Cajun Shrimp Boil Foil Packets Cooked on the Grill

Use aluminum foil to create a steam packet full of shrimp and sausage with a cajun flair that can be grilled to perfection for an easy shrimp boil.

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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 truly never expected the level of Cajun flavors that would be present in the cuisine of this city. Now that we have settled in here, we have come to appreciate the abundance of mouthwatering Cajun-inspired dishes that Houston has to offer. From delicious gumbo to flavorful crawfish boils, the local culinary scene has truly embraced the Cajun flavors and traditions.

My problem with doing the crawfish boil or a shrimp boil is the amount of spice that is absorbed 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!

Why Foil Wraps?

This foil wrap gives the meat the same texture as a boil. However, it doesn’t get over-seasoned, ensuring a well-balanced flavor profile. Additionally, it offers the flexibility to personalize each serving according to individual preferences. For instance, if someone prefers more sausage over shrimp, you can easily accommodate that preference. Moreover, you can effortlessly adjust the quantity of seasonings to meet varying taste preferences. This adaptability allows for a truly customized dining experience. The versatility of this foil wrap is what makes it a fantastic choice for any occasion. So go ahead and experiment with different combinations to satisfy everyone’s cravings.

Since we have four people in our house, and each of us likes our meals a bit differently, these are the types of meals we enjoy. You could also add potatoes to the packets if you prefer. However, keep in mind that you’ll need to precook them a little bit because they won’t grill long enough to cook thoroughly. Additionally, it’s worth mentioning that experimenting with different seasonings can add a delightful twist to these meals. So feel free to explore various herbs and spices to enhance the flavors according to your personal taste preferences.

Shrimp Foil Packets Ingredients

Butter

The butter is necessary to make sure your fillings don’t stick to the foil while it cooks. It also adds flavor to the meal, especially if you use salted butter. But, unsalted also works since the seasoning usually is high in sodium. If you don’t want butter, you can also use olive oil, but it won’t add as much flavor. 

Andouille Sausage

This is the best sausage to use for a seafood boil. It doesn’t cook too quickly or fall apart and adds so much flavor. Andouille sausage is smoked sausage made using pork, garlic, pepper, onions, wine, and seasonings.

Shrimp

I like to get the extra large shrimp for a shrimp boil recipe. They are easy to work with, easy to eat, and don’t get overcooked in the time it takes everything else to warm up. Make sure you get deveined shrimp. You can get either precooked shrimp or raw shrimp. I like precooked so I don’t have to worry about making sure it gets cooked all the way through. 

Corn

Fresh sweet corn is the best for this amazing recipe. You’ll want to cut it into quarters. Or, you can purchase frozen corn that’s already been shucked and cut, but make sure it has time to thaw first. If it’s still frozen when you cook the seafood foil packets then it won’t be warmed through. 

Cajun Seasoning

You can use any Cajun or Creole seasoning. I also like to use Old Bay Seasoning for the shrimp boil foil packs. It adds a lot of flavor without being overpowering. 

Lemon

Adding a wedge of lemon to the foil packets gives it just the right amount of lemon flavor. You can also serve the meal with more lemon wedges so anyone can add a squeeze of lemon juice to their individual meal. 

Parsley

Fresh parsley is a great seasoning to add a bit of a sweet flavor to the meal. Parsley pairs well with almost any kind of seafood. You could also try it with basil, chives, or oregano. 

More Options

Foil packet dinners are great because you can add so many extra things to yours to make it the perfect meal for each member of your family. 

• Red potatoes or baby potatoes, cut into quarters
• Cayenne pepper or red pepper flakes for an extra kick
• Any other cajun spices that you enjoy
• Bell peppers, cut into pieces
• Chopped or sliced red onion
• Green beans
• Cauliflower
• Crab legs or crawfish

Shrimp Boil Foil Wrap Step by Step

Ingredients

• 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

Preparation

Heat the grill. Cut 4 sheets of heavy duty aluminum foil into pieces approximately 12″x18″. Place a 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 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. The sausage should be heated. Remove from the grill and carefully open the packets to let the heat out. Sprinkle with parsley and serve warm.

Shrimp Boil Foil Packets Leftovers

Storage: The best way to store leftovers from your shrimp boil is in an airtight container. It can be refrigerated for up to 2-3 days.

Reheating: Reheat on a skillet until warmed through. Add a bit more butter or oil if needed.

Recipe

Shrimp Boil Foil Packet

Use aluminum foil to create a steam packet full of shrimp and sausage with a cajun flair that can be grilled to perfection for an easy shrimp boil.

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Course:

Main Dish

Cuisine:

American

Keyword:

sausage

|

seafood

|

shrimp

Servings: 4 packets

5 from 7 votes

Ingredients

• 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

Recommended Equipment

• Grill
• Aluminum Foil

Instructions

• 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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Nutrition Facts

Shrimp Boil Foil Packet

Amount Per Serving (1 packet)

Calories 464 Calories from Fat 288

% Daily Value*

Fat 32g49%

Saturated Fat 12g60%

Cholesterol 372mg124%

Sodium 1694mg71%

Potassium 389mg11%

Carbohydrates 3g1%

Fiber 1g4%

Sugar 1g1%

Protein 40g80%

Vitamin A 405IU8%

Vitamin C 22mg27%

Calcium 195mg20%

Iron 4mg22%

* Percent Daily Values are based on a 2000 calorie diet.

All nutritional information is based on third-party calculations and should be considered estimates. Actual nutrition content will vary based on brands used, measuring methods, portion sizes, and more.

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