Name: Surf and Turf Foil Packs Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: American
Ingredients: ½ Pound sirloin steak (cut into bite-sized pieces); 24 shrimp (large, uncooked, thawed, deveined and tail-on); 2 Teaspoons celery salt; 1 Teaspoon celery seeds; 1 Teaspoon dry mustard; 1 Teaspoon ground cumin; ¼ Teaspoon nutmeg; ⅛ Teaspoon paprika; 1 Tablespoon dry parsley; salt and black pepper (to taste); 2 Tablespoons olive oil; 8 Cobs corn (small, fresh or thawed); 1 Cup red onion (sliced); 4 lime wedges

Jump to Recipe· 4.4 from 62 reviews

If you’re craving a meal that brings the best of land and sea together in a simple yet flavorful way, this Surf and Turf Foil Packs Recipe is your new go-to. Imagine tender sirloin steak bites and juicy shrimp mingling with sweet corn and zesty spices, all cooked right inside foil packets that lock in smoky, savory goodness. It’s an effortless crowd-pleaser that delivers bold tastes and delightful textures with minimal fuss, perfect for grilling nights or campfire feasts.

Ingredients You’ll Need

The image shows multiple ingredients on a white marbled surface, arranged neatly. In the center bottom, there is a clear glass bowl with small pinkish red beef chunks. To the top right of this bowl, there is another clear glass bowl with white shrimp with tails on. Above the shrimp, there are two wooden salt and pepper shakers. Next to the shakers are thin slices of red onion in a white bowl, showing purple and white ring layers. On the left top side, there is a small glass jar filled with yellow olive oil, and a red and white checkered cloth nearby. A white plate to the left holds three pieces of bright yellow corn on the cob. Near the center, two whole green limes are placed next to a small square white dish with four types of ground spices in brown, yellow, and orange tones. There are two small round clear bowls with green dried herbs and brownish ground spices with a small bit of red spice. photo taken with an iphone --ar 4:5 --v 7

Every ingredient in this Surf and Turf Foil Packs Recipe plays a crucial role in building layers of flavor and texture. From the perfectly seasoned sirloin steaks to the fresh corn on the cob, each component ensures a balanced and satisfying dish.

½ Pound sirloin steak: Cut into bite-sized pieces for quick and even cooking, providing rich, hearty flavor.

24 large shrimp: Deveined, tail-on, and thawed to add a succulent seafood element that pairs beautifully with steak.
2 teaspoons celery salt: Adds a subtle, savory depth that enhances both meat and seafood.
1 teaspoon celery seeds: Contributes a pleasant crunch and aromatic undertones.

1 teaspoon dry mustard: Brings a slight tang and warmth that sharpens the overall profile.
1 teaspoon ground cumin: Infuses an earthy, smoky touch that’s key to the foil pack’s character.
¼ teaspoon nutmeg: Offers a hint of warmth and sweetness that quietly rounds out the spices.

⅛ teaspoon paprika: Adds mild smokiness and a touch of color.
1 tablespoon dry parsley: Used as a fresh garnish to brighten the finished dish.
2 tablespoons olive oil: Keeps ingredients moist and helps meld the seasonings together.

8 small corn cobs: Fresh or thawed, their natural sweetness balances the savory meat and spices.
1 cup red onion, sliced: Adds crunch and a hint of sharpness for contrast.
4 lime wedges: Serve as a zesty squeeze to awaken the flavors right before eating.

Salt and black pepper, to taste: Essential for seasoning and enhancing every bite.

How to Make Surf and Turf Foil Packs Recipe

A clear glass bowl sits on a white marbled surface, filled with raw pink meat cubes at the bottom layer. On top of the meat, there is a layer of pale shrimp with tails, all sprinkled with a brownish seasoning powder that covers both the shrimp and meat unevenly. In the background, two whole green limes and part of a bottle with yellow liquid are partially visible. Photo taken with an iphone --ar 4:5 --v 7

Step 1: Preheat Your Grill or Campfire

Start by heating your BBQ grill to a direct heat zone between 400 and 425 degrees Fahrenheit. If you’re embracing the great outdoors, build a campfire that provides consistent heat for cooking. This high temperature is perfect for quickly searing the steak and shrimp while cooking the corn to tender perfection.

Step 2: Prepare the Foil Packs

Cut large aluminum foil into 4 squares, each around 14 inches wide. These squares will become your individual cooking packets that keep all the flavors locked in and make cleanup a breeze. Set these aside while you mix your proteins and seasonings.

Step 3: Season the Surf and Turf

In a large bowl, combine your sirloin steak pieces and shrimp. Sprinkle all the fragrant spices on top — celery salt, celery seeds, dry mustard, ground cumin, nutmeg, and paprika. Toss everything gently but thoroughly so every morsel gets coated in that flavorful seasoning blend. You’re building a masterpiece of taste right here.

Step 4: Assemble the Foil Packs

Lay the foil squares flat and divide the olive oil evenly, pouring about half a tablespoon onto each. Then distribute the meat and shrimp mixture evenly among the packets. Top each pack with 2 mini corn cobs and a quarter cup of sliced red onions, adding sweet crunch and color. This layering creates a delightful balance that’s as pleasing to the eyes as it is to the palate.

Step 5: Seal and Cook

Fold the foil over and seal each pack tightly to trap all the juices and steam inside. Place the packs on the grill and cook for 13 to 15 minutes. Be sure to rotate them halfway through to ensure even cooking on all sides. Keep an eye on the shrimp—they should turn a gorgeous pink, and the steak will be beautifully tender at your preferred doneness.

Step 6: Garnish and Serve

Once out of the heat, carefully open the foil packs (watch for hot steam!). Sprinkle with dry parsley for a fresh herbal note and add a lime wedge to squeeze over the top. That citrusy burst ties everything together in a zesty finish that’s utterly addictive.

How to Serve Surf and Turf Foil Packs Recipe

Garnishes

A sprinkle of fresh parsley and a squeeze of lime wedge immediately elevate the dish. The herbs add a bright, grassy flavor, while the lime cuts through the richness of the steak and shrimp, making each bite lively and balanced.

Side Dishes

This recipe is satisfying on its own but pairs wonderfully with light sides such as a crisp green salad, garlic roasted potatoes, or even a fresh tomato and cucumber salad. These sides offer contrasting textures and help round out the meal without overwhelming the bold flavors of the foil packs.

Creative Ways to Present

Serve the foil packs right on the plates for casual gatherings, or unwrap them at the table for a dramatic reveal that’s sure to impress guests. For an outdoor party, consider placing foil packs on a rustic wooden board with extra lime wedges and parsley scattered around for a festive feel.

Make Ahead and Storage

Storing Leftovers

If you have any leftovers, simply transfer the contents of the foil packs into airtight containers and refrigerate. They’ll keep fresh for up to 2 days. Just keep in mind that the corn and seafood are best enjoyed soon after cooking for maximum flavor and texture.

Freezing

You can freeze the cooked meat and shrimp mixture separately, but freezing the entire foil pack with corn may affect the texture of the vegetables. When freezing, place portions in freezer-safe bags or containers, and consume within 1 month for optimal quality.

Reheating

Reheat leftovers gently in a skillet over medium-low heat or in the oven wrapped in foil to avoid drying out the meat. Adding a fresh squeeze of lime after reheating revives the dish’s bright flavors and keeps your meal tasting fresh.

FAQs

Can I use other types of seafood in the Surf and Turf Foil Packs Recipe?

Absolutely! While shrimp is classic and cooks quickly, you can substitute scallops, lobster chunks, or even firm fish fillets. Just adjust cooking times accordingly to ensure everything is perfectly done.

Is it possible to prepare this recipe without a grill?

Yes! You can bake the foil packs in a preheated oven at 400 degrees Fahrenheit for about 15 to 20 minutes. The foil packs will steam beautifully inside the oven as well.

How spicy is this Surf and Turf Foil Packs Recipe?

This recipe offers a harmonious blend of spices with warmth and earthiness but is not overly spicy. You can always add a pinch of chili powder or cayenne if you want to turn up the heat.

Can I make this recipe vegetarian or vegan?

For a vegetarian version, you can swap out the meats for hearty mushrooms, tofu, or tempeh and still enjoy the aromatic spices and grilled corn. Just be sure to adjust cook times accordingly.

What’s the best way to ensure the steak is tender and juicy?

Choosing sirloin and cutting it into small, uniform pieces helps with even cooking. Tossing the steak with olive oil and seasonings beforehand seals in moisture, and cooking in foil locks in all the natural juices for tender, flavorful bites.

Final Thoughts

There’s something so satisfying about combining surf and turf in one fuss-free foil pack, and this Surf and Turf Foil Packs Recipe nails that balance perfectly. Whether you’re grilling for family or camping with friends, these packs bring incredible flavor, effortless prep, and a joyful spirit to any meal. I can’t wait for you to try it and make it your own favorite grilling tradition!