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Easy Shrimp and Sausage Foil Packs with Lemon Butter Garlic Sauce

A close-up view of cooked shrimp and sausage foil packs filled with shrimp, sliced sausage, broccoli, and potatoes.
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Prepare this simple, flavorful shrimp and sausage foil packs recipe for a quick dinner with minimal cleanup. This recipe works well on the grill, in the oven, or over a campfire.

Ingredients

Scale
  • 1 pound large shrimp, peeled and deveined
  • 1 pound smoked sausage (like Andouille or Kielbasa), sliced into 1/2-inch pieces
  • 1 cup small red potatoes, quartered
  • 1 cup fresh broccoli florets
  • 1/2 cup unsalted butter, melted
  • 4 cloves garlic, minced
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon dried Italian seasoning
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons fresh parsley, chopped
  • 4 large sheets of heavy-duty aluminum foil

Instructions

  1. Preheat your grill to medium heat (about 375 degrees F) or preheat your oven to 400 degrees F.
  2. In a small bowl, whisk together the melted butter, minced garlic, lemon juice, Italian seasoning, salt, and pepper to create the lemon butter garlic sauce.
  3. Lay out four large sheets of heavy-duty aluminum foil on a flat surface.
  4. Divide the potatoes, sausage, and broccoli evenly among the four foil sheets, placing the ingredients in the center of each sheet.
  5. Arrange the peeled shrimp on top of the sausage and vegetables in each packet.
  6. Drizzle the lemon butter garlic sauce evenly over the contents of each foil pack.
  7. Fold the edges of the foil up and over the ingredients, sealing the edges tightly to create a closed packet. You want the steam to stay inside while cooking.
  8. Place the foil packets directly on the grill grates or on a baking sheet in the oven.
  9. Grill for 12 to 15 minutes, or bake for 18 to 20 minutes, until the shrimp is pink and cooked through and the potatoes are tender.
  10. Carefully open the foil packets (watch out for hot steam) and sprinkle with fresh chopped parsley before serving immediately.

Notes

  • For campfire cooking, place the sealed packets directly on hot coals, turning them every 5 minutes for about 15 to 20 minutes total cooking time.
  • If you prefer a spicier flavor, add 1 teaspoon of Cajun seasoning to the butter sauce mixture.
  • You can substitute the broccoli with sliced zucchini or bell peppers if you like.

Nutrition

Find it online: https://cookingbyjade.com/shrimp-and-sausage-foil-packs-recipe/