I love this recipe because it’s quick, versatile, and full of bold flavor. The shrimp cook perfectly tender while the potatoes and corn soak up all the seasoned butter. The smoky sausage adds richness, and the lemon juice keeps everything bright and fresh. Plus, cleanup is effortless since everything cooks inside the foil. It’s perfect for busy weeknights, summer cookouts, or camping trips.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
1 pound baby red potatoes, halved or quartered 2 corn ears, shucked, cleaned, and each cut into 1″ to 2” pieces 1 pound large or jumbo uncooked shrimp, peeled and deveined (tail on or off) 13 ounces kielbasa or andouille sausage, sliced diagonally into ½” thick slices 5 tablespoons salted butter, melted 1 tablespoon olive oil 3 tablespoons lemon juice (about one lemon) Salt and pepper to taste 1 tablespoon Cajun seasoning (Creole, Old Bay, or blackening seasoning can also be used) 2 tablespoons parsley, chopped (plus more for optional garnish)
Directions
I start by preheating the grill to medium-high heat (around 400°F–450°F). If I’m baking instead, I preheat the oven to 400°F. I tear off four large pieces of aluminum foil, about 12×16 inches, and spray each with nonstick cooking spray.
Next, I bring a large pot of water to a boil. I add the halved potatoes and corn pieces and boil them for about 7 minutes, until the potatoes are just tender. Then I drain and set them aside.
In a large bowl, I whisk together melted butter, olive oil, lemon juice, salt, pepper, and Cajun seasoning. I toss in the potatoes, corn, sausage, shrimp, and parsley, making sure everything is evenly coated with the flavorful mixture.
I divide the mixture evenly among the four foil sheets, placing everything in the center of each one. Then I fold up the sides and seal each packet tightly to lock in all the juices and steam.
If I’m grilling, I cook the packets for about 4–6 minutes on each side, until the shrimp turn pink and the vegetables are fork-tender. In the oven, I place the packets on a baking sheet and bake for 15–20 minutes.
Once done, I let them sit for about 5 minutes before carefully opening the foil. I garnish with extra parsley and lemon wedges and serve the packets straight from the foil for a fun and rustic presentation.
Servings and Timing
This recipe makes 4 servings. It takes about 10 minutes to prepare and 25 minutes to cook, for a total of 35 minutes.
Variations
Sometimes I switch things up by adding bell peppers, zucchini, or mushrooms for more color and texture. If I want a spicier kick, I toss in crushed red pepper flakes or diced jalapeños. For a smoky touch, I sprinkle in a little smoked paprika. To make it vegetarian, I skip the shrimp and sausage and double up on veggies.
Storage/Reheating
I store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I warm them in the oven at 350°F for about 10 minutes or heat them in a skillet over medium heat until everything is hot. I avoid microwaving for too long to keep the shrimp tender.
FAQs
Can I make these ahead of time?
Yes, I assemble the packets ahead of time and refrigerate them until ready to grill or bake.
Can I use frozen shrimp?
Yes, I thaw them completely before using so they cook evenly.
What’s the best sausage to use?
I like kielbasa or andouille, but smoked turkey sausage works well too.
Can I bake these instead of grilling?
Yes, baking at 400°F for 15–20 minutes gives great results.
Can I make this recipe spicy?
Absolutely—I add cayenne, hot sauce, or extra Cajun seasoning for more heat.
How do I prevent the foil from tearing?
I use heavy-duty aluminum foil and avoid overfilling the packets.
Can I use other seafood?
Yes, scallops, chunks of white fish, or crab legs make delicious substitutes.
What can I serve with shrimp foil packets?
I usually serve them with garlic bread, rice, or a simple green salad.
Can I make these without butter?
Yes, olive oil works well for a lighter version.
How do I know when the shrimp are done?
They turn pink and opaque, usually within 8–10 minutes of cooking time.
Conclusion
Shrimp Foil Packets are a flavorful and convenient meal I love making all year round. The combination of buttery shrimp, smoky sausage, tender potatoes, and sweet corn creates a comforting, satisfying dish that everyone enjoys. Whether I grill them outdoors or bake them in the oven, they always come out perfectly seasoned, juicy, and full of bold flavor — all with barely any cleanup.
Shrimp Foil Packets are an easy, flavorful meal featuring shrimp, sausage, potatoes, and corn cooked together in buttery Cajun seasoning. Each packet steams perfectly inside the foil, locking in all the zesty, smoky, and savory flavors for a complete seafood boil experience with minimal cleanup.
Ingredients
1 lb baby red potatoes, halved or quartered
2 corn ears, shucked and cut into 1–2 inch pieces
1 lb large or jumbo shrimp, peeled and deveined (tail on or off)
13 oz kielbasa or andouille sausage, sliced diagonally into ½ inch pieces
Preheat the grill to medium-high (400–450°F) or the oven to 400°F. Tear four large pieces of heavy-duty aluminum foil (12×16 inches) and spray each with nonstick spray.
Bring a large pot of salted water to a boil. Add potatoes and corn; boil for 7 minutes until just tender. Drain and set aside.
In a large bowl, whisk together melted butter, olive oil, lemon juice, salt, pepper, and Cajun seasoning.
Add the potatoes, corn, sausage, shrimp, and parsley to the bowl, tossing until everything is evenly coated.
Divide the mixture evenly among the foil sheets, placing everything in the center. Fold the sides of the foil up and seal tightly to form packets.
Grill packets for 4–6 minutes per side or bake for 15–20 minutes until shrimp are pink and vegetables are tender.
Let rest for 5 minutes, then carefully open. Garnish with parsley and lemon wedges before serving.
Notes
Use heavy-duty foil to prevent tearing and overfilling.
Add bell peppers, zucchini, or mushrooms for extra veggies.
Adjust Cajun seasoning or add hot sauce for extra spice.
Olive oil can replace butter for a lighter version.
Serve directly from the foil for easy cleanup and fun presentation.
