Description
This Homemade Shrimp Foil Packets recipe is an easy, flavorful one-pan meal perfect for a quick dinner. Featuring juicy shrimp, sweet corn, spicy andouille sausage, and tender baby red potatoes, all seasoned with Old Bay, garlic, lemon, and smoked paprika, then baked in foil packets. This meal is both convenient and delicious, locking in moisture and flavors while keeping cleanup minimal.
Ingredients
Scale
Shrimp and Seafood:
- 1.25 lb shrimp (Kirkland Signature frozen tail-on shrimp)
Vegetables:
- 2 ears corn, shucked and cut into 1-inch rounds
- 1 lb baby red potatoes, halved or quartered into 1-inch chunks
- 1/2 cup fresh parsley
- 1 lemon
Meat:
- 0.6 lb andouille sausage, sliced into 1/2-inch thick pieces
Seasonings and Fats:
- 4 tbsp Old Bay seasoning
- 1.5 tbsp fresh garlic, minced
- 1 whole lemon, juiced
- 3 tbsp butter, melted and cooled to room temperature
- 1/2 tsp smoked paprika
- Salt, to taste
- Pepper, to taste
- 3 tbsp butter (Kerrygold salted butter recommended for richer sauce)
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for baking the foil packets.
- Prepare Foil Packets: Tear off four large sheets of heavy-duty aluminum foil, large enough to hold the ingredients and fold securely.
- Mix Ingredients: In a large bowl, combine shrimp, corn rounds, sliced andouille sausage, and baby red potatoes. Add Old Bay seasoning, minced garlic, smoked paprika, salt, and pepper. Drizzle melted butter and lemon juice over the mixture and toss everything until evenly coated.
- Assemble Packets: Divide the shrimp and vegetable mixture evenly among the four foil sheets. Top each with a small pat of butter and sprinkle chopped parsley over the top. Squeeze additional lemon juice on each packet if desired for extra brightness.
- Seal Foil Packets: Fold the foil over the ingredients and crimp edges tightly to seal, creating a closed packet to steam and cook the contents evenly.
- Bake: Place the foil packets on a baking sheet and bake in the preheated oven for 20-25 minutes, or until the shrimp are opaque and cooked through, and the potatoes are tender.
- Serve: Carefully open the foil packets (watch for steam). Serve the shrimp foil packets hot, optionally garnished with extra parsley or a lemon wedge.
Notes
- Make sure to not overcook the shrimp as they can become rubbery; they cook quickly once the oven is hot.
- Using heavy-duty foil prevents tearing during cooking and helps retain steam inside the packets.
- If you prefer a spicier dish, add some cayenne pepper or crushed red pepper flakes to the seasoning mix.
- To save time, you can prepare the foil packets ahead and refrigerate, baking them just before serving.
- For a dairy-free option, substitute butter with olive oil.
