Foil packs on the grill are the perfect way to make a delicious meal all at once. Wrapping the food in foil creates a steam effect. It also allows you to make enough for a crowd if needed. These easy Shrimp Boil Foil Wraps have a Cajun flair.
I never knew there was so much Cajun influence in Houston until we moved here. Because of this, we get a lot of gumbo, crawfish boils, and similar dishes.
My problem with doing the crawfish boil or a shrimp boil is the amount of spice that absorbs into the seafood. When something is too spicy, it doesn’t agree with me. So I often can’t eat anything when we go to a boil. Except, of course, the yummy appetizers and desserts that are often there. Especially if it’s around Mardi Gras and there’s King Cake!
This foil wrap gives the meat the same texture as a boil without being over-seasoned. You can make them exactly how each person likes. If you have someone who prefers more sausage than shrimp, you can do that. Or, you can change the amount of seasonings.
Since we have four people in our house, and each like our meal a bit different, these are the types of meals we enjoy. You could also add potatoes to the packets, but you’ll need to precook them a little bit because they won’t grill long enough to cook.
Step by Step
Place 1/4 of the sausage, shrimp, and corn on each piece of foil.
Sprinkle each with 1/4 of the seasonings.
Squeeze the lemon wedge over everything and place it with the rest of the food.
Roll up the edges to seal but don’t make it tight. There should be a packet of air so there’s room for heat to circulate and possible expansion.
Place the packets on the grill and close the lid. Cook for about 6-10 minutes. Rotate the packets on the grill a quarter turn and cook another 5-7 minutes. Check one to make sure the shrimp are pink and the sausage is heated through. Remove from the grill and carefully open the packets to let the heat out. Sprinkle with parsley and serve warm.
Originally Published On: March 11, 2019
Last Updated On: February 15, 2020
Shrimp Boil Foil Packet
- 2 tbsp butter
- 12 oz andouille sausage (fully cooked)
- 1 lb shrimp (extra-large, deveined & peeled)
- 2 cobs corn (cut into quarters)
- 2 tsp Cajun seasoning
- 1 lemon (cut into quarters)
- 2 tbsp parsley
- Heat the grill to medium
- Cut 4 sheets of aluminum foil into pieces approximately 12″x18″
- Place 1/2 tbsp of butter on each piece and spread it out a bit
- Place 1/4 of the sausage, shrimp, and corn on each piece of foil
- Sprinkle each with 1/4 of the seasoning
- Squeeze the lemon wedge over everything and place it with the rest of the filling
- Roll up the edges to seal but don’t make it tight; there should be a packet of air so there’s room for heat to circulate and possible expansion
- Place the packets on the grill and close the lid
- Cook for about 6-10 minutes
- Rotate the packets on the grill a quarter turn and cook another 5-7 minutes
- Check one to make sure the shrimp are pink and the sausage is heated through
- Remove from the grill and carefully open the packets to let the heat out
- Sprinkle with parsley and serve warm
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