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Shrimp Boil Foil Packets
4.9 from 96 votes

Shrimp Boil Foil Packets

Shrimp Boil Foil Packets combine shrimp, smoked andouille sausage, corn, and red potatoes seasoned with Cajun spices, all cooked together in sealed foil packets. Grilled until tender, this recipe delivers a smoky flavor and a convenient presentation for easy serving. Each packet retains moisture and intensifies the seasoning, making it suitable for outdoor cooking and gatherings.

Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
Servings: 4 servings
Course: Main Course

Ingredients

  • 1 ½ pounds Shrimp peeled and deveined, large
  • 1 smoked andouille sausage thinly sliced
  • 2 corn each cut crosswise into 4 pieces, ears
  • 1 pound red potatoes halved, baby
  • 2 tablespoons olive oil
  • 4 teaspoons Cajun seasoning
  • salt to taste, Kosher salt and freshly ground
  • black pepper to taste, Kosher salt and freshly ground
  • 2 tablespoons parsley chopped fresh leaves

Instructions

    Cup of Yum
  1. Preheat a gas or charcoal grill over high heat.
  2. Cut four sheets of foil, about 12-inches long. Divide shrimp, sausage, corn and potatoes into 4 equal portions and add to the center of each foil in a single layer.
  3. Fold up all 4 sides of each foil packet. Add olive oil, cajun seasoning, salt and pepper, to taste; gently toss to combine. Fold the sides of the foil over the shrimp, covering completely and sealing the packets closed.
  4. Place foil packets on the grill and cook until just cooked through, about 12-15 minutes.*
  5. Served immediately, garnished with parsley, if desired.

Notes

  • The shrimp boil foil packets can be baked in a 425°F oven for 15-17 minutes instead of grilling.
  • Ensure shrimp and vegetables are divided evenly among foil sheets for consistent cooking.