One of the hallmark foodie experiences of my life occurred in a gas station deep in the heart of Louisiana. I walked into a side dining area crowded with community-style picnic tables with rolls of paper towels and bottles of hot sauce placed at their centers. I walked out (or rather rolled out, I was so full) with the solemn vow that this might have been my first Cajun Shrimp Boil Foil Packets, but it would not be my last.

Cajun Shrimp Boil Foil Packets with sausage. Easy recipe that can be made in the oven or on the grill! Perfect for a fast, healthy dinner.

This recipe is sponsored by Land O’Lakes.

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 also adapted the shrimp boil cooking method to one that I can easily pull together on a weeknight. As its name suggests, a traditional Cajun shrimp and sausage boil recipe calls for cooking the ingredients in a ginormous stockpot, preferably outdoors.

I kept the same outdoor component, but eliminated the stockpot in favor of easy foil packets. You can 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.

Three foil packets with Cajun shrimp, sausage, and vegetables

Why I Love These Cajun Shrimp Boil Foil Packets

The Cajun shrimp boil seasoning is a combination of seafood seasoning and a Cajun seasoning spice blend I found at our grocery store. If you prefer a homemade Cajun shrimp boil seasoning recipe, my friend Robyn has one here.

Every forkful took me right back to Louisiana.

Keeping true to my usual better-for-you recipe approach, I made a few adaptations to these Cajun shrimp boil foil packets – notably, in place of regular sausage, I used Cajun-spiced chicken sausage. The foil packets have so many other flavors rocking inside them, this swap was completely undetectable.

If you’re looking for a spicy Cajun shrimp boil recipe, using Cajun-spiced sausage raises the heat considerably. For a more mild recipe, I’d suggest Andouille sausage. Can’t find Andouille? Kielbasa is a close substitute and widely available (look for turkey Kielbasa).

I couldn’t resist adding extra veggies in with the Cajun shrimp. Along with classic corn and potatoes, I slipped in zucchini. Red bell peppers and yellow summer squash would be tasty seasonal additions, too.

A bowl of ingredients for Cajun shrimp packets with a carton of butter on the side

My final sneak is Land O Lakes® Less Sodium Butter with Canola Oil. It has the full taste of buttah (YUM) but 25% less sodium and fewer calories. I love how straightforward and simple the product ingredient list is!

Ingredients to make Cajun shrimp foil packets in a glass bowl

To make this Cajun shrimp boil, you simply stir together the ingredients in a big ol’ bowl, then divide them into foil packets and cook.

This is easy summer living at its best.

Three foil packets for making Cajun shrimp and vegetables

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. 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.

What to Serve with Cajun Shrimp Boil Foil Packets

While these packets can certainly be a standalone meal, here are a few ideas of what you could serve with them:

Cajun shrimp, sausage, and vegetables in a foil packet

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.

Cajun Shrimp Boil Foil Packets with sausage. Easy recipe that can be made in the oven or on the grill! Perfect for a fast, healthy dinner.

Cajun Shrimp Boil Foil Packets

4.86 from 14 votes
Easy Cajun Shrimp Boil Foil Packets with sausage, corn, red potatoes, and zucchini. Can be made in the oven or on the grill. Great flavor!

Prep: 20 mins
Cook: 15 mins
Total: 40 mins

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 Land O Lakes® Less Sodium Butter with Canola Oil melted, plus additional for serving
  • 1 tablespoon  Cajun or Creole seasoning
  • 2 teaspoons seafood seasoning
  • For serving: chopped fresh parsley and lemon wedges


  • In a large bowl, place the shrimp, sausage, zucchini, potatoes, and corn. Add the melted butter with canola oil, 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 16x12-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.


  • These foil packets are best enjoyed the day they are made but can be reheated gently in the microwave. 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: 287kcalCarbohydrates: 38gProtein: 31gFat: 8gSaturated Fat: 3gCholesterol: 175mgFiber: 2gSugar: 1g

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I am sharing this post in partnership with Land O’Lakes. As always, all opinions are my own. Thanks for supporting the brands and companies that make it possible for me to continue to create quality content for you!

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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. I just made this today for me and my lil family and it turned out super delicious!!!! The red baby potatoes were a bit hard but overall still very delicious!!!!5 stars

  2. I’m from New Orleans now living in central MS. I cooked this today & it was delicious. Definitely a New Orleans taste. I read the comments &per boiled my corn & potatoes a little to make sure they were cooked as I wanted them a little bigger cut. We will definitely be making this again 5 stars

  3. Made this yesterday for family. It made 4 packets with each packet being plenty for one family member. This got RAVE reviews! Everything was cooked perfectly and was so juicy and delicious! The seasonings were GREAT proportion. I will be making this again and again. Thank you for sharing! 5 stars

  4. Made this for dinner tonight, out on the patio.  It was fantastic!!
    So glad that I found your blog.  Enjoying so many of your recipes.
    Many thank!5 stars

  5. Love cooking in foil on the grill, I have a bunch of chicken breasts in the freezer, that I 
    Need to use, so no sausage, and just  one tablespoon of seafood seasoning. It was excellent! I should be getting your cookbook, any day now, and am looking forward to sitting down with it. Congrats! You must be so excited.5 stars

    1. Pamela, I can’t recommend that since the packet helps it steam, and I’ve never tested the recipe with crab legs. For sure results, I recommend the packets. I hope that you enjoy it!

  6. Going to make this tonight. Can I prepare everything a few hours ahead of time? Sometimes with shrimp I’m not sure about seasining to far ahead.

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