Cajun Shrimp Boil Foil Packs

The smell of sizzling Cajun spices mingling with sweet corn and buttery shrimp is like a mini Southern getaway right in your backyard—or your kitchen! These Cajun Shrimp Boil Foil Packs bring together smoky sausage, tender potatoes, and plump shrimp, all drenched in garlic-infused olive oil and a kick of Old Bay and Cajun seasoning. Each foil packet is a little flavor vault, locking in all those bold, zesty juices so every bite bursts with that signature New Orleans flair. Whether you’re firing up the grill for a weekend cookout or preheating the oven for a cozy night in, these foil packs make your life easy: just prep, seal, and let the heat work its magic.

I remember the first time I made these at a friend’s lake house. We were surrounded by laughter and clinking glasses, and when those foil packets finally came off the grill, it felt like we’d hit the jackpot. Pulling back the foil, the steam curled out, carrying hints of lemon, garlic, and spices. It was simple, fun, and absolutely delicious—no fancy equipment, no mess to speak of. That night, we all dove in, tearing into the packs and savoring every juicy morsel soaked up by crusty bread. If you’re looking for a fuss-free, crowd-pleasing meal that tastes like a celebration, these Cajun Shrimp Boil Foil Packs are your new best friend.

KEY INGREDIENTS IN CAJUN SHRIMP BOIL FOIL PACKS

Before you get started, let’s talk about the flavor heroes that make this recipe stand out. Every ingredient plays its part in creating a harmonious blend of spice, sweetness, and savory satisfaction. Here’s what you need:

• Shrimp: Large, peeled, and deveined shrimp bring the star of the show—sweet, tender, and quick-cooking seafood that absorbs those zesty seasonings beautifully.
• Smoked Sausage: Adds a hearty, smoky undertone and a satisfying bite that complements the shrimp’s delicate texture.
• Baby Red Potatoes: Quartered for bite-sized goodness, these potatoes soak up all the spicy, buttery juices and become irresistibly creamy.
• Corn: Fresh ears cut into chunks add natural sweetness and crunch, providing a bright contrast to the spicy sausage and shrimp.
• Old Bay Seasoning: A classic seafood seasoning blend that adds depth and a subtle hint of celery, bay leaf, and paprika notes.
• Cajun Seasoning: The bold backbone of this dish, delivering that signature kick of paprika, cayenne, garlic, and herbs.
• Olive Oil: Helps all the seasonings stick to the ingredients while adding a touch of fruitiness and richness.
• Garlic: Minced for a pungent, aromatic punch that infuses every bite with savory warmth.
• Lemon: Sliced and steamed within the foil, it releases bright citrusy notes that cut through the richness.
• Salt and Pepper: The simplest seasonings that enhance and balance all the complex flavors.
• Fresh Parsley: Chopped and sprinkled at the end for a fresh, herbaceous finish that lifts the entire dish.
• Unsalted Butter: Melts into a luscious garlic butter sauce, coating every morsel in silky, savory goodness.

HOW TO MAKE CAJUN SHRIMP BOIL FOIL PACKS

Let’s roll up our sleeves and assemble these flavor-packed pouches! You’ll find this process simple and endlessly customizable. From preheating to sealing, here’s how to bring all those ingredients together for a no-fuss, high-impact meal.

1. Preheat your grill to medium-high heat or your oven to 425°F (220°C). Ensuring the right temperature upfront means everything cooks evenly—shrimp stays juicy and potatoes turn tender.

2. In a large bowl, add the shrimp, sausage slices, quartered potatoes, corn pieces, olive oil, Old Bay seasoning, Cajun seasoning, minced garlic, salt, and pepper. Toss thoroughly so each ingredient is evenly coated with that vibrant spice mixture.

3. Cut four sheets of heavy-duty aluminum foil, each about 12×18 inches. Choose sturdy foil to prevent any leaks or tears when you fold and seal.

4. Divide the shrimp and vegetable mixture in four even portions, placing each mound in the center of a foil sheet. Lay a lemon slice on top—this will steam into a tangy, bright note.

5. Add one tablespoon of butter to each packet. As it melts, it mingles with the spices, creating that gorgeous garlic butter sauce.

6. Fold the sides of the foil over the mixture, then tightly roll up the edges, creating a sealed pocket that locks in all the steam and flavor.

7. For the grill method, place the foil packs on the preheated grill and cook for 15–20 minutes, or until the shrimp are opaque and potatoes are tender. If you’re using the oven, set the foil packs on a baking sheet and bake for 20–25 minutes.

8. Carefully open the packets—they’ll release hot steam! Sprinkle with chopped fresh parsley and serve immediately, spooning up every last drop of that buttery, spicy goodness.

SERVING SUGGESTIONS FOR CAJUN SHRIMP BOIL FOIL PACKS

Now that your Cajun Shrimp Boil Foil Packs are steaming hot and bursting with flavor, let’s talk about how to serve them for maximum enjoyment. Whether you’re hosting a big family gathering or feeding a small group of friends, these suggestions will elevate your meal and make it truly memorable. From plating ideas to side dish pairings, here are four creative ways to present and savor every mouthful:

• Serve with crusty bread: Grab a rustic baguette or sourdough loaf to soak up the delicious garlic butter juices. Tear off chunks and dip directly into the foil packs so you don’t waste a single drop of flavor.
• Over fluffy rice: Spoon the contents of each foil pack onto a bed of steamed jasmine or basmati rice. The rice will absorb the savory, spicy broth, turning every grain into a mouthful of pure comfort.
• With a crisp green salad: Balance the rich, buttery flavors with a light, refreshing salad tossed in a lemon vinaigrette. Arugula or mixed baby greens work wonderfully to cut through the richness.
• Family‐style on a picnic table: Unwrap several foil packs and spread them out on a long table lined with butcher paper. Sprinkle extra parsley, offer lemon wedges, and let everyone dig in with seafood forks and napkins for a fun, communal feast.

HOW TO STORE CAJUN SHRIMP BOIL FOIL PACKS

Leftovers? No problem! With a few simple storage tips, you can preserve all those zesty flavors and enjoy them later without any sacrifice in taste or texture. Proper storage will keep your shrimp juicy, potatoes tender, and spices vibrant. Here’s how you do it right:

• Refrigerate in airtight containers: Remove the ingredients from the foil, let them cool slightly, and transfer to a sealed glass or BPA-free plastic container. Store in the fridge for up to 3 days for best texture.
• Freeze for longer storage: If you want to keep the meal for up to 2 months, portion the cooled contents into freezer-safe bags, squeezing out as much air as possible before sealing. Label with the date and spices so you know what’s in each bag.
• Separate sauces if possible: If you’re saving the garlic butter sauce separately, store it in a small airtight container. This way, you can gently reheat the shrimp and veggies without overcooking them, then stir in the sauce at serving time.
• Reheat gently: To revive leftovers, thaw frozen packs overnight in the fridge. Warm in a 350°F oven for about 10–12 minutes or microwave covered for 2–3 minutes, stirring halfway through to ensure even heating.

CONCLUSION

Wow, what a journey we’ve taken through the world of Cajun Shrimp Boil Foil Packs! From the moment you gather vibrant ingredients—plump, juicy shrimp; smoky sausage; golden potatoes; and sweet corn—to the final flourish of parsley, you’re creating a feast that’s both effortless and impressive. We’ve covered everything: the key ingredients that bring bold, smoky, and citrusy notes; step-by-step instructions for grilling or baking; and tips for serving, storing, and reheating so none of that deliciousness goes to waste. You can literally go from prep to plate in under an hour, making this one-foil meal a go-to for beginner cooks and seasoned chefs alike.

Feel free to print this article and tuck it into your recipe binder, or bookmark it online so you can revisit these flavors whenever the craving strikes. Below this article, you’ll even find a handy FAQ section (don’t worry, I won’t spoil it here!) to troubleshoot any questions you might have. I’d love to hear how your Cajun Shrimp Boil Foil Packs turned out—drop a comment, ask a question, or share your feedback if you tried a twist on the sausage or added extra heat. Cooking is all about experimenting and learning, so let me know your wins (and any oops moments, too!) and I’ll be right here cheering you on. Happy cooking!

Print Recipe

Cajun Shrimp Boil Foil Packs

Author: Laura Mitchell Courses: Lunch

Difficulty: Beginner Prep Time 15 mins Cook Time 20 mins Rest Time 5 mins Total Time 40 mins

Calories: 760

Description

Experience juicy shrimp, smoky sausage, golden potatoes and sweet corn drenched in Cajun spices and garlic butter, all steamed in foil for an effortless, flavorful feast.

Ingredients

Scale

1/2x 1x 2x 3x

• 1 lb large shrimp, peeled and deveined

• 1 lb smoked sausage, sliced

• 1 lb baby red potatoes, quartered

• 3 ears of corn, cut into 4 pieces each

• 1 tablespoon Old Bay seasoning

• 1 tablespoon Cajun seasoning

• 3 tablespoons olive oil

• 4 cloves garlic, minced

• 1 lemon, sliced

• Salt and pepper to taste

• 2 tablespoons fresh parsley, chopped

• 4 tablespoons unsalted butter

Instructions

1. Preheat your grill to medium-high heat or your oven to 425°F (220°C).
2. In a large bowl, combine shrimp, sausage, potatoes, corn, olive oil, Old Bay seasoning, Cajun seasoning, garlic, salt, and pepper. Toss to coat everything evenly.
3. Cut four sheets of heavy-duty aluminum foil, each approximately 12x18 inches.
4. Divide the shrimp and vegetable mixture evenly among the foil sheets. Place a lemon slice on top of each.
5. Add a tablespoon of butter to each pack.
6. Fold the sides of the foil over the top of the mixture, then tightly roll up the edges to seal the pocket.
7. If grilling, place foil packs on the preheated grill and cook for 15-20 minutes, until the shrimp are cooked through and the potatoes are tender. If baking in the oven, place the foil packs on a baking sheet and bake for 20-25 minutes.
8. Carefully open the foil packs (steam will be hot) and garnish with fresh parsley before serving.

Note

• Adjust the level of Cajun seasoning to suit your spice preference.
• Add a pinch of red pepper flakes for extra heat if desired.
• If desired, you can substitute the smoked sausage with chorizo for a different flavor profile.
• Serve with crusty bread or rice to soak up the delicious juices.

Keywords: cajun shrimp boil, foil pack recipe, grilled shrimp foil packs, one foil meal, easy shrimp dinner, seafood foil packets