Spicy Cajun Jerk Shrimp Boil Foil Packs
Spicy Cajun Jerk Shrimp Boil Foil Packs combine bold Southern soul with fiery Caribbean flavor, delivering juicy shrimp, smoky sausage, and tender veggies wrapped in a mess-free, flavor-sealed packet. Infused with a buttery Cajun-jerk spice blend, this one-pack wonder brings big taste with minimal cleanup.
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.