20 Minute Shrimp Boil Foil Packets
This Shrimp Boil is a mouthwatering cajun meal that’s grilled or baked in foil packets. It features juicy jumbo shrimp, andouille sausage, corn and potatoes with a delicious blend of cajun spices. Perfect for a party and ready in just 20 minutes. Plus video tutorial!
After our popular Honey Garlic Shrimp, you guys have asked for more easy shrimp recipes. This Shrimp Boil Foil Packets recipe is one of our favorite easy shrimp recipes together with Teriyaki Shrimp, Bang Bang Shrimp, Coconut Shrimp and Pad Thai.
Shrimp boils are a Louisiana Cajun tradition dating back over 50 years. The fishing boats would bring in fresh shrimp from the Gulf of Mexico, and the festivities would begin with cooking, music and cultural celebrations.
Diehards would even grind up whole spices to make the seasoning extra fragrant!
Seafood boils are usually suited to large crowds with large pots, and in the southeast they’re often called low-country boils and served on newspaper for easy cleanup.
This recipe is easy to make at home for 4-6 people on a grill or in the oven. It’s a complete, flavor-filled meal that people love, especially since it’s not easy to find in restaurants in most parts of the country.
The key ingredients are large shrimp, red potatoes, corn on the cob, sausage and cajun seasoning.
How to Make Shrimp Boil
This recipe is very quick to make, and you can even prepare the packets in advance.
A key tip to save time is to buy the smallest, white-fleshed potatoes you can find for quick cooking. One inch or less is ideal. If they’re larger, then quarter them instead of halving to avoid having to parboil them.
Distribute halved baby potatoes, sliced sausage, corn on the cob and shrimp across 4 piece of foil:
How to Select the Right Shrimp for Shrimp Boil
- Look for large shrimp 21/25 count per pound or less; here is a guide to shrimp sizes
- Shell removed and deveined with tail on
- Wild shrimp certified by Marine Stewardship Council or similar for better flavor and health
- If you buy frozen packages, avoid ones with accumulated ice crystals, which indicates thawing during shipment
Make sure to thaw your shrimp and pat dry wth paper towels before cooking to remove excess moisture. Then sprinkle on some cajun seasoning and drizzling with a few teaspoons of oil.
Now you’re ready to wrap up the foil package and put it on the grill or in the oven. Here are tips for cooking shrimp. Be careful not to puncture the foil, as you don’t want those delicious juices leaking out!
All it takes is 15 minutes of cooking time, and voila! Dinner is ready to serve, and there’s no cleaup either. Here’s a summary of the preparation process:
Watch How to Make Shrimp Boil Foil Packets:
20 Minute Shrimp Boil Foil Packets (with Video)
- 2 lb large shrimp, peeled, deveined, tail on
- 1 andouille or chorizo sausage, sliced
- 2 ears corn, peeled and quartered
- 1 lb baby red potatoes, halved or quartered*
- 1 1/2 tbsp cajun seasoning
- 2 tbsp olive oil
Garnishes - optional
- half lemon, freshly squeezed
- salt and pepper, to taste
- 1 tbsp fresh parsley, minced
- Preheat your grill or oven to 425°F. Bring a small-medium saucepan of water to a boil.
- Boil the halved potatoes for 10 minutes to soften slightly. Meanwhile, make the foil packs.
- On a work surface, prepare 4 sheets of foil that are each at least 12 inches long.
- Add 1/4 of the shrimp, corn, parboiled potatoes and sausage to the middle of each piece of foil.
- Sprinkle cajun seasoning and drizzle olive oil across all 4 sheets.
- Fold up the edges of each piece of foil into a packet following the video. Ensure the packet is sealed tight and the foil doesn't get punctured.
- Grill or bake the packets for 12 minutes or until the shrimp are cooked through.
- Garnish with optional lemon juice, salt, pepper and parsley. Serve immediately and enjoy!
Looking for more easy shrimp recipes?
- Shrimp Fajitas
- Garlic Butter Shrimp with Parsley
- Shrimp Pad Thai
- Shrimp Lo Mein
- Garlic Butter Shrimp Pasta
Looking for more foil packet recipes?
Editor Note: Published July 22, 2017 and recipe updated June 11, 2018
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