Home American Shrimp Boil Foil Packs

Shrimp Boil Foil Packs


These Shrimp Boil Foil Packs are full of juicy shrimp, sausage, corn and potatoes with Cajun seasoning and fresh lemon. You can grill them on the bbq or bake in the oven. These shrimp foil packets are an easy dinner that’s also fun to make for a party!

These are simple shrimp and sausage foil packs with Cajun seasonings to satisfy your seafood boil cravings. The individual servings are so convenient, and cleanup is a breeze!

When you think about foil pack dinner ideas, there really are so many great options to choose from including Salmon Foil Packs, Fajita Chicken Foil Packs and Steak Foil Packets. For other ways to make shrimp in the oven, check out Sheet Pan Shrimp Fajitas and Coconut Shrimp too.

We love to put shrimp foil packets on the grill for a casual dinner in summertime, but they’re also fabulous for entertaining. You can even make them ahead of time to put on a campfire when you’re camping. So let’s get started!


Here’s what you’ll need to make them:

  • Shrimp: Raw jumbo shrimp (21-25 count) or extra jumbo (16-20) are ideal (read more on shrimp sizes). They can have tails on or off as you like, but make sure they’re fully thawed before use. I also recommend buying wild-caught shrimp whenever possible.
  • Corn on the cob: Broken into quarters or small pieces
  • Potatoes: Use halved baby red or white potatoes or larger potatoes cut into 1-inch pieces.
  • Sausage: The best choices here are Andouille sausage or chorizo, although they can be spicy (in keeping with tradition!). For a milder option, try kielbasa.
  • Cajun seasoning: This gives the foil packets nice southern flavor. You can use store-bought cajun seasoning, Old Bay seasoning or make your own using garlic powder, onion powder, paprika, cayenne, oregano, thyme, red pepper flakes, salt & pepper (see below).
  • Olive oil

Also, while optional I like to serve these packs with a sprinkling of fresh lemon and minced parsley too.

How to Make Homemade Cajun Seasoning

For this recipe, you’ll need 1 1/2 tablespoons of Cajun seasoning. You can use store-bought or simple mix the following spices together in a small bowl:

  • 1 teaspoon paprika (or smoked paprika)
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon dried oregano
  • 1/2 teaspoon cayenne (or adjust to control the heat to your liking)
  • 3/4 teaspoon kosher salt (or sea salt)
  • 1/2 teaspoon black pepper (freshly ground if possible)

While it may look complicated, in reality it takes less than 5 minutes to make!

How to Make Shrimp Boil Foil Packs

For preparation, the key point is that shrimp cooks quickly. Faster than potatoes and corn. So while you’re gathering up your ingredients, bring a medium pot of water to a boil. Drop the potatoes and corn in and boil for 7-8 minutes.

While that’s happening, you can make the packs themselves. Cut four 12×12 inch foil sheets with place them on a work surface with the shiny side facing up.

Now you can either toss all the ingredients together in a mixing bowl and divide evenly across the sheets. Or you can add the pieces individually if you prefer and sprinkle the seasonings and oil on top. Either way works.

To Make a Foil Pack: Lift up two opposite sides of foil with your fingers, turning them down a half-inch so they hold together. Then fold in the other two sides bit-by-bit until sealed shut. The appearance doesn’t matter, but take care not to puncture the foil or the juices will leak out during cooking!

I prefer to place the packs on a tray to transport them around, as they’re surprisingly easy to drop! In addition, silicone kitchen tongs are ideal for lifting the packs to avoid punctures. Just place them on a 425°F grill or oven for 15 minutes. (If you’re using smaller or larger shrimp, you may want to adjust the time down or up accordingly.)

Watch Recipe Video:

This quick video shows how to make shrimp boil foil packs from start to finish:

How to Serve Shrimp Foil Packs

For serving, simply place on a plate and unseal the edges to reveal the contents inside. If you like, you can sprinkle some fresh lemon juice and parsley for garnish.

These packs are a complete meal in unto themselves. However, you can further embellish with side dishes such as a green salad, cole slaw, cornbread or a green vegetable such as broccoli or green beans to make a larger feast.

More shrimp recipes:

  • Honey Garlic Shrimp
  • Blackened Shrimp Tacos
  • Instant Pot Shrimp
  • Shrimp Chow Mein

View all seafood recipes


3.98 from 44 votes

Shrimp Foil Packets

An easy foil packet meal featuring jumbo shrimp, sausage, corn and potatoes with Cajun seasoning. Delicious grilled or baked!
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Servings: 4 servings


  • 1 pound raw jumbo shrimp, 21-25 count or similar (see note)
  • 1 andouille sausage, or chorizo (mild or spicy), sliced
  • 2 ears corn, shucked and cut into quarters
  • 1 pound baby red potatoes, halved, or larger potatoes cut into 1-inch pieces
  • 1 1/2 tablespoons Cajun seasoning, see note
  • 2 tablespoons olive oil

Garnishes (optional)

  • lemon, freshly squeezed
  • fresh parsley, minced


  • Preheat grill or oven to 425°F. Boil the potato chunks and corn for 10 minutes and remove to a plate to cool.
  • Meanwhile, cut four 12×12 inch pieces of foil. Place them on a work surface shiny side facing up.
  • Distribute the shrimp, sausage, corn and potatoes evenly between each piece of foil, arranging them in a pile in the middle. Then sprinkle Cajun seasoning on top and drizzle olive oil across the ingredients.
  • Life up two opposite edges of foil and bring them together, folding down a half inch so they hold. Then roll up the other two edges to seal tightly, taking care not to puncture the foil.
  • Place the packets seam-side up on the grill or oven rack and close the lid/door. Cook until the shrimp are pink and potatoes tender, about 15 minutes.
  • Remove each packet to a serving plate. Open the seams and let the steam escape. Then garnish with optional lemon and parsley before serving.


  • Shrimp: You can use jumbo 21-25 count or extra jumbo 16-20 count shrimp with tails on or off (see shrimp sizes). Make sure to fully thaw the shrimp before use.
  • Cajun Seasoning: To make your own, combine the following in a small bowl:
    • 1 teaspoon paprika
    • 1/2 teaspoon garlic powder
    • 1/2 teaspoon onion powder
    • 1/4 teaspoon dried thyme
    • 1/4 teaspoon dried oregano
    • 1/2 teaspoon cayenne
    • 3/4 teaspoon kosher salt
    • 1/2 teaspoon black pepper
  • Make Ahead: You can assemble the foil packs with all the ingredients ahead of time (making sure the potatoes/corn are cool). Then store in the fridge for up to 12 hours before cooking.
Nutrition Facts
Shrimp Foil Packets
Amount Per Serving (1 packet)
Calories 366
Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 3g15%
Cholesterol 300mg100%
Sodium 1454mg61%
Potassium 879mg25%
Carbohydrates 22g7%
Fiber 3g12%
Sugar 2g2%
Protein 37g74%
Vitamin A 1665IU33%
Vitamin C 9.7mg12%
Calcium 140mg14%
Iron 2.1mg12%
* Percent Daily Values are based on a 2000 calorie diet.

Please read our nutrition disclaimer.

Author: Cindy
Course: dinner, Main Course
Cuisine: American
Keyword: shrimp boil foil packs, shrimp foil packets
Did you make this recipe? Leave a comment below!

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Editor Note: Originally published July 22, 2017

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