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This simple, grill or oven-ready recipe for Cajun Shrimp Boil Foil Packets is low fuss, offers easy clean-up and will transport you straight to the bayous of Louisiana.

Cajun Shrimp Boil Foil Packets torn open with sausage, corn and zucchini

Today’s easy recipe for Cajun shrimp boil foil packets is my at-home version of the shrimp boil I experienced in Louisiana, tweaked to use ingredients I can easily find at my Midwest grocery store.

(Spoiler: we are fresh out of fresh…and frozen…and all other crawfish).

I adapted the classic shrimp boil cooking method to one that I can easily pull together on a weeknight (It’s not quite a 30-Minute Meal, but pretty darn close).

  • I eliminated the stockpot in favor of easy foil packets.
  • I kept this recipe outdoor optional. Cook these on your grill with the same outdoor effect or in the event of a) rain or b) you don’t feel like grilling/don’t own a grill, you can make this same Cajun shrimp boil in the oven, too.
  • I chopped all the ingredients smaller than what’s typical in traditional shrimp boil for fast, even cooking.

While any traditionalist could point to a number of liberties that I’ve taken with this lazy-gal’s version of a true Cajun shrimp boil, one thing that hasn’t changed is exactly how it should be enjoyed…

In the company of good friends, with your cool beverage of choice in hand (I recommend this Jalapeno Margarita).

Three foil packets with Cajun shrimp, sausage, and vegetables with a blue striped towel and lemon wedge

5 Star Review

“Made this yesterday for family. This got RAVE reviews! Everything was cooked perfectly and was so juicy and delicious!”

— Beth —

How to Make Cajun Shrimp Boil Foil Packets

Juicy shrimp, plump corn, and tender potatoes steamed perfectly with zucchini and cajun spices in easy, effortless foil packets for your grill or oven.

The Ingredients

  • Shrimp. To ensure the the shrimp, corn and potatoes all steam evenly, I encourage you to splurge on large (or even jumbo) shrimp for this recipe. Needing more summer shrimp? Try my Grilled Shrimp.
  • Cajun Sausage. Keeping true to my usual better-for-you recipe approach, I opted for Cajun-spiced chicken sausage (like in this Italian Sausage and Rice Casserole). The foil packets have so many other flavors rocking inside them, this swap was completely undetectable.

Substitution Tip!

For a more mild recipe, choose Andouille sausage or even Chorizo. Can’t find either? Kielbasa is a close substitute and widely available. Turkey Kielbasa is a great, leaner option too.

  • Corn on the Cob. An essential, staple ingredient to any classic shrimp boil.
  • Potatoes. I just LOVE how the tender potatoes soak up all the melted butter and seasonings as they steam together with the shrimp and corn.
  • Zucchini. The bonus veggie that I just couldn’t resist adding to these packets for extra nutrition, color, and flavor.

Market Swap

Swap in any of your other favorite veggies that are in season to make this recipe your own. Red bell peppers and yellow summer squash would also be delicious, seasonal additions.

  • Cajun or Creole Seasoning. Adds that quintessential kick that’s a must-have for a REAL shrimp boil.
  • Seafood Seasoning. Head to your spice aisle and you’ll see a plethora of jars with a “seafood seasoning” label. If you’re unsure of which to choose, you can’t go wrong with some classic Old Bay seasoning.
  • Butter. Provides flavor, fat and moisture.
Ingredients to make Louisiana-style shrimp boil foil packets in a glass bowl

The Directions

  1. Stir together the ingredients in a big ol’ bowl.
  2. Divide them onto foil, fold into packets and seal the edges tightly.
  3. Cook in your oven or on your grill until everyting is tender and juicy. ENJOY!

How to Store and Reheat

  • To Store. Place leftovers in an airtight storage container in the refrigerator for up to 2 days.
  • To Reheat. These foil packets are best enjoyed the day they are made but can be reheated gently in the microwave.

Leftover Ideas

Since shrimp tend to dry out easily when reheated, I prefer to keep these separate, then serve them chilled or at room temperature over a salad.

creole shrimp, sausage, and vegetables in a foil packet

Pair this with

Cajun Shrimp Boil Foil Packets

4.82 from 48 votes
Cajun shrimp boil foil packets recipe with sausage, corn, red potatoes, and zucchini. Can be made in the oven or on the grill. Not too spicy!

Prep: 20 minutes
Cook: 15 minutes
Total: 40 minutes

Servings: 5 servings


  • 1 pound large shrimp peeled and deveined (fresh or frozen and thawed), rinsed and patted dry
  • 6 ounces fully cooked andouille or Cajun-style chicken or turkey sausage, thinly sliced into 1/4-inch rounds
  • 2 medium zucchini sliced into 1/4 inch-thick rounds (12-14 ounces whole zucchini)
  • 1 pound baby red or yellow potatoes cut into 3/4-inch dice
  • 1 medium ear corn the cob husked and cut into 1-inch pieces, then halved
  • 4 tablespoons unsalted butter softened, or your favorite butter spread (I like this one)
  • 1 tablespoon  Cajun or Creole seasoning
  • 2 teaspoons seafood seasoning like Old Bay
  • For serving: chopped fresh parsley and lemon wedges


  • In a large bowl, place the shrimp, sausage, zucchini, potatoes, and corn. Add the melted butter, Cajun seasoning, and seafood seasoning. Toss to combine. To grill the packets, preheat an outdoor grill to medium high. To bake, preheat the oven to 400 degrees F.
  • Place four large (about 16×12-inch) pieces of heavy duty aluminum foil on the counter. Mound the shrimp and sausage mixture in the center of each piece, dividing it evenly between the four. Bring the shorter edges to the center, then fold them over each other to make a seam in the center. Fold in the edges to seal so that you create a packet. Leave some space inside of each packet for air to circulate.
  • Place packets on the grill and cover. Grill for 10 minutes on the first side, then flip and continue grilling for 5 additional minutes until the shrimp is cooked through and the vegetables are tender. To bake, place the foil packets on a rimmed baking sheet. Bake for 15 to 20 minutes. Carefully open the foil packets. Serve hot with a sprinkle of parsley and lemon wedges.


  • To Store. Place leftovers in an airtight storage container in the refrigerator for up to 2 days.
  • To Reheat. These foil packets are best enjoyed the day they are made but can be reheated gently in the microwave (be sure to remove the foil). Since shrimp tend to dry out easily when reheated, I prefer to keep these separate, then serve them chilled or at room temperature over a salad.


Serving: 1(of 5)Calories: 391kcalCarbohydrates: 22gProtein: 29gFat: 21gSaturated Fat: 9gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 281mgPotassium: 906mgFiber: 4gSugar: 5gVitamin A: 1742IUVitamin C: 29mgCalcium: 173mgIron: 4mg

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Erin Clarke

Hi, I'm Erin Clarke, and I'm fearlessly dedicated to making healthy food that's affordable, easy-to-make, and best of all DELISH. I'm the author and recipe developer here at and of The Well Plated Cookbook. I adore both sweets and veggies, and I am on a mission to save you time and dishes. WELCOME!

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    1. Hi Gina! I recommend using a sharp chef’s knife (like this one) to cut the corn into smaller sizes. I hope this helps!

  1. My family really enjoyed this recipe! Made it as a quick no mess meal. I read previous comments about the red potatoes remaining hard after recommended cook time. I cut them a little thinner and cooked the packets for an additional 10 minutes and Omg, delish! Thank you for sharing this recipe! It’s a keeper!5 stars

    1. I’m so happy that you enjoyed the recipe, Cassandra! Thank you for sharing this kind review!

    2. I boiled the red potatoes until tender first,cooled and sliced up before adding to the foil good!

  2. I gave this recipe a 3. I haven’t tasted it yet but the reason I gave it a 3 stars is because the potatoes are taking forever to cook. First I cooked the packets for 20 mins. Potatoes weren’t done. Then I cooked it for 10 more minutes and the potatoes still aren’t done. This time I opened the packets and I have it in there for 10 more hopefully the potatoes will be done this time. Next time I will cut the potatoes smaller. In the photo it looked they were cut in half so that’s how I cut them. Next time I will cut them into 4ths.3 stars

    1. I’m sorry to hear you had trouble with the recipe Rachel. The recipe called for the potatoes to be “cut into 3/4-inch dice” so I would definitely cut them smaller for next time!

  3. Oh my gosh, we love this recipe! I subbed asparagus for zucchini since I didn’t have any on hand, and I added red peppers and I squirted a little lemon juice on just before I closed the packets. I served with brown rice but it was hearty enough to eat without it. I used the oven but look forward to trying it on the grill at camp.5 stars

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