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Flavorful Cajun Shrimp Boil Foil Packs Easy Grilled Seafood Recipe

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A quick and easy grilled Cajun shrimp boil foil pack recipe featuring shrimp, smoked sausage, potatoes, and corn, all seasoned with a bold Cajun spice blend and cooked to perfection on the grill.

Ingredients

Scale
  • 1 pound large shrimp, peeled and deveined
  • 1/2 pound smoked Andouille sausage, sliced into 1/2-inch rounds
  • 2 cups baby new potatoes, halved
  • 1 cup fresh corn kernels or cut corn on the cob into thirds
  • 1 medium onion, sliced
  • 2 cloves garlic, minced
  • 1 tablespoon smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 1/2 teaspoon cayenne pepper
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons olive oil or melted butter
  • Fresh lemon wedges, for serving (optional)
  • Fresh parsley, chopped for garnish

Instructions

  1. Preheat the grill to medium-high heat, about 400°F (200°C).
  2. In a small bowl, mix smoked paprika, garlic powder, onion powder, oregano, thyme, cayenne pepper, salt, and black pepper to make the Cajun seasoning blend.
  3. In a large bowl, toss halved baby potatoes, corn kernels, sliced onion, and minced garlic with 1 tablespoon of olive oil or melted butter. Sprinkle half the Cajun seasoning over the veggies and toss until evenly coated.
  4. In another bowl, add shrimp and sausage slices. Drizzle with the remaining tablespoon of olive oil or butter and sprinkle the rest of the Cajun seasoning. Toss gently to coat evenly.
  5. Tear off four large sheets of heavy-duty aluminum foil, about 12×12 inches each. Divide the vegetable mixture evenly among the four sheets, placing it in the center. Top each pile with the shrimp and sausage mixture.
  6. Fold the foil over the ingredients and crimp the edges tightly to seal, creating a packet with room for steam to circulate but no leaks.
  7. Place the foil packs on the preheated grill. Close the lid and cook for 12-15 minutes. Check for doneness by carefully opening one packet; shrimp should be pink and opaque, and potatoes tender.
  8. Remove the packets from the grill and let rest for a couple of minutes. Carefully open each pack and garnish with chopped fresh parsley and a squeeze of lemon juice. Serve directly in the foil.

Notes

Do not overcook shrimp to avoid rubbery texture. Use baby potatoes for even cooking. Seal foil packs tightly to prevent leaks. Fresh shrimp preferred for best flavor and texture. Can bake foil packs at 400°F for 20-25 minutes if no grill is available. Adjust cayenne pepper for desired spice level.

Nutrition

Keywords: Cajun shrimp boil, grilled shrimp foil packs, seafood foil packs, easy grilled seafood, Cajun seasoning, shrimp boil recipe, summer grilling, foil pack recipe

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