Garlic Butter Shrimp Foil Packs: The Ultimate Easy Dinner Tips, FAQ & printable recipe

Tips for success

For the best flavor development, consider seasoning the shrimp and sausage directly in a mixing bowl before placing them onto the foil. This ensures that every single piece is thoroughly coated in the spices.

If you prefer a bit of a smoky char on your corn, you can quickly sear the corn rounds in a hot skillet or directly on the grill grates for a few minutes before assembling the foil packets.

When opening the hot foil packets, always exercise extreme caution. Use tongs to carefully peel back the top fold away from your face, as the trapped steam is incredibly hot and can easily cause steam burns.

If you are serving a crowd, you can write guests' names on the outside of the foil packets with a permanent marker before cooking so everyone gets their preferred combination of ingredients.

Variations

• Spicy Cajun Boil: Swap the mild smoked sausage for spicy andouille sausage and double the Cajun seasoning. Add a pinch of cayenne pepper to the garlic butter for an extra fiery kick.
• Lemon Herb Shrimp: Replace the Cajun seasoning with Old Bay or Italian seasoning. Squeeze fresh lemon juice over the ingredients before sealing the foil, and garnish with fresh dill and lemon slices.

Storage and make-ahead

Fridge

Store leftovers in an airtight container in the refrigerator for up to 3 days.

Freezer

Freezing is not recommended, as the texture of the shrimp and corn will become mushy upon thawing.

Reheat

Reheat gently in a skillet over medium-low heat with a splash of water or butter until the shrimp reaches 145°F (63°C).

Allow any leftover cooked shrimp and sausage to cool completely at room temperature for no more than two hours before transferring them to an airtight container.

Store the leftovers in the refrigerator for up to three days. It is best to remove the ingredients from the foil before storing them to prevent any metallic taste from developing over time.

You can easily assemble these foil packets up to twenty-four hours in advance. Prepare the packets completely, seal them tightly, and store them on a baking sheet in the refrigerator.

When you are ready to eat, simply transfer the cold packets directly to the preheated grill or oven, adding an extra two to three minutes to the cooking time to ensure they heat through completely.

Serving ideas

Serve these garlic butter shrimp foil packs directly in their foil wrapping for a fun, rustic presentation that makes cleanup a breeze. To make it a complete meal, serve the packets alongside crusty French bread, garlic bread, or warm sourdough to soak up all the delicious, seasoned garlic butter broth pooling at the bottom of the foil.

For a more formal presentation, you can carefully slide the contents of the foil packets onto a bed of fluffy white rice, jasmine rice, or quinoa. A simple side salad with a light vinaigrette or some steamed green vegetables like asparagus or green beans provides a wonderful, fresh contrast to the rich, savory garlic butter sauce.

Frequently asked questions

Recipe card

Garlic Butter Shrimp Foil Packs: The Ultimate Easy Dinner

Prep 15 minCook 15 minTotal 30 minServes 4

Ingredients

• 1 lb large shrimp, peeled and deveined
• 12 oz smoked sausage, sliced into 1/2-inch rounds
• 2 ears corn on the cob, cut into 1-inch rounds
• 1 cup cherry tomatoes
• 1/2 cup unsalted butter, melted
• 4 cloves garlic, minced
• 1 tbsp Cajun seasoning
• 2 tbsp chopped fresh parsley, for garnish

Instructions

1. Slice the smoked sausage into uniform half-inch rounds and cut the corn on the cob into one-inch thick wheels. Lay out four large sheets of heavy-duty aluminum foil on a flat work surface. Keep the peeled and deveined shrimp chilled in the refrigerator until ready to assemble to ensure food safety.
2. In a small mixing bowl, combine the melted unsalted butter, minced garlic, and Cajun seasoning. Whisk the mixture thoroughly until the spices are evenly distributed throughout the melted butter and the sauce is fragrant.
3. Divide the chilled shrimp, smoked sausage medallions, corn rounds, and cherry tomatoes equally among the four prepared foil sheets. Arrange them neatly in rows in the center of each sheet to ensure even cooking.
4. Drizzle the garlic butter sauce evenly over the arranged shrimp, sausage, and vegetables in each packet. Fold the long sides of the foil up and over the food, then fold the ends in tightly to create a completely sealed packet.
5. Place the foil packets onto a preheated grill over medium-high heat (about 400°F / 204°C) or onto a baking sheet in a preheated oven at 400°F (204°C). Cook for 12 to 15 minutes, until the shrimp are pink and opaque, reaching a safe internal temperature of 145°F (63°C), and the tomatoes begin to burst.
6. Carefully open the hot foil packets, peeling the foil back slowly to allow the hot steam to escape safely. Garnish the hot shrimp, sausage, and vegetables with chopped fresh parsley and serve immediately.

Contains: crustaceans, milk

Estimated nutrition per serving

Calories

480

Protein

28 g

Carbohydrates

12 g

Fat

36 g

Fiber

2 g

Sugar

3 g

Sodium

1150 mg

Automatic estimate from the ingredient list, not laboratory-verified.