Prep time: 10 mins | Cook time: 15 mins | Total time: 25 mins | Servings: 4
Shrimp, corn, potatoes, and sausages with Cajun seasonings in foil packets are amazing! They are like gifts that when you open, you just want to dig straight in. Crazy delicious, super simple, and always a blast either grilled or baked.
Ingredients
Want to save this recipe? Enter your email below and we’ll send the recipe straight to your inbox!
1 lb raw jumbo shrimp, 21-25 count or similar
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” pieces
1 1/2 tbsp Cajun seasoning
2 tbsp olive oil
Garnishes (optional):
lemon, freshly squeezed
fresh parsley, minced
How to make Shrimp Foil Packets
Step 1: Ready the grill or oven. Preheat either to 425 degrees F.
Step 2: For about 10 minutes, boil the chunks of potato and corn, then transfer to a plate to cool.
Step 3: In the meantime, slice four 12 x 12-inch pieces of foil and place them shiny side facing up on a work surface.
Step 4: Between the pieces of foil, evenly distribute the shrimp, sausage, corn, and potatoes. Arrange them in a pile in the middle of the foils and sprinkle with Cajun seasoning and a drizzle of olive oil across.
Step 5: Lift the two edges of the foil that is opposite to each, bring them together, and folding down half an inch so they hold. To seal tightly, roll the two edges up. Make sure to be very careful not to pierce the foil.
Step 6: On the grill or oven rack, place the packets seam-side up. Close the lid/door and cook for about 15 minutes until the shrimps are pink and the potatoes are fork-tender. To a serving plate, transfer the packets when done, then open the seams to allow the steam to escape.
Step 7: Before serving, garnish with lemon and parsley if desired. Enjoy!
Notes:
For this recipe, you can use 21 to 25 jumbo or 16 to 20 extra jumbo shrimps with or without the tails. Before using, ensure to thaw the shrimps completely.
In a small bowl, combine the following ingredients to make the Cajun Seasoning:
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
To make this ahead, assemble the ingredients in the foil packs and place them in the fridge for up to 12 hours. Ensure to completely cool the potatoes/corn before assembling.
Nutrition Facts:
Amount Per Serving (1 packet), Calories 366 | Calories from Fat 126 | Fat 14g 22% | Saturated Fat 3g 15% | Cholesterol 300mg 100% | Sodium 1454mg 61% | Potassium 879mg 25% | Carbohydrates 22g 7% | Fiber 3g 12% | Sugar 2g 2% | Protein 37g 74% | Vitamin A 1665IU 33% | Vitamin C 9.7mg 12% | Calcium 140mg 14% | Iron 2.1mg 12%
Ingredients
- 1 lb raw jumbo shrimp, 21-25 count or similar
- 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” pieces
- 1 1/2 tbsp Cajun seasoning
- 2 tbsp olive oil
- Garnishes (optional):
- lemon, freshly squeezed
- fresh parsley, minced
Instructions
Step 1: Ready the grill or oven. Preheat either to 425 degrees F.
Step 2: For about 10 minutes, boil the chunks of potato and corn, then transfer to a plate to cool.
Step 3: In the meantime, slice four 12 x 12-inch pieces of foil and place them shiny side facing up on a work surface.
Step 4: Between the pieces of foil, evenly distribute the shrimp, sausage, corn, and potatoes. Arrange them in a pile in the middle of the foils and sprinkle with Cajun seasoning and a drizzle of olive oil across.
Step 5: Lift the two edges of the foil that is opposite to each, bring them together, and folding down half an inch so they hold. To seal tightly, roll the two edges up. Make sure to be very careful not to pierce the foil.
Step 6: On the grill or oven rack, place the packets seam-side up. Close the lid/door and cook for about 15 minutes until the shrimps are pink and the potatoes are fork-tender. To a serving plate, transfer the packets when done, then open the seams to allow the steam to escape.
Step 7: Before serving, garnish with lemon and parsley if desired. Enjoy!
Notes
For this recipe, you can use 21 to 25 jumbo or 16 to 20 extra jumbo shrimps with or without the tails. Before using, ensure to thaw the shrimps completely. In a small bowl, combine the following ingredients to make the Cajun Seasoning: 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 To make this ahead, assemble the ingredients in the foil packs and place them in the fridge for up to 12 hours. Ensure to completely cool the potatoes/corn before assembling.
