Onion Shrimp Sausage Foil (Printable)

Tender shrimp, sausage, potatoes, and corn spiced with Cajun herbs, roasted in foil packets for easy cooking.

# What You 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:

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, approximately 12 by 16 inches each.
05 - Divide the seasoned 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, watching for steam. Garnish with fresh parsley and serve with extra lemon wedges if desired.

# Expert Advice:

01 -
  • Everything cooks in one sealed packet so cleanup is genuinely a five-minute job, which means you can actually enjoy your evening instead of standing at the sink.
  • The shrimp stays impossibly tender because the foil traps all that moisture and seasoning, creating its own little steam bath that's basically foolproof.
  • You can prep these in the morning and toss them on the grill when guests arrive, making you look far more organized than you actually are.
02 -
  • Don't use thin foil or your packet will puncture and all those flavorful juices will leak onto your oven floor—I learned this the hard way and my kitchen smelled like brine for a week.
  • Cut your potatoes smaller than you think you need to because they won't soften if they're too thick, and there's nothing worse than biting into a hard potato in the middle of an otherwise perfect meal.
03 -
  • Freeze extra packets unbaked and cook them from frozen, adding just 5 to 10 minutes to the cooking time, which makes weeknight dinners absurdly easy.
  • A light squeeze of hot sauce drizzled over the top right before serving turns this from delicious to addictive without overwhelming the original flavors.
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