Description

This Shrimp, Zucchini, Potatoes, and Spicy Italian Sausage Foil Pack is an easy, flavorful one-pan meal perfect for a quick weeknight dinner or casual weekend cookout. Tender shrimp and spicy sausage combine with fresh zucchini and potatoes, seasoned with garlic, smoked paprika, and a touch of red pepper flakes, all baked in foil packets to lock in moisture and flavor. Finished with fresh lemon juice and parsley, these foil packs offer a wholesome, gluten-free meal with minimal cleanup.

Ingredients

Scale

Ingredients

1 pound medium shrimp, peeled and deveined
2 medium zucchinis, sliced into rounds
2 medium red potatoes, diced into small cubes
2 spicy Italian sausage links, sliced
2 tablespoons olive oil
1 teaspoon garlic powder
1/2 teaspoon smoked paprika
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon crushed red pepper flakes (optional)
2 tablespoons fresh lemon juice
2 tablespoons chopped fresh parsley
Aluminum foil for packing

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Instructions

Preheat Oven: Preheat the oven to 400°F. Cut four large sheets of aluminum foil and lightly grease the center of each with a little olive oil to prevent sticking.
Prepare the Mixture: In a large bowl, combine sliced zucchini, diced potatoes, sliced spicy Italian sausage, olive oil, garlic powder, smoked paprika, salt, black pepper, and crushed red pepper flakes. Toss the ingredients thoroughly to ensure they are evenly coated with the seasonings and oil.
Assemble Foil Packs: Divide the vegetable and sausage mixture evenly among the four foil sheets, creating a small mound in the center of each. Arrange the peeled and deveined shrimp on top of each mound for even cooking.
Add Lemon Juice and Seal Packs: Drizzle each foil packet with fresh lemon juice. Fold the foil over the ingredients and seal the edges tightly, forming a secure packet to lock in moisture and flavor during baking.
Bake: Place the sealed foil packets on a baking sheet. Bake in the preheated oven for 20 to 25 minutes, until the shrimp is cooked through and the potatoes are tender and easily pierced with a fork.
Finish and Serve: Carefully open the foil packets to avoid steam burns. Sprinkle each pack with freshly chopped parsley before serving warm straight from the foil.

Notes

For additional flavor and color, add bell peppers, onions, or cherry tomatoes to the foil packs before baking.
These foil packs can also be cooked on a grill over medium heat for 12 to 15 minutes, turning once halfway through for charred flavor.
Make sure to seal the foil packets well to avoid steam escaping and keep the contents moist.
Use fresh herbs and lemon juice to brighten up the dish right before serving.