I love how these shrimp foil packets bring all the classic shrimp boil flavors—potatoes, corn, shrimp, and a delicious sausage alternative—in one fuss‑free packet that’s perfect for grilling, camping, or baking. Cleanup is a breeze, and the taste is spot on!

Why I’ll Love This Recipe

I’m all about no‑fuss dinners, and this recipe nails it. It comes together fast, cooks in foil (so no messy pots or pans), and can go from oven to grill seamlessly. I love that every bite is so flavorful — thanks to the buttery, Cajun‑seasoned sauce — and that I’ve got flexibility to swap veggies or seafood based on what I have.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 lb baby red potatoes, halved or quartered
2 ears corn, shucked and cut into 1–2″ pieces
1 lb large or jumbo shrimp, peeled and deveined (tail on or off)
13 oz cooked beef or chicken sausage, sliced
5 Tbsp salted butter, melted
1 Tbsp olive oil
3 Tbsp lemon juice (about 1 lemon)
Salt and pepper, to taste
1 Tbsp Cajun seasoning (or Old Bay / Creole / blackening seasoning)
2 Tbsp fresh parsley, chopped (plus more for garnish)

directions

Preheat grill to medium-high (400–450°F) or oven to 400°F.
Tear 4 squares of heavy-duty foil (~12×16″), spray with nonstick spray.
Boil potatoes and corn for 7 minutes until just tender; drain.
Whisk melted butter, olive oil, lemon juice, salt, pepper, and Cajun seasoning in a large bowl.
Toss potatoes, corn, sausage, shrimp, and parsley in the sauce until coated.
Divide mixture evenly among foil squares, seal tightly by folding edges.
Grill packets 4–6 minutes per side until shrimp is pink and veggies are tender, or bake 15–20 minutes in the oven.
Let rest 5 minutes before opening. Garnish with parsley and lemon wedges.

Servings and timing

Servings: 4 packets (1 each)
Prep time: ~10 minutes
Cook time: 20–25 minutes (plus 5 minutes resting)
Total time: ~35 minutes

Variations

Veggies: I like adding zucchini, bell peppers, asparagus, mushrooms, or carrots. Adjust parboiling if needed.
Seafood: I sometimes mix in scallops, lobster, or white fish.
Sausage: A good quality beef or chicken sausage keeps it light and flavorful.
Seasoning: Cajun is my go-to, but I mix it up with Old Bay or a homemade blend sometimes.
Cooking methods: Oven, grill, or campfire all work great.

storage/reheating

I keep leftovers in airtight containers in the fridge for up to 3 days. To reheat, I leave them in foil and warm in the oven or on the grill at 300°F for about 15 minutes until everything’s heated through.

FAQs

What else can I add to this Shrimp Foil Packet?

I like to throw in onions, bell peppers, squash, zucchini, mushrooms, or asparagus. Just make sure firmer veggies get a head start with boiling.

Can I prep these ahead of time?

Absolutely. I assemble and seal the packets, then refrigerate them for a day. When ready, I pop them in the oven or on the grill.

What if I want a spicier Cajun flavor?

I add extra Cajun seasoning or sprinkle a pinch of cayenne for more heat. Searing the sausage before adding it also boosts flavor.

Can I bake these instead of grilling?

Yes, baking at 400–425°F for 15–20 minutes works great. Both grill and oven methods yield delicious results.

How do I avoid overcooking the shrimp?

I keep an eye out for when the shrimp turns pink and opaque. That’s when it’s just right. Usually, 4–6 minutes per side on the grill or 15–20 minutes in the oven is perfect.

Conclusion

I always feel like I’ve hit the dinner jackpot with these shrimp foil packets. When I want big flavor with minimal effort and cleanup, this is my go-to. The flexibility to customize it keeps it fresh, and the packet method adds that fun, satisfying element. I hope I’ve convinced you to give it a try—trust me, it won’t disappoint!