These surf and turf foil packets are a flavor-packed and mess-free camping dinner made with tender bites of striploin steak, juicy jumbo shrimp, fresh corn, and red onion all tossed with garlic and Old Bay. Cook them over the fire or the grill at home or on your next camping trip.
A steak and shrimp dinner on a camping trip may sound a little fancy, but after you dive into these mouthwatering foil packets, you'll be adding them to the repeat-every-camping-trip list. Serve this steak and seafood dinner with some campfire garlic bread on the side and you've got a complete meal.
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Why This Recipe is Great for Camping
- The whole meal is cooked in a foil packet, so there are very few dishes to clean up.
- They're ready in just 30 minutes and can be made over the campfire or on your portable grill.
Ingredients and Substitutions
- Steak--Striploin is my steak of choice for grilling thanks to its great marbling and tenderness, so it was a natural choice for these foil packets. Cut your meat cubes the same size so that they cook evenly. Cutting it into 1-inch pieces will give you medium-rare beef.
- Shrimp--Use jumbo shrimp for this surf and turf foil packet recipe. Small shrimp will be overcooked and rubbery by the time the corn is cooked. Be sure to peel and devein your shrimp before adding them to the packets.
- Oil and butter--I use both here because the oil is great at evenly distributing the seasoning mixture, while the butter adds a lot of flavor and richness to the dish. If you need to keep it dairy free, you can use only oil, but be sure to drizzle each packet with a little oil before closing them up.
- Corn--Break your corn cobs into 4 pieces to keep them at a manageable size for folding up the foil packets.
How to Make Surf and Turf Foil Packs
- Combine the steak, shrimp, corn, and red onion in a large bowl.
- Mix the oil, garlic, and Old Bay seasoning in a small bowl until combined.
- Pour the oil mixture over the steak and shrimp and mix well to coat everything in spiced oil.
- Divide the mixture among four double layers of aluminum foil.
- Dot the butter over each portion. Fold and seal the sheets of foil to create individual foil packets.
- Cook over hot coals or a grill set to medium heat until the shrimp are bright pink and opaque throughout.
FAQs
Surf and turf refers to the combination of seafood (surf) and meat that feeds on grass (turf). You may also hear it referred to as 'reef and beef'.
You want to make sure that your shrimp are fully cooked before eating. The shrimp should be bright pink and opaque throughout and the corn should be bright yellow.
Yes, definitely. Striploin is very tender, but you could substitute tenderloin or ribeye for equally tender results. You could also use sirloin steak for a more economical meal. I don't recommend using tough cuts of beef, like stew meat, as it will be tough after the short cooking time.
Tips and Troubleshooting
- To get ahead, shuck your corn and mix up your garlic, oil, and seasoning before heading out on your trip. Store the seasoned oil in a sealed container.
- Use a double layer of aluminum foil to prevent any juices from leaking out.
- If you want to keep your beef rare, cut it into larger pieces so that it doesn't cook all the way through while the shrimp cooks.
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Recipe
Surf and Turf Foil Packets
Ingredients
- 12 ounces striploin steak cut into 1-inch cubes
- 12 ounces jumbo shrimp peeled and deveined
- 1 small red onion thinly sliced
- 3 ears fresh corn shucked and each cut into 4 pieces
- 3 tablespoons olive oil
- 2 teaspoons Old Bay seasoning
- 3 cloves garlic minced
- Salt and freshly ground black pepper
- 3 tablespoons butter cut into small pieces
- Chopped fresh parsley for serving (optional)
- Lemon wedges for serving (optional)
Instructions
- Prepare a campfire and let it burn down to hot coals or prepare a grill for medium heat (375°F).
- In a large bowl, combine the steak, shrimp, red onion, and corn.
- Mix the oil, Old Bay, and garlic in a small bowl. Season well with salt and pepper.
- Pour the seasoned oil over the steak and shrimp mixture and toss well to combine and thoroughly coat everything.
- Arrange four double layers of aluminum foil on a flat surface. Divide the surf and turf mixture equally among the foil sheets.
- Dot the butter over the mixture, dividing it evenly.
- Fold up and seal each packet. Place foil packs on a grate over hot coals or on the grill grate.
- Cook until the shrimp is pink and opaque throughout and the corn is bright yellow, 12 to 15 minutes. If you're cooking over the campfire, your cooking time will be very dependent on the heat of your coals and the distance the foil packs are from the heat.
- Open each packet. Top with chopped fresh parsley, if using, and serve with lemon wedges, if desired.
Notes
- Get ahead--Shuck your corn and mix up your garlic, oil, and seasoning before heading out on your trip. Store the seasoned oil in a sealed container.
- Double up--Use a double layer of aluminum foil to prevent any juices from leaking out.
- For rare beef--If you want to keep your beef rare, cut it into larger pieces so that it doesn't cook all the way through while the shrimp cooks.
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