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Easy Spicy Foil Packet Cajun Shrimp Boil Recipe for Perfect Grilled Seafood

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A quick and flavorful Cajun shrimp boil cooked in foil packets on the grill, combining shrimp, baby potatoes, corn, and optional sausage with bold spices for a smoky, spicy, and juicy meal.

Ingredients

Scale
  • 1 pound large shrimp, peeled and deveined (wild-caught if possible)
  • 1 pound baby potatoes, halved (red or yellow)
  • 2 ears corn on the cob, cut into thirds
  • 8 ounces andouille sausage, sliced (optional)
  • 2 tablespoons Cajun seasoning (e.g., Tony Chachere’s)
  • 3 cloves garlic, minced
  • 1 lemon, sliced thin
  • 4 tablespoons unsalted butter, melted
  • 1 tablespoon olive oil
  • Salt and pepper, to taste
  • 2 tablespoons fresh parsley, chopped (optional garnish)

Instructions

  1. Preheat the grill to medium-high heat, about 375°F (190°C).
  2. Halve the baby potatoes and cut the corn into thirds. Slice sausage into ½-inch rounds if using.
  3. In a large mixing bowl, toss shrimp, potatoes, corn, sausage, and minced garlic together.
  4. Add melted butter, olive oil, Cajun seasoning, salt, and pepper. Stir until everything is well coated.
  5. Tear off four large sheets of heavy-duty aluminum foil (about 12×18 inches). Divide the shrimp mixture evenly among the sheets.
  6. Place a couple of lemon slices on top of each packet.
  7. Fold the foil over the ingredients and crimp edges tightly to create sealed packets with no gaps.
  8. Place packets on the grill directly over the heat. Cook for 15-18 minutes, flipping once halfway through.
  9. Carefully open one packet to check doneness; shrimp should be opaque and firm, potatoes tender. If potatoes are still hard, reseal and cook for an additional 3-5 minutes.
  10. Sprinkle chopped fresh parsley over each packet before serving. Serve immediately.

Notes

To speed cooking, parboil potatoes for 5 minutes before assembling packets. Avoid overcooking shrimp to prevent rubbery texture. Use heavy-duty foil to prevent leaks. Keep grill lid closed to trap steam and cook evenly. Adjust spice level by modifying Cajun seasoning or adding cayenne/red pepper flakes. For dairy-free, substitute butter with coconut oil or vegan butter. Leftovers keep up to 2 days refrigerated; reheat gently to avoid drying shrimp.

Nutrition

Keywords: shrimp boil, Cajun shrimp, foil packet recipe, grilled seafood, spicy shrimp, easy shrimp boil, summer grilling, seafood boil

Find it online: https://fizzlefork.com/easy-spicy-foil-packet-cajun-shrimp-boil-recipe-for-perfect-grilled-seafood/