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Surf and turf recipes are always popular, as there’s something so tasty and special about combining surf (shrimp) with turf (steak). Whether you can’t decide between both or you just want to make surf and turf foil packs, you’re going to love this recipe. It’s a tasty blend of grilled tender sirloin steak, juicy shrimp and a selection of carefully chosen spices and seasonings, along with corn cobs and red onion.

Surf and turf foil packs with corn, onions, and lime on a blue plate.

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.

Other foil pack recipes you might enjoy include hot dog and potato foil packs, shrimp scampi foil packs, or, for something sweet, these campfire banana boats are hard to beat! And pie iron cheesy tater tots are so good if you’re camping.

Grilled shrimp, sirloin steak and corn on the cob served in surf and turf foil packs for camping, oven or the grill.

Why You’ll Love These

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 amazing 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!

A colorful surf and turf boil with steak, shrimp, cobs of corn, onions, and a slice of lime served in a foil packet.

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.

Ingredients to make a campfire surf n turf foil packet.

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.

Surf 'n turf foil packs with shrimp, steak and vegetables, garnished with lime slices.

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: Sub 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.

Campfire foil packs with corn on the cob, steak, shrimp.

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.
Dessert: If you are camping, try these s’more banana boats or foil packet apple crisp.

A surf and turf dinner with shrimp, corn, and steak served in a foil pack on a wooden surface.

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.

Person holding a blue camping plate containing surf and turf foil packs with shrimp, steak, corn on the cob, and onions wrapped in aluminum foil.

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.

A surf and turf boil with corn, steak, onions, and shrimps served in a foil packet.

Grilled Surf and Turf Foil Packet FAQs

Can you use a different type of steak?

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.

How small can you cut the steak?

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.

Can you prep the foil packets ahead?

Yes, you can make them up to a few hours ahead and keep refrigerated until cooking.

Camping dinner with shrimp, steak, corn cobs, and red onion on a plate.
Camping meal with steak and seafood served in foil packs.

Campfire Surf and Turf Foil Packs

5 from 16 votes

Surf and Turf Foil Packets

By: Bella Bucchiotti
Steak and shrimp pair up with corn and red onion in these delicious surf n turf foil packs. It's a great recipe to cook over a campfire, on the grill or even in the oven.
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4

Ingredients 

  • ½ Pound sirloin steak, cut into bite size 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
  • Teaspoon paprika
  • 1 Tablespoon dry parsley
  • 2 Tablespoons olive oil
  • 8 Cobs corn, Small, fresh or thawed
  • 1 Cup red onion, sliced
  • 4 lime wedges
  • salt and black pepper, to taste

Instructions 

  • Preheat the BBQ for direct heat around 400 to 425 degrees F. If cooking on a campfire, get your fire going.
  • Cut aluminum foil into 4 squares (approx 14 inches). Set aside.
  • In a large mixing bowl, add the sirloin steak and shrimp.
  • Sprinkle the celery salt, celery seeds, dry mustard, ground cumin, nutmeg, and paprika on top. Toss until the steak and shrimps are coated with the seasonings.
  • For each foil pack, pour half a tablespoon of oil, add a quarter of the meat/shrimp mixture, 2 mini corn cobs, and ¼ cup of sliced red onion on top.
  • Close the foil pack tightly.
  • Place the foil pack on the BBQ grill and cook for 13 to 15 minutes. Rotate the foil pack around halfway through the cooking time.
  • Once the shrimps are pink and the steak has reached the desired doneness, serve with a sprinkle of parsley and a lime wedge.

Notes

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.

Nutrition

Calories: 169kcal | Carbohydrates: 7g | Protein: 13g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 35mg | Sodium: 1199mg | Potassium: 296mg | Fiber: 1g | Sugar: 2g | Vitamin A: 27IU | Vitamin C: 9mg | Calcium: 47mg | Iron: 2mg
Like this recipe? Rate and comment below!

These easy foil packs boast juicy sirloin steak, succulent large shrimp, corn on the cob, and an array of mouthwatering seasonings. They’re so simple to make and you can mix and match the vegetables used as well as the proteins and seasonings. Although it’s one of the best grill recipes, it’s also oven-friendly if the weather’s not on your side. Everyone will love these. Happy cooking!

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Bella Bucchiotti

Bella Bucchiotti is a Canadian-based syndicated food, travel, and lifestyle writer, photographer, and creator at xoxoBella. She founded xoxoBella in 2015, where she shares her love for food, dogs, sustainability, fitness, crafts, outdoor adventures, travel, and philanthropy to encourage others to run the extra mile, try new recipes, visit unfamiliar places, and stand for a cause. Bella creates stress-free and family-friendly recipes for weeknight dinners and festive feasts.

 

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