Dinner

Surf ‘n Turf Foil Packs Recipe

ByClara Bennett June 27, 2026June 27, 2026

Introduction

Surf ‘n Turf Foil Packs are a perfect blend of juicy steak and tender shrimp cooked together with fresh vegetables and vibrant seasonings. This easy grill recipe is ideal for a quick, flavorful meal that requires minimal cleanup.

The image shows a foil packet filled with grilled food that has three main layers. The bottom layer is made of lightly charred corn pieces with bright yellow kernels and some green lime slices. Above that, there are thin slices of grilled purple onions scattered among the corn and shrimp. The top layer is seasoned cooked shrimp with a pink-orange color, mixed with grilled dark brown beef chunks. Small green herb pieces are spread across the dish, adding color contrast. The foil's shiny texture surrounds the food, reflecting light, all set on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1/2 lb. sirloin steak, cut into 1″ cubes
1/2 lb. shrimp, cleaned and deveined
2 ears corn, each cut crosswise into 4 pieces
1 cup grape tomatoes
1 small red onion, cut into thick slices
1 lime, sliced into wedges
2 cloves garlic, thinly sliced
1 Tbsp. Old Bay Seasoning
1 Tbsp. fresh thyme leaves
1 tsp. ground cumin
Freshly ground black pepper
1 Tbsp. freshly chopped parsley, for garnish
Lime wedges, for garnish

Instructions

Step 1: Heat grill to high. Cut 4 sheets of foil about 12” long.
Step 2: Divide steak, shrimp, corn, tomatoes, onion, lime, and garlic between each foil pack. Drizzle with oil and sprinkle with Old Bay, fresh thyme, cumin, and black pepper.
Step 3: Fold each foil pack crosswise over to completely cover the food mixture. Roll top and bottom edges to seal.
Step 4: Place foil packs on the grill and cook until shrimp is cooked through and steak is finished to your desired doneness, 6 to 8 minutes per side.
Step 5: Garnish with parsley and serve with lime wedges.

Tips & Variations

Use a meat thermometer to check steak doneness for perfect results—medium rare is about 135°F (57°C).
Swap sirloin for filet mignon or ribeye for a richer flavor.
Add red pepper flakes for a spicy kick or substitute Old Bay with Cajun seasoning for a different flavor profile.
Include sliced bell peppers or mushrooms for extra veggies inside the foil packs.

Storage

Store any leftover surf ‘n turf foil pack contents in an airtight container in the refrigerator for up to 2 days. Reheat gently in a microwave or in a foil pack on a grill or oven at low heat to retain moisture and flavor.

How to Serve

This close-up image shows a foil tray filled with grilled food. The bottom layer includes tender shrimp with a pink and white color, speckled with green herbs and a light seasoning. Next to the shrimp are chunks of dark brown grilled beef, also topped with green herbs. Scattered among the meat and shrimp are slices of grilled purple onions, soft and slightly charred. Two grilled corn pieces with golden yellow kernels and light brown grill marks rest near lime wedges with bright green skin and pale green inside. The foil reflects light, giving a shiny silver background to the dish. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these foil packs ahead of time?

Yes, you can assemble the foil packs ahead of time and store them in the refrigerator for up to 24 hours. Just wait to grill them until ready to eat.

What if I don’t have a grill?

You can cook the foil packs in a preheated oven at 400°F (200°C) for about 15 to 20 minutes, turning halfway through, until the shrimp and steak are cooked to your liking.