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.