Shrimp, Corn, Potatoes, and Smoked Sausage Foil Packs

This hearty and flavorful one-pan meal brings together the bold taste of Cajun-seasoned shrimp, tender potatoes, sweet corn, and smoky sausage—all cooked together in a convenient foil packet. Perfect for a quick weeknight dinner or a no-fuss outdoor cookout, these foil packs are easy to prepare, customizable, and packed with summer flavor.

Lightened-Up Ingredients:

1 lb shrimp, peeled and deveined (0 pts)
1 small red potato, quartered (about 2 pts per serving)
1 ear of corn, cut into 4–6 pieces (1–2 pts per serving)
6 oz lean chicken sausage, sliced (around 3–4 pts per serving)
2 cups cauliflower florets (0 pts)
1 tbsp olive oil, divided across packets (1 pt per serving)
2 cloves garlic, minced (0 pts)
1 tbsp Cajun seasoning (0 pts)
Salt and pepper, to taste
Fresh parsley, chopped (0 pts)
Lemon wedges, for serving (0 pts)

Instructions:

1. Preheat Oven or Grill

Oven Method: Preheat your oven to 400°F (200°C). Line a baking sheet with foil or parchment paper for easier cleanup.
Grill Method: Preheat your gas or charcoal grill to medium-high heat (about 375°F to 400°F). Allow it to fully heat before cooking to ensure even cooking.

2. Prepare the Ingredients

In a large mixing bowl, combine the peeled shrimp, quartered potatoes, cut corn, and sliced sausage.
Drizzle with olive oil and toss to coat evenly.
Sprinkle in the Cajun seasoning, minced garlic, salt, and pepper. Toss everything together until all ingredients are well seasoned and coated with oil and spices.
Tip: To ensure even cooking, microwave the quartered potatoes for 3–5 minutes before adding them to the foil pack mixture. This softens them slightly and ensures they cook through in time.

3. Assemble the Foil Packs

Tear off 4 large sheets of heavy-duty aluminum foil, each about 12–14 inches long. If using standard foil, consider doubling up to prevent tearing.
Divide the shrimp mixture evenly among the sheets, placing it in the center of each.
Fold the foil over the contents, sealing the edges tightly to form a packet. Crimp the sides and fold the top over twice to prevent leaks.
Tip: You can also use parchment paper inside the foil for a cleaner presentation and to prevent sticking.

4. Cook the Foil Packs

Oven Method:
- Place the sealed foil packs on the prepared baking sheet.
- Bake for 25 to 30 minutes, or until the potatoes are tender when pierced with a fork and the shrimp are opaque and cooked through.
Grill Method:
- Place the foil packets directly on the grill grates.
- Cook for 20 to 25 minutes, turning the packets over halfway through to ensure even cooking.

5. Serve

Carefully open the foil packs (be cautious of hot steam escaping).
Transfer the contents to a plate or serve directly in the foil for a rustic touch.
Sprinkle with fresh chopped parsley for color and a hint of freshness.
Serve with lemon wedges on the side—squeezing fresh lemon juice over the hot shrimp and vegetables adds a bright, zesty finish.

Additional Tips & Variations:

Vegetables: Feel free to add chopped bell peppers, zucchini, mushrooms, or onions for extra color and nutrition.
Protein Options: Swap the shrimp for scallops, chunks of fish, or chicken breast (note: chicken will require longer cooking time).
Spice Level: Use a milder seasoning blend if you’re serving kids or those sensitive to spice, or amp it up with crushed red pepper flakes or a dash of hot sauce.
Make Ahead: Assemble the foil packets in advance and refrigerate for up to 8 hours before cooking—perfect for prepping before a picnic or camping trip.

Serving Suggestions:

Serve these foil packs with a side of crusty bread to soak up the flavorful juices.
A light green salad or coleslaw complements the dish nicely.
Pair with a refreshing drink like iced tea, lemonade, or a crisp white wine (like Sauvignon Blanc) for adults.