Okay guys, your summer is about to get a whole lot better because these Cajun Shrimp Foil Packs are life changing, and once you try them, I promise you, you’re going to be making them on the regular.  They are SO GOOD! If this recipe doesn’t make you want to grab a beer and soak up the sun then I don’t know what does. This is one of those backyard party, jumping in the warm lake, beer drinking kinda summer recipes that just makes your soul feel good. And trust me, we could all use one of those right now.

Guys, two words, CAJUN SHRIMP. Need I say more? Grilled zucchini, corn on the cob, baby red potatoes? It’s honestly a little pack of heaven.

I don’t know about you, but I love summer cooking. For some reason as soon as the warm weather comes out I cannot wait to put away my roasting pan and dust off the grill. All I can think about are BBQ’d hot dogs and fresh summer salads, and the last thing I want to do is warm up the oven. Which is another reason why these foil packs are a win. You can make them on the BBQ, throw them in the fire when camping, or just bake them for a quick 12-15 minutes in the oven. Easy, just the way I like it.

Summer cooking is my favorite. There are so many yummy herbs and ingredients around and everything just taste so fresh. You can almost always find our backyard full of people and our kids running barefoot in the grass. I love it.  Nothing brings people together like a good summer cookout. Pre Covid of course and I can’t wait for the day when we can entertain our family and friends again. When we do, these shrimp foil packs will be front and center.

Cottage Cooking

Everybody knows that cottage cooking is the best kind of cooking. Big bacon breakfast, snacks all day by the lake, and something grilled and delicious for dinner. Lets be honest, it’s half the fun and if the food isn’t important to you than we probably can’t be friends. Sorry, not sorry though.

Cottage food is the BEST and these foil packs definitely need to be on your meal plan. If you bring these foil packs up to a friends cottage, you will absolutely be the star of the show.  You can pre cut your veggies and sausage before going and could even pre boil the corn and potatoes too, although I have to admit I usually just make them fresh once I’m up there.  There will be hardly any mess in the kitchen and you can eat them right out of the foil if you want. With minimal ingredients and minimal effort it’s definitely a good option.

These easy breakfast waffles are perfect for those summer mornings. Make them ahead and pop them in the toaster for an easy and delicious breakfast! Top with some fresh summer strawberries, blueberries or peaches.  

What’s in a cajun shrimp foil pack?

The possibilities with these cajun shrimp foil packs are endless! You can pretty much add anything you like. Which is great for using up all those veggies in the fridge. You can also personalize each pack which is great for those picky eaters. My kids LOVE these packs so they are kid approved and I know yours will too.

The following is a list of ingredients I LOVE but feel free to get creative and let me know how it goes.

-smoked chorizo sausage

-smoked sausage like an andouille or kielbasa

-cooked baby red potatoes

-cooked corn on the cob

-raw red peppers

-jumbo shrimp, peeled and deveined

-raw zucchini

and of course CAJUN seasoning.

Tips for cooking the packs!

Obviously these are pretty self explanatory but there are a few tips and tricks that I thought I’d share. And don’t forget to check out the video to see me put one together from start to finish.

When making these Cajun shrimp foil packs the first thing you’ll want to do is boil the corn and potatoes. If you have a large enough pot you can do it all together. Break each cob of corn into three pieces. You want them in bite sized pieces so they are easy to pack and easy to eat! You ‘ll also want your potatoes to be fork tender because they won’t be in the oven long enough to cook through. While your potatoes and corn are cooking, peel and devein your shrimp.

Make sure your tin foil is large enough to hold all your ingredients and wrap up the sides.

Once your potatoes and corn are done cooking you can start to assemble your foil packs. Add all your ingredients to the pack and add a GENEROUS amount of cajun seasoning. If you’re not uncomfortable with how much Cajun seasoning you’ve been shaking then you probably haven’t added enough. In all seriousness though, you’ll probably want to add about a tablespoon. You can also toss your shrimp in some seasoning before hand!

I’ve seen other people add everything to a bowl and season it before hand but I personally love way more cajun seasoning than my 6 year old for example so I prefer to do it this way.

DON’T FORGET to keep all your ingredients in the center of your packet (it will be easier to fold) and gently massage all the ingredients around before wrapping them up. you really want to coat everything in the oil and seasoning.

Serve this up with a yummy rice and a side of my classic creamy coleslaw for the win!

Need a little dinner inspiration? TRY THESE

–Smoky Meatballs 

-Bacon and Chorizo Mac and Cheese 

-The Ultimate Chicken Caesar Pasta

Don’t forget dessert!

See why these Oatmeal Chocolate Cookies have been pinned over 2.5K times!

-Milk Chocolate M&M Cookies 

Print

Cajun Shrimp Foil Packs

These cajun shrimp foil packs are filled with juicy jumbo cajun shrimp, smoked sausage, baby red potatoes, sweet corn and grilled veggies. Perfect for the cottage or camping and a big hit around the campfire. Customize each individual pack so everyone is happy. A deliciously good and perfect summer recipe.

Course Main Course

Cuisine American

Keyword baby red potatoes, BBQ, cajun, cajun shrimp, corn on the cob, cottage recipes, dinner recipes, easy dinner, foil packets, foil packs, Grill, peppers, sausage, shrimp, summer cooking, summer recipes, zucchini

Prep Time 20 minutes minutes

Cook Time 15 minutes minutes

Servings 6 packs

Author thegoodwivesblog.com

Ingredients

• 6 cobs of sweet corn husked and broken into thirds (three pieces per cob)
• 1 bag baby red potatoes 680 grams
• 1 lb fully cooked smoked sausage (like andouille or kielbasa) sliced into ¼ inch rounds
• 1 lb fully cooked chorizo sausage sliced into ¼ inch rounds
• 30 large shrimp  peeled and deveined (fresh or frozen and thawed), rinsed and patted dry
• 2 large zucchini sliced into 1/4 inch-thick rounds
• 1 red bell pepper diced
• 6 tbsp olive oil
• 6 tbsp butter salted
• 6 tbsp cajun seasoning

For Serving

• chopped fresh parsley and lemon wedges for garnish

Instructions

• Preheat your oven to 400°
• Place the corn and baby potatoes in a large pot of salted water and bring to a boil over medium high heat, cook until potatoes are fork tender and remove from heat and drain
• Slice your zucchini and sausages into ¼ inch rounds and set aside
• Dice your red pepper and set aside
• Place 6 large pieces of tin foil on the counter
• Distribute corn, potatoes, veggies, sausage, and shrimp evenly between packets keeping all the ingredients in the center of the foil
• Drizzle one tablespoon of olive oil over each packet
• Add 1 tablespoon of butter to each packet
• Season with up to 1 tablespoon of cajun seasoning per packet (more or less to taste)
• Season with salt and pepper
• Gently massage ingredients around before folding up the sides and sealing packet. You will want to fold the long sides over top of each other and then repeat with shorter sides to seal the packet. Like wrapping a present!
• Place on a baking sheet and bake in the oven for 12-15 minutes depending on the size of your shrimp. Garnish with fresh parsley and lemon wedge before serving. You can also grill on the BBQ or cook over a campfire!

Video

Enjoy!

Laila

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