Yield: 4 Servings, Serving Size: 1 packet

  • Amount Per Serving:
  • Freestyle Points: 4
  • Points +: 8

Cajun Shrimp Foil Packets are a summer grilling favorite! We can’t get enough of the Cajun flavors with the shrimp, grilled corn, and sausage. And there is NO MESS!!!

Cajun Shrimp Foil Packets:

We make Cajun Shrimp foil packets all the time for dinner in the summer! When the temps start reaching triple-digits, I will do anything I can to keep the heat out of my kitchen. I love doing these Cajun Shrimp Foil Packets in the summertime because they don’t heat up the house. The whole family loves them and there is no mess. That is the best part!

Surprisingly, many people I have talked to don’t know how to make grill foil packets. There really isn’t much to them. They are so easy to do! You just throw all the food in, fold it up (see how to fold up grill foil packets below) and put it over a grill, a campfire, or even in the oven.

Added Benefit of Foil Packets – No Mess!

Not only is there virtually no mess when making them, there is no mess when eating them either! My family will eat them right out of the foil packet, crumple up the foil, and throw it away. This is the perfect meal for camping. You can prepare the packets ahead of time and throw them on the fire when you get to your campsite. Clean up is a breeze!



  • 1 tablespoon Cajun or Creole seasoning
  • 24 (1 pound) cleaned large shrimp
  • 3 ounces fully cooked Turkey/Chicken Andouille sausage (Applegate), very thinly sliced
  • 1 medium zucchini (8 ounces each), sliced into 1/4-inch thick rounds
  • 1 large red bell pepper, seeded and cut into thin strips
  • 1 1/2 cups corn kernels
  • 1/4 cup chopped fresh Italian parsley leaves
  • 1/4 cup chopped fresh basil leaves
  • 1/4 cup dry white wine, such as Pinot Grigio
  • 2 tbsp olive oil


  1. In a medium bowl, combine the Cajun seasoning, salt, and pepper. Add the shrimp and toss to coat.
  2. Place 4 large (10 x 18-inch) pieces of heavy-duty aluminum foil on a flat surface.
  3. Divide the sausage, zucchini, bell peppers, and corn among the foil pieces, placing the vegetables in the center of each. Top each with shrimp (about 6), sprinkle each with 1 tablespoon of the parsley and 1 tablespoon of the basil.
  4. Drizzle each with 1 tablespoon of the wine and about 1/2 tablespoon of the oil. Fold each piece of the foil to form a packet, sealing tightly and leaving a little room inside for air to circulate in the packet. The packets may be refrigerated (or frozen) at this stage.
  5. To cook, preheat the oven to 425F. Arrange the packets on a baking sheet and cook until the shrimp is cooked through and the vegetables are crisp-tender, 13 minutes. Open the packets slowly, being careful of the hot steam. Transfer the shrimp, vegetables, and sauce that has accumulated to individual bowls or rimmed plates.

To freeze and heat:

  1. Place uncooked packets into sealable plastic bags, keeping them level and upright. (Two packets fit well into a gallon sized bag). Freeze for up to two (2) months. There is no need to thaw before cooking.
  2. Remove the frozen packets from the bags and place them on a baking tray in a cold oven set to 425F.
  3. Once oven comes to temperature, continue to cook for 35-40 minutes.


Yield: 4 Servings, Serving Size: 1 packet

  • Amount Per Serving:
  • Freestyle Points: 4
  • Points +: 8
  • Calories: 310 calories
  • Total Fat: 12g
  • Saturated Fat: g
  • Cholesterol: 188.5mg
  • Sodium: 1318mg
  • Carbohydrates: 21g
  • Fiber: 3.5g
  • Sugar: 3g
  • Protein: 29g


Last Step: Don’t forget to share!

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