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I first made this dish on one of those nights when I opened the fridge and thought, “Okay… what can I throw together that won’t leave me with a sink full of dishes?” You know those nights? Well, let’s just say Cajun shrimp in foil became a keeper after that.
It’s got everything I love — bold flavors, just enough spice, juicy shrimp, hearty sausage, and sweet veggies. But here’s the kicker: it’s all wrapped up in foil. No mess. No babysitting the stove. It basically cooks itself. And if you’re like me, the less cleanup, the better.
This one’s been in rotation ever since — especially on busy weeknights or when I’ve got friends over and want to look like I put in more effort than I did.
Why You’ll Love It
Cajun seasoning gives it that smoky, spicy flavor kick (you can dial it up or down)
It’s a full meal in one — protein, veggies, and all
Just 20 minutes in the oven and dinner’s done
You cook it all in foil = barely any cleanup (yes, please)
You can prep it ahead and freeze the packets — hello, meal prep win
Bonus: It’s gluten-free and naturally low-carb, if that matters to you
What You’ll Need
Here’s a quick rundown of the main stuff. Scroll down for the exact measurements in the recipe card if you need them.
Shrimp: I use large, peeled, and deveined. Frozen works, just thaw them first.
Andouille sausage: Adds that smoky Cajun flavor. Chicken or turkey sausage is fine too.
Veggies: I usually grab zucchini, bell peppers, and corn — but honestly? Whatever you’ve got will probably work. Cherry tomatoes? Sure. Mushrooms? Go for it.
Cajun seasoning: Store-bought is fine, or mix your own if you’re feeling crafty.
White wine: Just a splash to brighten things up. Broth works too if wine’s not your thing.
Olive oil: Helps everything cook evenly and keeps it juicy.
Fresh herbs: Basil and parsley add freshness at the end, but if you forget them (been there), it’ll still taste great.
How to Make It
1. Season the shrimp
Toss your shrimp in a bowl with the Cajun seasoning, plus a little salt and pepper. Let them sit while you prep the rest so they soak up that flavor.
2. Build the packets
Lay out four big pieces of foil (I usually use the heavy-duty kind).
Divide the sausage and veggies evenly between them, then top each pile with a few shrimp. Sprinkle on the herbs if you’re using them.
3. Add the good stuff
Drizzle each packet with a little white wine and olive oil — this is what steams everything and gives you all those flavorful juices.
4. Seal ‘em up
Fold the foil over and seal the edges. Try to leave a little air space inside so the steam can circulate.
5. Bake or grill
Oven: Bake at 425°F for 13–15 minutes, until the shrimp are pink and the veggies are just tender.
Grill: Same temp, same time — just pop the packets right on the grate.
If you froze them ahead of time, bake from frozen for about 35–40 minutes.
What to Serve With It
Crusty bread: Soak up those juices — trust me, you’ll want to
Rice or quinoa: Makes it feel like a full meal
Simple salad: Something light and crisp pairs really well
Roasted potatoes: Great if you’re feeding a hungry crowd
Storage Tips
Fridge: Leftovers keep in an airtight container for up to 2 days.
Freezer: You can freeze the raw, assembled packets for up to 2 months. I wouldn’t freeze cooked ones though — shrimp gets weird in texture.
Reheat: Warm in the oven or in a skillet with a splash of broth to keep it juicy. Don’t use the microwave unless you’re desperate.
Variations You Might Try
Add thin-sliced potatoes (just bake a bit longer so they cook through)
Swap the shrimp for chunks of white fish — cod, tilapia, or whatever you’ve got
Add garlic and lemon zest for a different vibe
Want it spicier? Add a few dashes of hot sauce or cayenne to the shrimp before cooking
Not a fan of bell peppers? Use mushrooms, tomatoes, or even green beans instead
Final Thoughts
Honestly? This recipe is just solid. It’s flavorful, it’s flexible, and it works every single time. If you’ve got 20 minutes and a sheet of foil, you’re good to go.
The best part? When you open up those packets at the table and that spicy steam hits your nose? Whew. Everyone thinks you’ve been cooking all day.
Give it a try this week and let me know how you liked it — or what tweaks you made! I love hearing how folks make recipes their own.
Cajun Shrimp in Foil
Ingredients
- 1 lb large shrimp peeled and deveined
- 1 tbsp Cajun seasoning
- Salt and pepper to taste
- 8 oz andouille sausage sliced
- 1 zucchini chopped
- 1 red bell pepper chopped
- 1 cup corn kernels fresh or frozen
- 2 tbsp olive oil
- ¼ cup white wine or chicken broth
- 2 tbsp fresh parsley chopped
- 1 tbsp fresh basil chopped, optional
- 4 large sheets of foil
Instructions
- Preheat oven to 425°F (or heat grill to medium-high).
- Toss shrimp with Cajun seasoning, salt, and pepper in a bowl. Set aside.
- Lay out 4 large sheets of foil. Evenly divide sausage, zucchini, bell pepper, and corn across the sheets.
- Top each with seasoned shrimp and sprinkle with parsley and basil (if using).
- Drizzle each packet with olive oil and white wine (or broth).
- Fold and seal foil packets tightly, leaving space for steam to circulate.
- Bake or grill for 13–15 minutes, until shrimp are pink and veggies tender.
- Carefully open packets (hot steam!) and serve immediately with bread, rice, or salad.