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A foil packet with shrimp, steak, corn, red onion and a piece of garlic bread on top.

Surf and Turf Foil Packets

A woman's face.Angie Zoobkoff
Enjoy all your favorite steakhouse flavors cooked over the campfire or grill with these easy steak and shrimp foil packets.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 22 minutes
Course Main Course
Cuisine American
Servings 4 servings
Calories 530 kcal

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.

Nutrition

Serving: 1packetCalories: 530kcalCarbohydrates: 20gProtein: 46gFat: 30gCholesterol: 202mgFiber: 2gSugar: 3g
Keyword campfire cooking, foil pack cooking, steak and shrimp
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