These Garlic Butter Shrimp Foil Packets are the easiest weeknight seafood dinner you will ever make. Juicy jumbo shrimp, sweet corn, tender baby potatoes, and smoky sausage all get tossed in a rich garlic butter sauce, sealed into individual foil packets, and baked (or grilled) until everything is perfectly cooked through. There is almost no cleanup, every packet is its own serving, and that garlicky butter pooling in the bottom of the foil is pure gold — perfect for soaking up with crusty bread.
Ingredients
- 1 1/2 lbs large shrimp, peeled and deveined
- 2 ears corn on the cob, cut into 2-inch rounds (or 2 cups frozen corn)
- 1 lb baby potatoes, halved
- 12 oz smoked sausage, sliced into 1/2-inch coins
- 6 tbsp unsalted butter, melted
- 5 garlic cloves, minced
- 1 tsp Old Bay seasoning
- 1/2 tsp smoked paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 lemon, cut into wedges
- 2 tbsp fresh parsley, chopped
Instructions
- Prep the potatoes: Add the halved baby potatoes to a pot of salted boiling water and parboil for 8-10 minutes until just starting to soften. Drain well — this keeps the packets from drying out and ensures everything finishes cooking at the same time.
- Make the garlic butter: Whisk the melted butter with the minced garlic, Old Bay seasoning, smoked paprika, salt, and black pepper in a large bowl.
- Build the packets: Tear off four large sheets of heavy-duty foil. Divide the parboiled potatoes, corn rounds, sausage coins, and shrimp evenly among them. Spoon the garlic butter sauce generously over each pile, then fold the foil edges up and crimp tightly to seal each packet, leaving a little room for steam.
- Cook: Bake at 425°F (220°C) for 15-18 minutes, or grill over medium-high heat for 12-15 minutes, until the shrimp are pink and opaque and the potatoes are fork-tender.
- Serve: Open each packet carefully (watch for steam), squeeze a lemon wedge over the top, sprinkle with fresh parsley, and serve right in the foil with crusty bread for the garlic butter.
Pro tip: Don’t skip parboiling the potatoes — shrimp cook in minutes, so giving the potatoes a head start means nothing comes out undercooked or overdone. Seal the packets tightly but leave a pocket of air inside so the steam can circulate and everything stays juicy.
Estimated nutrition per serving: 480 calories, 38g protein, 22g fat, 32g carbohydrates.
