are cooked through.
- Carefully open the foil packs (watch out for steam). Sprinkle with fresh parsley and serve with lemon wedges.
- Enjoy straight from the foil for easy cleanup!
If you’d like, I can help you adjust this for camping, oven-only, or add spicy options—just say so!