Onion Boil Shrimp Sausage Packets (Print Version)

Juicy shrimp and sausage combine with potatoes and corn, seasoned with Cajun spices and roasted in foil.

# Components:

→ Seafood & Meats

01 - 1 lb large raw shrimp, peeled and deveined
02 - 12 oz smoked sausage, sliced into 1/2-inch rounds

→ Vegetables

03 - 1 large onion, cut into wedges
04 - 2 ears corn, each cut into 4 pieces
05 - 1 lb baby potatoes, halved or quartered if large
06 - 2 cloves garlic, minced

→ Seasoning & Oils

07 - 2 tablespoons olive oil
08 - 2 teaspoons Old Bay or Cajun seasoning
09 - 1/2 teaspoon smoked paprika
10 - 1/2 teaspoon black pepper
11 - 1/2 teaspoon salt
12 - 1 lemon, sliced

→ Optional Garnishes

13 - 2 tablespoons fresh parsley, chopped
14 - Additional lemon wedges, for serving

# Method:

01 - Preheat oven to 425°F or preheat grill to medium-high heat.
02 - In a large bowl, combine shrimp, sausage, onion, corn, potatoes, and garlic.
03 - Drizzle with olive oil, then sprinkle with Old Bay or Cajun seasoning, smoked paprika, salt, and black pepper. Toss until everything is evenly coated.
04 - Cut 4 large sheets of heavy-duty aluminum foil, approximately 12 by 16 inches each.
05 - Divide the mixture evenly among the foil sheets, placing in the center of each. Top each with lemon slices.
06 - Fold the long sides of the foil over the mixture, then roll up the ends tightly to seal and create packets.
07 - Arrange packets on a baking sheet for oven or directly on the grill. Bake or grill for 20 to 25 minutes, until potatoes are tender and shrimp are cooked through.
08 - Carefully open packets and watch for steam. Garnish with fresh parsley and serve with extra lemon wedges if desired.

# Expert Advice:

01 -
  • Everything cooks in one packet so cleanup is genuinely just throwing away foil, which feels revolutionary on a weeknight.
  • The shrimp stays incredibly tender because it steams in its own juices rather than drying out on a hot pan.
  • You can prep these in the morning and throw them on the grill right when you get home, no last minute scrambling.
  • Each person gets their own little surprise package, which somehow makes casual dinner feel like an occasion.
02 -
  • Potatoes are the wild card here, so cut them smaller than you think you need to unless you want half-raw chunks that nobody will eat.
  • Shrimp cook fast enough that if your potatoes aren't tender by the time the shrimp is done, something went wrong with your heat level, so get your temperature right before you start.
  • Opening a foil packet releases a serious amount of steam that can burn you, so use tongs and maybe let it sit for 30 seconds before your hands come near it.
03 -
  • Make sure your foil is truly sealed with no tiny gaps, or you'll end up with undercooked potatoes and a disappointed dinner crowd.
  • If you're cooking on a grill, keep the lid down and the heat steady because fluctuating temperatures will either dry out the shrimp or leave the potatoes hard as rocks.
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