Get ready for an incredibly simple and flavorful meal with these Steak and Shrimp Foil Packs. This recipe is a weeknight hero, promising minimal cleanup and maximum taste. The tender steak and succulent shrimp, seasoned perfectly with Old Bay and aromatic herbs, cook together with sweet grape tomatoes and sharp red onion. These steak and shrimp foil packs are perfect for a busy evening when you want a delicious meal without the fuss, or for a fun camping trip or backyard grill night. Experience a burst of savory, slightly smoky flavors with every bite.
15 minutes
15-20 minutes
30-35 minutes
4
Why You’ll Love This Recipe
- Incredibly easy, minimal prep required
- One-pan cooking means almost no cleanup
- Perfect balance of savory steak and sweet shrimp
- Versatile for oven or grill
- Deliciously seasoned for maximum flavor
Ingredients
Gather these simple ingredients for your flavorful steak and shrimp foil packs. The star ingredients are the quality steak and fresh shrimp, complemented by vibrant vegetables and a robust seasoning blend. Old Bay seasoning is key to that classic seafood flavor, while thyme and cumin add depth.
- ½ pound sirloin steak, cut into 1-inch cubes
- ½ pound raw shrimp, cleaned and deveined
- 1 cup colored grape tomatoes, cut in half
- ½ small red onion, cut into thin wedges
- 3 cloves garlic, minced
- 1 tablespoon old bay seasoning
- 1 teaspoon dried thyme
- 1 teaspoon ground cumin
- Salt and freshly ground black pepper, to taste
- 1 tablespoon olive oil
- Chopped fresh parsley, for garnish
- Thinly sliced green onions, for garnish
- Lime wedges, for serving
Ingredient Notes and Substitutions
Customize your steak and shrimp foil packs with these helpful tips and substitutions. Feel free to experiment with different cuts of steak or vegetables to make this recipe your own.
- Steak: This recipe works great with a tender cut, such as top sirloin, ribeye, or tri-tip. Ensure the steak is cut into uniform, 1-inch cubes for even cooking.
- Veggies: You can add any vegetables to the foil packets. Sliced mushrooms, bell pepper strips, or even zucchini would be delicious additions. If using heartier root vegetables like potatoes or carrots, consider parboiling them first to ensure they cook through in time.
- Shrimp Size: Adjust cooking time slightly based on shrimp size. Larger shrimp may need an extra minute or two, while smaller shrimp cook very quickly.
- Spice Level: For a spicier kick, add a pinch of red pepper flakes to the seasoning mix.
- Oil: Avocado oil or another high-heat cooking oil can be used in place of olive oil.
How to Make Steak and Shrimp Foil Packs
Step 1: Prepare Oven and Foil
Preheat your oven to 425°F (220°C). This high heat is essential for quickly cooking the steak and shrimp to perfection. Cut four sheets of aluminum foil, each about 12×12 inches. These will form your individual cooking packets.
Step 2: Combine Ingredients
In a large mixing bowl, combine the cubed sirloin steak, cleaned shrimp, halved grape tomatoes, red onion wedges, and minced garlic. Add the Old Bay seasoning, dried thyme, ground cumin, salt, and freshly ground black pepper. Drizzle with olive oil. Stir everything gently to ensure all ingredients are evenly coated with the seasonings and oil.
Step 3: Fill the Foil Packs
Divide the prepared steak and shrimp mixture evenly among the four prepared foil sheets, placing the mixture in the center of each sheet. Bunch up the sides of the foil to create sealed packets. Ensure they are wrapped tightly to keep the juices in and cook the ingredients evenly. You want the foil to be snug around the food.
Step 4: Cook the Foil Packs
Carefully place the sealed foil packs onto a large baking sheet. Transfer the baking sheet to the preheated oven. Cook for 15 to 20 minutes. The cooking time will depend on the size of your steak cubes and how you like your steak cooked. You are aiming for an internal steak temperature of 130°F for medium-rare. Use an instant-read meat thermometer inserted through the foil to check the steak’s temperature.
Step 5: Finish and Serve
Once the steak reaches your desired temperature, carefully remove the baking sheet from the oven. Using tongs, pull the foil packs away from your face as you open them, as hot steam will escape. Garnish generously with fresh chopped parsley and thinly sliced green onions. Serve the steak and shrimp foil packs immediately with fresh lime wedges for a bright, zesty finish.
Pro Tips
- Doneness Control: Shrimp cook very quickly. To avoid overcooking them, start checking the steak’s internal temperature around the 12-minute mark. Remove the packs from the oven as soon as the steak reaches your preferred doneness (130°F for medium-rare is ideal to prevent rubbery shrimp).
- Grilling Method: For a smoky flavor, try grilling these steak and shrimp foil packs. Preheat your gas grill to HIGH. Place the foil packs directly on the grill grates and cook for approximately 6 to 7 minutes per side, or until the steak reaches the desired internal temperature.
- Seal it Tight: Proper sealing is crucial! Ensure the foil is crimped securely around the edges to trap steam and cook everything evenly. This also prevents any delicious juices from escaping and making a mess on your baking sheet.
- Uniform Cuts: For the most even cooking, make sure your steak cubes are all roughly the same size. This ensures that everything finishes cooking at the same time.
Serving Suggestions
These versatile steak and shrimp foil packs are a complete meal on their own, but here are a few ideas to round out your dinner.
- Serve with fluffy white rice or quinoa to soak up the savory juices.
- Pair with a light, crisp green salad for a fresh contrast.
- Add a side of grilled corn on the cob when in season.
- Enjoy with crusty bread for dipping.
Storage and Reheating
Store any leftover steak and shrimp foil packs in an airtight container in the refrigerator for up to 3 days. To reheat, carefully open the foil packet and transfer the contents to a skillet over medium heat, stirring gently until heated through. Alternatively, reheat gently in the oven at 300°F (150°C) until warm.
FAQs
Can I use frozen shrimp?
It’s best to use fresh, thawed shrimp for optimal texture and flavor. If you must use frozen, thaw them completely and pat them very dry before adding to the mixture.
What other vegetables can I add?
Bell peppers, zucchini, broccoli florets, asparagus spears, and corn kernels work well. Adjust cooking times if adding denser vegetables like potatoes or carrots.
How do I know when the steak is done?
Use an instant-read meat thermometer. For medium-rare, aim for 130-135°F. For medium, 135-145°F. For well-done, 145°F or higher. Be mindful that overcooking will make the shrimp tough.
Can I prepare these foil packs ahead of time?
Yes, you can assemble the foil packs a few hours ahead of time and store them in the refrigerator. Add them to the oven or grill when you’re ready to cook.
More Recipes You’ll Love
If you enjoyed these easy steak and shrimp foil packs, you’ll definitely want to explore these other simple and delicious recipes.
- Healthy Greek Chicken Bowl
- Grilled Steak Bite Loaded Baked Potatoes
- The Best Ever Steak and Eggs Recipe
Final Thoughts
These Steak and Shrimp Foil Packs deliver an impressive meal with minimal effort. The combination of perfectly cooked steak and tender shrimp, infused with aromatic spices and fresh vegetables, creates a symphony of flavors that’s both satisfying and comforting. It’s the ultimate hassle-free dinner, ideal for busy weeknights, outdoor adventures, or casual gatherings. Embrace the simplicity and deliciousness; you’ll find yourself reaching for this easy recipe again and again.
PrintSteak and Shrimp Foil Packs
Tender sirloin steak and juicy shrimp cook to perfection in these easy foil packs. Seasoned with Old Bay and aromatic herbs, they combine with sweet tomatoes and sharp onions for a no-fuss, flavorful weeknight dinner with minimal cleanup. Ready in under 35 minutes.
- Prep Time: 15
- Cook Time: 20
- Total Time: 35
- Yield: 4 servings 1x
- Category: Quick Dinner Recipes
- Method: Oven/Bbq
- Cuisine: American
- Diet: Non-vegetarian
Ingredients
½ pound sirloin steak, cut into 1-inch cubes
½ pound raw shrimp, cleaned and deveined
1 cup colorful grape tomatoes, halved
½ small red onion, cut into thin wedges
3 cloves garlic, minced
1 tablespoon Old Bay seasoning
1 teaspoon dried thyme
1 teaspoon ground cumin
Salt and freshly ground black pepper, to taste
1 tablespoon olive oil
Chopped fresh parsley, for garnish
Thinly sliced green onions, for garnish
Lime wedges, for serving
Instructions
Preheat oven to 375°F (190°C) or prepare grill for medium-high heat.
Cut four 12×18-inch sheets of heavy-duty aluminum foil.
On each foil sheet, arrange steak and shrimp, season with Old Bay, thyme, cumin, garlic, salt, and pepper.
Add tomatoes, red onion wedges, and drizzle with olive oil.
Fold foil packs tightly, sealing edges but leaving a small vent for steam.
Place on oven rack or grill, cook 15-20 minutes until shrimp turns pink and steak reaches desired doneness.
Garnish with parsley, green onions, and serve with lime wedges.
Notes
Use fresh thyme for extra aroma if available
Substitute sirloin with tenderloin or flank steak
Shrimp can be replaced with cooked diced chicken for non-seafood option
Add cherry peppers or bell peppers for extra color
Marinating for 30 minutes enhances flavor
Foil packs can be frozen raw for individual lunches
Nutrition
- Serving Size: 1 foil pack
- Calories: 340
- Sugar: 5g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 5g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 120mg