Looking for a flavorful, no-fuss camping dinner? This Delicious Shrimp and Corn Foil Pack Camping Meal Recipe is the perfect solution. Packed with juicy shrimp, sweet corn, tender potatoes, and colorful bell peppers, it’s a one-pack wonder that’s easy to prep, quick to cook, and even easier to clean up. Just layer your ingredients in foil, seal, and cook over a campfire or grill. This meal delivers on taste, nutrition, and convenience—perfect for outdoor adventures or backyard cookouts. With minimal ingredients and maximum flavor, it’s bound to become your new camping favorite!
Why You’ll Love This Shrimp and Corn Foil Pack Camping Recipe
There’s a lot to love about this shrimp and corn foil pack recipe. First, it’s incredibly easy—no pots or pans, just foil and fire. It’s also healthy, with lean protein, fiber-rich veggies, and heart-healthy olive oil. The flavors blend beautifully as everything steams together in the foil, creating a juicy, seasoned meal in minutes. It’s fully customizable—swap in your favorite veggies or seasoning—and even kids will enjoy their own personal foil pack. Whether you’re camping, grilling at home, or prepping for a summer picnic, this meal brings convenience and taste together in the best way.
What You’ll Need
To make this flavorful shrimp and corn foil pack recipe, you’ll need simple, fresh ingredients that are easy to pack for camping or prep at home. Here’s what to gather:
Ingredients (Serves 4)
- 1 lb large shrimp, peeled and deveined
- 2 ears of corn, cut into thirds
- 1 lb baby potatoes, halved
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 2 tbsp olive oil
- 3 tbsp unsalted butter, melted
- 3 cloves garlic, minced
- 1 tsp paprika
- ½ tsp dried oregano
- Salt and pepper, to taste
- 1 lemon, cut into wedges
- Fresh parsley, chopped (optional)
You’ll also need heavy-duty aluminum foil to create individual packs. These ingredients come together to create a well-balanced, delicious meal that’s ideal for camping and outdoor cooking.
How to Make Shrimp and Corn Foil Pack Camping Recipe
Making these foil packs is fast and fun, especially when you’re outdoors. Follow these steps:
- Preheat your grill or campfire to medium-high heat.
- Parboil the potatoes in salted water for 5–7 minutes until slightly tender. Drain and set aside.
- In a bowl, combine melted butter, olive oil, garlic, paprika, oregano, salt, and pepper.
- Toss the shrimp, potatoes, corn, and bell peppers in the mixture until evenly coated.
- Cut 4 large sheets of foil. Divide the mixture evenly into the center of each sheet.
- Fold the foil into a sealed packet, crimping the edges tightly to keep steam inside.
- Place foil packs on the grill or over campfire coals and cook for 12–15 minutes, flipping halfway through.
- Carefully open the packs, squeeze fresh lemon juice, and garnish with parsley if desired.
You’ll end up with juicy shrimp, flavorful veggies, and buttery, herbed potatoes—ready to enjoy right out of the foil!
You Must Know
Before diving into this foil pack recipe on your next outdoor adventure, there are a few essential things you should know to ensure success and safety. These tips can make the difference between an okay camping meal and a truly unforgettable one.
1. Choose the Right Shrimp:
Opt for large or jumbo shrimp, as they hold up better to heat and won’t overcook too quickly. Smaller shrimp can dry out or become rubbery in the foil pack. If using frozen shrimp, be sure to thaw and pat them dry before cooking.
2. Heavy-Duty Foil is a Must:
Regular foil can tear easily, especially when cooking over campfires or grills. Use heavy-duty foil or double-layer standard foil to prevent leaks and ensure even cooking.
3. Pre-Cook Dense Veggies:
Potatoes take longer to cook than shrimp or corn. Parboil them for a few minutes before adding them to the pack. This ensures everything is perfectly done at the same time.
Perfecting the Cooking Process
Cooking foil packs is more than just tossing ingredients over a fire—it’s about technique, timing, and attention. Here’s how to make sure your shrimp and corn foil pack turns out amazing every time:
1. Even Cutting = Even Cooking
Slice all your veggies—especially potatoes and peppers—into similar sizes. This ensures they cook at the same rate, avoiding undercooked chunks or overcooked mush.
2. Heat Control is Key
If you’re cooking over a campfire, let the flames die down slightly before placing the foil packs. You want steady, glowing embers or medium heat on a grill. Too much direct flame can burn the bottom of the pack before the inside is done.
3. Seal Packs Tightly
Crimp the edges of the foil securely so that no steam escapes. A well-sealed pack locks in flavor and cooks food evenly. If unsure, double-wrap each pack.
4. Don’t Overcook the Shrimp
Shrimp cook fast—usually in 8–10 minutes. When you see them turn pink and curl into a “C” shape, they’re done. If they turn into an “O,” they’re likely overcooked and rubbery.
5. Rotate Packs Midway
If you’re using a grill or fire, flip the foil packs halfway through to cook both sides evenly. Use tongs or a spatula and be careful—it’ll be hot!
Add Your Touch
This shrimp and corn foil pack recipe is delicious as-is, but it’s super easy to customize:
- Spice it up with chili flakes, Cajun seasoning, or a splash of hot sauce.
- Add more veggies like zucchini, mushrooms, or cherry tomatoes.
- Swap proteins—try chicken, sausage (non-pork), or even tofu for a plant-based twist.
- Try herb blends like Italian seasoning or fresh thyme for extra flavor.
- Serve with extras like a side of rice, crusty bread, or a squeeze of lime.
Make it your own with whatever ingredients you love or have on hand!
Storing & Reheating
Got leftovers? Here’s how to keep them fresh:
Explore this comforting classic made even easier.
- Store cooked foil packs in an airtight container in the cooler or fridge for up to 2 days.
- To reheat, place foil packs on a grill or over low campfire heat for 8–10 minutes until warmed through.
- At home, unwrap and microwave for 1–2 minutes or reheat in the oven at 350°F for 10–12 minutes.
Avoid reheating shrimp too many times to keep it tender—not rubbery.
Chef’s Helpful Tips for Shrimp and Corn Foil Pack Camping Recipe
Want foolproof foil packs every time? Keep these tips in mind:
Don’t miss this perfect recipe for busy weeknights.
- Layer smart: Place potatoes and corn at the bottom since they take longer to cook.
- Use nonstick spray or oil inside the foil to prevent sticking.
- Double-wrap foil if cooking over open flames for extra durability.
- Prep ahead: Chop veggies and mix seasonings before your trip to save time.
- Add lemon wedges last minute to brighten up flavors before serving.
A little prep and attention go a long way in outdoor cooking success.
FAQ for Shrimp and Corn Foil Pack Camping Recipe
Can I use frozen shrimp?
Yes! Just thaw completely and pat dry before cooking.
If you loved this, you’ll enjoy this quick and tasty dish too.
Can I make these ahead of time?
Absolutely. Assemble foil packs up to 24 hours in advance and keep them chilled.
What if I don’t have a grill or campfire?
No problem—bake them at 400°F for 15–18 minutes at home.
Do I have to parboil potatoes?
Yes, for even cooking. Otherwise, they may stay undercooked.
Can I make this recipe spicy?
Definitely—add hot sauce, cayenne, or jalapeños to turn up the heat.
Conclusion
This Delicious Shrimp and Corn Foil Pack Camping Meal Recipe brings everything you want in a camping dish—fresh, flavorful, fast, and fun. It’s a satisfying mix of protein, veggies, and buttery seasoning, all cooked in one simple foil packet with barely any cleanup. Whether you’re gathered around a crackling campfire or using your backyard grill, this meal delivers big taste with minimal effort.
Even better, it’s highly adaptable. From spice lovers to picky eaters, everyone can customize their own pack. With just a little prep and a few basic ingredients, you’ll have a camping recipe that’s not only easy to make, but also exciting to eat. Try it on your next outdoor adventure—you might just make it a new tradition.
How to Make Shrimp and Corn Foil Packets While Camping
Description
Enjoy this easy, flavorful shrimp and corn foil pack meal that’s perfect for camping or grilling. Packed with tender shrimp, sweet corn, and savory veggies, it’s ready in under 30 minutes with minimal cleanup.
Ingredients
Instructions
Preheat grill or campfire to medium-high heat.
Parboil potatoes for 5–7 minutes until slightly tender; drain.
Mix butter, olive oil, garlic, paprika, oregano, salt, and pepper in a bowl.
Toss shrimp, potatoes, corn, and peppers in the mixture.
Divide evenly among 4 heavy-duty foil sheets. Seal packets tightly.
Cook on grill or over coals for 12–15 minutes, flipping halfway.
Carefully open packs, squeeze lemon juice, and garnish with parsley before serving.
Notes
- Use heavy-duty foil to avoid leaks.
Parboiling potatoes ensures even cooking.
Adjust seasoning and veggies to taste.
Let packs rest a minute after cooking before opening to avoid steam burns.