Shrimp and Kielbasa Foil Packets

If you’re looking for a simple, delicious meal that can be prepared ahead of time and cooked almost anywhere, look no further than Shrimp and Kielbasa Foil Packs. These tasty bundles combine shrimp, kielbasa, red bell peppers, corn, and zucchini, all seasoned with Italian dressing mix, olive oil, salt, and pepper. They’re perfect for the grill, oven, or campfire, making them a versatile option for any occasion.

Serve with Summer Fruit Salad or Easy Rice Pilaf.

Ingredients

1 lb shrimp, peeled and deveined, use large shrimp for best results
13 ounces kielbasa or smoked sausage, sliced into coins
1 red bell peppers, sliced
2 cups sweet corn
2 zucchinis, sliced into rounds
2 teaspoons minced garlic
1 packet Italian dressing mix
1 teaspoon each: onion powder, garlic powder, dried basil, dried parsley
5 Tbs olive oil
Salt and pepper to taste
Heavy Duty Foil

Why Use Smoked Sausage

It’s important to use smoked sausage like kielbasa rather than uncooked sausage for this recipe. Smoked sausage is pre-cooked, which means it only needs to be heated through, making it a perfect match for the quick-cooking shrimp and vegetables. Uncooked sausage would require a longer cooking time, which could result in overcooked shrimp and mushy vegetables.

Use large, extra-large, or jumbo shrimp for the best results.

You can also use a bratwurst that you coin, like I do in this Turkey Bratwurst Grill Pouch.

Substitution Ideas

Protein: Substitute the shrimp with cubed chicken breast or another type of seafood like scallops. Just be sure to use an instant read thermometer to check that the chicken is cooked through to 165 degrees F. It will take the chicken longer to cook than shrimp.
Vegetables: Swap out the veggies for what you have on hand, such as asparagus, cherry tomatoes, or mushrooms.
Seasoning: Try different seasoning mixes, like Cajun or lemon herb, for a different flavor profile.
Fat: Replace the olive oil with melted butter for a slightly different flavor.

How to Make Shrimp and Kielbasa Foil Packs

Preheat and Prep: Preheat your grill to medium-high heat, or your oven to 400°F (200°C) or start your fire so it can cook down to coals.
Combine Ingredients: In a large bowl, combine the shrimp, kielbasa, red bell peppers, corn, zucchini, and garlic. Drizzle with olive oil, then sprinkle with the Italian dressing mix, onion powder, garlic powder, basil, parsley, salt, and pepper. Toss everything together until evenly coated.
Assemble Foil Packs: Cut 4 large pieces of aluminum foil, about 24 inches each, and spray with non-stick spray. Divide the mixture evenly among the foil pieces, placing it in the center of each. Fold the sides of the foil over the mixture and seal tightly to create a packet.
Cook:
- Grill: Place the foil packs on the grill and cook for 15-20 minutes, flipping halfway through, until the shrimp is cooked and the vegetables are tender.
- Oven: Place the foil packs on a baking sheet and bake for 20-25 minutes.
- Campfire: Place the foil packs directly on hot coals and cook for 15-20 minutes, turning occasionally.
Serve: Carefully open the foil packs (watch out for steam!) and serve hot. garnish with fresh parsley if desired.

Cooking Options

Grill: Gives the packs a nice smoky flavor.
Oven: Perfect for rainy days or when you don’t have access to a grill. Or when you want even results! I love cooking these in my oven year round. Simply place them on a baking sheet before baking.
Campfire: Ideal for camping trips; just make sure the fire is hot and has a good bed of coals.

Tips and Tricks

Uniform Slicing: Slice the vegetables and kielbasa uniformly to ensure even cooking. And slice them thinly so that they cook in the time it takes for the shrimp to cook and the kielbasa to heat through.
Check for Doneness: Make sure the shrimp is opaque and pink, and the vegetables are tender before removing from the heat.
Avoid Overcrowding: Avoid packing too much into each foil packet to ensure proper cooking. You can make this into 6 packets if you have smaller appetites or young children. But really, just don’t make the packets too thick.
Large Shrimp: You want to use large or jumbo shrimp, if you use shrimp smaller than that they will overcook while the vegetables get tender, and will be rubbery, and not nearly as good.

Make Ahead Options

You can prep these foil packs ahead of time and store them in the refrigerator for up to 24 hours before cooking. This makes them an excellent option for busy weeknights or when you’re entertaining guests.

Simple cut and prepare all the ingredients, mix together, make the foil packets, and refrigerate, then cook according to instructions.

Storing Leftovers

If you have leftovers, store them in an airtight container in the refrigerator for up to 2 days. I find it is best to remove them from the foil if you want to reheat in the microwave. Or store in the foil if you plan to reheat in the oven.

Other Great Foil Pack Recipes

These Shrimp and Kielbasa Foil Packs are a delightful and easy meal that you can enjoy in various settings, from backyard barbecues to cozy campfires. Give them a try and enjoy the burst of flavors and convenience they offer. Happy cooking!

Shrimp and Sausage Foil Packs

Shrimp and Sausage Foil Packs: tender shrimp, tasty smoked sausage, red bell peppers, corn, and zucchini, seasoned well and absolutely delicious.

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Course: Main Course

Cuisine: American

Keyword: foil pack, foil packet, kielbasa recipe, shrimp

Prep Time: 10

Cook Time: 20

Total Time: 30

Servings:

Calories: 562kcal

Author: Rachael

Equipment

Foil

Ingredients

1 red bell pepper diced
2 cups sweet corn
2 medium-sized zucchini cut into coins
13 ounces smoked sausage or Kielbasa
1 pound large shrimp uncooked
2 teaspoons minced garlic
5 tablespoons olive oil
1 Italian Dressing Seasoning Packet
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon dried basil
1 teaspoon dried parsley
1/2 teaspoon salt
1/4 teaspoon freshly cracked pepper
1 tablespoon fresh parsley chopped, garnish

Instructions

Preheat and Prep: Preheat your grill to medium-high heat, or your oven to 400°F (200°C) or start your fire so it can cook down to coals.
Combine Ingredients: In a large bowl, combine the shrimp, kielbasa, red bell peppers, corn, zucchini, and garlic. Drizzle with olive oil, then sprinkle with the Italian dressing mix, onion powder, garlic powder, basil, parsley, salt, and pepper. Toss everything together until evenly coated.
Assemble Foil Packs: Cut 4 large pieces of aluminum foil, about 24 inches each, and spray with non-stick spray. Divide the mixture evenly among the foil pieces, placing it in the center of each. Fold the sides of the foil over the mixture and seal tightly to create a packet.
Cook:
Grill: Place the foil packs on the grill and cook for 8-10 minutes, flip then cook an additional 4-6 minutes,until the shrimp is cooked and the vegetables are tender.
Oven: Place the foil packs on a baking sheet and bake for 20-25 minutes. (If using large shrimp, cook only 15 minutes, then check for doneness)
Campfire: Place the foil packs directly on hot coals and cook for 10-15 minutes, turning occasionally.
Serve: Carefully open the foil packs (watch out for steam!) and serve hot. garnish with fresh parsley if desired.

Notes

Sausage: Use smoked sausage or Kielbasa. You do not want to use raw sausage as it won’t cook properly in the allotted time, and the shrimp will overcook.

Shrimp: Use Large, Extra-Large, or Jumbo Shrimp. You don't want shrimp sized smaller than 26/30 (26-30 shrimp in a pound). Use shelled, peeled, and deveined shrimp. Make sure they are thawed.

You can make this into 6 packets instead of 4 for smaller appetites or children.

Cooking time: Ovens, grills, and campfires vary widely when it comes to heat, which means cook time will too, based on how thick veggies are cut, etc. and how large the shrimp you chose are. Check your packets at about 75% of the cook time to check for doneness.

Nutrition

Our recipe card software calculates these nutrition facts based on averages for the above ingredients, different brands, and quality of produce/meats may have different nutritional information, always calculate your own based on the specific products you use in order to achieve accurate macros for this recipe.

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Shrimp and Kielbasa Foil Packets