I really enjoy cooking. I like the artistic part of it. Selecting a menu with foods that my family will enjoy, all the while balancing complimentary flavors and colors. It’s my daily challenge. But sometimes life is busy and I just want a simple, quick meal. And if I can find one without sacrificing quality and taste, even better! And these shrimp foil packets are a great answer to that.
I’ve made this half a dozen times now and it’s always a crowd pleaser. My kids absolutely love it. I usually pair it with a side of rice (beans and rice pictured here) to round out the meal and a side salad to get that green color pop.
The seasoning mix is light on the cayenne pepper, so if you want a little more pep, add more pepper to crank up the volume.
If you don’t want to heat up your house with the oven on a summer day, these would also be great for the grill. While you’re at it, grill up some asparagus as a nice colorful side.
*cooking note: Baking times vary. If your ingredients are densely packed, it’ll take longer. When I make this, it takes 30 minutes for the potatoes to be fork tender and the shrimp to be cooked through.
- 1 lb raw peeled and deveined shrimp
- 1 package Andouille sausage thinly sliced
- 2 ears corn on the cob cut into 4 pieces each
- 1 lb little red potatoes cut into 1 inch-ish pieces
- Seasoning Mix
- Paprika 2tsp
- Garlic powder ¾ tsp
- Onion powder ¾ tsp
- Thyme ¼ tsp
- Cayenne pepper ¼ tsp
- Preheat oven to 425 degrees F
- Cut four pieces of aluminum foil into approximately 16 inch lengths.
- Lightly oil each piece of foil.
- Evenly divide the ingredients between the four pieces of foil.
- Mix the seasonings together thoroughly in a small bowl and sprinkler one teaspoon over each packet.
- Close each foil packet and bake at 425 degrees between 15-30 minutes.