Prep time: 10 mins | Cook time: 15 mins | Total time: 25 mins | Servings: 4
These easy shrimp foil packets are so good and never fail to impress everyone around the table. It’s made with jumbo shrimp, sausage, corn, and potatoes with Cajun seasoning. You can either cook these packets in the oven or on the stove.
Ingredients
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2 tbsp olive oil
1 lb raw jumbo shrimp, 21-25 count or similar
2 ears corn, shucked and cut into quarters
1 andouille sausage, or chorizo (mild or spicy), sliced
1 1/2 tbsp Cajun seasoning
1 lb baby red potatoes, halved, or larger potatoes cut into 1” pieces
Garnishes (optional):
fresh parsley, minced
lemon, freshly squeezed
How to make Shrimp Foil Packets
Step 1: Prepare the grill or oven and preheat to 425 degrees F.
Step 2: After boiling the potato chunks and corn for about 10 minutes, transfer them to a plate to cool.
Step 3: In the meantime, cut 12 x 12-inch foil pieces. On your work surface, lay the foil shiny-side facing up.
Step 4: Between each piece of foil, evenly distribute the shrimp, sausage, corn, and potatoes. Arrange them in a pile in the centre and sprinkle with Cajun seasoning, then drizzle with oil.
Step 5: Bring the two opposite edges of foil together and fold down a half-inch of the foil so they hold. Tightly seal the foil by rolling up the other two edges. Make sure not to puncture the foil.
Step 6: On the grill or oven rack, place the packets seam-side down. Close the door/lid and cook the shrimp for approximately 15 minutes or until pink and the potatoes are tender.
Step 7: When done, transfer the packets to serving plates. Open the seams to allow the steam to escape. If desired, garnish with lemon and parsley. Enjoy!
Notes:
For this recipe, you can use 21 to 25 jumbo shrimps or 16 to 20 extra jumbo with tails on or off. Remember to completely thaw the shrimps before using.
To make Cajun seasoning, mix the following until combined:
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 save time, assemble the foil packets in advance, ensuring the potatoes/corn are cool. Place in the fridge for up to 12 hours before cooking.
Nutrition Facts:
Amount Per Serving (1 packet): Calories 366, Calories 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
- 2 tbsp olive oil
- 1 lb raw jumbo shrimp, 21-25 count or similar
- 2 ears corn, shucked and cut into quarters
- 1 andouille sausage, or chorizo (mild or spicy), sliced
- 1 1/2 tbsp Cajun seasoning
- 1 lb baby red potatoes, halved, or larger potatoes cut into 1” pieces
- Garnishes (optional):
- fresh parsley, minced
- lemon, freshly squeezed
Instructions
Step 1: Prepare the grill or oven and preheat to 425 degrees F.
Step 2: After boiling the potato chunks and corn for about 10 minutes, transfer them to a plate to cool.
Step 3: In the meantime, cut 12 x 12-inch foil pieces. On your work surface, lay the foil shiny-side facing up.
Step 4: Between each piece of foil, evenly distribute the shrimp, sausage, corn, and potatoes. Arrange them in a pile in the centre and sprinkle with Cajun seasoning, then drizzle with oil.
Step 5: Bring the two opposite edges of foil together and fold down a half-inch of the foil so they hold. Tightly seal the foil by rolling up the other two edges. Make sure not to puncture the foil.
Step 6: On the grill or oven rack, place the packets seam-side down. Close the door/lid and cook the shrimp for approximately 15 minutes or until pink and the potatoes are tender.
Step 7: When done, transfer the packets to serving plates. Open the seams to allow the steam to escape. If desired, garnish with lemon and parsley. Enjoy!
Notes
For this recipe, you can use 21 to 25 jumbo shrimps or 16 to 20 extra jumbo with tails on or off. Remember to completely thaw the shrimps before using. To make Cajun seasoning, mix the following until combined: 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 save time, assemble the foil packets in advance, ensuring the potatoes/corn are cool. Place in the fridge for up to 12 hours before cooking.
