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These Cajun Shrimp Foil Packets deliver a complete meal with juicy shrimp, smoky sausage, corn, and potatoes in a vibrant Cajun spice blend. They cook sealed in foil for maximum flavor and easy cleanup. These Cajun Shrimp Foil Packets are perfect for the oven, grill, or campfire.

Recipe Overview

Why You’ll Love This Cajun Shrimp Foil Packets

Effortless cleanup: Cook and serve in the foil for minimal dishes.
Bold, layered flavor: Cajun seasoning melds with juices to coat every bite.
Versatile & customizable: Adjust spice level or add your favorite veggies.
Perfect for any occasion: Works in the oven, on the grill, or over a campfire.

Ingredients & Tools

450 g large raw shrimp, peeled and deveined
225 g andouille sausage, sliced into rounds
2 ears of corn, husked and cut into 4 pieces each
450 g baby potatoes, halved or quartered
1 large red bell pepper, chopped
1 small red onion, sliced
3 cloves garlic, minced
3 tbsp olive oil
2 tbsp Cajun seasoning
1 lemon, thinly sliced
2 tbsp fresh parsley, chopped (for garnish)
To taste salt and black pepper

Tools: Heavy-duty aluminum foil, a large mixing bowl, a sharp knife, and a baking sheet or grill.

Notes: Use a good-quality Cajun seasoning and don’t skip the fresh lemon slices for bright acidity.

Nutrition (per serving)

Calories:	385 kcal
Protein:	28 g
Fat:	18 g
Carbs:	28 g
Fiber:	5 g

Serves: 4 | Prep Time: 15 minutes | Cook Time: 25 minutes | Total Time: 40 minutes

Before You Start: Tips & Ingredient Notes

Heavy-duty foil is non-negotiable. Regular foil can easily tear, especially when you’re moving the packets. Heavy-duty ensures a tight seal so all that delicious steam stays locked in for perfectly cooked ingredients.
Don’t skip the andouille sausage. It provides a smoky, spicy depth that is foundational to the dish. If you can’t find it, another smoked sausage like kielbasa will work, but the flavor profile will be a bit different.
Cut your potatoes uniformly. Since the potatoes take the longest to cook, make sure you cut them into small, even pieces—about 1-inch chunks or so. This guarantees they’ll be tender at the same time the shrimp are perfectly pink.
Taste your Cajun seasoning first. Blends can vary wildly in saltiness and heat level. Give it a quick taste so you know how much extra salt, if any, you’ll need to add to the rest of your ingredients.

How to Make Cajun Shrimp Foil Packets

Step 1: Preheat your oven to 200°C (400°F) or prepare your grill for medium-high heat. You’ll want a consistent, hot environment to cook the packets through. Take out four large sheets of heavy-duty aluminum foil, each about 30-40 cm long.

Step 2: In a very large mixing bowl, combine the halved baby potatoes, sliced andouille sausage, corn pieces, chopped bell pepper, and sliced red onion. Drizzle everything with the olive oil and sprinkle with the Cajun seasoning, minced garlic, and a good pinch of salt and pepper. Toss it all together with your hands—really get in there and massage the seasoning and oil onto every surface. You’ll notice the vegetables starting to glisten.

Step 3: Divide the potato and sausage mixture evenly among the four sheets of foil, mounding it in the center of each. Now, pat your shrimp dry with a paper towel—this helps the seasoning stick—and place them on top of the vegetable mixture in each packet. Arrange a couple of the thin lemon slices over the shrimp in each packet.

Step 4: It’s time to seal the packets. Bring the long sides of the foil together over the food and fold them down in a series of tight, overlapping folds, about three times, to create a sealed seam. Then, fold the short ends up and inward, crimping them tightly to form a leak-proof packet. You’re essentially creating a little foil boat. The packet should be snug but have a little room for steam to circulate inside.

Step 5: Place the sealed foil packets on a baking sheet (to catch any potential drips) and transfer them to the preheated oven or onto the grill grates. Cook for 20-25 minutes. The packets will puff up dramatically as the steam builds inside. You’ll know they’re done when the potatoes are fork-tender and the shrimp are opaque and pink.

Step 6: Very carefully, using tongs and perhaps a fork, open one packet to check for doneness. Be mindful of the hot steam that will rush out! The shrimp should be curled and firm, not translucent. If the potatoes need more time, you can reseal the packet and cook for another 5 minutes.

Step 7: Once cooked, let the packets rest for 2-3 minutes before fully opening. This allows the intense heat to settle and the flavors to meld just a little more. Garnish with the fresh chopped parsley right before serving. I love serving them right in the foil for that fun, rustic presentation.

Storage & Freshness Guide

Fridge: Store leftovers in an airtight container for up to 2 days.
Freezer: Freezing is not recommended as vegetables can become watery.
Reviving: Reheat gently in a foil packet in the oven or on the stovetop.

Serving Suggestions

Complementary Dishes

Buttery garlic bread — It’s perfect for sopping up every last drop of the flavorful juices left in the bottom of the foil packet.
A simple, crisp green salad — Something with a light vinaigrette provides a fresh, cool contrast to the spicy, smoky main event.
Creamy coleslaw — The cool, creamy texture is a fantastic counterpoint to the heat and makes the meal feel like a true Southern feast.

Drinks

A cold, hoppy IPA — The bitterness of the beer stands up beautifully to the bold spices and smoky sausage.
A crisp, citrusy white wine like Sauvignon Blanc — The bright acidity and citrus notes mirror the lemon in the packet and help cleanse the palate.
Sparkling water with lemon — A non-alcoholic option that still provides the bubbles and citrus to cut through the richness.

Something Sweet

Classic bread pudding with a bourbon sauce — A warm, comforting dessert that continues the New Orleans theme perfectly.
Lemon sorbet — It’s light, refreshing, and the sharp citrus flavor is a perfect palate-cleanser after a savory, spiced meal.
Pecan pie bars — All the flavor of a traditional pecan pie but in a convenient, easy-to-serve bar form.

Top Mistakes to Avoid

Overcrowding the packet. If you pack in too many ingredients, they’ll steam rather than roast, and you’ll miss out on developing those nice, caramelized edges. Give everything a little room to breathe.
Using raw, un-thawed frozen shrimp. Always thaw your shrimp completely and pat them dry before adding them to the packet. If you add them frozen, they’ll release too much water and make everything soggy.

Cajun Shrimp Foil Packets

Cost Level $$

Category Shrimp Recipes

Difficulty Medium

Cuisine Southern-us, cajun

Servings 4

Total Time 40 minutes

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Make easy Cajun Shrimp Foil Packets with shrimp, sausage, corn & potatoes. Perfect for oven, grill, or campfire with minimal cleanup. Get the recipe now!

Ingredients

For the Main Ingredients:

450 g large raw shrimp (peeled and deveined)
225 g andouille sausage (sliced into rounds)
2 ears of corn (husked and cut into 4 pieces each)
450 g baby potatoes (halved or quartered)
1 large red bell pepper (chopped)
1 small red onion (sliced)
3 cloves garlic (minced)
3 tbsp olive oil
2 tbsp Cajun seasoning
1 lemon (thinly sliced)
2 tbsp fresh parsley (chopped, for garnish)
salt and black pepper (to taste)

Instructions

01
Preheat your oven to 200°C (400°F) or prepare your grill for medium-high heat. You'll want a consistent, hot environment to cook the packets through. Take out four large sheets of heavy-duty aluminum foil, each about 30-40 cm long.
02
In a very large mixing bowl, combine the halved baby potatoes, sliced andouille sausage, corn pieces, chopped bell pepper, and sliced red onion. Drizzle everything with the olive oil and sprinkle with the Cajun seasoning, minced garlic, and a good pinch of salt and pepper. Toss it all together with your hands—really get in there and massage the seasoning and oil onto every surface. You'll notice the vegetables starting to glisten.
03
Divide the potato and sausage mixture evenly among the four sheets of foil, mounding it in the center of each. Now, pat your shrimp dry with a paper towel—this helps the seasoning stick—and place them on top of the vegetable mixture in each packet. Arrange a couple of the thin lemon slices over the shrimp in each packet.
04
It's time to seal the packets. Bring the long sides of the foil together over the food and fold them down in a series of tight, overlapping folds, about three times, to create a sealed seam. Then, fold the short ends up and inward, crimping them tightly to form a leak-proof packet. You're essentially creating a little foil boat. The packet should be snug but have a little room for steam to circulate inside.
05
Place the sealed foil packets on a baking sheet (to catch any potential drips) and transfer them to the preheated oven or onto the grill grates. Cook for 20-25 minutes. The packets will puff up dramatically as the steam builds inside. You'll know they're done when the potatoes are fork-tender and the shrimp are opaque and pink.
06
Very carefully, using tongs and perhaps a fork, open one packet to check for doneness. Be mindful of the hot steam that will rush out! The shrimp should be curled and firm, not translucent. If the potatoes need more time, you can reseal the packet and cook for another 5 minutes.
07
Once cooked, let the packets rest for 2-3 minutes before fully opening. This allows the intense heat to settle and the flavors to meld just a little more. Garnish with the fresh chopped parsley right before serving. I love serving them right in the foil for that fun, rustic presentation.