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With the rich and savory flavors of Cajun spices, grilled shrimp, corn, and sausage—you’ll love these Cajun Shrimp Foil Packets! Summer grilling is in full swing. And we’re loving it!
Featured with this Recipe
You are going to love this easy summer grilling recipe. The shrimp, corn, and sausage covered with cajun seasoning pack a flavorful punch of cajun flavors that will have your taste buds doing flips for hours on end. All the flavors of a New Orleans Shrimp Boil in foil packs. When it comes down to it though…the best thing about these foil packets is that they’re so easy to make! Lay out pieces of heavy-duty aluminum foil and let everyone make their own cajun shrimp boil foil packets. Fold them up and toss on the grill or campfire or even the oven – no pots and pans here!
Ingredients in Cajun Shrimp Foil Packets
- Corn on the Cob
- Red Potatoes
- Uncooked Shrimp (try marinating in our grilled shrimp marinade before adding to the packets)
- Smoked Sausage
- Melted Butter
- Chicken Broth
- Cajun Seasoning
- Salt and Pepper to taste
Ingredient Additions and Substitutions
- fresh lemon juice
- lemon wedges
- oregano
- thyme
- old bay seasoning
- fresh parsley
- cherry tomatoes
- other seafood – crab, halibut, lobster
- other veggies – onions, peppers, or asparagus
No Mess!
Not only is there virtually no mess when making these shrimp foil packets, 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. No need to wash a bowl, baking sheet, pots or pans. Clean up is a breeze!
Variations on Cajun Shrimp Foil Packets
Another great thing about these Cajun shrimp 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. If you’re looking for more to add to your foil packet, try some of our favorite vegetable, meat, and seasoning additions:
- Zucchini
- Minced Garlic
- Red Bell Peppers
- Yellow Squash
- Andouille Sausage
- Diced Chicken
- Paprika
- Cayenne Pepper
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.
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.
Yes, flip the packet once, halfway through cooking.
Store leftovers in the refrigerator in an airtight container.
Read Next: 35+ Quick and Easy To Follow Dinner Ideas Your Family Will Surely Love
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!
Other Favorite Recipes from New Orleans
We are big fans of the delicious flavors in New Orleans. Check out more of our recipes here:
How to Make Cajun Shrimp Foil Packets
Cajun Shrimp Foil Packets
Video
Equipment
- Outdoor Barbecue Grill
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
- 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. 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). 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
- Serve immediately. (Be careful the steam is HOT)
Notes
- 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.
- 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.
- 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.
- For extra flavor, marinate the shrimp in our grilled shrimp marinade before adding to the packets.
A regular camping staple! I precook the sausage and potatoes at home. Canned corn makes a good substitute for corn on the cob. At the campsite, everything goes in foil and is ready when the shrimp is done.
Saved them all, all good.
Saved them all, all good.
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?
You could use like a BBQ marinade maybe?
Which smoked sausage should I use? Beef, Pork, Turkey??
I usually use pork or chicken sausage!
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!
Favorite summer meal. Thanks!
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.
My hubby & I love cajun flavors! It’s a very tasty meal for sure! It all goes so well together!
All the delicious flavors of the south! I have made these for family & they are always a hit & a fun change!
The combination of flavors is perfect. We may try swapping out fish next time. Love the shrimp though!
Thanks a lot for sharing this very helpful and tasty recipe! Will make it again! Thanks a lot!
Had at campground made by my kids. Got all ingredients has become my go to comfort food
What if I only have frozen corn on the cob?
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!
Any recommendations for seasonings if someone doesn’t like the spice of Cajun? Also, do you think it would work on a Blackstone griddle?
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!
This recipe is SO good!! This will be one you put in the recipe book. Good in the over and on the grill!
Can i substitute talapia filets for the shrimp? Would it change cooking time? Thanks!
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.
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.
Absolutely loved this. Easy and delicious!!
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!!
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!
Great. I put shrimp in separate foil and cook shorter time.
Can you do this in a air fryer?
I actually don’t have an air fryer so I’m not sure! Let me know how it goes if you do try it!
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.
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. 🙂
Delicious! I used a local smoked sausage, diced chicken, medium shrimp, lousiana seasoning and red bell pepper along with the other ingredients.
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!
So glad this worked out so well for your hunt! Love the idea of adding peppers. Thanks for sharing!
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!
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.
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!
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
This was my first time tonight. It was easy to make and yummy to eat
Thank you so much!!
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 .
You are so welcome! This always tastes AMAZING after a long day of camping 😀
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.
Yum! What a delicious meal! Love the idea of the Jambalaya rice
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!’
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!
Looks delicious. I’m going to make it this weekend!
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.
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.
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!
We are great with link backs! Thanks!
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.
I don’t see why not! Let us know how it turns out!
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!
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.
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!
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.
“Season to taste” on a dish with raw shrimp.
I’d love to see someone do this.
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.
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
We haven’t done these in a pressure cooker before. We will have to experiment and see what we can come up with!
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.
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
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.
Yum! That sounds delicious. Thank you for sharing!
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?
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 🙂
Have you tried cooking this in parchment paper in the oven?
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!
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
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!
So glad you liked it! Thanks for letting us know about the time 🙂
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.
good to know! We sometimes will serve with salad on the side if we are needing a little more. Great addition ideas btw!
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.
Great ideas! Thank you for sharing your ideas 😀
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!!!!!!! 🙂
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 🙂
I made this last night for my wife and I and it came out incredible!!! Thanks for a great idea and recipe.
Anytime 😀 Glad you liked it!
Think I could cook this over a camp fire?
Yes, definitely!
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?
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.
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.
Im making it tonight adding bell peppers pearl onions and fresh green beans.
Man that was great. Can I cook that on grill.lots of it .on different kind of fole
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.
Can I cook this in a crock pot the same way
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…
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/
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?
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!
U cant refreeze shrimp
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!!
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.
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.
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.
I wonder since my shrimp is frozen will it make a difference leaving them in the packs for the complete cooking time?
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)
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
I make this exactly how the recipe states, in the oven, and it’s perfect every single time!!! We always make it!
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!
Did you make it as recipe says? I’m not to great at cooking and need all yhe help i cam get 😉
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.
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….
HEY, WHERE ARE THE ONIONS, GARLIC, BELL PEPPERS AND CELERY?
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!
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.
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.
Yes, it can be done in the oven. Same temp, same amount of time
I have cooked it for an hour and had cut my potatoes small… Not done!
How hot did you have your grill?
I used a steamer bag in the microwave to partially cook potatoes. Perfect!!
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.