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? The ones where you’ve been “on” all day, your brain feels like it has 2% battery left, and the idea of washing a skillet feels personal?
That’s the night Cajun shrimp in foil became a keeper at my house.
Here’s what I love about it: bold Cajun flavor, just enough heat to wake up your taste buds, juicy shrimp, smoky sausage, and those sweet vegetables that get tender and a little glossy from all the good juices. And the real magic trick? It’s all wrapped up in foil. No splatter. No babysitting the stove. No “did I clean the pan or is that… last night’s sauce?” moments.
This one’s been in rotation ever since—especially on busy weeknights, or when friends come over and I want dinner to feel festive without turning my kitchen into a disaster zone. The packets hit the table, everybody oohs and ahhs when the steam rolls out, and I just smile like I planned it that way. (I did not. But that’s between us.)
Why You’ll Love It
-
Big Cajun flavor with smoky spice you can dial up or down
-
A full meal in one packet: protein + veggies, no juggling side dishes if you don’t want to
-
Fast cook time: about 20 minutes start to finish once you’re prepped
-
Minimal cleanup because foil does most of the heavy lifting (yes, please)
-
Meal prep friendly: assemble ahead, freeze, bake later
-
Naturally gluten-free and low-carb as written, if that matters in your house
Ingredient Notes (and the “Use What You’ve Got” Pep Talk)
Let me explain: this recipe is flexible. It’s not a fragile, fussy thing. It’s more like your favorite pair of jeans—reliable, forgiving, and makes you feel like you have your life together.
Shrimp
-
What I use: large shrimp (about 21/25 count), peeled and deveined.
-
Frozen is totally fine—just thaw first. I usually thaw in a bowl of cold water for 10–15 minutes, then pat dry.
-
Tip: Dry shrimp = better seasoning cling. Wet shrimp = sad watery packets. No one wants that.
Andouille sausage
-
This is where that smoky Cajun vibe really shows up.
-
Substitutes: chicken or turkey andouille, kielbasa, or even smoked sausage.
-
Brand note: I’ve used Zatarain’s and Aidells-style smoked sausages depending on what the store had. They all work—some are spicier than others.
Veggies
My usual lineup:
-
Zucchini (tender, quick-cooking)
-
Bell peppers (sweet and colorful)
-
Corn (fresh in summer is wonderful, frozen works any time)
But honestly? This recipe loves a clean-out-the-produce-drawer moment. Try:
-
cherry tomatoes
-
mushrooms
-
green beans
-
thinly sliced onions
-
asparagus (especially in spring)
One small rule: keep the veggie pieces roughly the same size so everything finishes cooking together.
Cajun seasoning
-
Store-bought Cajun seasoning is convenient, and I’m not above it.
-
Important: many Cajun blends already contain salt. Taste and adjust—don’t blindly dump extra salt on top.
-
If you like mixing your own, a simple combo is paprika, garlic powder, onion powder, thyme, oregano, black pepper, cayenne, and salt.
White wine (or not)
-
A splash of dry white wine brightens everything and helps create those flavorful juices.
-
No wine? Use chicken broth or veggie broth.
-
Extra pop: add a squeeze of lemon at the end if you skip the wine. It perks the whole packet up.
Olive oil (and a butter option)
-
Olive oil helps the veggies cook evenly and keeps things juicy.
-
If you want to lean into “restaurant vibes,” add a small pat of butter to each packet. Not required, but wow, it’s good.
Fresh herbs
-
Basil and parsley are great at the finish.
-
If you forget them (been there), it’s still delicious.
-
In winter, when fresh herbs cost a small fortune, I’ll use a pinch of dried parsley and call it a day.
Ingredients (Exact Amounts)
This makes 4 foil packets (serves 4).
-
1 ¼ lb large shrimp, peeled and deveined
-
12–14 oz andouille sausage, sliced into coins
-
2 medium zucchini, sliced into half-moons
-
2 bell peppers, sliced (any colors)
-
1 ½ cups corn kernels (fresh, frozen, or canned and drained)
-
2–3 Tbsp Cajun seasoning (start with 2, add more if you like heat)
-
3 Tbsp olive oil
-
¼ cup dry white wine (or broth)
-
2 cloves garlic, minced (optional, but I love it)
-
Salt + pepper, to taste
-
Fresh parsley and/or basil, for serving
-
Optional: 1–2 Tbsp butter (cut into 4 small pieces), lemon wedges, hot sauce
Let’s Make Dinner (Without Making a Mess)
1) Heat the oven (or the grill)
-
Oven: 425°F
-
Grill: medium-high heat (you want it hot enough to cook quickly, not so hot the foil scorches)
And here’s my little weeknight “project management” move: I set the foil on the counter first, preheat second, then start chopping. When the oven beeps, I’m already halfway there. It’s like getting a head start on your own sanity.
2) Season the shrimp
In a bowl, toss shrimp with:
-
2 Tbsp Cajun seasoning
Save This Recipe
Just drop your email here and We'll send it right away!
-
a little pepper
-
a drizzle of olive oil if you want (not required, but it helps)
Let them sit while you prep everything else. Even five minutes makes a difference.
Don’t skip this part: If you season the shrimp after they’re in the packets, it won’t distribute as evenly, and you’ll end up with one packet that’s spicy and one that’s… basically just shrimp. We want consistency here.
3) Prep the veggies and sausage
Slice everything into bite-size pieces. You’re not making a salad; you’re making a “fork-friendly” packet dinner. Big chunks look pretty, but they don’t cook as evenly.
4) Build the foil packets
Grab 4 large sheets of heavy-duty foil. (I usually use Reynolds Wrap Heavy Duty. Regular foil works too—just double it.)
Lay them out like little dinner workstations.
Divide evenly among the packets:
-
sausage
-
zucchini
-
bell peppers
-
corn
-
garlic (if using)
Then top each pile with shrimp.
Sprinkle a pinch more Cajun seasoning over the top if you like. Add a tiny pinch of salt only if your Cajun blend is salt-free or you know it needs it.
5) Add the good stuff
Drizzle each packet with:
-
a little olive oil
-
a splash of wine or broth
If you’re using butter, add one small piece to each packet right on top. This melts into the juices and makes a buttery, spicy “sauce” that you’ll want to mop up with bread. And yes, I’m encouraging the bread.
6) Seal them up (with a little air space)
Fold the foil over the food and crimp the edges to seal. Try to leave a little space inside so steam can circulate.
Think of it like a tiny sauna for shrimp and vegetables. A spicy little steam room. They come out refreshed. We come out fed.
7) Bake or grill
-
Oven: place packets on a sheet pan (just in case something leaks) and bake 13–15 minutes
-
Grill: place packets on the grates and cook 13–15 minutes, flipping once halfway through if your grill has hot spots
Shrimp should be pink and opaque, and veggies should be tender-crisp.
Very important: Don’t overcook. Shrimp go from perfect to rubbery faster than you can say “Where’s the butter?” If your shrimp are small, start checking at 11–12 minutes.
8) Finish like you meant to impress someone
Carefully open the packets (steam is hot—learn from my mistakes). Sprinkle fresh herbs over the top.
If you have lemon wedges, squeeze one over everything. A tiny hit of acid makes the flavors pop and keeps the dish from tasting “flat.” It’s like turning up the brightness on a photo.
What to Serve With Cajun Shrimp Foil Packets
You can keep this simple or make it feel like a whole spread.
-
Crusty bread: for soaking up the juices (trust me, you’ll want to)
-
Rice or quinoa: makes it extra hearty and stretches the meal
-
A crisp salad: something cool and crunchy is a nice contrast
-
Roasted potatoes: great for a hungry crowd
-
Coleslaw: especially in summer—cool, creamy, and a little tangy
If I’m being honest? When it’s just my family, I’m likely to serve it with bread and call it good. Sometimes “good enough” is actually perfect.
Variations and Flavor Twists (Because We All Get Bored)
Add potatoes (for the truly hungry)
Thinly slice baby potatoes and add them to the bottom of each packet.
Adjust cook time: you’ll likely need 20–25 minutes in the oven.
Tip: parboil the potato slices for 5 minutes if you want them extra tender without extending bake time.
Swap the shrimp for fish
Chunks of cod, tilapia, or halibut work well. Keep pieces fairly thick so they don’t fall apart.
Add a garlicky lemon finish
Mix a little melted butter with minced garlic and lemon zest, then spoon it over the packets right after cooking. It smells like you did something fancy. You didn’t. But it smells like it.
Want it spicier?
Add:
-
a pinch of cayenne
-
a few dashes of hot sauce
-
sliced jalapeños if you’re feeling bold
Feeding spice-sensitive folks?
Use a mild Cajun blend, or cut the Cajun seasoning in half and add smoked paprika for flavor without as much heat. You can always offer hot sauce at the table for the heat-seekers.
Change up the veggies
No bell peppers? Use mushrooms, tomatoes, green beans, even broccoli florets (cut small). This recipe is not here to judge your produce choices.
Storage & Reheating Tips (So the Shrimp Stays Nice)
Fridge
Store leftovers in an airtight container for up to 2 days.
Freezer (best for meal prep)
Freeze the raw, assembled foil packets for up to 2 months.
Label them. Date them. Your future self will thank you.
Cooking from frozen: bake at 425°F for about 35–40 minutes.
Tip: place frozen packets on a sheet pan and give them a few extra minutes if your oven runs cool.
Reheating (without rubbery shrimp)
Best methods:
-
Oven: 300°F, covered, about 10–12 minutes
-
Skillet: low heat with a splash of broth or water, lid on, just until warmed
Microwave? Honestly, I won’t shame you. But shrimp can get a little bouncy in there. If you go that route, use lower power and short bursts.
A Few “Don’t Panic” Notes (Because Someone Always Asks)
-
Can I make this ahead? Yes. Assemble packets earlier in the day, refrigerate, then bake when you’re ready.
-
Do I need heavy-duty foil? It helps, especially on the grill. If you only have regular foil, double it.
-
Can I use pre-cooked shrimp? You can, but I don’t love it here. Pre-cooked shrimp warms fast and can turn chewy. If that’s what you have, add it at the very end—just a quick warm-through.
Final Thoughts (and a little goodbye)
Honestly? This recipe is just solid. It’s flavorful, flexible, and it works every single time. And there’s something so satisfying about setting a foil packet on the table and letting everyone open their own little steamy bundle of Cajun goodness. It feels fun. It smells amazing. And it makes you look like you put in more effort than you did—which, let’s be real, is sometimes the whole goal.
If you try these Cajun shrimp foil packets, I’d love to hear how you made them your own. Did you add potatoes? Swap in mushrooms? Go heavy on the heat? Drop your tweaks and questions in the comments—those little reader ideas are half the reason I keep cooking.
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.
