Sausage and Shrimp Foil Packets are a quick and easy grilling recipes using fresh vegetables, potatoes, shrimp and chicken sausage. Add your own spices and grill these for a protein packed, easy clean-up meal!
Grilling season has begun and I couldn’t be more excited to share these Sausage and Shrimp Foil Packets with you! I love being able to quickly make a meal outside with very little clean-up. If you go camping this foil packet shrimp boil be a great option to make. You can prep them ahead of time at home and just throw them on the grill!
Today’s Sausage and Shrimp Foil Packets are so easy to make, very customizable and the perfect warm summer grilling recipe. Protein, veggies, and starches all cook together in a single foil packet, making cleanup minimal and prep easy.
Since they are precooked it makes them super easy to use in a variety of recipes from this Italian Sausage Pasta Bake to this Cajun Pasta with Chicken Sausage and Shrimp. These foil packets echo the ease of other favorites like our Sheet Pan Chicken Sausage and Vegetables with minimal cleanup.
Camping-friendly shrimp and sausage foil packets are perfect for grilling or campfires with minimal cleanup. Everything cooks inside the foil, making prep and cleanup easy. I use pre-cooked sausage, shrimp, chopped potatoes, bell peppers, onion, and garlic. A drizzle of olive oil, a pat of butter, and a blend of spices add moisture and flavor.
If you like shrimp recipes you also might like my Lemon Orzo Shrimp, Easy Breaded Shrimp, Easy Cajun Shrimp or this Mediterranean Grilled Shrimp.
Why You’ll Love These Shrimp & Sausage Foil Packets
- Juicy and Flavorful Shrimp: The foil traps steam and flavor, keeping everything juicy and tender without drying out, no extra sauces needed!
- Perfect Camping Option: If you go camping this would be a great option to make. You can prep them ahead of time at home and just throw them on the grill!
- Easy to Make: You can have these foil packets on the table in under 30 minutes. The majority of time is the chopping. To save time you can chop everything ahead of time for easy meal-prep!
Recipe Ingredients
Here’s an overview of the simple ingredients we’re using. Jump to the recipe card below for exact ingredient amounts and printable instructions.
- Sausage: Use pre-cooked sausage for convenience. Sweet Italian or Andouille gives smoky flavor. opt for 31/35 shrimp so it doesn’t overcook.”
- Shrimp: Frozen or fresh, peeled and deveined shrimp can be used. Optional—omit if preferred. Opt for 31/35 shrimp so it doesn’t overcook.
- Vegetables: Use a mix of chopped bell peppers, onions, and minced garlic. Keep vegetables uniformly sized for even cooking.
- Potatoes: Small potatoes (halved or quartered) are ideal, but Russet or sweet potatoes (cut into 1-inch pieces) also work.
- Spices & Herbs: Season with Italian seasoning, Old Bay, Cajun spice, or a BBQ rub. Add fresh herbs like parsley, thyme, or rosemary for extra flavor.
Ways to Modify this Shrimp and Sausage Foil Packet Recipe
- Protein: Add bite-sized pieces of boneless, skinless chicken thighs or breasts. Try adding in chunks of salmon or cod. You could try kielbasa or you can skip the meat and add beans like white beans or chickpeas.
- Vegetables: There are a variety of vegetables you can use! Try zucchini, mushrooms, corn, or green beans: Great for added texture and seasonal flair. Cherry tomatoes will add a burst of sweetness and moisture.
- Potatoes: If you want to add something other than potatoes try sweet potatoes, butternut squash.
- Sauce: You can add a lot of great sauces to the finished dish. Try garlic butter, pesto, or lemon herb marinade. I also love a drizzle of hot sauce or sriracha or a finishing squeeze of lemon juice.
- Herbs: Sprinkle herbs on your finished dish like dill, chives, parsley or thyme.
How do you Make Shrimp Broil Packets
Step 1: Create Shrimp Mixture: Preheat a gas or charcoal grill over high heat. Start by chopping up your ingredients into the same size pieces. This will help everything cook evenly. Place all of the ingredients including the shrimp in a large mixing bowl. Add olive oil, a slice of butter, salt, pepper and seasoning.
Step 2: Create Foil Packets: Make the foil packets but cutting 4 – 12 inch long sheets of heavy-duty aluminum foil.
Step 3: Divide Ingredients & Fold: Divide the sausage, shrimp, vegetables and potatoes evenly into the four packets. Fold up all 4 sides of each foil packet. Add olive oil, sliced butter, spices salt and pepper. Use a spoon to toss the mixture in the packet until coated.
Step 4: Grill Packets: Fold the sides of the foil over the sausage, shrimp, veggies and potatoes, making sure to cover completely and seal the packets closed.
Place foil packets on the grill and cook until just cooked through, about 15-20 minutes, or until the vegetables and potatoes are just soft. Serve each packet warm with fresh parsley and Parmesan cheese.
Cooking in Oven: You can also cook these in the oven. Put the foil packets on a baking sheet and bake at 400°F for 20–25 min.
Make-Ahead Tip: Assemble packets up to 1 day in advance. Store in the fridge until ready to grill or bake. If using frozen shrimp, thaw completely before assembling.
Storage Tips
Cool leftovers completely. Store in an airtight container in the fridge for up to 2 days. Reheat in the oven at 350°F for 10–12 minutes or until warmed through.
This is not freezer-friendly after cooking because the shrimp can become rubbery.
Recipe FAQ
Yes, but make sure to slice it thinly or pre-cook slightly to ensure it cooks through. Increase cooking time by 5–7 minutes.
You don’t have to but I think it is helpful to make sure everything cooks evenly and there isn’t a lot of excess water. Thaw frozen shrimp completely and pat them dry before adding to the packets.
Shrimp should be opaque and curled, and potatoes should be fork-tender. Cooking time is typically 15–25 minutes depending on your heat source.
Yes! Place packets on hot coals and cook for about 20 minutes, flipping halfway through.
More Shrimp Recipes
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Sausage and Shrimp Foil Packets
Ingredients
- 1 – 11 ounce pre-cooked sweet Italian sausage
- 1 1/2 pounds of large shrimp, peeled and deveined
- 1 1/2 pounds of baby Yukon gold potatoes, cut in half
- 1 red and 1 yellow bell pepper, seeded, sliced
- 4 tablespoons of butter, sliced
- 4 tablespoons olive oil
- 4 teaspoons of Italian seasoning or cajun seasoning
- Salt and pepper taste
- Fresh parsley
- Parmesan cheese
Instructions
- Preheat a gas or charcoal grill over high heat.
- Start by chopping up your ingredients into the same size pieces. This will help everything cook evenly. Place all of the ingredients including the shrimp in a large mixing bowl. Make the foil packets but cutting 4 – 12 inch long sheets of heavy-duty aluminum foil.
- Divide the sausage, shrimp, vegetables and potatoes evenly into the four packets.
- Fold up all 4 sides of each foil packet. Add 1 Tablespoons of olive oil per packet and 1 Tablespoon of sliced butter per packet along with 1 teaspoon of the spice of your choice per packet. Use a spoon to toss the mixture in the packet until coated.
- Fold the sides of the foil over the sausage, shrimp, veggies and potatoes, making sure to cover completely and seal the packets closed.
- Place foil packets on the grill and cook until just cooked through, about 15-20 minutes, or until the vegetables and potatoes are just soft. Serve each packet warm with fresh parsley and Parmesan cheese.
Notes
- Storage: Leftovers can be refrigerated in an airtight container up to 4 days.
- Shrimp should be opaque and curled, and potatoes should be fork-tender. Cooking time is typically 15–25 minutes depending on your heat source.
- You can cook over a camp fire. Place packets on hot coals and cook for about 20 minutes, flipping halfway through.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
