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Learn how to make easy Shrimp Boil Foil Packets on the grill, in the oven, or over a campfire. Loaded with shrimp, sausage, corn, potatoes, and Cajun seasoning, this no-mess dinner is perfect for summer.
Cajun Shrimp Foil Packets
We make foil dinners all the time in the summer. When the temps start reaching triple-digits I will do anything I can to keep the heat out of my kitchen. There really is no downside here. The whole family loves them, and there is no mess (that is the best part, really).
Surprisingly, a lot of people I’ve talked to don’t know how to make grill foil packets. There really isn’t much to them. They are so easy to do! You just throw all the food in, fold it up, and put it over a grill, a campfire, or even in the oven, and that’s it.
Not only is there virtually no mess when making them. There is no mess when EATING from them either! My family will eat them right out of the foil packet, crumple up the foil, and throw it away. This is also why they are the perfect meal for camping. You can prepare the packets ahead of time and then throw them on the fire… again, no mess.
Another great thing about these foil packets is that each person can make and customize their own, which makes *everyone* happy. No one picking through the ingredients and turning up their nose because a shrimp touched their potatoes, etc.
If you haven’t tried grill foil packets yet– now is the time. You are going to love them!
🩷Erica
Table of Contents
Ingredients and Supplies for Shrimp Foil Packets
- Shrimp: I like getting raw, large shrimp. I wouldn’t go smaller than “large” or the shrimp will cook too fast. You can even get jumbo shrimp and they will still cook through just fine. Shell-on or off doesn’t really make a huge difference. Use what you like best. For more flavor, try marinating in our grilled shrimp marinade before adding to the packets.
- Smoked Sausage: I like slicing the sausage into “coins” but you can cut them into thicker pieces if you like. I like to slice them slightly thinner so you get more butter and flavor per bite.
- Potatoes: Any kind of potato will work great. I usually end up using red gem potatoes or diced Russet potatoes. The potatoes take the longest cook so if your potatoes are larger I suggest cutting them into smaller cubes or parboiling the potatoes first. I like using the little gem potatoes and cutting them in half or thirds and they are usually fine after 30 minutes.
- Corn: For the corn, I always use fresh corn on the cob. The ones you get at the store that are frozen just don’t taste the same but can be used in a pinch if that’s all you have. Break or cut the corn into smaller pieces so they are easier to wrap in the foil with the other ingredients.
- Butter: I like melting the butter first because I feel like it distributes better but you can also just slice it and throw it right over the packet contents.
- Seasonings: For flavor I usually just add a splash of chicken broth, some Cajun seasonings, and some salt and pepper to taste. Nothing too fancy.
- Heavy Duty Foil: I like using heavy duty foil because it’s less likely to tear and it’s just more sturdy. If using regular foil you can simply do a double-layer to make it stronger.
How to Make a Shrimp Boil Packet
- Preheat the grill or oven to 400-degrees F. Evenly distribute the shrimp, sausage, corn, and veggies, between 4 large squares of foil, leaving space around the edges. Sprinkle seasoning over the top and add butter and a couple tablespoons of broth.
- Bring the two long sides of the foil together over the food and fold them down several times to seal. Then fold and crimp the two ends tightly to create a fully sealed packet. Leave a little room inside for the heat and steam to circulate while cooking.
- Place the packet on the grill and close the lid. Cook for 30 minutes. Carefully open one packet to check that the shrimp is cooked through and the vegetables are tender before serving. Be careful when opening the packets, as hot steam will escape.
- Garnish with parsley and lemons and a little extra melted butter (optional) before serving. Enjoy straight out of the foil!
Additions and Substitutions
I love these cajun shrimp foil packets because they taste just like a shrimp or crab boil you would enjoy on the beach, just easier and less mess. However there are a million and one ways to make a foil packet dinner once you know how. Now that you know the basics you can go crazy and customize your dinner packets any way you want! Common veggies I like to use are onions, whole mushrooms bell peppers, tomatoes, zucchini, yellow squash, sweet potatoes, or any other kind of root vegetable.
For the meat inside? You can literally use anything. Chicken, steak or ground beef, fish, pork, sausage, frozen meatballs… whatever you think would go well with your dinner! As far as seasonings go, any BBQ seasoning or seasoning salt that you love is a good choice. You can even add your favorite hot sauces or BBQ sauces! There is no limit to what you can do with foil dinners!
Cooking Foil Packets Over the Fire
If you are wanting to make these over a fire, prepare the foil packets as directed in the recipe below, then place them on a campfire grate over hot coals or around the edges of the fire where the heat is steady. Avoid placing them directly in large flames, which can burn the foil and cook the food unevenly.
Cook for 25-40 minutes, turning the packets every 10 minutes or so to help everything cook evenly. The exact cooking time will depend on how hot your fire is and how large your potato pieces are. Carefully open one packet and check that the potatoes are fork-tender and the shrimp are pink and cooked through before serving.
For best results, use heavy-duty foil or double-wrap the packets to prevent tearing while cooking over the fire.
Pro Tips for Making Foil Packets
Cut the potatoes small or parboil them first. Potatoes take longer to cook than the shrimp, sausage, and corn. Cut them into small 1-inch pieces for even cooking. If you’re short on time, boil the potatoes for 5-7 minutes before adding them to the packets. This helps everything finish cooking at the same time.
Don’t skimp on the seasoning. Potatoes and corn absorb a lot of flavor, so be generous with the Cajun seasoning. You can always add more at the table, but it’s hard to add flavor after the packets are cooked.
Keep the shrimp near the top. If possible, place the shrimp near the top of the packet. They cook quickly and are less likely to overcook when they aren’t sitting directly against the hottest part of the grill.
Frequently Asked Questions
If you don’t have a grill or aren’t wanting the outdoor experience, you can also make these in your oven at 400-degrees for the same amount of time. Place each packet on a cookie sheet and bake as you would on the grill.
Some of the things can be prepared ahead of time, such as the corn and sausage, and they should be stored in separate Ziplock bags and refrigerated after being prepped. I recommend preparing the shrimp as fresh as possible. If frozen, keep it frozen until you are ready to thaw and prepare to avoid any fishy flavors. I always cut the potatoes right before cooking. Cutting them too early can cause browning.
I like using large or jumbo raw shrimp. They hold up well during cooking and don’t overcook as quickly as smaller shrimp. Peeled or unpeeled shrimp both work great. It’s really just personal preference.
Yes, but thaw them completely first and pat them dry before adding them to the packets. This prevents excess water from collecting in the foil packet while cooking.
Carefully open one packet and test a potato with a fork. If the potato is tender and the shrimp are pink and opaque, they’re ready to serve.
Read Next: 35+ Quick and Easy To Follow Dinner Ideas Your Family Will Surely Love
More Fun Foil Packet Recipes
Have you tried these grilled Shrimp Foil Packets? I would love to see your creations and how you made them your own! Snap a pic and tag us on Instagram at @favoritefamilyrecipes 📸🍤🌽🥔
Cajun Shrimp Foil Packets
Video
Ingredients
- 12 pieces corn on the cob, (4 full cobs cut in thirds)
- 4 red potatoes, washed and cubed (or about 4 cups petite halved)
- 25 uncooked shrimp, peeled or not, it’s up to you
- 1 pound smoked sausage, cut into chunks
- 1/2 cup melted butter, or olive oil, to taste
- 1/2 cup chicken broth, you may not need that much
- Cajun/Creole seasoning, we like to use Tony Chachere’s brand, to taste
- salt and pepper, to taste
- fresh lemon wedges, for garnish
- extra melted butter, optional, for garnish or dipping
Instructions
- Heat grill to 400-degrees. You can do this in your oven at the same temperature. Bring all the ingredients to your work area.
- Evenly distribute corn, potatoes, shrimp, and sausage between 4 heavy-duty foil sheets (approximately 12×18 inches each). Keep the shrimp near the top so it doesn't have direct contact with the grill and cook too fast. Drizzle melted butter and about 2 tablespoons chicken broth over each foil packet. Season evenly and generously, to taste, with Cajun seasoning, salt, and pepper.
- Tightly seal foil packets by folding up the sides over the contents and tightly folding up the ends over the seam.
- Grill 30-40 minutes or until potatoes are tender, flipping once half-way through
- Be careful when opening the steam is HOT! Serve immediately with lemon wedges and melted butter (optional).
Equipment
- Outdoor Barbecue Grill
Notes
- Some people have found that their potatoes don’t get cooked. Some of our readers have recommended par boiling the potatoes for a minute or two before adding to the packets. We haven’t had a problem with the potatoes being under done because I usually use the little gem potatoes and cut them in half, but this is definitely an option for those of you who are concerned about it. Another option would be to cut the potatoes smaller so they cook faster.
- If you don’t have a grill or aren’t wanting the outdoor experience, you can also make these in your oven at 400-degrees for the same amount of time. Place each packet on a cookie sheet and bake as you would on the grill.
- For extra flavor, marinate the shrimp in our grilled shrimp marinade before adding to the packets.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Delicious! My husband said “Now that’s good eatin’ right there”. Popped the potatoes in the microwave for one minute before adding them to the foil pack and everything was cooked perfectly in 30 minutes on the grill. Thanks for the recipe!
Haha – I’m so glad your husband enjoyed the packets! I love getting comments like this. I’m so happy you both enjoyed the recipe. Thank you so much!
Hi this sounds delicious, but doesn’t the shrimp get overcooked? Seems like a long time to cook shrimp?
Shrimp definitely cooks fast, so I totally get the concern. In this recipe, the shrimp is tucked in with the other ingredients inside the foil packet, so it sort of steams instead of getting blasted with direct heat the whole time. I also like using larger shrimp because they hold up better during cooking. As long as you cook just until the shrimp turns pink and opaque, it shouldn’t be overcooked. If you are using smaller shrimp, you can always add them during the last few minutes of cooking if you prefer!
Add a can of water chestnuts and fresh green beans. It’s really good!
Thanks for your tips!
I don’t eat shrimp very often. I don’t know recipes. This one is very good.
Thanks, this is one of my favorite shrimp recipes!
i”ve made this recipe 3 times and it is so easy and DELICIOUS. It’s great for an easy summer meal made on the grill, no mess or cleanup!
Thank you for your comment and star rating! I’m so glad you love this recipe as much as we do!