Shrimp Boil Foil Packets — Damn Delicious

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Shrimp Boil Foil Packets

Easy, make-ahead foil packets packed with shrimp, sausage, corn and potatoes. It’s a full meal with zero clean-up!

The traditional shrimp boil is converted to an easy peasy foil packet dinner option.

Packed with shrimp, andouille sausage, corn on the cob, and baby red potatoes, you have a full meal right in these packets, packed with so much flavor and just the right amount of heat. You also have a grill option or oven option. You can’t go wrong either way.

And the best part comes in two – there’s zero clean-up and you can also prep this ahead of time. Win and win.

Shrimp Boil Foil Packets

Yield: 4 servings

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Easy, make-ahead foil packets packed with shrimp, sausage, corn and potatoes. It’s a full meal with zero clean-up!

Ingredients:

  • 1 1/2 pounds large shrimp, peeled and deveined
  • 1 (12.8-ounce) package smoked andouille sausage, thinly sliced
  • 2 ears corn, each cut crosswise into 4 pieces
  • 1 pound baby red potatoes, halved
  • 2 tablespoons olive oil
  • 4 teaspoons cajun seasoning
  • Kosher salt and freshly ground black pepper, to taste
  • 2 tablespoons chopped fresh parsley leaves

Directions:

  1. Preheat a gas or charcoal grill over high heat.
  2. Cut four sheets of foil, about 12-inches long. Divide shrimp, sausage, corn and potatoes into 4 equal portions and add to the center of each foil in a single layer.
  3. Fold up all 4 sides of each foil packet. Add olive oil, cajun seasoning, salt and pepper, to taste; gently toss to combine. Fold the sides of the foil over the shrimp, covering completely and sealing the packets closed.
  4. Place foil packets on the grill and cook until just cooked through, about 12-15 minutes.*
  5. Served immediately, garnished with parsley, if desired.

*This can also be baked for 15-17 minutes at 425 degrees F.

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227 comments

This is awesome! In our home, easy and no clean up are the magic words. That this looks like a delicious meal is a bonus!

Andouille sausage AND four teaspoons of cajun seasoning!! Warn any guests that have a problem with peppery foods. I have fibromyalgia and cannot eat anything with cayenne, etc. But your dishes look wonderful. Glad I just got an email about your site. We moved to cajun country. Duh. Which means I have to cook crawfish bisque at home or just order desserts when we go out for dinner.

I have never used Andouille because of its hot spicy taste. We have always used Hilshire Sausage, any type of it (even the low fat taste good) and the sausage is nearly always the most popular. I serve it with a champagne mustard. It’s really good! Cherchise Champagne Mustard is the best but I had to resort to making it since it is no longer sold in my market.
Also, I use Bays Seafood Seasoning instead of cajun.

I made this for the second time today and it was awesome..I pre cooked the potatoes and used shrimp boil for the seasoning along with some butter and olive oil. I also used Italian as sage instead f andouille. This is a great recipe

did you boil the corn with the potatoes and how much of the shrimp boil did you use?
Thanks

I’ve made this dish numerous times. I only parboil the potatoes; never the corn. Always works out great. So tasty!

Just throw it ALL in the foil packets. NO NEED to boil anything. Use SMALL red potatoes and cut in half. EASY PEASY 🙂

So, then, you really didn’t make this. You made your own.

Can you do these as a meal prep and freeze them?

Hi Vickie! You certainly can use them as meal prep, however, we haven’t tried freezing these ourselves yet, so I can’t answer that question with certainty. If you do try and freeze it, please use your best judgement when freezing and reheating. But please let us know how it goes!

can these be made on a George Forman electric grill and if so is it the same amount of time

Unfortunately, without having tried a George Foreman grill myself, I cannot say with certainty. Please use your best judgment.

I used a similar electric grill and it worked fine. 450F maxed out.

Mmmm I can smell it now and it smells like a beach BBQ dinner! This would be great to have for one last summer hoorah!

An old favorite without
the messy cleanup–what a clever idea! I love it!

This looks like a perfect weeknight dinner! Just to confirm, everything goes in raw (or not cooked in the potatoes case?). I am just wondering if the potatoes will cook in that short amount of time. Thanks!

Yes, that’s exactly right. It is best to use small baby potatoes to ensure a short cooking time.

I’d par boil the potatoes first. They don’t cook in 17 mins in the oven. (Tried recipe to the letter).

Asako, cooking time will vary depending on the size and thickness of the potatoes – the smaller the better! 🙂

I tried this Friday, and I had small red potatoes and I cut them into small bite size pieces (bite size for kids) and my potatoes were not cooked through. Next time I make this I will pre-cook the potatoes some first. But other than the potatoes not being cooked through this was delish! My husband who hates corn on the cob even said it was the best corn ever and wanted more!

Yes everything raw I cut my small red potatoes in half then another half made it was so delicious but my pothole where a little on the hard side making it again now

I wish I would have read through the reviews on this site cause this happened to me. The petite potatoes were quartered and they were definitely hard.

Could you also put these in the oven? I live in an apartment with crappy campground grills we don’t like to use.

Yes, absolutely. Please refer to the NOTES section below the recipe for baking directions.

Hi, didn’t understand the 4 sheets of foil?

Each sheet of foil becomes a foil packet – does that make sense?

It looks so easy and delicious!! We grill all the time — for us it’s a way of life. Besides all that, we love shrimp boil or Hoppin John!! Thank you for sharing this great way to fix one of our favorite recipes.

Lady, you are the QUEEN! I absolutely love all of your recipes. They’re all so rich in flavor but I don’t feel like I need to run 12 miles afterward! lol. I’m going to make this tomorrow night! (:

The directions say 4 teaspoons of Cajun seasoning, divided. But I don’t see where you use it twice.

Lynn, with the 4 foil packets, you can add 1 tsp cajun seasoning per packet.

I tried this tonight for a trial run in the oven at 425′ it didn’t work. The timing is WAY off I had to leave in for 40 min. The shrimp got way over cooked. Oh well, 🙁

Jennifer, the time frame is certainly an estimate but it is best to use baby red potatoes and quartered corn to ensure a short cooking time.

Can you cook this in a pressure cooker?

Unfortunately, without having tried a pressure cooker myself, I cannot answer with certainty. As always, please use your best judgment.

Agreed. I’m so irritated. Everything was still cool to the touch at 17 minutes. I guess I’ll try doubling the time.

I made this last night and it was delicious. I partially boiled my potatoes to make sure they would be done at the same time as the rest of the food. It did take a little longer to cook but that was okay because I cook by sight and not by time. My family is still talking about the meal.
I will do this again next week!!

jUST WANT YOU TO KNOW I LUV LUV LUV YOUR RECIPES AND I PRINT AND/OR SAVE THEM ALL . I SO LOOK FORWARD TO SEE DAMN DELICIOUS IN MY IN-BOX !! I GET A LOT OF SITES, BUT YOU ARE ABSOLUTELY MY FAVORITE .

Great way to treat family & guests to a football game tailgate party in my own back yard! Since we might have a rain, would it be possible to do individual steaming bags/parchment paper/ or freezer bags in the microwave over?

Yes, this is an absolute must for tailgating! 🙂

The individual steaming bags/parchment paper/freezer bags sounds like a great idea but without having tried this myself, I cannot really say with certainty. Please use your best judgment.

Would chicken work as a substitute for shrimp?

Yes, absolutely, but you may have to adjust cooking time as needed.

Hi,
What can you use instead of the cajun seasoning? Would chili be OK? Don’t want it to be too spicy. Thanks, looks delicious and want to try it!

Cajun seasoning is comprised of paprika, cayenne pepper, garlic powder, onion powder, oregano, thyme, salt and pepper – that being said, you can add any of these seasonings, to taste.

Old Bay Seasoning would be an awesome replacement.

I was pumped to try these but the oven timing is way off. We had to cook everything, including the baby red potatoes, for about 40 minutes. Next time I’ll try par boiling the corn and potatoes to move things along.

Yes, if your potatoes are taking as long as 40 minutes to cook through, parboiling may be best.

I made this for dinner tonight and it was so easy and tasted great! I couldn’t find andouille sausage in our grocery store, so I used smoked beef sausage. My husband loved the Cajun flavor and everything was cooked perfectly in 15 minutes on the grill! This recipe is a keeper!

In my house, this has always been called Low Country Grill. Tasty stuff. Good choice!

One way to avoid overcooking the shrimp is to leave the shell on. You add a ton of flavour by cooking in the shell and it protects the shrimp from overcooking. I also had to add about 10 minutes to the cook time in the oven.
Great recipe by the way!

What temp in the oven and how long. Are the shrimp frozen or thawed.

Really great photos! Looks very tasty, thank you!

This looks so good. I’m going to try it with ham or bacon instead of sausage though, as I’m not a fan of sausage .

Hello! I am going to try this for dinner tonight but there are only 2 of us. Can this whole recipe be halved and it still work?

Sorry I remember another question, when you say divide into 4 equal portions, do you intend for the 4 ingredients (shrimp, sausage, potatoes, and corn) to all be cooked in separate packets? Or do we mix it all together, then divide into 4 portions with all mixed?

You can season everything in the individual foil packets.

Yes, you can halve the ingredients.

This was awesome! I love how you can personalize each packet. I LOVE spice. My hubby and little one not so much. Two I made with a seafood seasoning because finding Cajun spice in the Islands is hard, and the other two I use salt and pepper. I also omitted parsley from my little ones so I got no complaining from her. Our potatoes didn’t cook through either but I used regular red potatoes (didn’t want to waste gas trying to find on the island) which I thought I cut small enough but I didnt’. Anywho….I made 4 packets and we are three….so I discovered, because I left the 4th packet in the oven while we devoured the other three that if you leave your packets in the oven for 30 additional minutes with the over off….the reg red potatoes cook though nicely I cut them into 16th (quarter then quarter again). Also I added a crab packet with ghee and garlic….OMG AWESOMENESS!! Side of rice because hubby and the little one have to have rice. This will be a regular. Thank you from the bottom of my heart. I was not a slave to the kitchen today!! I love cooking but I don’t always have the time to cook 3 hour prep and cook meals anymore. Looking forward to trying even more of your meals.

This is fabulous and couldn’t be easier!! I am terrible in the kitchen and have little time or patience to experiment, and freak out at recipes with more than a few ingredients, but have a family to feed. This is the first of your recipes that I tried and it came out PERFECT! I assembled the packets and my hubby threw them on the grill for the specified time and it all came out delicious!! I was afraid the potatoes or corn might not be fully cooked but it was all great. (I did make sure to cut the potatoes into fairly small pieces and quarter the corn as specified.) Our only issue was it was a bit spicy for our wimpy palates so I may cut back on the Cajun seasoning or try something different (maybe Old Bay?) for next time. But I would even entertain on a summers evening with this, it was so good with a cold adult beverage : ) My hubby thought it was fabulous too, and he’s a tough customer. Thanks for the great recipe!!

Too many compliment but I wan’t to say a thing that it’s over my expectation of this dish. It actually makes my day!

This recipe was amazing. The flavor was over the top and so easy to make. The only issue I had was it was too salty. I’ll have to figure out how to reduce the sodium next time I make this again. Maybe use turkey sausage, reduced sodium? Thank you for sharing.

Made this tonight, after a long day, it was easy and delicious! Cooked in oven for 20 minutes at 425, everything was fully cooked. Thanks for the great recipes and photos, I check your blog often for inspiration and love your taste!

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