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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!
Cajun Shrimp Foil Packets
We make foil dinners a lot 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 (that is the best part, really).
Surprisingly, many 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 (see recipe notes below on how to bake foil packets in the oven).
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 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… 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 contents 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!
Ingredients in Cajun Shrimp Foil Packets
These are the ingredients you will need for your foil packets. Make sure you have plenty of aluminum foil on hand.
- Corn on the Cob
- Red Potatoes
- Raw 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
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
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
- Cherry Tomatoes
- Minced Garlic
- Red Bell Peppers
- Yellow Squash
- Andouille Sausage
- Diced Chicken
- Paprika
- Cayenne Pepper
- Fresh Lemon Juice
- Fresh Parsley
- Thyme
- Oregano
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.
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.
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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!
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.
This is so good and easy! I’m making it for the second time in a week!!
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.