Shrimp “Boil” Foil Packets

Shrimp Boil Foil PacketsThis morning we woke up to a dark stormy sky to get ready to run the Terrain Race – a 5k or 10k race filled with 20+ obstacles. And today they were especially muddy obstacles! Brandon loves to run these races and is used to getting dirty but I don’t believe I have ever been so dirty in my life. Today was filled with several firsts for me.

First time running a 5k.

First time getting in a pool of water with all of my clothes on.

First time sliding down a mountain of mud into even muddier water.

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Needless to say we were both pretty tired when we got home and the last thing we wanted to do was cook/clean up dinner but eating out was not an option either!

Tonight I decided to make Cajun shrimp foil packets with the corn and red potatoes I bought from a local farm stand and it was delicious. I normally make my own spice mixes but I have to admit that tonight I used a remade cajun spice mix for ease. We don’t make cajun food often so I didn’t have a mix made.

Most of the recipes that I have seen for foil packet dinners call for them to be cooked on a grill – I think they are meant for camping trips. In our case, a grill was not happening for two reasons. A) it was raining and B) we were lazy.

Cajun Seasoning Mix
1T smoked paprika
2t garlic powder
2t kosher salt
1t ground black pepper
1t onion powder
1/2t cayenne pepper
1 1/4t dried oregano

The sausage that I bought was Aidells All Natural Cajun Style Andouille Pork Sausage which I have found to be very clean ingredients.
Ingredients: pork, water, garlic, white pepper, red pepper, black pepper, sugar, paprika, celery powder and dehydrated onion.

Shrimp "Boil" Foil Packets
  • 1 lb large shrimp, peeled and deveined
  • 2 andouille sausage links, thinly sliced
  • 2 ears corn, each cut into 4 pieces
  • 4 medium red potatoes, cut into even bit size pieces
  • 2 T allowed oil
  • Cajun seasoning
  1. Preheat oven to 425.
  2. Cut four sheets of foil, about 14-inches long. Divide shrimp, sausage, corn and potatoes in equal portions on two sheets of foil in a single layer.
  3. Pour 1 T of allowed oil over each of the packet contents and sprinkle cajun seasoning.
  4. Cover with other two sheets of foil and fold all sides to seal the packets closed.
  5. Place foil packets in oven and cook for 25-30 minutes.
  6. Serve immediately.
Nutrition information is not provided due alterations that can be made to accommodate food sensitivities.


There are always substitutions that you can make in order to still enjoy the foods that you love! Here are a few substitutions that you can make in this recipe.

Oil – choose a mild oil that you can tolerate that doesn’t contribute a strong flavor.
Examples: olive oil, unflavored coconut oil, sunflower oil, rice bran oil

Seasonings – If you cannot tolerate seasonings in the cajun mix or do not have it salt and pepper always work!


Our cajun seasoning would be great on this One Dish Wonder chicken dinner!


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