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Shrimp Foil Packets being served after grilling: juicy jumbo shrimp, baby potatoes, corn and sausage with Cajun seasoning, lemon juice and fresh parsley for a delicious meal.
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4 from 45 votes

Shrimp Foil Packets

An easy foil packet meal featuring jumbo shrimp, sausage, corn and potatoes with Cajun seasoning. Delicious grilled or baked!
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: dinner, Main Course
Cuisine: American
Keyword: shrimp boil foil packs, shrimp foil packets
Servings: 4 servings
Calories: 366kcal
Author: Cindy

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.

Video

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.

Nutrition

Serving: 1packet | Calories: 366kcal | Carbohydrates: 22g | Protein: 37g | Fat: 14g | Saturated Fat: 3g | Cholesterol: 300mg | Sodium: 1454mg | Potassium: 879mg | Fiber: 3g | Sugar: 2g | Vitamin A: 1665IU | Vitamin C: 9.7mg | Calcium: 140mg | Iron: 2.1mg | Net Carbs: 19g