Cajun Shrimp Boil Foil Packets
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, but it would not be my last.
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.
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 Cajun shrimp boil 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 to the Cajun shrimp boil. Along with classic corn and potatoes, I slipped in zucchini. Red bell peppers and yellow summer squash would be tasty seasonal additions, too.
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!
To make these Cajun Shrimp Boil Foil Packets, 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.
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
- 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.
Nutrition InformationAmount per serving (1 (of 5)) — Calories: 287, Fat: 8g, Saturated Fat: 3g, Cholesterol: 175mg, Carbohydrates: 38g, Fiber: 2g, Sugar: 1g, Protein: 31g
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