Easy Cajun Shrimp Boil Foil Packs (Oven or Grill!)

There’s something magical about the rich, spicy flavors of a traditional Cajun shrimp boil. That combination of succulent shrimp, smoky sausage, sweet corn, and tender potatoes all infused with bold spices just screams comfort food. But let’s be honest—the traditional method involves a massive pot, gallons of water, and quite the cleanup afterward.

That’s why I’m absolutely obsessed with these Easy Cajun Shrimp Boil Foil Packs. They deliver all the incredible flavor of a classic shrimp boil without the hassle. Plus, you can make them in your oven OR on the grill, making them perfect for any season or occasion!

I first discovered this cooking method during a beach vacation when I wanted to recreate the seafood boil experience without lugging a giant pot to our rental. These foil packs were such a hit that they’ve become a regular in my dinner rotation. They’re impressive enough for guests but simple enough for a weeknight meal.

What I love most about this recipe is its incredible versatility. You can customize the ingredients based on what your family enjoys or what’s in season. The cleanup is practically non-existent, and the flavors are out of this world. Let’s dive in and learn how to make these mouthwatering foil packs that will transport your taste buds straight to Louisiana!

What Makes This Recipe Special

Before we get to the ingredients and instructions, let me share why this particular recipe stands out:

• All-in-one meal: Protein, vegetables, and carbs all cook together in perfect harmony
• Customizable spice level: Easily adjust the heat to suit your preferences
• Zero cleanup: The foil contains everything, meaning no pots or pans to scrub
• Make-ahead friendly: Assemble the packs earlier in the day for a quick dinner solution
• Indoor/outdoor cooking: Perfect for your kitchen oven or backyard grill
• Impressive presentation: Each guest gets their own steaming foil pack to unwrap

Ingredients You’ll Need

For 4 servings, gather:

• 1 pound large shrimp (21-25 count), peeled and deveined with tails on
• 14 ounces andouille sausage, sliced into 1/2-inch rounds
• 1 pound baby red potatoes, quartered (or halved if very small)
• 4 ears of corn, husked and cut into 2-inch pieces
• 1 large red bell pepper, seeded and cut into chunks
• 1 large yellow onion, cut into chunks
• 4 cloves garlic, minced
• 2 tablespoons olive oil
• 3 tablespoons Cajun seasoning (store-bought or homemade)
• 2 tablespoons unsalted butter, cut into small pieces
• 2 lemons, 1 sliced and 1 cut into wedges for serving
• 4 tablespoons fresh parsley, chopped
• Heavy-duty aluminum foil (about 4 sheets, each 18 inches long)

For Homemade Cajun Seasoning (if preferred):

• 1 tablespoon paprika
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 tablespoon dried oregano
• 1 tablespoon dried thyme
• 1 teaspoon cayenne pepper (adjust to taste)
• 1 teaspoon black pepper
• 1 teaspoon white pepper (optional)
• 1 teaspoon salt

Equipment You’ll Need

• Heavy-duty aluminum foil
• Large mixing bowl
• Measuring spoons
• Sharp knife and cutting board
• Baking sheet (if using oven)
• Grill (if cooking outdoors)
• Tongs

Step-by-Step Instructions

Preparation Steps:

1. Preheat your cooking source: Set your oven to 425°F (220°C) or prepare your grill for medium-high heat (about 400-425°F).
2. Prepare the potatoes: Since potatoes take longer to cook, you’ll need to give them a head start. Place the quartered potatoes in a microwave-safe bowl with 2 tablespoons of water, cover with plastic wrap (leaving a small vent), and microwave for 4-5 minutes until slightly tender but not fully cooked. Drain and set aside.
3. Make homemade Cajun seasoning (if using): Mix all spice ingredients in a small bowl until well combined.
4. Prepare the foil: Tear off 4 sheets of heavy-duty aluminum foil, each about 18 inches long.

Assembly and Cooking:

1. Combine ingredients: In a large mixing bowl, combine the partially cooked potatoes, shrimp, andouille sausage, corn pieces, bell pepper, onion, and minced garlic.
2. Season the mixture: Drizzle with olive oil and sprinkle with Cajun seasoning. Toss gently until everything is evenly coated.
3. Create the foil packs: Divide the mixture evenly among the four foil sheets, placing each portion in the center of the foil.
4. Add butter and lemon: Top each portion with small pieces of butter and 1-2 lemon slices.
5. Seal the packs: For each pack, bring the long edges of the foil together above the food and fold them over several times to seal. Then, fold and crimp the short ends to create a secure packet. Leave a little space inside each packet for steam to circulate.
6. Cook the packs:
   • Oven method: Place the foil packs on a baking sheet and bake for 15-18 minutes.
   • Grill method: Place the foil packs directly on the grill grates, close the lid, and cook for 12-15 minutes.
7. Check for doneness: The shrimp should be pink and opaque, the sausage should be hot throughout, and the vegetables should be tender.

Serving Suggestions

Once your foil packs are cooked to perfection, it’s time for the fun part—serving and enjoying! Here are some of my favorite ways to serve these Cajun shrimp boil foil packs:

• Direct from the packet: Place each foil pack on a plate, let your guests open them carefully (watch out for hot steam!), and dig in. This creates a fun, interactive dinner experience.
• Family-style serving: Empty all the foil packs onto a large serving platter or sheet pan lined with parchment paper and let everyone help themselves. This method is perfect for casual gatherings.
• Elevated presentation: For a more upscale dinner, transfer the contents of each packet to individual shallow bowls, making sure to pour any accumulated juices over the food.
• Accompaniments: Serve with:
  • Fresh lemon wedges for squeezing
  • Extra chopped fresh parsley
  • Hot sauce for those who like additional heat
  • Crusty French bread for soaking up the flavorful juices
  • Melted butter with minced garlic for dipping the shrimp
  • Coleslaw as a refreshing side dish
  • Cornbread muffins to round out the meal

Tips for Perfect Cajun Shrimp Boil Foil Packs

After making this recipe countless times, I’ve picked up some tricks that make a big difference:

• Size matters: Cut the potatoes, corn, and vegetables into similar-sized pieces so everything cooks evenly.
• Don’t overcook the shrimp: Shrimp cook very quickly and can become rubbery if overcooked. If you’re concerned, you can add the shrimp to the packs after the other ingredients have been cooking for about 5-7 minutes.
• Double wrap if necessary: If you’re using regular aluminum foil instead of heavy-duty, consider double-wrapping your packs to prevent leaks and tears.
• Check seasoning before cooking: After mixing all ingredients with the Cajun seasoning, taste a small piece of potato or vegetable to ensure the spice level is to your liking.
• Steam release: When opening the foil packs, be extremely careful of the hot steam that will escape. Open them away from your face.
• Make-ahead option: You can assemble the foil packs up to 4 hours in advance and refrigerate until ready to cook. This makes them perfect for entertaining.

Variations to Try

One of the best things about this recipe is how adaptable it is. Here are some delicious variations to consider:

Seafood Variations:

• Seafood Medley: Add scallops or chunks of firm white fish like cod or halibut.
• Crab Lover’s Version: Include crab legs or snow crab clusters (pre-cooked and just heated through in the packs).
• Crawfish Addition: When in season, add crawfish tails for an authentic Louisiana touch.

Vegetable Variations:

• Summer Harvest: Add yellow squash or zucchini chunks during corn season.
• Southern Style: Include okra pieces for a traditional touch.
• Extra Aromatics: Add sliced celery and more bell peppers (red, yellow, and orange) for color and flavor.

Seasoning Variations:

• Herbal Infusion: Add fresh thyme sprigs and bay leaves to each packet.
• Old Bay Option: Substitute Old Bay seasoning for the Cajun blend for a Maryland-inspired flavor.
• Butter Enhancement: Mix garlic, fresh herbs, and lemon zest into the butter before adding to the packets.

Nutrition Information

While this meal is indulgent and satisfying, it’s actually quite balanced nutritionally. Here’s an approximate breakdown per serving:

*Percent Daily Values are based on a 2,000 calorie diet.

This meal provides an excellent source of protein from the shrimp and sausage, while the vegetables and potatoes contribute essential vitamins, minerals, and fiber. The spices not only add flavor but also provide antioxidant benefits.

Storage and Reheating Instructions

Although these Cajun shrimp boil foil packs are best enjoyed fresh, leftovers can be stored and reheated:

Storage:

• Refrigeration: Transfer leftover contents to an airtight container and refrigerate for up to 2 days.
• Freezing: Not recommended, as the texture of the shrimp and vegetables will deteriorate.

Reheating:

• Microwave Method: Place a single portion in a microwave-safe dish, cover loosely, and heat for 1-2 minutes until just warmed through. Be careful not to overheat, as the shrimp will become tough.
• Stovetop Method: For better texture retention, reheat gently in a skillet with a tablespoon of butter or olive oil over medium-low heat until warmed through.
• New Foil Pack: For the best leftover experience, create a new foil pack with the leftovers, add a splash of water or broth to create steam, and heat in a 350°F oven for about 10 minutes.

Frequently Asked Questions

Q: Can I use frozen shrimp for this recipe?
A: Yes, you can use frozen shrimp, but they must be completely thawed before cooking. To thaw, place them in a colander under cold running water for about 5 minutes, or transfer to the refrigerator overnight. Make sure to pat them dry before adding to the foil packs.

Q: What can I substitute for andouille sausage?
A: If andouille is unavailable or too spicy for your preference, kielbasa or smoked sausage make excellent substitutes. For a lighter option, you can use turkey or chicken sausage.

Q: How can I make this recipe less spicy for kids?
A: Reduce the amount of Cajun seasoning by half and omit the cayenne pepper from homemade seasoning. You can always serve hot sauce on the side for adults who prefer more heat.

Q: Can I cook these foil packs over a campfire?
A: Absolutely! Place the foil packs on a grill grate positioned above the campfire embers (not directly in flames) and cook for approximately 15-20 minutes, turning occasionally for even cooking.

Q: What’s the best way to tell if the shrimp are done?
A: Properly cooked shrimp turn from translucent gray to opaque pink and curl into a loose “C” shape. If they curl into a tight “O” shape, they’re overcooked.

Q: Can I make this recipe dairy-free?
A: Yes, simply substitute olive oil or a plant-based butter alternative for the butter.

Q: How do I prevent the foil packs from sticking?
A: Spray the inside of the foil with cooking spray before adding the ingredients, or place a piece of parchment paper between the food and the foil.

Q: Can I add raw vegetables without pre-cooking them?
A: Yes, but cut them into smaller pieces to ensure they cook through in the same time as the other ingredients. Potatoes are the exception and should always be partially pre-cooked.

Why You’ll Love This Recipe

Beyond the incredible flavors and convenience, there are so many reasons why these Cajun shrimp boil foil packs have become a staple in my kitchen:

1. They’re perfect for entertaining: Each guest gets their own complete meal package, and there’s something fun about everyone opening their foil “presents” at the table.
2. They’re a complete meal: No need to think about side dishes—protein, vegetables, and starches are all included in one convenient package.
3. They’re budget-friendly: While shrimp can be a splurge, stretching them with sausage and vegetables makes this a more economical seafood meal option.
4. They’re customizable: Each packet can be tailored to individual preferences, making them perfect for families with varying tastes.
5. They invoke the fun of a seafood boil: You get all the communal, hands-on eating pleasure of a traditional seafood boil without the massive equipment or cleanup.

There’s something deeply satisfying about the combination of textures and flavors in these foil packs—the snap of perfectly cooked shrimp, the smokiness of the sausage, the sweetness of corn, and the heartiness of potatoes, all infused with bold Cajun spices. Whether you’re cooking them in your oven on a rainy day or on the grill during a summer evening, these foil packs bring a taste of Louisiana to your table with minimal effort and maximum flavor.

I hope you enjoy these Easy Cajun Shrimp Boil Foil Packs as much as my family and friends have. They’ve become our go-to for everything from casual weeknight dinners to special celebrations, and I’m confident they’ll earn a spot in your regular rotation too!