Cajun Shrimp Foil Packets are a summer grilling favorite! We can’t get enough of the Cajun flavors with the shrimp, grilled corn, and sausage. And there is NO MESS!!!
Cajun Shrimp Foil Packets
We make Cajun Shrimp foil packets all the time for dinner in the summer! When the temps start reaching triple-digits, I will do anything I can to keep the heat out of my kitchen. I love doing these Cajun Shrimp Foil Packets in the summertime because they don’t heat up the house. The whole family loves them and there is no mess. That is the best part!
Surprisingly, many people I have 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 (see how to fold up grill foil packets below) and put it over a grill, a campfire, or even in the oven.
Added Benefit of Foil Packets – No Mess!
Not only is there virtually no mess when making them, there is no mess when eating them either! My family will eat them right out of the foil packet, crumple up the foil, and throw it away. This is the perfect meal for camping. You can prepare the packets ahead of time and throw them on the fire when you get to your campsite. Clean up is a breeze!
Cajun Shrimp Foil Packets in the Oven
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. Another great thing about these foil packets is that each person can make and customize their own, which makes EVERYONE happy. This prevents picking through and removing contents that someone else would enjoy. We like to dip some of the contents of the packets in ranch dressing or BBQ sauce, but it is great as-is if you want to serve it plain.
Are Cajun Shrimp Foil Packets Gluten Free?
Yes! Cajun Shrimp Foil Packets are gluten free when you use a gluten free chicken broth. We like to use Swanson’s Chicken Broth which is always gluten free.
More Foil Packet Recipes for the Grill
If you haven’t tried grill foil packets yet, now is the time. You are going to love them! Also be sure to try our Grilled Foil Ranch Potatoes. They are a great side dish to any outdoor meal. If you are looking for something sweeter, our Grilled Banana Split Boats are the perfect foil-wrapped dessert!
Other Favorite Recipes from New Orleans
We are big fans of the delicious flavors in New Orleans. Check out more of our recipes here:
- Mini Beignets
- Creamy Cajun Shrimp Pasta
- Mint Juleps
- Cajun Chicken Po’ Boys
- Pecan Pralines
- Creole Butter Shrimp
- Jambalaya
- One Pot Jambalaya Pasta
- Red Beans and Rice
How to Make Cajun Shrimp Foil Packets
Ingredients
- 18 pieces corn on the cob (6 full cobs cut in half or in thirds)
- 4 red potatoes washed and cubed
- 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
- 1 Tbsp Cajun/Creole seasoning we like to use Tony Chachere's brand, to taste
- salt and pepper to taste
More ingredients to try in a foil packet (optional, and to your taste)
- Italian sausage
- chicken (cut in bite size pieces)
- bell peppers
- mushrooms
- red onions
- celery
- carrots
Instructions
- Heat grill to 400-degrees. You can do this in your oven at the same temperature.
- Evenly distribute corn, potatoes, shrimp, and sausage between 4 heavy-duty foil sheets (approximately 12x18 inches each).
- 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 opening the packets to check for doneness, the steam inside is VERY hot!
Equipment
- Outdoor Barbecue Grill
FROOT LOOPS says
THIS LOOKS VERY GOOD. CAN IT BE BAKED IN THE OVEN? I LIVE IN THE DESERT SO MY GRILLING SEASON IS SEPTEMBER TO MAY.. I HAVE A STOVE OUTDOORS SO I CAN BAKE WITHOUT HEATING UP MY KITCHEN IN THE SUMMER. ITS BEEN 115 DEGREES EVERYDAY DON’T WANT TO STAND OUT THERE TO TEND A LIT BAR-BQUE.
Erica says
Yes, it can be done in the oven. Same temp, same amount of time
Melisa says
I have cooked it for an hour and had cut my potatoes small… Not done!
Erica says
How hot did you have your grill?
Joan P says
I used a steamer bag in the microwave to partially cook potatoes. Perfect!!
Stacy says
It’s better to have your potatoes covered in butter or olive oil seasoned with garlic salt or salt pepper before baking, it helps soften them up.
Karen @ On the Banks of Salt Creek says
I hear you! We are near triple digits here in the Willamette Valley of Oregon. Very unusual June weather.
I bbq as much as possible and when I do need to use the oven I’m grateful that the previous owners put a canning kitchen in the garage because it includes an oven.
Adding this to my July menu.
SANDRA DECORTE says
HEY, WHERE ARE THE ONIONS, GARLIC, BELL PEPPERS AND CELERY?
Echo says
Haha! Erica is pregnant and on the queasy side right now. She’s keeping things a little more bland. I agree with you that onions, garlic, peppers, and celery would be great additions to this recipe!
Jenny says
We tried this and overall it was really good. However, the shrimp was way overcooked. Next time we will either put them in a separate foil pack or skewer and and throw on the grill
In the last few minutes.
Lucy Dodge says
I was told if you leave the shell on the shrimp and place them on top of all the other ingredients it keeps them from getting over cooked….
Katy G says
The sausage, corn, and potatoes were delicious and perfectly cooked! I should have realized prior to trying this recipe, that shrimp cannot cook for 30 minutes. Please revise and repost this recipe to ensure the shrimp is edible in the end. It’s a delicious concept and one I would definitely enjoy, but sadly, this recipe is not accurate.
Erica says
If you would like, you can cook the shrimp separately. We didn’t have an issue with the shrimp making it this way. I wouldn’t advise adding the shrimp at a later time to the original packets as opening the packets early would let out all the steam before they are done.
Hope says
I wonder since my shrimp is frozen will it make a difference leaving them in the packs for the complete cooking time?
Erica says
It will probably be ok– if you can, maybe just try to run them under cold water until thawed. If you already threw them in, the cooking time is long enough that I am sure they will still be cooked through (depending on the size)
Nicky says
Yes I always make this with frozen raw shrimp. That way it will still be able to cook just as long with the other ingredients
Samantha Thompson says
I make this exactly how the recipe states, in the oven, and it’s perfect every single time!!! We always make it!
Naiomi says
We cooked it for 30 min and the shrimp was PERFECT. In fact, everything was PERFECT. This is my new go to meal when having company over. Best recipe I’ve tried on Pinterest yet and I’ve tried a ton!
Nakia says
Did you make it as recipe says? I’m not to great at cooking and need all yhe help i cam get 😉
Nikki says
Im going camping and want to precook this at home and then freeze it and stick it in the cooler frozen. in which that night ill defrost it and warm it on the fire. Do you think its ok to freeze and then recook after?
Erica says
hmm that is a good question. We have never done it that way before. I would suspect that the potatoes might be weird and soggy if frozen and then re-heated but I am not sure. Let us know if you try it and how it turns out!
Gracy Parker says
U cant refreeze shrimp
Holly B. says
I made ahead and froze for our annual caming trip last year. I did put the shrimp in a seperate foil packet. I froze all packets, they were ready to cook & it worked perfectly. We are doing it again this upcoming weekend!!
Holly B. says
I put kept the shrimp frozen just added butter, broth & seasonings to frozen shrimp in foil. I will add double baggef in zip lock containers.
Christine says
Gave these a try not too long ago and they were great! Quick, easy, and delicious! I featured it on my blog where I try out ideas I find on Pinterest. Check it out! https://iampinderella.wordpress.com/2015/10/19/easy-sunday-night-foil-packet-meal/
Maryann says
Can I cook this in a crock pot the same way
Erica says
We haven’t done it that way before but you can sure try. I would imagine that it would take longer for the potatoes to cook in a crock pot though…
Geaux Creole says
Instead of Tony’ chacheries, try it with Geaux Creole seasoning. It has 1/3 less salt, more flavor and kick!. And cook the shrimp separately. It will be way overcooked if not.
Creeks says
Man that was great. Can I cook that on grill.lots of it .on different kind of fole
Lori says
Im making it tonight adding bell peppers pearl onions and fresh green beans.
Telly says
Can I substitute the shrimp with chicken? If so, can I add the cut up chicken breast raw with the other ingredients or should I sear the chicken then add it to the foil?
Erica says
You can add it raw but if you are worried about it you can pan-fry it until it is white all around and then add it.
Gary says
I do foil packets with cubed baby reds, mixed veggies and chicken breast. Sliced lemons on the chicken and two or three ice cubes in the foil packet.Google foil packet recipes, alot of recipes to try.
Echo says
Think I could cook this over a camp fire?
Erica says
Yes, definitely!
Mario says
I made this last night for my wife and I and it came out incredible!!! Thanks for a great idea and recipe.
Erica says
Anytime 😀 Glad you liked it!
Katie says
Love this recipe, easy & delicious!! Everyone who I recommend it to loves it – I actually just shared this recipe on my blog post about my favorite tried & true Pinterest recipes : http://www.meshkomoments.com/tried-true-pinterest-recipes-2-0/ Check it out everyone 🙂 Thanks for this awesome recipe!!!!!!! 🙂
Erica says
So glad that you liked it– and THANK YOU for giving us the proper credit! Not many bloggers do that nowadays and we really appreciate it 🙂
Tony Boland says
Tried this recipe a couple of weeks ago. Pre cooked the potatoes in the microwave and sausage a little to ensure they were cooked thoroughly. Worked out great! Shrimp and corn caught up with other ingredients. Shorter cook time too.
Erica says
Great ideas! Thank you for sharing your ideas 😀
Jennifer Irwin says
Made this last night with Italian sausage, chicken breast, red potatoes, yellow & red bell peppers, mushrooms, carrots, red onions, celery. Kids loved it, but might remove the potatoes & serve them mashed… For growing young men it needed to be more filling.
Erica says
good to know! We sometimes will serve with salad on the side if we are needing a little more. Great addition ideas btw!
Nicole says
I made this tonight. It was amazing. I did use frozen shrimp and Old Bay rather than the Cajun seasoning. The timing on the grill was perfect! Did for 35 minutes and nothing was overdone!
Erica says
So glad you liked it! Thanks for letting us know about the time 🙂
Charles says
I have cooked this before it doesn’t have to be shrimp, whatever your taste is. I flip mine to make sure it want burn on hot coals or you can grill it next to the coals. Great meal
Diana says
Have you tried cooking this in parchment paper in the oven?
Erica says
We haven’t tried it with parchment paper before, I don’t know how it would turn out or how to advise. If you do it hand have success, let us know!
Felicia2313 says
If pre-cooking I’m the microwave, should the potatoes be cut up already?
Also, I’ll be taking this to a party so would you suggest dumping it all (cooked) in a crockpot to keep warm?
Echo says
Yes, you will probably want to cut them up first. Don’t over-zap them because you don’t want them to get soggy. And, yes, you can keep them warm in a crock pot 🙂
Paul says
I make a recipe like this. My family loves seafood, so I add a couple pounds of clams. I also use small red potatoes cut up. Real good spicy winter dish.
Echo says
Yum! That sounds delicious. Thank you for sharing!
James machabee sr, says
Im always looking for good dinner ideas i love to grill and my wife needs to learn new cooking ideas that are simple and yet good eating
Judi says
This is such a great idea no mess no fuss but delicious. Can you put the foil packets by any chance turn into a pressure cooker and then how long would that take thank you
Erica says
We haven’t done these in a pressure cooker before. We will have to experiment and see what we can come up with!
Candy says
I made this for dinner tonight. I was so good. I cut my potatoes small and put them on the bottom. They were done in about 50 minutes. I used large shrimp and it was cooked perfectly.
Dave H says
“Season to taste” on a dish with raw shrimp.
I’d love to see someone do this.
Andi Schwartz says
Made this for dinner tonight! Hubby says it’s a keeper!! So good! I did cook the potatoes in the microwave for a few minutes before cutting and adding to the packets. They were perfect!
Karen Laughlin says
Didn’t have shrimp, but made this with the other ingredients, homemade chicken bouillon and a cutup onion. Cooked it on the grill – preheated to high, then put the foil packets into a vegetable rack and reduced the temp. Moved it around at 20 minutes and It was delicious at 40 minutes! So easy to make and very tasty! Used red potatoes cut in 8-10 pieces – all well done.
Cindy Magee says
YUM!!! I added a link to this on my Foodie Friday Roundup: Campfire Meals post. Please let me know if that’s ok. Thanks for the great idea!
Favorite Family Recipes says
We are great with link backs! Thanks!
Favorite Family Recipes says
Thank you! you may put us on your roundup as long as you link to us for your readers to get the recipe. Thanks! So glad you liked this recipe!
Michael says
How would you personally go about doing this over a fire while camping, just to get an idea. I didn’t know if it would be the exact same as on the grill or not.
Favorite Family Recipes says
It really depends on how hot the coals are. It SHOULD be pretty close to the same amount of time. Just be sure to turn often if you are placing directly on the fire. You don’t want it to burn! IT may be a good idea to double-wrap it in the foil too– just to be sure.
Claire Warren says
These foil packs were great! I used chourico instead of kielbasa, and put in some breakfast sausage. Potatoes cooked just fine. Even added some quartered onions. Excellent meal!’
Favorite Family Recipes says
Ooh I love the idea of adding onions and breakfast sausage. Not way familiar with chourico though, is that like chorizo? Thank you for sharing your additions– sounds wonderful!
Steve Cheezner says
I am eating this meal now. Chicken kielbasi red potatoes baby carrots and corn with side of Zataran’s jambalaya rice. Added chicken broth creole seasoning Italian seasoning and butter. I put everything in foil cake pans and covered with foil. Nom Nom Nom.
Favorite Family Recipes says
Yum! What a delicious meal! Love the idea of the Jambalaya rice
lilfox says
Making my camping menu. Can’t wait to try this. Especially since I have most all of the ingredients. Looking forward to making these foil packs. Thank you for sharing .
Favorite Family Recipes says
You are so welcome! This always tastes AMAZING after a long day of camping 😀
Maryann smith says
This was my first time tonight. It was easy to make and yummy to eat
Emily Walker says
Thank you so much!!
Viv says
This is by far one of the easiest most delicious recipes I have ever made. My husband and I can’t get enough of it! I use our homemade smoked ring sausage that we make every year and have found that we like it best with that. Probably because it has a heavier smoke.
Erica Walker says
Hi Viv! So glad you liked this recipe. I bet homemade smoked sausage is wonderful with this recipe! Homemade always tastes best 🙂 Thanks for sharing and for the 5-stars!
Evelyn S. says
This popped up on my feed. It was delicious! I was short on time so I didn’t use potatoes. As someone suggested, may be a good idea to microwave or soak potatoes before. Otherwise you sacrifice the shrimp. I used chicken sausage, corn, onions, peppers and mushrooms. It was amazing. My partner loved it. It’s becoming a fave meal. He’s ready for it to be a weekly meal So much you can add. Thank you!
John says
I was looking for meals I can prep in advance and take with me on our moose hunt. This one hit the spot! We loved it. I cut the potatoes in smaller cubes (they were perfect) and I added green peppers. By far the camp’s favorite meal. We did this on the grill but had the cover closed while cooking.
I agree the shrimp was a little over cooked but for the ease of the meal it can’t be beat.
Thank you for the recipe!
Erica Walker says
So glad this worked out so well for your hunt! Love the idea of adding peppers. Thanks for sharing!