Shrimp Boil Foil Packs
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These Shrimp Boil Foil Packs are full of juicy shrimp, sausage, corn and potatoes with Cajun seasoning and fresh lemon. You can grill them on the bbq or bake in the oven. These shrimp foil packets are an easy dinner that’s also fun to make for a party!
These are simple shrimp and sausage foil packs with Cajun seasonings to satisfy your seafood boil cravings. The individual servings are so convenient, and cleanup is a breeze!
When you think about foil pack dinner ideas, there really are so many great options to choose from including Salmon Foil Packs, Fajita Chicken Foil Packs and Steak Foil Packets. For other ways to make shrimp in the oven, check out Sheet Pan Shrimp Fajitas and Coconut Shrimp too.
We love to put shrimp foil packets on the grill for a casual dinner in summertime, but they’re also fabulous for entertaining. You can even make them ahead of time to put on a campfire when you’re camping. So let’s get started!
Ingredients
Here’s what you’ll need to make them:
- Shrimp: Raw jumbo shrimp (21-25 count) or extra jumbo (16-20) are ideal (read more on shrimp sizes). They can have tails on or off as you like, but make sure they’re fully thawed before use. I also recommend buying wild-caught shrimp whenever possible.
- Corn on the cob: Broken into quarters or small pieces
- Potatoes: Use halved baby red or white potatoes or larger potatoes cut into 1-inch pieces.
- Sausage: The best choices here are Andouille sausage or chorizo, although they can be spicy (in keeping with tradition!). For a milder option, try kielbasa.
- Cajun seasoning: This gives the foil packets nice southern flavor. You can use store-bought cajun seasoning, Old Bay seasoning or make your own using garlic powder, onion powder, paprika, cayenne, oregano, thyme, red pepper flakes, salt & pepper (see below).
- Olive oil
Also, while optional I like to serve these packs with a sprinkling of fresh lemon and minced parsley too.
How to Make Homemade Cajun Seasoning
For this recipe, you’ll need 1 1/2 tablespoons of Cajun seasoning. You can use store-bought or simple mix the following spices together in a small bowl:
- 1 teaspoon paprika (or smoked paprika)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon dried thyme
- 1/4 teaspoon dried oregano
- 1/2 teaspoon cayenne (or adjust to control the heat to your liking)
- 3/4 teaspoon kosher salt (or sea salt)
- 1/2 teaspoon black pepper (freshly ground if possible)
While it may look complicated, in reality it takes less than 5 minutes to make!
How to Make Shrimp Boil Foil Packs
For preparation, the key point is that shrimp cooks quickly. Faster than potatoes and corn. So while you’re gathering up your ingredients, bring a medium pot of water to a boil. Drop the potatoes and corn in and boil for 7-8 minutes.
While that’s happening, you can make the packs themselves. Cut four 12×12 inch foil sheets with place them on a work surface with the shiny side facing up.
Now you can either toss all the ingredients together in a mixing bowl and divide evenly across the sheets. Or you can add the pieces individually if you prefer and sprinkle the seasonings and oil on top. Either way works.
To Make a Foil Pack: Lift up two opposite sides of foil with your fingers, turning them down a half-inch so they hold together. Then fold in the other two sides bit-by-bit until sealed shut. The appearance doesn’t matter, but take care not to puncture the foil or the juices will leak out during cooking!
I prefer to place the packs on a tray to transport them around, as they’re surprisingly easy to drop! In addition, silicone kitchen tongs are ideal for lifting the packs to avoid punctures. Just place them on a 425°F grill or oven for 15 minutes. (If you’re using smaller or larger shrimp, you may want to adjust the time down or up accordingly.)
Watch Recipe Video:
This quick video shows how to make shrimp boil foil packs from start to finish:
How to Serve Shrimp Foil Packs
For serving, simply place on a plate and unseal the edges to reveal the contents inside. If you like, you can sprinkle some fresh lemon juice and parsley for garnish.
These packs are a complete meal in unto themselves. However, you can further embellish with side dishes such as a green salad, cole slaw, cornbread or a green vegetable such as broccoli or green beans to make a larger feast.
More shrimp recipes:
View all seafood recipes
Shrimp Foil Packets
Ingredients
- 1 pound raw jumbo shrimp, 21-25 count or similar (see note)
- 1 andouille sausage, or chorizo (mild or spicy), sliced
- 2 ears corn, shucked and cut into quarters
- 1 pound baby red potatoes, halved, or larger potatoes cut into 1-inch pieces
- 1 1/2 tablespoons Cajun seasoning, see note
- 2 tablespoons olive oil
Garnishes (optional)
- lemon, freshly squeezed
- fresh parsley, minced
Instructions
- Preheat grill or oven to 425°F. Boil the potato chunks and corn for 10 minutes and remove to a plate to cool.
- Meanwhile, cut four 12x12 inch pieces of foil. Place them on a work surface shiny side facing up.
- Distribute the shrimp, sausage, corn and potatoes evenly between each piece of foil, arranging them in a pile in the middle. Then sprinkle Cajun seasoning on top and drizzle olive oil across the ingredients.
- Life up two opposite edges of foil and bring them together, folding down a half inch so they hold. Then roll up the other two edges to seal tightly, taking care not to puncture the foil.
- Place the packets seam-side up on the grill or oven rack and close the lid/door. Cook until the shrimp are pink and potatoes tender, about 15 minutes.
- Remove each packet to a serving plate. Open the seams and let the steam escape. Then garnish with optional lemon and parsley before serving.
Notes
- Shrimp: You can use jumbo 21-25 count or extra jumbo 16-20 count shrimp with tails on or off (see shrimp sizes). Make sure to fully thaw the shrimp before use.
- Cajun Seasoning: To make your own, combine the following in a small bowl:
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon dried thyme
- 1/4 teaspoon dried oregano
- 1/2 teaspoon cayenne
- 3/4 teaspoon kosher salt
- 1/2 teaspoon black pepper
- Make Ahead: You can assemble the foil packs with all the ingredients ahead of time (making sure the potatoes/corn are cool). Then store in the fridge for up to 12 hours before cooking.
Please read our nutrition disclaimer.
Recipe tools:
Editor Note: Originally published July 22, 2017
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It’s great for serving to friends and has something for everyone: I love that it’s a whole meal in each packet
Hi Nancy, Thanks for your feedback and I couldn’t agree more. Perfect for summer entertaining too!
good place to share
Can you use chicken instead of shrimp?
Hi Marianne, Thanks for your question. I haven’t tried it with chicken, so can’t really comment. If you were to try, I’d suggest using chicken thigh meat.
This was FANTASTIC! Made some cheesy polenta and served this on tup of the polenta
Hi Vicky, Amazing to hear that and I love the polenta idea. So creative!
Perfect recipe! Delicious!
Hi Brenda, So glad to hear that – thank you!
Made these packs a few times already and we are in love with them. So easy! Going to make for my son and his wife as I know they will love them too. One question… it’s been awhile since I made these but I forget if the measurement for the Cajun seasoning is for all the individual
Packs or for EACH foil pack?
Hi Joanne, So great to hear and thanks for your feedback! The measurement is for *all* the packs combined. Hope that helps!
Does sausage need to be cooked before hand?
Hi Shannen, Thanks for your question and no, the sausage should be raw. It’ll cook through inside the foil pack!
This was fantastic and so easy. Just make sure to boil your potatoes and corn for a few minutes (I did 10 minutes) beforehand. Everyone LOVED it!
Hi Sally, Thanks so much for your feedback and glad you enjoyed! See you soon on the site 🙂
Loosely followed the steps for this and turned out great. We had a charcoal grill so it took a little longer to cook around 35 minutes on a small charcoal grill. Will have to get Cajun seasoning for next time I’m sure that would be a nice touch. I just had Old Bay. Added zucchini and a salmon filet as well =] so yummy you guys!!!
Hiya Alex, Thanks for your review and sounds delicious! So glad you enjoyed! 🙂
I’m going to make this for my boyfriend this weekend. What would you suggest for side dishes ?
Hi Stephanie, Thanks for your question. It’s pretty much a meal by itself, but steamed broccoli would be great 😉
Hi,
I’m a bit of (okay, a big), “spice wimp”. do you have any suggestions for what to substitute for the Cajun Seasoning?
Also, how far ahead of time, can I put these packets together?
Hi Marion, No problem at all! Just use 1 tsp paprika + 1 tsp garlic powder + 1 tsp thyme + 1 tsp Italian seasoning and you’ll be good to go without any spiciness. Add in salt and ground pepper to taste. Enjoy! 🙂
Can I use frozen corn and how many ounces is the sausage, I’m not sure I have the right size?
Hi Brooklyn, Frozen corn doesn’t really work, as you need corn on the cob. Kernels would sort of get lost in the package. For the sausage, it’s about 1-1 1/4-inch thick ideally. Hope that helps! 🙂
I use frozen corn all the time.
Definitely takes longer than 20mins to cook in the oven… more like 35/40… but once cooked really good with easy clean up. Added a slice of butter to each packet!
Hi Maggie, Thanks for your review and feedback! Butter is a great addition and will add a note about the cooking time. 🙂
What brand of Cajun seasoning would you recommend?
Hi Leroy, Thanks for asking. I like McCormick but any quality brand will do. Enjoy!
This was delicious, made in the oven. My only suggestion is to add a chunk of butter to each packet. It adds ton of extra flavor for the potatoes and corn, and greatly enhances the juices to dip every bite in.
Hi Matt, Thanks for your comment and great suggestion. Be sure to try our Clarified Butter recipe too: https://tipbuzz.com/how-to-make-clarified-butter/ 🙂
Looks Sooo delicious and So easy to make so thank you So Much for sharing!!!
Thanks Marilyn and hope you enjoy!! 🙂
Can I just put it all ina covered dish in the oven instead of wrapping it in foil??
Hi Gina, Thanks for your question. You could try a covered dish, but you might need to adjust cooking time for potato doneness and add the shrimp halfway through. Let me know how it goes!
Can you add steak to this
Hi Lenora, I haven’t tried mixing shrimp and steak, but it might work. Let me know how it goes!
Not sure how anyone could do all this prep in five minutes… cant even properly clean the shrimp in that time
Hi James, Great point – this recipe assumes you’re buying deveined shrimp, but will take longer if you do it yourself 😉
should it be precooked sausage?
Hi John, Raw sausage is fine as everything will cook through. Enjoy 🙂
Takes long then 20 minutes
I even quartered the potatoes took over 40 min to cook
the instructions say to par boil the potatoes first
Raw shrimp??
Hi Phyllis, Yes start with raw shrimp and it will come out tender 🙂
Can you freeze the foil packets to then throw into oven or grill later?
Thanks for your review Ainslie! I haven’t tried freezing first, but would suggest letting it warm up for 20-30 minutes before cooking. let me know how it goes…
This recipe takes a lot longer than 20 minutes…. In 20 minutes potatoes and shrimp weren’t cooked
Used this recipe and it worked out wonderful
Can’t people just follow the recipe? Of course there’s changes if you start remaking the recipe.