An easy all in one meal that’s full of flavor and loaded with spice! But the best part about it? No clean up required!
If you know anything about me, then you know I LOVE cajun food! I don’t know what it is about those spicy flavors but anytime my ears hear the word “cajun” my heart starts doing it’s little happy dance. (Of course that could also be because cajun food reminds me of my first experience at Disneyland too…weird, I know. But that’s a story for another time. 😉 ) So today I’m blessing you all with my super easy and super versatile cajun shrimp foil packets!
What can I put in my foil packet?
So many things! As you can see from the pictures, I went with the whole “cajun shrimp boil” theme here and used large shrimp, spicy hot link sausage, corn and potatoes. But the good news is that you can use a variety of other ingredients too! I’ve listed a few other ideas for you all below:
- Andouille sausage
- Chicken/turkey sausage
- Chicken, cut into bite sized pieces
- Green beans
- Bell peppers
- You can also add lemon wedges and garlic to my original too!
Can I use a different spice instead of cajun?
Absolutely! My family LOVES cajun so we always have a ton of this spice mix on hand. But you can also use any other spice blend you like too! Here are a few of my favorite spice blends to try:
- Carribean Jerk (I’m sensing a spicy theme here… 😉 )
- Old bay seasoning
- Lemon pepper
- Garlic salt & pepper
I never usually measure how much seasoning I put on my packets. I just sprinkle a little bit on until all the ingredients look like they’re coated and then wrap them up. (TIP: When serving for a group, I always leave a small container of seasoning on the table just in case anyone wants to add a little extra to their packet after it’s cooked.)
Cajun Seasoning Recipe
Ok Ok Ok, now it’s time for my favorite part… HOMEMADE CAJUN SEASONING! Or should I say Caitlin’s Crack, because that’s basically what it’s become. 😉 This spice mix is seriously so easy loves and takes no time at all to make! Clink HERE for the recipe!
How to fold the packets so nothing spills
It’s safe to say that we’ve made these packets quite a few times now, so when it comes to folding them up, we’ve got it down! Here’s my fool proof way to wrap these suckers up so all the goods stay in and nothing spills out.
- Cut a large sheet of aluminium foil and lay it on the counter. (About 24 inches or so)
- Place the shrimp and sausage mixture in the center of the foil piece. Then take both ends of the foil and fold them up to where they’re touching. (This will look like you’re cradling the shrimp/sausage mixture.)
- Start folding the foil ends on top of each other in a downward motion until you reach the ingredients inside. (The sides of the packet should still be open.)
- Take one of the sides and fold the top and bottom pieces on top of each other until you reach the ingredients in the packets. Do the same for the other side.
[Please feel free to contact me if this doesn’t make sense. 🙂 After writing this I realized that describing “how to folding something” can actually be a little difficult to explain…]
How do I cook these foil packets?
There’s 2 ways you can do this. Bake them or grill them! I usually bake mine because I’m much more comfortable around the oven. Charlie, however, prefers the grill method because he’s the “grill master” and would probably cook every meal that he could out there. 😉 Point being, BOTH ARE GREAT OPTIONS!
- Oven Baked Method: Place foil packets in the oven and bake at 400 degrees for 15-20 minutes. (Mine almost always take 20 minutes)
- Grilling Method: Place foil packets on the grill and grill on high heat for 12-15 minutes. (You may want to double wrap the packets if using this method. They will be VERY hot!)
And that’s a wrap! 🙂 Sorry I couldn’t resist… But I hope you’re all having a great day and enjoy this super easy dinner idea!
[Made one of my recipes? Make sure to tag my social media @kalefornia_kravings – I love seeing what you create!]
Cajun Shrimp Foil Packets
- 32 large shrimp, peeled & deveined (8 per person)
- 6 hot link sausages, sliced (1½ per person)
- 4 ears of corn, (quartered or kernels cut off)
- Cajun seasoning (see below for link)
- Optional: lemon, minced garlic
- 1 lb baby red potatoes, cut in half (or quartered if too big)
- Preheat oven to 400 degrees.
- Place the potatoes in a large pot and fill it with enough water to just cover the potatoes. Then cover it and heat over high heat until it starts to boil. Boil the potatoes for 8 minutes, drain the pot and set the potatoes aside.
This recipe is for 4 people and we usually use 4 different bowls so that everyone can make their own. The following directions will be for each individual bowl.
- In a large bowl, place 8 shrimp, 1½ sausages, 1 ear of corn (cut into 4 pieces or kernels cut off) and a handful of cooked baby potatoes. Season with cajun seasoning to your liking. Stir to make sure everything is coated.
- Cut a long piece of aluminum foil and pour the mixture in the center of it. (If using lemon or garlic, add it in here.) Fold the foil over the shrimp mixture and crimp all the sides together to make sure it's completely sealed. Do this for all 4 packets.
- Place the packets in your preheated oven and cook for 20 minutes.