Cajun Shrimp Foil Packets

Cajun Shrimp Foil Packets deliver all the bold flavors of Louisiana seafood boil in individual foil bundles packed with plump shrimp, smoky sausage, tender potatoes, and sweet corn seasoned with spicy Cajun spices. These mess-free packets bake or grill in 20 minutes with zero cleanup afterward, making them perfect for busy weeknights, backyard cookouts, or camping trips when you want real food without real dishes.

Why You’ll Love This Recipe

• Ready in 35 minutes including prep time
• Zero cleanup – just toss the foil
• Works in oven or on grill equally well
• Customizable spice level for everyone’s taste
• Perfect for entertaining or meal prep

Equipment Needed

• Heavy-duty aluminum foil
• Large pot for parboiling potatoes
• Baking sheet or grill
• Large mixing bowl
• Tongs for handling hot packets

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Ingredients You’ll Need

• 1 lb large shrimp, peeled and deveined
• 1 lb smoked sausage, sliced
• 1½ lbs baby potatoes, halved
• 4 ears corn, kernels cut off or quartered
• Cajun seasoning to taste
• 2 tbsp butter (optional)
• Fresh parsley for garnish
• Lemon wedges for serving

Ingredient Notes

Large shrimp (21-25 count per pound) work best since smaller shrimp overcook quickly in hot foil packets. Buy already peeled and deveined to save serious prep time. Andouille sausage brings authentic Cajun flavor but kielbasa, hot links, or smoked chicken sausage all work great. Pre-cooked sausage just needs heating through.

Baby gold potatoes have buttery flavor and creamy texture perfect for boiling. Parboil them first so they cook in same time as shrimp – nobody wants raw potatoes or overcooked rubbery shrimp. Fresh corn tastes best but you can use frozen in absolute pinch.

Cajun seasoning blend contains paprika, garlic, onion, cayenne, and herbs – adjust amount based on your heat tolerance.

Step-by-Step Instructions

Parboil Potatoes

Bring large pot of water to rolling boil. Add halved baby potatoes and boil exactly 8 minutes until slightly tender when pierced with fork but not fully cooked. Drain thoroughly and set aside to cool slightly.

Season Everything

In large bowl, combine parboiled potatoes, corn kernels, sliced sausage, and raw shrimp. Sprinkle generously with Cajun seasoning – start with 2 tablespoons and add more to taste. Toss until everything is evenly coated with spices.

Assemble Packets

Tear off four large pieces of heavy-duty foil (about 18 inches each). Divide mixture evenly among foil sheets, piling ingredients in center. Arrange shrimp on top so they’re exposed to heat. Add pat of butter to each packet if using.

Seal Packets

Bring long edges of foil up over food and fold together several times to create tight seam. Fold short ends up and crimp tightly to seal completely – packets should be airtight so steam can’t escape during cooking.

Bake or Grill

For oven: preheat to 400°F and place packets on baking sheet. Bake 15-20 minutes until shrimp are pink and cooked through. For grill: heat to medium-high and place packets directly on grates. Grill 15-25 minutes, checking carefully.

Serve Hot

Carefully open packets (steam will be very hot!) and garnish with fresh chopped parsley. Serve with lemon wedges for squeezing and plenty of napkins since this gets messy in the best way.

Pro Tips & Cooking Hacks

• Parboil potatoes first or they won’t cook through
• Use heavy-duty foil to prevent tearing and leaking
• Arrange shrimp on top for even cooking
• Don’t skip butter – it creates delicious sauce
• Seal packets tightly to trap steam for cooking
• Let packets rest 2 minutes before opening
• Make ahead and refrigerate up to 4 hours before cooking
• Add minced garlic for even more flavor

Tips & Variations

These don’t store well once cooked since shrimp gets rubbery when reheated. Better to prep packets ahead and cook fresh when needed. Assemble completely and refrigerate up to 4 hours before baking or grilling.

Try different seasonings like Old Bay, lemon pepper, or garlic herb blend for variety. Add sliced bell peppers, cherry tomatoes, or zucchini for more vegetables. Use chicken breast or salmon instead of shrimp. Make it spicier with extra cayenne or hot sauce. Swap corn for green beans or asparagus. Add fresh thyme or bay leaves to packets for herby flavor.

Serving Suggestions

Serve foil packets right in the foil for zero-cleanup dinner. Pair with crusty French bread for soaking up spicy buttery juices. Add coleslaw or simple green salad on the side. Perfect with ice-cold beer, sweet tea, or lemonade for outdoor meals.

Common Mistakes

• Skipping parboiling step leaves potatoes crunchy and raw
• Not sealing packets tightly lets steam escape
• Using regular foil instead of heavy-duty causes tears
• Overcooking makes shrimp rubbery and tough
• Adding too much liquid makes everything soggy
• Opening packets too soon releases all the steam

What to Serve With Cajun Shrimp Foil Packets

These packets contain protein, starch, and vegetables making them complete meal on their own. Add crusty bread for mopping up juices. Serve with coleslaw, corn muffins, or hush puppies for authentic Southern spread. Fresh fruit salad provides sweet contrast to spicy shrimp.

Frequently Asked Questions

Can I use frozen shrimp?

Yes, just thaw completely first and pat very dry with paper towels. Excess water makes packets watery and dilutes seasoning.

Why parboil the potatoes?

Potatoes take longer to cook than shrimp. Parboiling ensures everything finishes at same time without overcooking delicate shrimp.

Can I make these ahead?

Assemble packets completely and refrigerate up to 4 hours before cooking. Don’t pre-cook since reheated shrimp gets rubbery.

How do I know when they’re done?

Shrimp should be pink, opaque, and curled. Potatoes should be fork-tender. Usually takes 15-20 minutes at 400°F.

Can I cook these on campfire?

Yes! Place sealed packets on grill grate over hot coals. Cook 20-25 minutes, rotating occasionally for even cooking.

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