Cajun Shrimp Boil Foil Packs
Enjoy a flavorful Cajun shrimp boil conveniently packaged in foil, featuring shrimp, andouille sausage, potatoes, and corn, all infused with bold Cajun spices.
Ingredients
Main Ingredients
- 1.5 lbs baby red potatoes for a hearty base
- 4 ears corn provides sweetness and balance
- 1.5 lbs jumbo shrimp known for their size and rich flavor
- 1 package andouille sausage delivers a classic Cajun essence
Seasonings
- 2 tbsp Cajun seasoning for that signature spicy kick
- 2 cloves garlic minced for depth and richness
- 2 tbsp Worcestershire sauce to enhance umami flavors
- 1 tbsp Old Bay seasoning adds complexity and warmth
- 1 stick butter melted for the garlic butter sauce
- 1 tbsp lemon juice for freshness
- ¼ cup chopped parsley for garnish and flavor
Instructions
Preparation
- Boil baby red potatoes until fork-tender, about 10 minutes.
- Add corn to the pot and cook for 3-5 more minutes.
- Drain and place potatoes and corn in a large bowl.
Mixing Ingredients
- In the bowl, mix the potatoes, corn, shrimp, andouille sausage, and minced garlic.
- Make a garlic butter sauce by mixing melted butter, lemon juice, Worcestershire sauce, and Cajun seasoning.
- Pour half of the garlic butter sauce over the mixture and toss well to coat.
Creating Foil Packs
- Prepare 12x12 inch aluminum foil sheets.
- Evenly spread the shrimp mixture on each sheet.
- Fold the edges of the foil to seal the packets, leaving room for steam.
Cooking
- To bake: Preheat oven to 425°F. Place foil packs on a baking sheet and bake for 15-17 minutes until shrimp are pink.
- To grill: Preheat grill to medium-high. Grill packets for 13-15 minutes.
Notes
Serve with dipping sauces like garlic butter, spicy remoulade, or lemon herb aioli. Garnish with lemon wedges and parsley for added flavor.