I made Cajun Shrimp Boil Foil Packets that deliver spicy shrimp, snappy sausage and perfectly cooked potatoes in one mess-free, mouthwatering package.

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I’m obsessed with Shrimp Boil Foil Packs because they’re loud, messy, and impossible to ignore. I love how Cajun Shrimp Boil slams your mouth with spice and butter so you actually taste dinner for once.

And I always throw in smoked sausage and corn because the sausage gives chew and the corn gives that sweet pop against the heat. Shrimp Boil On The Grill In Foil Pan nights are my favorite excuse to get friends around the firepit, drink too much, and eat with our hands.

Simple, chaotic, and totally addictive. I never get bored.

I want more every week.

Ingredients

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Shrimp: juicy protein, quick-cooking, adds seafood vibe and a little sweetness.
Corn: sweet crunch and bright pops of summer in every bite.
Baby potatoes: starchy comfort, soaks up spices and butter nicely.
Smoked sausage: smoky, meaty bite that keeps things hearty and fun.
Butter: rich coating, makes everything glossy and totally comforting.
Olive oil: keeps it from sticking and adds a mild fruitiness.
Cajun seasoning: spicy, herby backbone that brings the Cajun kick.
Paprika: smoky-red color and gentle earthy warmth.
Garlic powder: instant garlicky depth without chunks to fuss with.
Onion powder: rounds out savory notes, subtle and cozy.
Cayenne: basically pure heat; add if you want to sweat.
Kosher salt: sharpens flavors and balances the buttered goodness.
Black pepper: little bite and a classic counterpoint to salt.
Garlic cloves: fresh punch that smells incredible when chopped.
Lemons: plus bright acid to cut through the richness.
Parsley: fresh green finish, looks pretty and tastes grassy.
Worcestershire: optional umami boost, kind of a savory shortcut.
Foil: traps steam and makes cleanup almost guilty-pleasure easy.

Ingredient Quantities

2 pounds medium shrimp, peeled and deveined (tails on or off, your call)

4 small ears corn, cut into thirds

1 1/2 pounds baby potatoes, halved or quartered if big

12 ounces smoked sausage or andouille, sliced 1/2 inch thick

1/2 cup (1 stick) unsalted butter, melted

2 tablespoons olive oil

3 tablespoons Cajun seasoning (store bought or homemade)

1 teaspoon paprika

1 teaspoon garlic powder

1 teaspoon onion powder

1/2 teaspoon cayenne pepper, optional for extra heat

1 teaspoon kosher salt, adjust to taste

1/2 teaspoon freshly ground black pepper

4 cloves garlic, minced

2 lemons, one sliced for packs, one for squeezing

2 tablespoons fresh parsley, chopped (optional, for garnish)

1 tablespoon Worcestershire sauce (optional, adds depth)

Aluminum foil sheets, heavy duty, enough to make 4 packets

How to Make this

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1. Preheat oven to 400°F or preheat grill to medium heat; if using the grill, set up a cooler side for indirect cooking.

2. Par-cook the potatoes so everything finishes together: boil for 8 to 10 minutes until just tender, or microwave in a covered dish 6 to 8 minutes depending on size. Drain and let cool a minute.

3. In a large bowl whisk together melted butter, olive oil, Worcestershire sauce if using, minced garlic, Cajun seasoning, paprika, garlic powder, onion powder, cayenne if you want heat, kosher salt and black pepper. Taste a tiny bit and adjust salt or spice.

4. Add the par-cooked potatoes, corn pieces, sliced sausage and shrimp to the bowl and toss until everything is well coated in the spice butter. Squeeze the juice of half a lemon into the mix.

5. Tear four large sheets of heavy duty aluminum foil, double them if your foil is thin, and brush or spray lightly with oil so food won’t stick. Lay each sheet flat and divide the shrimp mixture evenly into four piles in the center of each sheet.

6. Place lemon slices on top of each pile and sprinkle chopped parsley over if using. Dot any extra butter from the bowl over the piles to keep things saucy.

7. Fold the foil up and around the food to make tightly sealed packets, leaving a little space inside so steam can circulate. Crimp the edges well to avoid leaks.

8. For oven: place packets on a baking sheet and bake at 400°F for 18 to 22 minutes, checking at 18 minutes for shrimp doneness. For grill: place packets over indirect medium heat and cook 15 to 20 minutes. Shrimp are done when pink and opaque.

9. Carefully open one packet away from your face to let steam escape, then check potatoes for tenderness and shrimp for doneness. If potatoes need more time, reseal and cook 3 to 5 minutes longer.

10. Serve straight from the packets or dump onto a platter, squeeze the remaining lemon over everything, sprinkle more parsley, and maybe extra Cajun seasoning if you like it bolder. Enjoy with crusty bread or rice and expect a little mess, it’s part of the fun.

Equipment Needed

1. Large stockpot or microwave-safe covered dish for par-cooking potatoes
2. Strainer or colander to drain potatoes
3. Large mixing bowl and whisk or fork for the butter-spice sauce
4. Measuring cups and spoons
5. Cutting board and chef knife for potatoes, sausage and lemon
6. Heavy duty aluminum foil and kitchen scissors or a knife to cut it
7. Baking sheet for the oven or long spatula/tongs for the grill
8. Oven mitts or heatproof gloves and a heatproof spoon or tongs to open packets safely

FAQ

Q: Can I make these foil packs ahead of time?

A: Yes, you can prep everything a day ahead. Keep the shrimp separate from the potatoes and corn if you want the veggies to not get soggy. Store in airtight containers in the fridge and assemble right before cooking.

Q: Do I have to use shrimp, or can I swap in other seafood?

A: You can swap in chunks of firm fish, scallops, or even chicken. If you use chicken, cut it small and par-cook the potatoes first or grill longer because chicken needs more time than shrimp.

Q: How do I know when the shrimp are done?

A: Shrimp cook fast. They are done when they turn pink and curl into a C shape. If they curl tight into an O, you overcooked them. Usually 6 to 8 minutes on a hot grill or 10 to 12 minutes in a 400F oven for the whole pack works.

Q: Can I make these on the stovetop instead of oven or grill?

A: Yes, but do it in a large skillet with a lid. Cook potatoes first until almost tender, then add sausage, corn, shrimp, butter and spices and cover until shrimp are done. You might lose some of the smoky flavor you get from the grill though.

Q: My potatoes weren't fully cooked after the recommended time. What went wrong?

A: Potatoes vary a lot by size. Make sure they are cut small enough and that your oven or grill temp is accurate. Par-boiling the potatoes 5 to 7 minutes before assembling fixes this every time.

Q: Any tips to keep the foil packs from leaking or sticking?

A: Use heavy duty foil and make the packet edges fold over twice. Put a layer of parchment between food and foil if you want easier cleanup, and spray or brush foil with a little oil to stop sticking. Also don't overfill the packs so they seal better.

Easy Cajun Shrimp Boil Foil Packs (Oven Or Grill!) Recipe Substitutions and Variations

Shrimp: Use scallops, firm white fish chunks (like cod or halibut), or peeled chicken thigh pieces if you want something cheaper or non-seafood. Cook times change though, so add chicken earlier and keep an eye so fish or scallops don’t overcook.
Smoked sausage / Andouille: Swap in kielbasa, chorizo, turkey sausage, or smoked tempeh for a vegetarian twist. If using chorizo expect more spice and oil; drain a little before sealing the packets.
Unsalted butter: Substitute ghee, extra olive oil, or a mix of olive oil and a little mayo for richness and better grill tolerance. If using olive oil only, add a pinch more salt to taste.
Cajun seasoning: Use Creole seasoning, or make a quick mix: 1 tbsp paprika, 1 tsp cayenne, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp dried oregano, 1 tsp dried thyme, plus salt and pepper. That way you can control the heat.

Pro Tips

1) Par-cook the potatoes a bit more than you think you need to, especially if theyre large. Shrimp cook fast and you dont want hard potatoes when everything else is ready. If some potatoes are still a little firm after the first cook, cut them smaller next time.

2) Keep shrimp cold until the last minute and dont overseason them alone. Toss everything together in the butter mix right before you make packets so the shrimp get flavor but dont sit in acid or salt and get rubbery. If the butter mixture seems heavy, reserve a few tablespoons to drizzle on top after cooking for extra gloss.

3) Double-wrap the foil on the bottom only if your foil is thin, and make a little tent inside each packet so steam can circulate. Poke one tiny vent hole in each packet near the top after 12 minutes if you want less soggy corn; it lets excess steam escape without drying out the shrimp.

4) Flavor boosts that work every time: a splash of Worcestershire and a squeeze of lemon right after opening the packets. Also try tossing the sausage in a hot pan for 2 minutes before adding to the packet to get a little caramelization and extra smokey bite.

Easy Cajun Shrimp Boil Foil Packs (Oven Or Grill!) Recipe

Recipe by Dan Coroni

0.0 from 0 votes

I made Cajun Shrimp Boil Foil Packets that deliver spicy shrimp, snappy sausage and perfectly cooked potatoes in one mess-free, mouthwatering package.

Servings

servings

Calories

964

kcal

Equipment: 1. Large stockpot or microwave-safe covered dish for par-cooking potatoes
2. Strainer or colander to drain potatoes
3. Large mixing bowl and whisk or fork for the butter-spice sauce
4. Measuring cups and spoons
5. Cutting board and chef knife for potatoes, sausage and lemon
6. Heavy duty aluminum foil and kitchen scissors or a knife to cut it
7. Baking sheet for the oven or long spatula/tongs for the grill
8. Oven mitts or heatproof gloves and a heatproof spoon or tongs to open packets safely

Ingredients

2 pounds medium shrimp, peeled and deveined (tails on or off, your call)
4 small ears corn, cut into thirds
1 1/2 pounds baby potatoes, halved or quartered if big
12 ounces smoked sausage or andouille, sliced 1/2 inch thick
1/2 cup (1 stick) unsalted butter, melted
2 tablespoons olive oil
3 tablespoons Cajun seasoning (store bought or homemade)
1 teaspoon paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon cayenne pepper, optional for extra heat
1 teaspoon kosher salt, adjust to taste
1/2 teaspoon freshly ground black pepper
4 cloves garlic, minced
2 lemons, one sliced for packs, one for squeezing
2 tablespoons fresh parsley, chopped (optional, for garnish)
1 tablespoon Worcestershire sauce (optional, adds depth)
Aluminum foil sheets, heavy duty, enough to make 4 packets

Directions

Preheat oven to 400°F or preheat grill to medium heat; if using the grill, set up a cooler side for indirect cooking.
Par-cook the potatoes so everything finishes together: boil for 8 to 10 minutes until just tender, or microwave in a covered dish 6 to 8 minutes depending on size. Drain and let cool a minute.
In a large bowl whisk together melted butter, olive oil, Worcestershire sauce if using, minced garlic, Cajun seasoning, paprika, garlic powder, onion powder, cayenne if you want heat, kosher salt and black pepper. Taste a tiny bit and adjust salt or spice.
Add the par-cooked potatoes, corn pieces, sliced sausage and shrimp to the bowl and toss until everything is well coated in the spice butter. Squeeze the juice of half a lemon into the mix.
Tear four large sheets of heavy duty aluminum foil, double them if your foil is thin, and brush or spray lightly with oil so food won’t stick. Lay each sheet flat and divide the shrimp mixture evenly into four piles in the center of each sheet.
Place lemon slices on top of each pile and sprinkle chopped parsley over if using. Dot any extra butter from the bowl over the piles to keep things saucy.
Fold the foil up and around the food to make tightly sealed packets, leaving a little space inside so steam can circulate. Crimp the edges well to avoid leaks.
For oven: place packets on a baking sheet and bake at 400°F for 18 to 22 minutes, checking at 18 minutes for shrimp doneness. For grill: place packets over indirect medium heat and cook 15 to 20 minutes. Shrimp are done when pink and opaque.
Carefully open one packet away from your face to let steam escape, then check potatoes for tenderness and shrimp for doneness. If potatoes need more time, reseal and cook 3 to 5 minutes longer.
Serve straight from the packets or dump onto a platter, squeeze the remaining lemon over everything, sprinkle more parsley, and maybe extra Cajun seasoning if you like it bolder. Enjoy with crusty bread or rice and expect a little mess, it’s part of the fun.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.