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### 🔥 **How to Make It:**
**1. Preheat your heat source:**
– Oven: 425°F (220°C)
– Grill: Medium-high
– Campfire: Medium-hot coals
**2. Prep your ingredients:**
Parboil the baby potatoes in salted water for about 10 minutes until just fork-tender. Drain and set aside.
**3. Mix it all up:**
In a large bowl, toss together the shrimp, sausage, corn, and parboiled potatoes. Drizzle with olive oil or butter, and season with Old Bay, garlic powder, salt, and pepper. Toss to coat evenly.
**4. Build your foil packs:**
Tear 4 large sheets of foil. Divide the mixture evenly among the sheets. Fold each foil into a secure packet, sealing tightly to trap in the steam.
**5. Cook to perfection:**
– **Grill or Campfire:** Cook for 12–15 minutes, flipping halfway through.
– **Oven:** Bake for 20–25 minutes until everything is cooked through and tender.
**6. Serve and enjoy:**
Carefully open each foil pack (watch the steam!), then top with chopped parsley and a fresh squeeze of lemon juice.
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### 🧡 Why You’ll Love It
– **Minimal cleanup** — just crumple up the foil and you’re done
– **Customizable** — swap in bell peppers, onions, or zucchini
– **Flavor-packed** — smoky, buttery, zesty, and just the right amount of spice
– **Portable** — ideal for picnics, camping, or make-ahead dinners
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### 🌽 Final Thoughts
These shrimp and sausage foil packs are everything you want in a weeknight meal: easy, flavorful, and fun to eat. Serve with crusty bread, a side salad, or just a cold drink and a camp chair.
Trust us — once you try this, it’ll be in regular rotation all summer (and beyond).
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Want a printable recipe card or a version tailored for keto or dairy-free diets?
