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Cajun Shrimp Foil Packets

Cajun shrimp foil packets deliver bold, smoky flavor in a sealed bundle, with tender corn and crisp-tender bell peppers. Grill or bake until the shrimp are pink and opaque, then open for a steamy, buttery finish.
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Prep Time 15 minutes
Cook Time 20 minutes
resting 2 minutes
Total Time 37 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Foil Packets
  • 1.5 lb large shrimp, peeled and deveined
  • 12 oz Andouille sausage, sliced into ½-inch coins
  • 2 corn ears, cut into 1-inch rounds
  • 1 red bell pepper, sliced into strips
  • 1 green bell pepper, sliced into strips
  • 1 small zucchini, sliced into half-moons
  • 4 tbsp unsalted butter, cut into small cubes
  • 3 tbsp olive oil
Cajun Seasoning Blend
  • 1.5 tsp smoked paprika
  • 1 tsp garlic powder
  • 0.5 tsp onion powder
  • 0.5 tsp dried oregano
  • 0.5 tsp dried thyme
  • 0.5 tsp cayenne pepper (adjust to heat preference)
  • 0.5 tsp black pepper
  • 0.5 tsp salt
To Serve
  • 0.25 fresh parsley, chopped
  • 0.5 lemon wedges
  • 1 crusty bread or rice

Equipment

  • 1 sheet pan

Method
 

Prep and season
  1. Preheat your grill to medium-high heat (about 400°F), or preheat your oven to 425°F.
  2. In a small bowl, mix smoked paprika, garlic powder, onion powder, dried oregano, dried thyme, cayenne pepper, black pepper, and salt, then set the Cajun seasoning blend aside.
  3. In a large bowl, combine large shrimp, Andouille sausage, corn ears, red bell pepper, green bell pepper, and zucchini; drizzle with olive oil and toss until coated.
  4. Sprinkle the full Cajun seasoning blend over the shrimp-and-vegetable mixture and toss again until evenly coated.
Assemble foil packets
  1. Tear off four large sheets of heavy-duty aluminum foil (about 18 inches each) and divide the seasoned shrimp and vegetable mixture evenly among the four sheets, piling it in the center of each.
  2. Dot the top of each packet with small cubes of unsalted butter (about 1 tablespoon per packet).
  3. Fold the foil over the filling and crimp the edges tightly on all sides to seal each packet completely.
Cook
  1. Grill method: Place packets directly on grill grates and cook for 12–15 minutes, until shrimp are pink and opaque and vegetables are tender.
  2. Oven method: Place packets on a rimmed baking sheet and bake for 18–20 minutes at 425°F, until shrimp are pink and opaque and vegetables are tender.
Rest and serve
  1. Remove packets carefully (they’ll be very hot and full of steam) and let them rest for 2 minutes before opening.
  2. Carefully cut open the foil (watch the steam) and garnish with fresh parsley; serve immediately with lemon wedges and crusty bread or rice alongside.

Notes

For the best seal, crimp the foil edges tightly so steam stays trapped; if you see any gaps, fold the seam again. Store leftovers in a covered container in the refrigerator for up to 3 days; freeze cooked packets for up to 2 months (reheat gently). To make it lower-sodium, use a reduced-salt Cajun seasoning blend and keep the salt portion to about half.