Easy Cajun Shrimp Boil Foil Packs (Oven or Grill! Recipe

If you’ve ever dreamed of a show-stopping dinner that comes together with minimal effort but delivers maximum flavor, these Easy Cajun Shrimp Boil Foil Packs (Oven or Grill!) are here to make your wish come true! Juicy shrimp, smoky andouille sausage, sweet pops of corn, and creamy potatoes—all enveloped in a garlicky, buttery Cajun sauce—make this recipe perfect for sharing with family and friends. Whether you use your oven or fire up your grill, each foil pack is loaded with bold, southern-inspired flavors and just the right amount of zest, making every bite a true celebration.

Ingredients You’ll Need

Ingredients You’ll Need

What makes Easy Cajun Shrimp Boil Foil Packs (Oven or Grill!) such a winner is the simplicity of the ingredients—they’re humble but each one brings something special to the table. Let’s break down what you’ll need and why every component matters for taste, texture, and even color.

• Baby red or yellow potatoes: Creamy and sturdy, these potatoes hold up beautifully, soaking up all the zesty, buttery goodness.
• Corn on the cob: Sweet and crisp, corn adds a pop of sunshine flavor in every bite and brings bright color to your packs.
• Jumbo shrimp, peeled & deveined: Fast-cooking, succulent shrimp are the star—be sure to use larger shrimp for the juiciest bites.
• Andouille sausage: Smoky and a little spicy, andouille adds that essential Cajun kick and tasty, meaty chew.
• Yellow onion: Sliced thin, the onions melt into the mix, adding depth and sweetness without overpowering.
• Unsalted butter: Melted butter forms the luxurious base for the sauce, making everything rich and irresistible.
• Fresh lemon juice: Squeezed-in brightness keeps all the flavors lively and refreshing—a total game-changer.
• Worcestershire sauce: Just a touch adds depth, umami, and a little tang to the sauce.
• Creole Cajun seasoning: The real flavor hero—whether homemade or store-bought, this seasoning powers the whole dish.
• Old Bay seasoning: Classic for seafood boils, it brings unique spices and a little nostalgia; don’t forget some extra for serving!
• Chopped parsley: For freshness and a pop of green, parsley rounds out both flavor and presentation.
• Garlic cloves, minced: Plenty of garlic infuses the sauce with unbelievably tempting aroma and flavor.
• Lemon wedges: Optional but highly recommended for squeezing over right before you dig in—so vibrant!

How to Make Easy Cajun Shrimp Boil Foil Packs (Oven or Grill!)

Step 1: Preheat & Prep

First things first, get your cooking method ready. For the oven, set it to 425°F for that perfect, high-heat roast. If you’re using a gas or charcoal grill, get it going over medium-high heat. This step ensures everything cooks evenly and quickly once your foil packs hit the oven or grill.

Step 2: Parboil Potatoes & Corn

Bring a big pot of water to boil, toss in your baby potatoes, and let them cook until just fork-tender—about 10 minutes. Next, add the corn pieces and boil for another 3-5 minutes so they’re crisp-tender. Drain both, and let the steam escape a bit before combining in a large mixing bowl. Halve your potatoes for extra surface area if you like them bite-sized!

Step 3: Add Shrimp, Sausage & Onion

Into your big bowl with the potatoes and corn, toss in the jumbo shrimp, rounds of andouille sausage, and sliced onions. This hearty trio completes your classic shrimp boil fixings, and tossing them all together ensures even flavor in every packet.

Step 4: Mix Up the Garlic Butter Cajun Sauce

In a separate bowl or measuring cup, stir together the melted unsalted butter, fresh lemon juice, Worcestershire sauce, Cajun seasoning, Old Bay, chopped parsley, and all that glorious minced garlic. Give it a good whisk so every spoonful is infused with buttery, spicy richness.

Step 5: Toss and Coat Everything Well

Pour about half of your garlic butter sauce over the bowl of potatoes, corn, shrimp, sausage, and onions. Using your hands (grab gloves if you wish), gently mix everything so each piece gets deliciously saturated. Save the rest of the sauce—it’s for drizzling and dipping when it’s time to eat!

Step 6: Build the Foil Packs

Tear off five sheets of sturdy aluminum foil, each about 13 x 13 inches. Divide the shrimp boil mixture among the sheets, piling it in the middle. Fold the foil up and around the ingredients, pinching to seal tightly. If you want to be safe from leaks, use a rimmed baking sheet as a base for oven cooking.

Step 7: Cook the Foil Packs—Oven or Grill!

If baking, slide the foil packs (on the sheet) into your fully preheated oven and bake for 15-17 minutes, just until the shrimp are pink and everything is steaming hot. For the grill, place the packs directly on medium-high heat and cook for 13-15 minutes. Either way, your kitchen or yard will smell incredible!

Step 8: Serve and Finish with Sauce

Carefully (they’ll be hot!) open each foil packet slightly to let steam escape. Serve straight in the foil for an easy, rustic presentation. Warm up your reserved garlic butter sauce and drizzle generously or set out for dipping. Add lemon wedges, a sprinkle of fresh parsley, and a final shake of Old Bay to finish the Easy Cajun Shrimp Boil Foil Packs (Oven or Grill!) like a pro.

How to Serve Easy Cajun Shrimp Boil Foil Packs (Oven or Grill!)

Garnishes

Garnish is that small extra step that makes Easy Cajun Shrimp Boil Foil Packs (Oven or Grill!) shine. Fresh chopped parsley brightens the whole plate, and a sprinkle of extra Old Bay delivers another hit of aromatic spices. Lemon wedges on the side are a must—they let everyone add their preferred level of tang. If you want to go over the top, add a drizzle of extra garlic butter right before serving.

Side Dishes

These foil packs are almost a meal in themselves, but a loaf of crusty bread or warm baguette is fantastic for mopping up all that leftover sauce. A crisp green salad with a zippy vinaigrette adds a fresh counterpoint to the rich, buttery boil. For even more southern flair, offer a side of coleslaw or classic potato salad alongside.

Creative Ways to Present

Serving right in the foil is perfect for casual gatherings, but if you’re looking to impress, tip the contents onto parchment-lined sheet pans for a dramatic, communal shrimp boil experience. For picnics, tightly sealed foil packs keep everything steamy and easy to transport. Tiny individual packs are fun for family dinners and make everyone feel like they have their own mini feast.

Make Ahead and Storage

Storing Leftovers

If you have leftover Easy Cajun Shrimp Boil Foil Packs (Oven or Grill!), let them cool before transferring to an airtight container. Store in the fridge for up to three days. Separate the shrimp and veggies from any remaining sauce for best texture, and keep that buttery sauce in a jar to use later.

Freezing

While shrimp and veggies can lose a little texture once frozen and reheated, you can freeze completely cooled leftovers for up to one month. Place everything in a freezer-safe container, or even wrap in foil for single servings—just make sure to squeeze out excess air. Defrost overnight in the fridge before reheating.

Reheating

To reheat, place the shrimp boil components in a baking dish, cover with foil, and warm gently in a 350°F oven until heated through (about 10-15 minutes). Alternatively, microwave individual portions at 50 percent power for one to two minutes, checking frequently so the shrimp stay juicy and tender. Pour any leftover garlic butter sauce over everything before serving.

FAQs

Can I make Easy Cajun Shrimp Boil Foil Packs (Oven or Grill!) ahead of time?

Yes! You can prep all your ingredients—the potatoes, corn, sausage, shrimp, and even your garlic butter sauce—ahead of time and keep them chilled in separate containers. Assemble and cook the foil packs just before serving for maximum freshness.

What size shrimp is best for this recipe?

For best results, opt for jumbo or extra-large shrimp. Their bigger size means they stay juicy and tender through high-heat cooking, and they have a dramatic presence in the finished packs. If using smaller shrimp, reduce the cooking time by a few minutes.

Can I use frozen shrimp?

Absolutely! Just thaw the shrimp completely and pat them dry before adding to the mix. This prevents excess liquid in the foil packets and keeps the flavors concentrated.

Are there good substitutions for andouille sausage?

If you can’t find andouille, try another smoked sausage like kielbasa, chorizo, or even a spicy Italian sausage. Look for options that are fully cooked and have a bold, smoky flavor.

How do I know when the shrimp are perfectly cooked?

Shrimp are done when they turn opaque and pink with a gentle curl. Overcooking makes them rubbery, so check the packs at the minimum recommended cooking time and pull them as soon as the shrimp are just cooked through.

Final Thoughts

These Easy Cajun Shrimp Boil Foil Packs (Oven or Grill!) are one of those magical recipes that packs serious flavor with minimal fuss. Whether you’re tossing them on the grill or sliding a tray into the oven, you’ll love how each packet bursts with savory seafood and southern spice. Give them a try and watch your next dinner become a celebration!

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