These Shrimp Boil Foil Packs are the easiest (and the tastiest) dinner to whip up on weeknights and beyond. Individual foil packets are loaded with shrimp, andouille sausage, potatoes, and corn all smothered in Cajun spices and garlic butter sauce! Little to no clean-up + this recipe can be cooked up in the oven or on the grill!

shrimp boil foil packs on blue baking sheet

Dang, this new year of 2024 is already speeding by like a train huh? One of my goals for the new year is to continue sharing incredibly delicious, flavorful dishes that you’ll love. Another goal of mine is the word *discipline* in many different aspects, but we’ll just stick to discussing the former goal, ha. Friends, these shrimp boil foil packs have me in an absolute chokehold and I’m okay with it.

Cajun Shrimp Boil Foil Packs 🙌🏾

I know a lot of us enjoy a good seafood boil, yup. When I saw how much love that recipe had received, I knew we had to run it back with a cousin to the classic seafood boil. These shrimp boil foil packs are everything we like about a seafood boil, but served up in individually wrapped portions and have a fuss-free + no clean-up approach. Unlike a seafood boil that features many different types of seafood, this recipe is all about dat shrimp, baby!

Corn, potatoes, and andouille get slathered in a tasty garlic butter sauce with Cajun spices and lotsa Old Bay seasoning…so good! It’s super filling, wildly easy, and perfect for quick dinners/parties. Whether it’s in the oven or on the grill, this recipe is flexible like that. I’d say it’s a crowd-pleaser for sureee.

black hand dipping shrimp in garlic butter sauce

Recipe Highlights For These Shrimp Boil Foil Packets

Let’s get into a few recipe highlights about these shrimp boil foil packets:

  • SIMPLE & EASY: After the ingredients are prepped, it all comes down to assembling the foil packs and then cooking. Everything is straightforward, quick, and foolproof…we love to see it!
  • BUTTERY, SEASONED SAUCE: A lot of people enjoy the finger-licking, saucy experience that comes with a seafood boil. Y’all know, hands dripping + sucking on/dipping the food in all that buttery goodness, yes indeed 👅. These shrimp boil foil packs have plenty of flavorful richness built into the garlic butter sauce. Listen, a well-seasoned/flavored “boil” is crucial.
  • VERSATILITY IN SERVING: If you’re looking for an easy meal to whip up during your busy weeknights, these shrimp boil foil packets are clutch. They’re also so much fun to make when entertaining or throwing a party because everyone gets their own little personalized vessel aka foil pack. Make ’em ahead for your meal prep adventures or a camping trip, too!
ingredients for cajun shrimp boil foil packs laid out on beige surface

Ingredients You’ll Need Here:

(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)

  • Baby potatoes: A classic staple in seafood boils, I love using baby red potatoes for these shrimp packets, but baby yellow/gold potatoes are just fine. Or a combination of both is nice as well!
  • Corn on the cob: You’ll use regular ears of corn that we’ll cut into smaller niblet-sized pieces for the perfect foil pack serving.
  • Shrimp: I recommend using jumbo shrimp for these Cajun shrimp boil foil packs. Big, jumbo shrimp in this shrimp-forward recipe delivers meaty, plump bites of shrimp. Go big or go home, ha!
  • Andouille sausage: This is pre-cooked sausage and comes packed with a touch of heat (it’s smoked, nicely seasoned, and a staple among Cajun cuisine), but you can also use any other smoked sausage that you favor. Kielbasa or beef sausage make great substitutes for andouille.
  • Onion: Just a little for some aromatic flair.
  • Butter: My favorite thing in the world, peeps…#butterbeready! 🧈
  • Lemon juice: Provides vibrant, zippy balance in the sauce mixture.
  • Worcestershire sauce: This pantry staple delivers heaps of added flavor.
  • Cajun seasoning: This type of seasoning is a blend that contains salt, red pepper, black pepper, garlic, and more. Brands like Slap Ya Mama or Tony Chachere’s stay in my kitchen pantry for all that Cajun-forward flavorrr!
  • Old Bay seasoning: Seafood and Old Bay are like besties, it just is what it is. This well-known seafood staple is another seasoning blend that contains celery salt, pepper, and paprika to name a few.
  • Chopped parsley: A little freshness in each shrimp boil foil pack, chef’s kiss.
  • Garlic: The Cajun butter sauce is loaded with garlic flavor!
baby red potatoes and corn boiling in pot with strainer
boil the potatoes & corn
black, gloved hands tossing raw shrimp, corn, and potatoes in bowl
combine the boil ingredients & toss
shrimp boil foil packs on blue baking sheet
assemble the shrimp boil foil packs
shrimp boil packs closed up on blue baking sheet
enclose the packs & cook

How To Make Shrimp Boil Foil Packs:

(Note: please see the recipe card directly below for the complete written instructions.)

  1. Boil the potatoes & corn. Boil the potatoes until fork-tender, about 10 minutes. Then add the corn and continue boiling for 3-5 minutes. After boiling, drain and place the potatoes and corn into a very large mixing bowl.
  2. Add the shrimp, andouille, & onion into the same mixing bowl.
  3. Make the garlic butter sauce. Combine the melted butter, lemon juice, worcestershire sauce, Cajun seasoning, Old Bay seasoning, chopped parsley, and garlic and stir the mixture well to combine.
  4. Build the shrimp boil foil packs. Pour half of the garlic butter sauce over the ingredients in the mixing bowl and gently toss everything together to combine. Make sure the food is nicely coated/saturated. Set the remaining half of the sauce aside for serving with the packs.
  5. Tear off 5 sheets of aluminum foil. Then evenly divide the shrimp boil ingredients between the 5 sheets of foil. Fold the edges up around the food to enclose the packet to ensure a good seal. Then transfer the sealed foil packs to a large rimmed baking sheet and set aside.
  6. Cook the shrimp boil foil packs. [For the oven]: Preheat the oven to 425°F. When preheated, place the foil packets into the oven and bake for 15-17 minutes, until the shrimp is pink and just cooked through. [For the grill]: Preheat a gas or charcoal grill over medium-high heat. When preheated, place the foil packets onto the grill and cook for 13-15 minutes, until just cooked through. Boom, and now it’s time to devour…
  7. Serve these shrimp boil foil packs with the remaining garlic butter sauce to drizzle over the top or for dipping. Dig in and enjoy, y’all! 🤤
cajun shrimp boil foil packs on blue baking sheet

Tips + Tricks & Recipe Notes

Here’s more information I think you’ll find helpful about this recipe:

  • Why do I have to boil the potatoes & corn? This is to ensure that everything is perfectly cooked when you open up the foil pack. Imagine the shrimp and other goods are perfect but the potatoes are hard, I’d hate that for you.
  • Browning the andouille. I like to brown the andouille in a skillet with a touch of butter or olive oil on the stovetop before assembling the shrimp boil foil packets. This brings out flavor + gives them more color…totally optional!
  • Use good-quality butter. Please don’t use any vegetable oil spread butter here. The garlic butter sauce brings huge flavor and richness to the shrimp boil ingredients. Low-quality butter may result in a lack of flavor. I’m a big fan of Kerrygold butter in case you were wondering 👌🏾.
  • Don’t overcook. Listen, overcooked shrimp is the absolute worst. It ends up all tough and rubbery, oof. Whether in the oven or on the grill, don’t overcook your shrimp foil packs, cook until the shrimp takes on a uniform pink/opaque color and is just cooked through.
  • Can I make this recipe ahead? Yes. Everything can be made a day ahead- prep and assemble your foil packs and keep them in the fridge. Cook the foil packs in the oven or on the grill the next day. The garlic butter sauce can also be prepped ahead- just reheat as needed.
  • Customize your foil packs. Like one ingredient over another? Cool, double up on that and tailor these shrimp boil foil packs to your liking, boo.
shrimp boil foil packs on blue baking sheet with garlic butter sauce

These Shrimp Boil Foil Packs are criminally good, y’all. From meal prep to weeknight dinners, this one is a gem like no other! Be sure to tag @butterbeready in your BBR recipe creations, I sure love to see it when you do. Until next time! 🤟🏾

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shrimp boil foil packs on blue baking sheet

Easy Cajun Shrimp Boil Foil Packs (Oven or Grill!)

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 14 reviews
  • Author: Quin Liburd
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 5
  • Category: Main Dishes
  • Method: Oven or Grill
  • Cuisine: Southern
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Description

These Shrimp Boil Foil Packs are the easiest (and the tastiest) dinner to whip up on weeknights and beyond. Individual foil packets are loaded with shrimp, andouille sausage, potatoes, and corn all smothered in Cajun spices and garlic butter sauce! Little to no clean-up + this recipe can be cooked up in the oven or on the grill!

Ingredients

  • 1 ½ lbs baby red potatoes (or baby yellow potatoes)
  • 4 ears of corn, cut crosswise into 4–5 pieces
  • 2 lbs jumbo shrimp, peeled & deveined
  • 12 ounces andouille sausage, cut into rounds or sliced on a bias
  • ½ small yellow onion, sliced into half moons
  • 1 ½ cups (3 sticks) unsalted butter, melted
  • 1 tablespoon fresh lemon juice
  • 2 teaspoons worcestershire sauce
  • 1 tablespoon Creole Cajun Seasoning– homemade or store-bought
  • 1 tablespoon Old Bay seasoning, plus more for serving
  • 1 tablespoon chopped parsley, plus more for serving
  • 8 cloves of garlic, minced
  • Lemon wedges, for serving- optional

Instructions

  1. Cooking method prep. [For the oven]: Preheat the oven to 425°F. [For the grill]: Preheat a gas or charcoal grill over medium-high heat.
  2. Boil the potatoes & corn. Bring a large pot of water to a boil and then add the potatoes. Let cook until the potatoes are fork-tender, about 10 minutes. Then add the corn and continue boiling for 3-5 minutes. After boiling, drain and place the potatoes and corn into a very large mixing bowl. You can leave the potatoes whole or slice them in half if you’d like!
  3. Add the shrimp, andouille, & onion into the same mixing bowl.
  4. Make the garlic butter sauce. Combine the melted butter, lemon juice, worcestershire sauce, Creole Cajun seasoning, Old Bay seasoning, chopped parsley, and garlic and stir the mixture well to combine.
  5. Build the shrimp boil foil packs. Pour half of the garlic butter sauce over the ingredients in the mixing bowl and use your hands (fitted with disposable gloves if desired) to gently toss everything together to combine. Make sure the food is nicely coated/saturated. Set the remaining half of the sauce aside for serving with the packs.
  6. Tear off 5 sheets of aluminum foil (about 13 x 13-inch pieces). Then evenly divide the shrimp boil ingredients between the 5 sheets of foil. Fold the edges up around the food to enclose the packet. Then transfer the sealed foil packs to a large rimmed baking sheet and set aside.
  7. Cook the shrimp boil foil packs. [For the oven]: Preheat the oven to 425°F. When preheated, place the foil packets with the baking sheet (just in case there’s any leaking) into the oven and bake for 15-17 minutes, until the shrimp is pink and just cooked through. [For the grill]: Preheat a gas or charcoal grill over medium-high heat. When preheated, place the foil packets onto the grill and cook for 13-15 minutes, until just cooked through.
  8. Serve these shrimp boil foil packs slightly opened up with the remaining garlic butter sauce (reheat if needed) to drizzle over the top or for dipping, lemon wedges for squeezing, and more chopped parsley + a sprinkle of Old Bay seasoning if desired. Enjoy!

Notes

  1. Can I make this recipe ahead? Yes. Everything can be made a day ahead- prep and assemble your foil packs and keep them in the fridge. Cook the foil packs in the oven or on the grill the next day. The garlic butter sauce can also be prepped ahead- just reheat as needed.
  2. Browning the andouille: I like to brown the andouille in a skillet with a touch of butter or olive oil on the stovetop before assembling the shrimp boil foil packets. This brings out their flavor + gives them a bit more color…totally optional!
  3. Please read blog post in its entirety for more tips + tricks.