There’s something magical about the bold, zesty flavors of a Southern-style shrimp boil—especially when it comes together in a tidy little foil pack.
I still remember the first time I made these Cajun Shrimp Boil Foil Packs during a family BBQ.
They were so easy to prep, and the flavor? Outrageously good.
Everyone gathered around with lemon wedges and big smiles—just the way summer should taste.
Why I Love This Recipe
These foil packets are perfect for weeknights, camping, or backyard grilling.
Everything cooks together—shrimp, potatoes, sausage, and corn—in one packet, which means zero cleanup.
Plus, the Cajun seasoning adds a beautiful kick without overpowering the natural sweetness of the shrimp and corn.
What You’ll Need (Ingredient Highlights)
Shrimp – Use fresh or thawed raw shrimp, peeled and deveined for quick cooking.
Red potatoes – Small and waxy, they hold shape well when roasted.
Corn on the cob – Fresh corn adds a burst of sweetness and texture.
Smoked sausage – Adds deep savory flavor; andouille or kielbasa both work.
Cajun seasoning – The heart of this recipe. Use your favorite brand or make your own blend.
Olive oil + garlic – Helps everything roast beautifully and adds richness.
Lemon & parsley – For a bright, herby finish.
Pro Tips Before You Start
Parboil the potatoes if you’re short on time—they’ll cook faster inside the foil packs.
Heavy-duty foil is essential to prevent tearing or leaks on the grill.
Don’t overcook the shrimp! They only need a few minutes to turn pink and tender.
Customize the spice by adjusting the amount of Cajun seasoning or adding a pinch of cayenne.
How to Make Cajun Shrimp Boil Foil Packs
Step 1: Preheat oven or grill
Preheat your oven to 400°F (200°C) or heat your grill to medium-high.
Step 2: Prep the ingredients
In a large bowl, toss together the shrimp, quartered red potatoes, corn, and sliced smoked sausage.
Step 3: Season and coat
Drizzle everything with olive oil, then sprinkle in the Cajun seasoning, minced garlic, salt, and pepper.
Toss until all pieces are evenly coated.
Step 4: Assemble foil packets
Tear off 4 large sheets of heavy-duty aluminum foil.
Divide the shrimp mixture evenly among them.
Fold and seal the edges to create tightly closed foil packs.
Step 5: Cook until done
In the oven: Bake on a sheet tray for 25–30 minutes.
On the grill: Place foil packs directly over the heat and cook for 20–25 minutes, flipping once halfway through.
Step 6: Serve and garnish
Open the foil carefully (watch out for steam).
Sprinkle with fresh chopped parsley and serve with lemon wedges for squeezing over the top.
What to Serve It With
Crusty garlic bread or warm dinner rolls
A crisp garden salad or creamy coleslaw
Iced tea or lemonade for a refreshing contrast
Extra lemon wedges and hot sauce on the side
Variations / Substitutions
Seafood: Add scallops, crab, or even chunks of white fish.
Vegetables: Include bell peppers, zucchini, or onion slices for more variety.
No sausage? Swap with turkey sausage or tofu for a lighter option.
Make it dairy-free: Skip the garnish cheese and use a plant-based butter if adding extra richness.
Storage & Leftovers
Leftover shrimp boil can be stored in an airtight container in the fridge for up to 3 days.
To reheat: Empty the contents of the foil into a skillet and warm over medium heat, or microwave in a covered dish until heated through.
Avoid freezing cooked shrimp—it can get rubbery after thawing.
FAQs
Can I use frozen shrimp?
Yes! Just make sure they’re thawed completely and patted dry before adding to the foil packs.
Can I make this ahead of time?
Absolutely. Assemble the foil packs up to 8 hours in advance and refrigerate until ready to bake or grill.
Is Cajun seasoning spicy?
It depends on the brand. Some are mild, while others pack heat.
Taste test before using or make your own.
Can I bake these without foil?
Yes, you can use a covered baking dish instead, but foil locks in moisture better and makes cleanup easier.
How do I prevent overcooked shrimp?
Don’t cook the foil packs longer than needed.
The shrimp are done when they turn pink and curl into a C-shape.
Can I cook this over a campfire?
Definitely! Foil packs are great for camping.
Cook them on a grate over hot coals for 20–25 minutes.
What size shrimp works best?
Medium to large shrimp work best for even cooking and great texture.
Final Thoughts
These Cajun Shrimp Boil Foil Packs are one of those easy weeknight (or weekend!) meals that never fail to impress.
The smoky sausage, sweet corn, and juicy shrimp all come together in perfect harmony.
Whether you’re hosting a backyard get-together or just want a mess-free dinner, this recipe brings all the Southern flavor without the cleanup.
Cajun Shrimp Boil Foil Packs
Ingredients
- 1 lb 450g shrimp, peeled and deveined
- 4 small red potatoes quartered
- 2 ears of corn cut into thirds
- ½ lb 225g smoked sausage, sliced into rounds
- 2 tablespoons olive oil
- 1 tablespoon Cajun seasoning
- 2 cloves garlic minced
- Salt and pepper to taste
- Fresh parsley chopped (for garnish)
- Lemon wedges for serving
Instructions
- Prep the heat: Preheat your oven to 400°F (200°C), or get the grill going on medium-high heat.
- Mix the ingredients: In a large bowl, combine shrimp, potatoes, corn pieces, and sliced sausage.
- Season everything: Drizzle with olive oil and sprinkle in Cajun seasoning, garlic, salt, and pepper.
- Toss well to coat all the ingredients evenly.
- Wrap it up: Divide the mixture among 4 large sheets of heavy-duty foil.
- See full steps with tips & photos → https://p4pd.org/flavor-packed-cajun-shrimp-boil-foil-packs/
Notes
- Make sure your potatoes are cut small enough so they cook through in time.
- You can parboil them first for extra tenderness.
