barbecue shrimp

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These Shrimp Boil Foil Packs are full of juicy shrimp, sausage, corn and potatoes with Cajun seasoning and fresh lemon. You can grill them on the bbq or bake in the oven. These shrimp foil packets are an easy dinner that’s also fun to make for a party!

These are simple shrimp and sausage foil packs with Cajun seasonings to satisfy your seafood boil cravings. The individual servings are so convenient, and cleanup is a breeze!

When you think about foil pack dinner ideas, there really are so many great options to choose from including Salmon Foil Packs, Fajita Chicken Foil Packs and Steak Foil Packets. For other ways to make shrimp in the oven, check out Sheet Pan Shrimp Fajitas and Coconut Shrimp too.

Ingredients

1 pound raw jumbo shrimp, 21-25 count or similar (see note)
1 andouille sausage, or chorizo (mild or spicy), sliced
2 ears corn, shucked and cut into quarters
1 pound baby red potatoes, halved, or larger potatoes cut into 1-inch pieces
1 1/2 tablespoons Cajun seasoning, see note
2 tablespoons olive oil
Garnishes (optional)
lemon, freshly squeezed
fresh parsley, minced

Instructions
Preheat grill or oven to 425°F. Boil the potato chunks and corn for 10 minutes and remove to a plate to cool.
Meanwhile, cut four 12×12 inch pieces of foil. Place them on a work surface shiny side facing up.
Distribute the shrimp, sausage, corn and potatoes evenly between each piece of foil, arranging them in a pile in the middle. Then sprinkle Cajun seasoning on top and drizzle olive oil across the ingredients.
Life up two opposite edges of foil and bring them together, folding down a half inch so they hold. Then roll up the other two edges to seal tightly, taking care not to puncture the foil.
Place the packets seam-side up on the grill or oven rack and close the lid/door. Cook until the shrimp are pink and potatoes tender, about 15 minutes.
Remove each packet to a serving plate. Open the seams and let the steam escape. Then garnish with optional lemon and parsley before serving.

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