There’s something special about surf and turf — the perfect mix of juicy steak and tender shrimp cooked together in buttery garlic perfection. Now imagine that combo sizzling over a campfire under the open sky. That’s what this Campfire Surf and Turf Foil Packs Recipe delivers: an easy, flavorful, and restaurant-quality meal made right at your campsite.
On our last camping trip to Glacier National Park, I made this recipe over glowing campfire coals. The smell of butter, garlic, and charred steak drew our neighbors from two sites over — no kidding. It’s simple enough for any camper, but impressive enough to make you feel like a backcountry chef.
What Makes This Campfire Surf and Turf Foil Packs Recipe Perfect for Campers?
Cooking surf and turf at home might sound fancy, but out in the woods, it’s actually one of the easiest meals you can make. Everything cooks together inside foil packets, locking in moisture and flavor — plus, cleanup is almost nonexistent.
You can prep the ingredients before leaving home, store them in your cooler, and toss them over the fire when it’s dinnertime. Whether you’re cooking on hot campfire coals, a portable grill, or a Blackstone griddle, this recipe always comes out smoky, buttery, and perfectly tender.
Quick Overview
| Prep Time | Cook Time | Serves | Difficulty | Equipment Needed |
| 20 minutes | 15–20 minutes | 4 | Easy | Campfire grate, grill, or Blackstone griddle; heavy-duty foil |
Ingredients
| Ingredient | Quantity | Notes |
| Steak (sirloin, ribeye, or tenderloin) | 1 lb | Cut into 1-inch cubes |
| Shrimp | 1 lb | Peeled and deveined |
| Butter | ½ cup (1 stick) | Melted |
| Garlic | 4 cloves | Minced |
| Lemon | 1 | Sliced |
| Red potatoes | 3 | Diced small |
| Corn on the cob | 2 ears | Cut into thirds |
| Bell peppers | 2 | Mixed colors, chopped |
| Olive oil | 2 tbsp | — |
| Cajun seasoning | 2 tbsp | Adds heat and smoky depth |
| Salt and pepper | To taste | — |
| Fresh parsley | Optional | For garnish |
Step-by-Step Instructions
1. Prep Before You Leave Home (Optional but Smart)
- Chop and bag all your veggies and steak cubes in separate resealable bags.
- Mix butter sauce: Combine melted butter, garlic, Cajun seasoning, salt, and pepper in a small jar or container. Keep chilled until ready to cook.
- Pre-pack shrimp and steak separately so you can layer them properly when assembling at camp.
This saves time and reduces mess at the campsite.
2. Assemble the Foil Packs at Camp
- Lay out four large sheets of heavy-duty foil (about 18 inches long each).
- Lightly coat each sheet with a drizzle of olive oil.
- Divide the potatoes, corn, peppers, steak cubes, and shrimp evenly among the foil sheets.
- Spoon 2–3 tablespoons of the garlic butter sauce over each pack.
- Add a lemon slice or two on top for brightness.
- Seal tightly by folding edges together, creating a pouch that traps steam.
Pro Tip: Double-layer your foil for extra durability if cooking directly on coals.
3. Cook Over the Campfire (or Grill)
You’ve got three solid cooking options for this recipe:
Option 1: Campfire Coals
- Place the foil packets directly on glowing coals (not open flames).
- Cook for 8–10 minutes per side, flipping once with tongs.
- Total cook time: about 18–20 minutes.
Option 2: Campfire Grate
- Set the packets on the grate over medium heat.
- Cook for 20 minutes, turning once halfway through.
Option 3: Blackstone Griddle
- Heat griddle to medium.
- Place packets directly on the surface and cover with a dome or lid.
- Cook for 15–18 minutes.
When done, carefully open one packet to check — the steak should be tender and slightly pink in the center, and shrimp should be opaque and curled.
Pro Tips for Perfect Campfire Surf and Turf
- Use uniform steak cubes. This ensures everything cooks evenly.
- Add the shrimp last if you like them extra tender. They cook faster than steak, so layering on top helps.
- Try compound butter. Mix in chopped herbs or a dash of smoked paprika for even richer flavor.
- Don’t overpack foil. Too much food prevents proper heat circulation.
- Let packets rest. After cooking, let them sit sealed for 5 minutes so juices redistribute.
- Bring a lemon wedge to the table. A fresh squeeze before eating brightens the smoky butter perfectly.
Flavor Variations
Garlic Parmesan Twist
Add grated parmesan cheese and a sprinkle of Italian seasoning to the butter mix.
Spicy Cajun Surf & Turf
Use andouille sausage in place of some shrimp, and bump up the Cajun seasoning.
Mediterranean Style
Replace Cajun spice with lemon-pepper seasoning, swap corn for zucchini, and add crumbled feta before serving.
Teriyaki Fusion
Mix teriyaki sauce into the butter blend and toss with pineapple chunks for a sweet-savory twist.
Make-Ahead & Storage Tips
- Pre-Chill Ingredients: Store steak, shrimp, and butter mixture in a cooler with ice packs.
- Prep Foil Packs Ahead: You can assemble everything at home, seal, and refrigerate. Transport them in a cooler and cook within 24 hours.
- Leftovers: Transfer leftovers into a sealed container, refrigerate, and reheat on your camp stove or griddle next morning — great with eggs for breakfast!
Cleanup Advice
- Use heavy-duty foil. It prevents leaks and tearing during cooking.
- Let packets cool before handling. Open slowly to release steam safely.
- Dispose properly. Foil can be rinsed and packed out or recycled later.
- Bring biodegradable wipes. A quick wipe-down of utensils and surfaces makes clean-up painless.
- Pro move: Line your campfire grate with foil before placing packets — it saves scrubbing later.
Why This Campfire Surf and Turf Foil Packs Recipe Steals the Show
There’s just something unforgettable about a meal that brings land and sea together over an open flame. The buttery garlic sauce seeps into the steak, the shrimp soak up smoky campfire flavor, and the veggies caramelize at the edges. It’s indulgent yet effortless.
This Campfire Surf and Turf Foil Packs Recipe isn’t just a dinner — it’s the kind of meal that turns a night outdoors into a story you’ll tell later. Whether it’s your first campout or your fiftieth, it’s a recipe worth repeating again and again.
So next time you pack your cooler, skip the hot dogs and try this surf-and-turf classic. The aroma alone will make you the hero of camp dinner hour.
Conclusion
Camping doesn’t mean settling for plain food. With a little prep, this Campfire Surf and Turf Foil Packs Recipe gives you steakhouse-level flavor in the middle of the woods. Juicy steak, buttery shrimp, smoky veggies — all cooked in one foil packet, no dishes required.
Once you try it, it’ll become your new campfire favorite — guaranteed.