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Cajun Shrimp Boil Foil Packs

A vibrant and flavorful meal featuring succulent shrimp, bold Cajun spices, and colorful vegetables, all conveniently cooked in foil packs.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Cajun, Southern
Calories: 300
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 pound large shrimp, peeled and deveined
  • 2 cups baby potatoes, halved
  • 1 cup corn on the cob, cut into 1-inch pieces
  • 1 each bell pepper, diced
  • 1 each onion, diced
Seasoning and Oil
  • 3 tablespoons Cajun seasoning
  • 4 tablespoons olive oil
  • to taste salt and pepper
For Serving
  • 1 each lemon wedges for serving
  • 1 tablespoon fresh parsley, chopped for garnish

Method
 

Preparation
  1. Start by washing and preparing all the vegetables. Halve the baby potatoes, cut the corn, and dice the bell pepper and onion.
Mixing Ingredients
  1. In a large bowl, combine the shrimp, potatoes, corn, bell pepper, onion, Cajun seasoning, olive oil, salt, and pepper. Toss everything together until the shrimp and veggies are evenly coated in the seasoning.
Creating Foil Packs
  1. Lay out large sheets of aluminum foil. Divide the shrimp and vegetable mixture equally among the sheets, creating a tidy packet. Fold the foil over to seal them securely.
Cooking
  1. Preheat your grill or oven to medium-high heat. Place the foil packs directly on the grill grates or on a baking sheet if using the oven. Cook for about 15-20 minutes, or until the shrimp are pink and the potatoes are tender.
Serving
  1. Carefully open the foil packs (watch out for steam!) and serve with a squeeze of fresh lemon juice and a sprinkle of chopped parsley. Enjoy the explosion of flavors with a side of crusty bread or a fresh salad!

Notes

Adjust your spice level by starting with less Cajun seasoning if sensitive to heat. Feel free to swap in seasonal vegetables. Store leftovers in an airtight container for up to three days.