Can’t choose between steak or shrimp? Why not both! This surf and turf foil packs recipe brings the best of land and sea together in mouthwatering foil packs. Juicy grilled sirloin, plump shrimp, sweet corn, and red onion all mingle with bold seasonings for a smoky, flavor-packed feast that’s perfect for the grill (or campfire). It’s easy, delicious, and totally crave-worthy.
Steak and shrimp pair up with corn and red onion in these delicious surf n turf foil packets. It’s a great recipe to cook over a campfire, on the grill or even in the oven.
Also try hot dog and potato foil packs, shrimp scampi foil packs, campfire chicken foil packs, and campfire banana boats.
Why You’ll Love It
Really tasty: If you’ve been hiking all day or setting up camp, you are going to want a flavorful and hearty meal and these steak and shrimp foil packs are certainly not lacking in flavor.
Easy to make: Foil pack recipes are simple because all you have to do is get the campfire or grill to the right temperature, wrap the ingredients in aluminum foil and let them cook.
A special treat: Even though these are really simple to make, it’s a real treat cooking food over a campfire and eating out of foil packs. It’s just something different and a lot of fun!
Surf and Turf Foil Pack Ingredients
A complete list of ingredients and amounts can be found in the recipe card below
Sirloin steak: This is my favorite, although rib-eye would work too.
Shrimp: Make sure these are fully thawed before you start. Nobody wants watery surf and turf!
Olive oil: For flavor and moisture. Use any kind of oil you prefer.
Corn cobs: Corn is sweet and juicy and pairs really well with the proteins.
Red onion: Feel free to sub white, yellow or even sweet onion.
Seasonings: Celery salt, celery seeds, mustard, cumin, nutmeg, paprika, freshly chopped parsley, salt, and pepper make a tasty seasoning blend for the surf n turf foil packs. If you prefer, you can sub Old Bay seasoning instead or just omit some of the seasonings (for example, omit the celery salt and seeds if you’re not a fan).
Lime juice: This citrus pairs beautifully with both steak and seafood.
How to Make Surf and Turf in Foil Packs
For more detailed instructions with weights and measurements, jump to the printable recipe card
Preheat the BBQ: Preheat for direct heat around 400 to 425 degrees F.
Season the steak and shrimp: Toss the steak and shrimp in the seasonings.
Assemble the foil packs: Divide the olive oil between 4 large foil squares and top with the steak mixture, corn cobs and red onion.
Cook them: Twist the foil packs closed and grill for 15 minutes, rotating halfway through.
Serve: Check the steak and shrimp are done, then serve hot with parsley and lime wedges.
Substitutions and Variations
Change up the proteins: You can use pork instead of the steak or another seafood favorite in place of the shrimp. Or stick to only meat or only seafood if that’s your preference.
Other veggie ideas: Substitute other veggies for the corn on the cob if you like, such as zucchini, mushrooms, asparagus tips, grape tomatoes, or bell pepper.
Spice it up: Add red pepper flakes to the seasoning blend or use an oil-infused oil.
Cheese it up: A sprinkling of cheese on top is also good.
Serving Suggestions
Appetizers: Start your surf and turf meal with something simple such as burrata stuffed tomatoes, a Green goddess salad, or marinated olives with feta.
Side dishes: Rice, potatoes, or garlic bread pair well with foil packs, or you could make smoked asparagus perhaps. Any of these easy side dishes would be good with foil packs too, or check out some more camp cooking recipes.
Dessert: If you are camping, try these s’more banana boats or foil packet apple crisp.
How to Store Surf and Turf Packs
Store: Keep leftovers in an airtight container in the refrigerator for up to 3 days.
Freeze: Although technically this will freeze, the steak and shrimp might have a compromised texture when thawed, so I wouldn’t recommend it.
Reheat: Warm leftovers in a skillet over a low heat for several minutes, stirring often.
Top Tips
Cooking times: This recipe assumes you are OK with rare to medium-rare steak. If you prefer medium or well done meat, let the foil packs cook for 5 minutes before opening each foil packet and adding the shrimp on top (otherwise the shrimp will have dried out by the time the steak’s at your desired doneness).
Shrimp prep: You can use fresh raw shrimp or thawed shrimp, as you prefer. Choose large ones because little ones overcook too fast. Don’t add the shrimp until they’re completely thawed and drained on paper towels.
No grill or campfire? If you want to cook the foil packs in the oven, they will take about 15 minutes at 425 degrees F, making them an attractive quick dinner option.
Grilled Surf and Turf Foil Packet FAQs
Anything tender will work here, so take your pick from sirloin, rib-eye, New York strip, and so on. Don’t use tough braising steak here because it will not come out tender.
The steak should be in bite-sized pieces so about 1-inch squares. It’s important to keep the pieces as equal in size as you can, as smaller pieces will cook faster than larger ones.
Yes, you can make them up to a few hours ahead and keep refrigerated until cooking.
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