Sausage and Shrimp Campfire Packets

Preparation 10 minutes Cook Time 12 minutes Serves 4     adjust servings

 These fun low carb sausage and shrimp packets are an easy meal for summer. Throw them over the grill and dinner is done! No fuss and no dishes to clean. 


  • 1 medium zucchini, sliced 1/2 inch thick
  • 1 red pepper, thinly sliced
  • 1/4 onion, thinly sliced
  • Salt and pepper
  • 12 ounces al fresco fully cooked chicken sausage, sliced 1/2 inch thick
  • 1 lb large shrimp, peeled and deveined
  • 4 tbsp butter
  • 1 tbsp plus 1 tsp Old Bay Seasoning (or use any fish seasoning or Cajun seasoning)
  • 1/2 lemon, cut into 4 slices
  • Chopped parsley or cilantro for garnish


  1. Preheat the grill to medium high. Tear off 4 sheets of heavy duty foil, about 12 x 12 inches. 
  2. Arrange 1/4 of the zucchini slices down the center of each sheet of foil, leaving plenty of space on the sides and ends for folding the foil (overlap the slices if necessary). Top with 1/4 of the red pepper and onion slices. Season with salt and pepper.
  3. Arrange 1/4 of the sausage and 1/4 of the shrimp over each. Place 1 tbsp butter in each packet. Sprinkle each packet with about 1 teaspoon Old Bay seasoning. 
  4. Bring the sides of the foil together and fold over several times, then fold the ends several times each (seal the packets as tightly as you can). Place on the preheated grill and cook for about 12 minutes. You could also make these over a campfire but I suggest having them on a grill a few inches above the fire. Not sure they'd survive the heat right in the fire!
  5. Remove from the grill and let cool a few minutes, then carefully open and squeeze a wedge of lemon over. Sprinkle with garnish and enjoy right out of the packet or serve over cauliflower rice. 


Recipe Notes


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