Cajun Shrimp Foil Packets

4.63 from 35 votes

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We’ve got the perfect recipe for you this summer: Cajun Shrimp Foil Packets.

With the rich and savory flavors of Cajun spices, grilled shrimp, corn, and sausage—you’ll swear your mouth is on fire! And there is NO MESS. Summer grilling is in full swing. And we’re loving it!

An open Cajun Shrimp Foil Packet on a plate

Cajun Shrimp Foil Packets

The shrimp, corn, and sausage pack a flavorful punch of cajun flavors that will have your taste buds doing flips for hours on end. And there’s no mess—just open the foil packet, add the contents to your grill pan, and let the magic happen!

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. The whole family loves them and there is no mess. Not only are they convenient, but they are filled with shrimp, andouille sausage, corn, potatoes, and lots of Cajun flavor.

When it comes down to it though…the best thing about these foil packets is that they’re so easy to make! Just toss everything together in one bowl or measuring cup (I use a measuring cup), put some foil on a cookie sheet (or aluminum foil if you’re using a grill pan) and put it over a grill, a campfire, or even in the oven.—no fussing with little pots or pans here!

Little glass bowls, each one filled with a different ingredient: corn potatoes, sausage, shrimp, and Cajun Seasoning

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 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!

A piece of smoked sausage and a piece of cajun shrimp on a fork

Other Favorite Recipes from New Orleans

We are big fans of the delicious flavors in New Orleans. Check out more of our recipes here:

A Cajun Shrimp Foil Packet opened on a plate

Cajun Shrimp Foil Packets

4.63 from 35 votes
You will love grilling up these Cajun Shrimp Foil Packets.  The Cajun flavors give the shrimp, sausage and corn so much flavor, and there is NO MESS!
Prep Time 10 mins
Cook Time 35 mins
Total Time 45 mins
Course Dinner, Main Course
Cuisine Camping/Grilling
Servings 4 packets



  • Outdoor Barbecue Grill


  • 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)


  • Heat grill to 400-degrees.  You can do this in your oven at the same temperature. Bring all the ingredients to your work area.
    Little glass bowls, each one filled with a different ingredient: corn potatoes, sausage, shrimp, and Cajun Seasoning
  • Evenly distribute corn, potatoes, shrimp, and sausage between 4 heavy-duty foil sheets (approximately 12×18 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.
    A piece of tin foil topped with shrimp, potatoes, corn, and sausage
  • Tightly seal foil packets by folding up the sides over the contents and tightly folding up the ends over the seam.
    A Cajun Shrimp Foil Packet all wrapped up in tin foil
  • Grill 30-40 minutes or until potatoes are tender, flipping once half-way through
    A cajun shrimp foil packet on the grill
  • Serve immediately. (Be careful the steam is HOT)
    An open Cajun Shrimp Foil Packet on a plate


Some people have found that their potatoes don’t get cooked. Some of our readers have recommended boiling or microwaving the potatoes for a minute or two before adding to the packets. We haven’t had a problem with the potatoes being under done, 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.

Nutrition Information

Calories: 854kcalCarbohydrates: 62gProtein: 30gFat: 56gSaturated Fat: 26gCholesterol: 236mgSodium: 1623mgPotassium: 1640mgFiber: 7gSugar: 11gVitamin A: 1815IUVitamin C: 31.1mgCalcium: 97mgIron: 4.6mg

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About the author

Erica Walker

Erica lives in Boise, Idaho with her husband, Jared, an attorney, and her three beautiful girls. Beyond the world of recipes, she loves adventuring with everything from kayaking, to cruising, to snowboarding and taking the family along for the thrill ride.

More about Erica Walker

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How many stars would you give this recipe?


  1. 5 stars
    Trying this tomorrow. Going to use raw shrimp and smoked sausage, corn on cob quartered, red onion,baby carrots,and potatoes…my husband is not so much into spicy so instead of broth, butter and Cajun seasoning is there a marinade I could use?

  2. 5 stars
    Great recipe! I follow the recipe and add lemon wedges along with a blend of old bay, garlic and chili pepper for spice. Currently have some packets on the grill and this time added a new sauce. Smells fantastic!

  3. 5 stars
    I make these all the time.. because I can’t have corn I often sub cauliflower, carrot, or fresh green beans in place of corn, and frozen pearl onions. My family also likes lemon slices in it too! And oven cooking them on a busy week day lets us take time together without the hassle of a messy clean up.

  4. 5 stars
    All the delicious flavors of the south! I have made these for family & they are always a hit & a fun change!

  5. 5 stars
    The combination of flavors is perfect. We may try swapping out fish next time. Love the shrimp though!

    1. Frozen corn on the cob will work fine in this recipe. Thaw it and dry it prior to adding it in so it doesn’t add extra moisture to the packets. Thanks for asking!

      1. Any recommendations for seasonings if someone doesn’t like the spice of Cajun? Also, do you think it would work on a Blackstone griddle?

        1. You could try some garlic, salt, and pepper if someone wants a simpler flavor profile. I’m not sure what a blackstone griddle is, but I have cooked mine in the oven before and they turn out great!

    1. That sounds delicious! It depends on the thickness of the filets. I would cook it for the same amount of time as the shrimp and then just check it every few minutes until it is done.

  6. 5 stars
    I made this tonight. So, so good. The only thing I did different was to add some red onion. We had a busy afternoon and evening so I cooked it in the oven. I made four but my daughter stopped by and her husband was coming home from fighting range fires since Sunday so I sent the other two home with her (both have sent me messages about how good it was!) so I’m making these again tomorrow!!! Thanks, love your recipes.

    1. Any advice on prepping this ahead of time to take on a camping trip? I’m wondering if I can put the packets together at home and then just leave in the cooler until we are ready to grill? Thanks!!

      1. I would add everything to the foils except the butter and chicken broth. Drizzle both over the foils right before you grill. Hope this helps!

    1. I actually don’t have an air fryer so I’m not sure! Let me know how it goes if you do try it!

  7. If you’re doing this over a campfire, a folding griddle helps a ton. Build your fire to one side so you can cook both indirectly and over top of the coals.

    1. Thank you for the tip! A folding griddle is a great idea for cooking over a fire. Makes me want to go camping right now. 🙂

  8. 5 stars
    Delicious! I used a local smoked sausage, diced chicken, medium shrimp, lousiana seasoning and red bell pepper along with the other ingredients.

  9. 5 stars
    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!

  10. 4 stars
    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!

  11. 5 stars
    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.

    1. 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!

      1. I will add some onions and bell peppers to the packet but wont add the shrimp till towards the end….40 minutes is way too long to cook shrimp…but orherwise it sounds fantastic

  12. 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 .

  13. 5 stars
    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.

  14. 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!’

    1. 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!

  15. 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.

    1. 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.

  16. 5 stars
    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!

      1. Do you recommend “pre-wrapping and prepping” this meal? We are camping this weekend and this seems like an awesome meal that we can just throw on the fire grate and let cook, but would be ideal if we prepped them before the trip.

    1. 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!

  17. 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.

  18. 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!

    1. I made this tonight. I will be more liberal with my Cajun seasoning next time. My potatoes were cut into small pieces but were very undercooked even after 45 minutes. I will microwave those first next time or just leave them out and add other veggies instead. Otherwise, it was a hit.

  19. 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.

  20. 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

    1. We haven’t done these in a pressure cooker before. We will have to experiment and see what we can come up with!

      1. Cooked these last night on the grill. Everything was yummy except the shrimp which overcooked. We were thinking we should use frozen shrimp next time.

  21. 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

  22. 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.

  23. 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?

    1. 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 🙂

    1. 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!

  24. 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

  25. 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!

  26. 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.

    1. good to know! We sometimes will serve with salad on the side if we are needing a little more. Great addition ideas btw!

  27. 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.

    1. 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 🙂

  28. I made this last night for my wife and I and it came out incredible!!! Thanks for a great idea and recipe.

  29. 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?

    1. 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.

    2. 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.

  30. 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.

    1. 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…

  31. 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?

    1. 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!

    2. 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!!

      1. 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.

  32. 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.

    1. 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.

      1. I wonder since my shrimp is frozen will it make a difference leaving them in the packs for the complete cooking time?

        1. 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)

          1. 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

      2. I make this exactly how the recipe states, in the oven, and it’s perfect every single time!!! We always make it!

    2. 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!

  33. 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.

    1. 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….

    1. 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!

  34. 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.


        1. 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.