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Cooking StyleGrillPorkSeafoodDairyGlutenShellfishShellfishSouthernOccasionMealUnder 1 HourBig BatchSummerSpringBBQPartyLunchDinner4th of JulyGluten-Free

Cajun Jerk Shrimp Boil Foil Packs

Try these shrimp boil foil packs as an economical, less-messy option to satisfy your seafood boil tastes!

Typhanie Stewart
Tasty Team
Total Time

50 minutes

50 min

Prep Time

30 minutes

30 min

Cook Time

20 minutes

20 min

Cajun Jerk Shrimp Boil Foil Packs
Total Time

50 minutes

50 min

Prep Time

30 minutes

30 min

Cook Time

20 minutes

20 min

Ingredients

for 4 servings

  • 2 fresh corn ears, each cut into 4 pieces
  • 1 lb baby potatoes
  • 1 lb jumbo shrimp, peeled and deveined (tails on or off according to preference)
  • 12 oz Cajun andouille sausage, sliced
  • 2 tablespoons olive oil
  • 1 tablespoon cajun seasoning
  • 1 tablespoon Jamaican jerk seasoning
  • 4 garlic cloves, minced
  • 2 tablespoons Chopped fresh parsley
  • 4 fresh thyme sprigs, leaves removed
  • 1 lemon, zested and juiced
  • 1 stick (½ cup) unsalted butter, cut into 1-tablespoon pats

Optional Topping:

  • ¼ cup unsalted butter, melted
  • 1 teaspoon cajun seasoning

Nutrition Info

  • Calories 861
  • Fat 61g
  • Carbs 40g
  • Fiber 4g
  • Sugar 4g
  • Protein 38g

Estimated values based on one serving size.

Preparation

  1. Add the corn and potatoes to a pot of water. Bring to a boil over medium-high heat. Boil for 10 minutes. Drain, then transfer mixture to a large bowl.
  2. Add the shrimp and sausage to the corn mixture in the bowl. Add the oil, Cajun seasoning, jerk seasoning, minced garlic, parsley, thyme leaves, and lemon zest and juice. Toss well to incorporate.
  3. Create 4 (12-inch) square sheets of aluminum foil and 4 (11-inch) square sheets of parchment paper. Place 1 parchment sheet on top of each foil sheet. Evenly top each sheet with the corn mixture and butter pats. Wrap each foil pack tightly so that none of the juices will spill out while cooking.
  4. Preheat a grill to medium-high (around 400°F [200°C]). Leave one section of the grill unlit to have an indirect heat area. Place the foil packs on the grill over indirect heat. Cook for about 20 minutes, or until the potatoes and corn are tender and the shrimp is cooked through, indicated by appearing pink in color and reaching an internal temperature of 145°F [63°C] and the potatoes and corn are tender. (An oven preheated to 400°F [200°C] can be used as an alternative; just check for doneness after 15 minutes, as it may take less time than grilling over indirect heat.) Allow the foil packs to cool for 5 minutes before opening and handling.
  5. If desired, make the optional topping: Stir together the melted butter and Cajun seasoning in a small bowl. Pour a little topping over each seafood foil pack.
  6. Enjoy!
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Cajun Jerk Shrimp Boil Foil Packs