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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3.96 from 43 votes

Shrimp Boil Foil Packets (with Video)

Shrimp Boil Foil Packets with jumbo shrimp, Andouille sausage, corn and potatoes with Cajun seasoning, grilled or baked. A delicious dinner that's ready in less than 30 minutes!
Prep Time10 mins
Cook Time20 mins
Total Time25 mins
Course: dinner, Main Course
Cuisine: American, Cajun
Keyword: shrimp boil foil packets, shrimp boil in foil, shrimp boil packets, shrimp foil packets
Servings: 4 servings
Calories: 366kcal
Author: Cindy

Ingredients

  • 2 lb raw jumbo shrimp
  • 1 andouille sausage or chorizo (mild or spicy), sliced
  • 2 ears corn peeled and quartered
  • 1 lb baby red potatoes cut into 3/4-inch (2 cm) chunks
  • 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

Instructions

  • Preheat grill or oven to 425°F (218°C). Fill a medium saucepan halfway with water and bring to a boil.
  • Boil the potato chunks and corn pieces for 5-7 minutes.
  • On a work surface, cut 4 pieces of foil approximately 12 inches (30 cm) square.
  • Distribute the shrimp, sausage, corn and potatoes across the middle of each piece of foil.
  • Sprinkle Cajun seasoning on top and drizzle olive oil across the ingredients.
  • Fold up the edges of each piece of foil into a packet, rolling and sealing the edges tightly. Take care to avoid puncturing the foil.
  • Place the packets seam-side up on the grill or oven. Cook for 15 minutes or until the shrimp and potatoes are tender.
  • Remove packets from heat and garnish with optional lemon juice, salt, pepper and parsley.

Video

Notes

  • Wild shrimp certified by the Marine Stewardship Council (MSC) are recommended. Avoid frozen packages with lots of ice crystals, which are indicative of thawing and re-freezing (more detail on how to select shrimp).
  • Thaw the shrimp completely before use and pat dry with paper towels to remove excess moisture if needed.
  • You can assemble the packets up to 12 hours before cooking, although I don't recommend reheating as the flavors get soggy somehow.

Nutrition

Serving: 200g | 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