Why make this recipe
Easy Cajun Shrimp Boil Foil Packs are a fun and delicious way to enjoy a classic seafood feast. This recipe simplifies the traditional shrimp boil by using foil packs, making it easy to cook and clean up. You can savor the flavors of Cajun spices, juicy shrimp, sweet corn, and tender potatoes all in one bite. Perfect for family gatherings, picnics, or a simple weeknight dinner, this dish brings a taste of the South right to your table.
How to make Easy Cajun Shrimp Boil Foil Packs
Ingredients :
- 1 1⁄2 lbs baby red potatoes (or baby yellow potatoes)
- 4 ears of corn, cut crosswise into 4-5 pieces
- 2 lbs jumbo shrimp, peeled & deveined
- 12 ounces andouille sausage, cut into rounds or sliced on a bias
- 1⁄2 small yellow onion, sliced into half moons
- 1 1⁄2 cups (3 sticks) unsalted butter, melted
- 1 tablespoon fresh lemon juice
- 2 teaspoons worcestershire sauce
- 1 tablespoon Creole Cajun Seasoning
- 1 tablespoon Old Bay seasoning, plus more for serving
- 1 tablespoon chopped parsley, plus more for serving
- 8 cloves of garlic, minced
- Lemon wedges, for serving (optional)
Directions :
- Preheat the oven to 425°F or prepare a gas/charcoal grill over medium-high heat.
- Boil a large pot of water and add the potatoes, cooking until fork-tender (about 10 minutes). Add the corn and boil for an additional 3-5 minutes. Drain and place in a large mixing bowl.
- In the same bowl, combine melted butter, lemon juice, worcestershire sauce, Cajun seasoning, Old Bay seasoning, parsley, and garlic. Stir to combine.
- Pour half of the garlic butter sauce over the potatoes and corn, and toss gently to coat. Reserve the remaining half for serving.
- Tear off 5 sheets of aluminum foil (about 13 x 13 inches). Divide the mixture among the sheets, fold the edges to enclose, and place on a large rimmed baking sheet.
- For the oven, bake the packets for 15-17 minutes. For the grill, cook for 13-15 minutes.
- Serve slightly opened with remaining garlic butter sauce, lemon wedges, and extra seasonings as desired.
How to serve Easy Cajun Shrimp Boil Foil Packs
You can serve the foil packs directly to your guests. Simply open the foil, allowing the delicious steam to escape, and drizzle with the remaining garlic butter sauce. Garnish with extra parsley and lemon wedges for a fresh touch. This dish can be enjoyed right out of the pack or served on a plate with additional sides like rice or coleslaw.
How to store Easy Cajun Shrimp Boil Foil Packs
If you have leftovers, let the foil packs cool completely. Carefully transfer the contents to an airtight container and store them in the refrigerator. They will be good for about 2-3 days. When ready to eat, reheat in the oven or microwave until warmed through.
Tips to make Easy Cajun Shrimp Boil Foil Packs
- Make sure to peel and devein the shrimp ahead of time to save on prep time.
- You can adjust the spice level by adding more or less Cajun seasoning according to your taste.
- Use fresh corn when it’s in season for the best flavor.
- If you don’t have andouille sausage, any type of smoked sausage will work great as a substitute.
- Consider adding other vegetables like bell peppers or asparagus for more variety.
Variation
You can customize your Easy Cajun Shrimp Boil Foil Packs by adding other seafood such as crab or lobster. Additionally, feel free to switch up the vegetables according to your preference or what’s available in your pantry.
FAQs
1. Can I make this recipe ahead of time?
Yes, you can prepare the foil packs in advance and refrigerate them until you are ready to cook. Just remember to adjust the cooking time if they are cold from the fridge.
2. Can I cook these foil packs in the air fryer?
Yes, you can make these foil packs in an air fryer! Cook at 400°F for about 10-12 minutes, checking for doneness.
3. What if I don’t have Cajun seasoning?
You can make your own Cajun seasoning by mixing equal parts paprika, onion powder, garlic powder, and cayenne pepper, along with a pinch of salt and black pepper.
Easy Cajun Shrimp Boil Foil Packs
Ingredients
Main Ingredients
- 1.5 lbs baby red potatoes (or baby yellow potatoes)
- 4 ears corn, cut crosswise into 4-5 pieces Use fresh corn for the best flavor.
- 2 lbs jumbo shrimp, peeled & deveined Make sure to peel and devein the shrimp ahead of time.
- 12 ounces andouille sausage, cut into rounds or sliced on a bias Any type of smoked sausage can be used as a substitute.
- 0.5 small yellow onion, sliced into half moons
Sauce Ingredients
- 1.5 cups (3 sticks) unsalted butter, melted
- 1 tablespoon fresh lemon juice
- 2 teaspoons worcestershire sauce
- 1 tablespoon Creole Cajun Seasoning Adjust spice level according to your taste.
- 1 tablespoon Old Bay seasoning, plus more for serving
- 1 tablespoon chopped parsley, plus more for serving
- 8 cloves of garlic, minced
- to taste lemon wedges, for serving (optional)
Instructions
Preparation
- Preheat the oven to 425°F or prepare a gas/charcoal grill over medium-high heat.
- Boil a large pot of water and add the potatoes, cooking until fork-tender (about 10 minutes). Add the corn and boil for an additional 3-5 minutes. Drain and place in a large mixing bowl.
- In the same bowl, combine melted butter, lemon juice, worcestershire sauce, Cajun seasoning, Old Bay seasoning, parsley, and garlic. Stir to combine.
- Pour half of the garlic butter sauce over the potatoes and corn, and toss gently to coat. Reserve the remaining half for serving.
Cooking
- Tear off 5 sheets of aluminum foil (about 13 x 13 inches). Divide the mixture among the sheets, fold the edges to enclose, and place on a large rimmed baking sheet.
- For the oven, bake the packets for 15-17 minutes. For the grill, cook for 13-15 minutes.
Serving
- Serve slightly opened with remaining garlic butter sauce, lemon wedges, and extra seasonings as desired.