Easy Cajun Shrimp Boil Foil Packs (Oven or Grill!)

There’s something magical about a traditional Cajun shrimp boil – the spicy aromas, the communal experience of everyone digging into a newspaper-covered table piled high with seafood and vegetables. But let’s be honest: not everyone has the time, equipment, or outdoor space for a full-blown boil. That’s where these Cajun Shrimp Boil Foil Packs come to the rescue!

I’ve been making these foil packs for years, and they’ve become one of my go-to recipes for both weeknight dinners and casual entertaining. They capture all the flavors of a traditional shrimp boil but in individual, mess-free packets that can be cooked in your oven or on the grill. The best part? Cleanup is as simple as crumpling up the foil!

Why You’ll Love These Foil Packs

These Cajun Shrimp Boil Foil Packs have become a staple in my cooking repertoire for good reasons:

• Effortless preparation: Just chop, season, wrap, and cook!
• Customizable: Easily adjust spice levels and ingredients for each person
• Versatile cooking methods: Works perfectly in the oven or on the grill
• Minimal cleanup: No pots and pans to scrub afterward
• Perfect portion control: Everyone gets their own complete meal
• Travel-friendly: Great for camping, beach cookouts, or tailgating

Ingredients You’ll Need

For 4 generous foil packs:

• 1½ pounds large shrimp (21-25 count), peeled and deveined, tails on
• 12 ounces andouille sausage, sliced into ¼-inch rounds
• 1 pound baby red potatoes, quartered (or halved if very small)
• 4 ears fresh corn, husked and cut into 2-inch pieces
• 1 large yellow onion, cut into wedges
• 4 cloves garlic, minced
• 2 lemons, one sliced and one cut into wedges for serving
• 4 tablespoons butter, cut into small pieces
• 2-3 tablespoons Cajun or Creole seasoning (store-bought or homemade)
• 2 tablespoons olive oil
• 2 tablespoons fresh parsley, chopped
• 1 tablespoon Old Bay seasoning (optional, for extra flavor)
• Heavy-duty aluminum foil (18×12 inch sheets)

Homemade Cajun Seasoning (Optional)

If you prefer to make your own Cajun seasoning, here’s my go-to blend:

Simply mix all ingredients together and store in an airtight container.

Equipment Needed

• Heavy-duty aluminum foil
• Large mixing bowl
• Cutting board and knife
• Measuring spoons
• Baking sheet (if cooking in oven)
• Grill (if cooking outdoors)
• Tongs for handling hot foil packs

Step-by-Step Instructions

Pre-Cooking Preparation

1. Prepare the potatoes first: Since potatoes take the longest to cook, I’ve learned to give them a head start. Place quartered potatoes in a microwave-safe bowl with 2 tablespoons of water, cover with plastic wrap, and microwave on high for 4-5 minutes until slightly tender. Drain well.
2. Prep the corn: Cut each ear into 2-inch pieces. If the corn is particularly large, you can cut each piece in half lengthwise as well.
3. Slice the sausage: Cut the andouille into ¼-inch thick rounds.
4. Prepare the shrimp: If your shrimp are not already peeled and deveined, do so now, leaving the tails on for easier eating.
5. Preheat your cooking source: Set your oven to 425°F or heat your grill to medium-high heat (around 400-425°F).

Assembling the Foil Packs

1. Prepare your foil: Tear off four sheets of heavy-duty aluminum foil, about 18×12 inches each. If you’re using regular foil, I recommend doubling it up for strength.
2. Combine ingredients: In a large bowl, combine the pre-cooked potatoes, corn pieces, sausage slices, shrimp, onion wedges, and minced garlic.
3. Add seasonings: Drizzle with olive oil, then sprinkle with Cajun seasoning and Old Bay (if using). Toss gently until everything is evenly coated.
4. Fill your foil packs: Divide the mixture evenly among the four foil sheets, placing it in the center of each.
5. Add butter and lemon: Top each portion with a few pieces of butter and 1-2 lemon slices.
6. Seal the packs: Bring the long sides of the foil up and over the mixture, then fold them together several times to seal. Fold in the short ends in the same manner, making sure to leave some space inside the packet for steam to circulate.

Cooking Methods

Oven Method

1. Place the sealed foil packs on a large baking sheet, seam side up.
2. Bake at 425°F for 15-20 minutes, until the shrimp are pink and opaque and the potatoes are fork-tender.
3. Carefully open one pack to check for doneness before removing all from the oven.

Grill Method

1. Place the foil packs directly on the preheated grill grates (medium-high heat, around 400-425°F).
2. Close the grill lid and cook for 12-15 minutes, until the shrimp are pink and opaque and the potatoes are tender.
3. Use tongs to transfer the packs to a plate or tray before opening.

Serving Suggestions

When your foil packs are ready:

1. Be careful when opening: Steam will escape when you open the packets, so protect your hands and face.
2. Presentation options:
   • Serve directly in the foil (easiest option)
   • Transfer contents to individual plates or bowls
   • For a family-style meal, combine all packs onto a large serving platter
3. Garnish with:
   • Fresh chopped parsley
   • Extra lemon wedges for squeezing
   • Hot sauce on the side for those who want extra heat
4. Accompaniments:
   • Crusty French bread for sopping up the flavorful juices
   • Fresh corn bread
   • Simple green salad with vinaigrette
   • Coleslaw for a cool contrast to the spicy boil

Recipe Variations

One of the things I love most about this recipe is its flexibility. Here are some of my favorite variations:

Seafood Substitutions and Additions

• Add crawfish: When in season, add 1/2 pound of crawfish tails
• Mix in scallops: Add 8 oz of bay scallops (cooking time remains the same)
• Include crab: Add crab legs or clusters, broken into portions that fit in the foil
• Go fancy with lobster: Substitute lobster tails (cut in half lengthwise) for an upscale version

Vegetable Options

• Add green beans: Toss in a handful of trimmed fresh green beans
• Include bell peppers: Red, yellow, or green bell peppers add color and flavor
• Try mushrooms: Quartered button or cremini mushrooms soak up the seasonings beautifully
• Add brussels sprouts: Halved and trimmed, they caramelize wonderfully
• Include asparagus: Cut into 2-inch pieces (though add these in the last 5 minutes of cooking)

Seasoning Twists

• Garlic butter: Double the garlic and butter for an extra rich experience
• Lemon-herb: Reduce the Cajun seasoning and add lemon zest, fresh thyme, and dill
• Caribbean style: Substitute Caribbean jerk seasoning for the Cajun spice
• Italian twist: Use Italian sausage instead of andouille and season with Italian herbs

Nutritional Information

Here’s the approximate nutritional breakdown per serving (one foil pack):

Note: Values are estimates and will vary based on exact ingredients and portions used.

Make-Ahead and Storage Tips

Prep-Ahead Options

I often prepare these foil packs in advance when I’m planning a busy day:

• Assemble up to 8 hours ahead: Prepare the foil packs but don’t add the shrimp. Store in the refrigerator. Add the shrimp just before cooking.
• Prep ingredients separately: Chop all vegetables and store them in airtight containers in the fridge for up to 2 days before assembling.
• Make seasoning in bulk: My homemade Cajun seasoning keeps for months in an airtight container.

Storage and Reheating

If you happen to have leftovers (though that’s rare in my house!):

• Refrigeration: Store leftover cooked foil pack contents in an airtight container for up to 2 days.
• Freezing: Not recommended, as the texture of the shrimp and vegetables will suffer.
• Reheating: Gently warm leftovers in a skillet with a splash of water or broth. Be careful not to overcook the shrimp.

Tips for Perfect Shrimp Boil Foil Packs

Through much trial and error, I’ve learned these key tricks:

1. Size matters: Cut potatoes and corn into similar-sized pieces to ensure even cooking.
2. Don’t overcook the shrimp: Shrimp cook very quickly. If you’re concerned, you can add them to the packs last, on top of the other ingredients where they’ll cook slightly slower.
3. Use heavy-duty foil: Regular foil can tear easily, especially on the grill. If you only have regular foil, double it up.
4. Create a good seal: Make sure your foil packs are well-sealed to keep all those delicious juices inside.
5. Control the heat level: If cooking for people with different spice preferences, adjust the Cajun seasoning in individual packs.
6. Don’t skip the butter: Those little pats of butter melt into the most delicious sauce that brings everything together.
7. Check for doneness safely: When checking if your packs are done, open one carefully and away from your face to avoid steam burns.
8. Rest before serving: Let the packs rest for 5 minutes after cooking to allow the flavors to meld.

Frequently Asked Questions

Can I use frozen shrimp? Yes! Thaw them completely first by placing in a colander under cold running water for 5-7 minutes. Pat dry before adding to the foil packs.

How can I make this less spicy for kids? Reduce the Cajun seasoning to 1 tablespoon and omit the cayenne pepper if making your own spice blend. You can also make separate foil packs with different spice levels.

Can I use other types of potatoes? Absolutely! Yukon gold work wonderfully and cook a bit faster than red potatoes. Russets can be used but tend to break down more during cooking.

What if I don’t have andouille sausage? Kielbasa or smoked sausage make excellent substitutes. Even chorizo works well for a different but complementary flavor profile.

Can I cook these on a campfire? Yes! Place the foil packs on a grill grate over medium coals (not direct flames) and cook for about 15-20 minutes, turning occasionally.

How do I know when the shrimp are cooked? Perfectly cooked shrimp are pink, opaque, and curl into a loose “C” shape. If they curl into a tight “O” shape, they’re overcooked.

Can I make this recipe for a crowd? Definitely! You can easily double or triple the recipe. For large gatherings, I sometimes prepare large foil packs on disposable aluminum trays covered with foil instead of individual packets.

Is this recipe gluten-free? Yes, all the ingredients are naturally gluten-free, but always check your sausage and seasoning labels to be sure.

Can I make a vegetarian version? Absolutely! Replace the shrimp and sausage with plant-based protein like tofu chunks, chickpeas, or your favorite plant-based sausage. Add extra vegetables like zucchini, yellow squash, and mushrooms.

Final Thoughts

These Cajun Shrimp Boil Foil Packs have saved countless dinner plans at my house. They combine the joy of a traditional seafood boil with modern convenience. Whether you’re cooking for a weeknight family dinner or hosting friends for a backyard cookout, these foil packs deliver big flavors with minimal effort.

I love how they let everyone customize their meal while still having that shared experience of enjoying the same delicious combination of seafood, sausage, and vegetables. Plus, the easy cleanup means more time enjoying your company and less time washing dishes!

So the next time you’re craving those classic Cajun flavors but don’t want the hassle of a full boil, give these foil packs a try. I guarantee they’ll become a regular in your recipe rotation, just as they have in mine!