Spicy Cajun Jerk Shrimp Boil Foil Packs combine bold Southern flavors with Caribbean heat, delivering a punch of spice, zest, and smoky goodness, all in a mess-free, easy-to-make foil packet.
Perfect for grilling, baking, or even campfire cooking, these foil packs are loaded with succulent shrimp, smoky sausage, sweet corn, and tender potatoes, all coated in a spicy Cajun-jerk butter blend.
Serve with lemon wedges, crusty bread, or a simple green salad for a complete, flavor-packed meal.
Spicy Cajun Jerk Shrimp Boil Foil Packs
Equipment
- Heavy-duty aluminum foil or parchment paper if baking in a dish
- Large mixing bowl
- Sharp knife & cutting board
- Measuring spoons & cups
- Tongs
- Grill or oven (or campfire-safe grate if cooking outdoors)
Ingredients
- 1 lb large raw shrimp peeled and deveined, tails on optional
- 2 ears of corn each cut into 4 pieces
- ½ lb baby potatoes
- 6 oz smoked sausage, sliced e.g., Andouille or kielbasa
- 2 tbsp olive oil
- 3 tbsp unsalted butter melted
- 1 tbsp Cajun seasoning
- 1 tbsp jerk seasoning
- 1 tsp smoked paprika
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp cayenne pepper optional, for extra heat
- Salt and pepper to taste
- 1 lemon sliced
- 2 tbsp fresh parsley chopped, optional, for garnish
Instructions
- Preheat and Prep: If grilling, preheat grill to medium-high heat. If using an oven, preheat to 425°F (220°C).Parboil Potatoes (Optional but Recommended): Bring a small pot of salted water to boil. Add the potatoes and parboil for 5–7 minutes until just tender. Drain and set aside.
- Mix the Marinade: In a large bowl, combine olive oil, melted butter, Cajun seasoning, jerk seasoning, paprika, garlic powder, onion powder, cayenne (if using), salt, and pepper.Toss the Ingredients: Add shrimp, parboiled potatoes, sausage, and corn to the bowl. Toss until everything is evenly coated with the spice mixture.
- Assemble Foil Packs: Cut 4 large sheets of heavy-duty aluminum foil (about 12×16 inches each). Divide the mixture evenly among the sheets. Top each pack with a lemon slice or two.Seal Packs: Fold the long sides of the foil over the mixture, crimping to seal. Then fold in the ends to create a tight packet.
- Grill: Place foil packs on the grill, cover, and cook for 15–20 minutes, flipping halfway through.Oven: Place foil packs on a baking sheet and bake for 20–25 minutes.Campfire: Place on a grate over medium coals and cook 15–20 minutes.
- Serve: Carefully open foil packs (steam will be hot!). Garnish with fresh parsley and serve immediately with extra lemon wedges.
Video
Notes
| Nutrient | Amount |
|---|---|
| Calories | 520 kcal |
| Carbohydrates | 28 g |
| Protein | 32 g |
| Fat | 31 g |
| Serving Size | ~450 g |
| Saturated Fat | 11 g |
| Polyunsaturated Fat | 4 g |
| Monounsaturated Fat | 10 g |
| Trans Fat | 0 g |
| Cholesterol | 180 mg |
| Sodium | 1120 mg |
| Potassium | 680 mg |
| Fiber | 3 g |
| Sugar | 3 g |
| Vitamin A (IU) | 950 IU |
| Vitamin C | 18 mg |
| Calcium | 100 mg |
| Iron | 3 mg |
Cooking Tips
- Seafood Options: You can substitute shrimp with scallops or a firm white fish like cod or halibut.
- Vegetable Add-ins: Bell peppers, zucchini, or mushrooms can be added for more variety.
- Make Ahead: Assemble packs a few hours in advance and refrigerate—perfect for camping or cookouts.
- Foil Safety: Use heavy-duty foil to avoid tears and ensure even cooking. Double-wrap if unsure.
How about Alternative Ingredients?
One of the great things about foil pack meals is how adaptable they are to what you have on hand.
If shrimp isn’t your go-to seafood, you can easily substitute with scallops, chunks of firm white fish (like cod, snapper, or tilapia), or even crab legs for a more indulgent version.
For a non-seafood option, swap out shrimp entirely for boneless chicken thighs or tofu, just note that cooking time may need to be extended slightly for raw meats.
If you’re looking to keep the dish vegetarian, skip the sausage and seafood altogether and bulk up on vegetables like zucchini, bell peppers, mushrooms, or cauliflower florets, tossing them in the same bold seasoning blend.
When it comes to the sausage, Andouille is classic for Cajun dishes, but kielbasa, chorizo, or vegan sausage alternatives work just as well. For a different flavor profile, try mixing the
Cajun seasoning with Old Bay, or substitute the jerk seasoning with a Caribbean curry powder or peri-peri spice blend. If fresh corn isn’t in season, use frozen corn on the cob segments or a drained can of corn kernels (wrapped in foil to avoid drying out).
Baby potatoes can be swapped for sweet potatoes or butternut squash cubes for a slightly sweeter, earthy twist.
These substitutions allow you to tailor the foil packs to different dietary preferences, seasons, or pantry limitations, without sacrificing flavor.
Summary
Foil pack meals like cajun jerk shrimp boil foil packs offer a bold, convenient way to enjoy big flavors with minimal cleanup.
With the perfect balance of heat, zest, and smoky depth, it’s a crowd-pleaser that’s just as suitable for weeknight dinners as it is for backyard grilling or campfire cooking.
Flexibility in ingredients means it’s easy to adjust based on preference, dietary needs, or seasonal produce.
Every foil packet delivers a complete, satisfying meal packed with color, texture, and flavor. Give it a try, and enjoy the ease of prep paired with bold Southern-Caribbean fusion in every bite.
If you’re a shrimp lover, like me, then you must try this shrimp burrito, a healthy and super-easy seafood treat that will keep you talking about it for days!