Cajun shrimp boil foil packs give you all the flavor of a classic seafood boil without the big pot, with potatoes, corn, sausage, and shrimp sealed in foil with garlic butter and cooked in the oven or on the grill.
Each packet steams in its own juices, so the shrimp stay tender, and cleanup is as simple as throwing away the foil. Below you will find the ingredient roles, the full method, serving ideas, and storage tips.
Table of Contents
Why This Cajun Shrimp Boil Foil Packs Recipe Works
Sealing the ingredients in foil traps steam and spices, so the potatoes cook through while the shrimp stay juicy.
A garlic butter sauce seasoned with Cajun spices coats every piece and pools at the bottom of the packet for dipping.
You can prepare the packets ahead and cook them in the oven or on the grill, which makes the recipe flexible for any weather.
Ingredients for Cajun Shrimp Boil Foil Packs
- You need baby red potatoes, corn on the cob, jumbo shrimp, andouille sausage, Cajun seasoning, seafood seasoning, garlic, butter, lemon juice, and parsley.
- Cut the potatoes small so they cook in the same time as the shrimp, and boil them briefly first to give them a head start.
Baby potatoes. Small potatoes hold their shape and soak up the garlic butter.
Corn. Sweet corn balances the spice and adds a juicy crunch.
Shrimp. Jumbo shrimp cook quickly and stay plump in the steaming packet.
Andouille sausage. Smoked, spiced sausage gives a deep, savory flavor to the whole packet.
Garlic butter and seasoning. Melted butter with Cajun spices, garlic, and lemon coats everything with rich, spicy flavor.
How to Make Cajun Shrimp Boil Foil Packs
1. Par boil the potatoes. Boil the potatoes until just fork tender, about ten minutes, then add the corn for three to five more minutes and drain.
2. Mix the filling. Toss the potatoes, corn, shrimp, sausage, and garlic together in a large bowl.
3. Make the sauce. Stir the melted butter, lemon juice, Worcestershire sauce, and seasonings together and pour half over the mixture.
4. Fill the foil. Divide the mixture among large sheets of foil and fold the edges to seal each packet, leaving room for steam.
5. Bake or grill. Bake the packets on a baking sheet at 425 degrees F for fifteen to seventeen minutes, or grill them over medium high heat for thirteen to fifteen minutes.
6. Finish. Open the packets carefully, drizzle with the remaining sauce, and sprinkle with parsley.
How to Serve Cajun Shrimp Boil Foil Packs
Serve the packets right in the foil with extra garlic butter and lemon wedges. A bowl of corn chowder with bacon warms a cool evening, and smoked sausage and potatoes skillet can share the menu for a hungry crowd. Add a fresh side of Mexican fruit salad, and finish with another shrimp dish like sheet pan garlic shrimp and asparagus.
How to Store and Reheat Cajun Shrimp Boil Foil Packs
Cool leftovers within two hours and keep them in a covered container in the refrigerator for up to two days. Reheat gently in a skillet or a covered dish in the oven until just warm so the shrimp stay tender. This dish does not freeze well, because the potatoes turn soft and the shrimp toughen.
Tips and Variations for Cajun Shrimp Boil Foil Packs
Flag the allergens. This dish contains shellfish, milk from the butter, and possibly soy or wheat in the sausage and sauce, so tell guests.
Use heavy duty foil. Thick foil does not tear, and a double layer helps the packets survive the grill.
Leave room for steam. Fold the foil loosely so steam can circulate and cook the shrimp gently.
Do not overcook. Pull the packets as soon as the shrimp are pink and opaque, since extra time makes them tough.
Cut evenly. Small, even pieces of potato and sausage cook at the same pace as the shrimp.
Season smartly. Cajun seasoning and sausage are salty, so taste the sauce and adjust the salt to taste before pouring.
Make ahead. Assemble the packets a few hours ahead and refrigerate them, adding a few extra minutes to the cook time.
Check trusted guidance. For safe handling of shellfish and leftovers, read the FDA safe food handling guidance before cooking for a crowd.
Frequently Asked Questions About Cajun Shrimp Boil Foil Packs
Can I make cajun shrimp boil foil packs ahead of time?
Yes. Assemble the packets a few hours ahead, refrigerate them, and add a few extra minutes when cooking.
Can I grill cajun shrimp boil foil packs?
Yes. Grill the sealed packets over medium high heat for thirteen to fifteen minutes, turning once if needed.
How do I know cajun shrimp boil foil packs are done?
The shrimp are pink and opaque and the potatoes are tender when pierced with a fork.
Can I use frozen shrimp?
Yes. Thaw them fully and pat them dry so they do not add extra water to the packets.
Can I use turkey sausage instead of andouille?
Yes. Smoked turkey sausage works well, though you may want extra Cajun seasoning for heat.
Cajun Shrimp Boil Foil Packs
Equipment
- Heavy duty aluminum foil
- Baking sheet
- Large pot
- Mixing bowl
Ingredients
- 24 oz Baby red potatoes Halved
- 4 Ears of corn Cut in halves
- 16 oz Jumbo shrimp Peeled and deveined
- 12 oz Andouille sausage Sliced
- 2 tbsp Cajun seasoning
- 1 tbsp Seafood seasoning
- 2 cloves Garlic Minced
- 1 tbsp Worcestershire sauce
- ¼ cup Butter Melted
- 1 tbsp Lemon juice
- ¼ cup Chopped fresh parsley
Instructions
- Boil. Boil 24 ounces potatoes for 10 minutes, add 4 ears corn halves for 3 to 5 minutes, and drain.
- Mix. Toss the potatoes, corn, 16 ounces shrimp, 12 ounces sausage, and 2 minced garlic cloves.
- Sauce. Stir 1/4 cup butter, 1 tablespoon lemon juice, 1 tablespoon Worcestershire, 2 tablespoons Cajun seasoning, and 1 tablespoon seafood seasoning and pour half over the mixture.
- Fill. Divide among foil sheets and seal the packets.
- Cook. Bake at 425 degrees F for 15 to 17 minutes or grill for 13 to 15 minutes until the shrimp are pink and top with 1/4 cup parsley.
