Foil Pack Recipe | Cajun Shrimp Boil Foil Packets

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

  1. 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.
  2. 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.
  3. 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.
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