Prep time: 10 mins | Cook time: 15 mins | Total time: 25 mins | Servings: 4
Seafood lovers, this one is for you! Shrimp Boil Foil Packs – simple, excellent make-ahead dish, and unquestionably delicious with homemade Cajun seasoning.
Ingredients
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1 lb 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 lb baby red potatoes, halved, or larger potatoes cut into 1-inch pieces
1 1/2 tbsp Cajun seasoning, see note
2 tbsp olive oil
Garnishes (optional):
lemon, freshly squeezed
fresh parsley, minced
How to make Shrimp Boil Foil Packs
Step 1: Prepare the grill. Preheat it to 425 degrees F.
Step 2: Cook the potato chunks and corn. Boil for about 10 minutes. Once done, transfer onto a plate to cool.
Step 3: In the meantime, slice four 12 x 12-inch of foil. Arrange them, shiny side up on a work surface.
Step 4: Between each foil, evenly divide the shrimp, sausage, corn and potatoes. Pile and arrange them in the middle. Sprinkle over Cajun seasoning and drizzle with olive oil.
Step 5: Grab the 2 opposite edges of the foil and bring them together. Fold-down a half-inch to secure and roll up the remaining 2 edges and tightly seal. Make sure not to break the foil.
Step 6: On the grill or oven rack, put the packets seam-side up. Close the lid/door and cook for about 15 minutes or until the shrimps are pink and the potatoes are tender.
Step 7: Once done, take the packets out of the grill or oven and onto a serving plate. Open the seams to allow the steam escape.
Step 8: Before serving, garnish with lemon or parsley. Enjoy!
Notes:
For the shrimps, you can use 21 to 25 jumbo shrimps or 16 to 20 extra jumbo with tails on or off. Before use, ensure to fully thaw the shrimps.
You can make your own Cajun Seasoning. Simply combine the following ingredients in a small bowl.
1 tsp paprika
1/2 tsp garlic powder
1/2 tsp onion powder
1/4 tsp dried thyme
1/4 tsp dried oregano
1/2 tsp cayenne
3/4 tsp kosher salt
1/2 tsp black pepper
This is perfect as a make-ahead dish. Assemble everything in foil packs, making sure that the potatoes and corn are cool and place in the fridge for up to 12 hours.
Nutrition Facts:
Amount Per Serving (1 packet) Calories 366Calories from Fat 126 | Fat 14g22% | Saturated Fat 3g15% | Cholesterol 300mg100% | Sodium 1454mg61% | Potassium 879mg25% | Carbohydrates 22g7% | Fiber 3g12% | Sugar 2g2% | Protein 37g74% | Vitamin A 1665IU33% | Vitamin C 9.7mg12% | Calcium 140mg14% | Iron 2.1mg12%
Ingredients
- 1 lb 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 lb baby red potatoes, halved, or larger potatoes cut into 1-inch pieces
- 1 1/2 tbsp Cajun seasoning, see note
- 2 tbsp olive oil
- Garnishes (optional):
- lemon, freshly squeezed
- fresh parsley, minced
Instructions
Step 1: Prepare the grill. Preheat it to 425 degrees F.
Step 2: Cook the potato chunks and corn. Boil for about 10 minutes. Once done, transfer onto a plate to cool.
Step 3: In the meantime, slice four 12 x 12-inch of foil. Arrange them, shiny side up on a work surface.
Step 4: Between each foil, evenly divide the shrimp, sausage, corn and potatoes. Pile and arrange them in the middle. Sprinkle over Cajun seasoning and drizzle with olive oil.
Step 5: Grab the 2 opposite edges of the foil and bring them together. Fold-down a half-inch to secure and roll up the remaining 2 edges and tightly seal. Make sure not to break the foil.
Step 6: On the grill or oven rack, put the packets seam-side up. Close the lid/door and cook for about 15 minutes or until the shrimps are pink and the potatoes are tender.
Step 7: Once done, take the packets out of the grill or oven and onto a serving plate. Open the seams to allow the steam escape.
Step 8: Before serving, garnish with lemon or parsley. Enjoy!
Notes
For the shrimps, you can use 21 to 25 jumbo shrimps or 16 to 20 extra jumbo with tails on or off. Before use, ensure to fully thaw the shrimps. You can make your own Cajun Seasoning. Simply combine the following ingredients in a small bowl. 1 tsp paprika 1/2 tsp garlic powder 1/2 tsp onion powder 1/4 tsp dried thyme 1/4 tsp dried oregano 1/2 tsp cayenne 3/4 tsp kosher salt 1/2 tsp black pepper This is perfect as a make-ahead dish. Assemble everything in foil packs, making sure that the potatoes and corn are cool and place in the fridge for up to 12 hours.
