Grilled Shrimp Foil Packs

The Easiest Seafood Dinner You Will Ever Make on a Grill

Imagine sitting around a campfire or backyard grill, the smell of garlic butter and smoky sausage drifting through the evening air, and a foil pack full of juicy shrimp, sweet corn, and tender potatoes waiting just for you. That is exactly what these Grilled Shrimp Foil Packs deliver, and the best part is that cleanup is little more than crumpling up the foil.

Whether you are planning one of your favorite seafood camping recipes or just want a weeknight dinner that comes together in under 30 minutes, this foil packet seafood dinner has your name all over it. Everything cooks together in one tightly sealed packet, letting the steam lock in all that bold Cajun flavor while the butter melts into every crevice.

Using the right foil and a good pair of tongs makes a real difference when you are managing hot packets over an open flame. Heavy-duty foil holds up to the grill heat without tearing, and quality Cajun seasoning is what separates a good foil-wrapped seafood meal from a truly great one.

Why This Recipe Works So Well

A lot of foil packet seafood cooking goes sideways because everything is thrown in raw and the timing goes off. Shrimp cook in minutes but potatoes take much longer, so you end up with overcooked shrimp or crunchy potatoes.

The fix here is simple: parboil the potatoes for about 6 to 8 minutes before they go into the packet. That small step is the secret to getting everything to finish at exactly the same time, with perfectly pink shrimp and fork-tender vegetables.

Chef's Tip: Do not skip parboiling the potatoes. This single step is what separates a perfect foil packet seafood dinner from one where half the ingredients are undercooked.

The sausage adds a deep, smoky richness that pairs beautifully with the briny shrimp, while the corn rounds soak up all the butter and Cajun seasoning as they steam. Every single bite hits all the right notes.

Perfect for Camping or Backyard Grilling

One of the biggest reasons this recipe has become a go-to for seafood camping meals is how incredibly portable and prep-friendly it is. You can mix all the ingredients at home, pack everything in a zip-top bag on ice, and assemble the packets right at the campsite.

Here is why this method wins every time:

• Zero pots and pans needed at the campsite (aside from the parboiling step you can do at home)
• Customizable heat level by adjusting the Cajun seasoning
• Scales effortlessly from 2 servings to 10 with no extra effort
• Feeds a crowd without anyone standing at a stove

For a backyard cookout, these packs are just as impressive. Set them on the grill while everyone is chatting, flip once, and dinner is done. No hovering required.

Choosing the Best Shrimp for Foil Packet Cooking

For this recipe, large or extra-large shrimp work best. Smaller shrimp will overcook before the rest of the ingredients are fully warmed through. Look for shrimp that are:

• 16/20 count per pound or larger
• Peeled and deveined for easy eating right out of the foil
• Fresh or fully thawed if frozen, patted dry before tossing with seasoning

Wild-caught Gulf shrimp are particularly wonderful here if you can find them. Their natural sweetness stands up to the bold Cajun spice mix beautifully.

Note: If you prefer less heat, dial the Cajun seasoning back to 1 tablespoon or swap it for Old Bay, which has a milder, more herbaceous profile that still screams seafood.

Variations and Swaps to Try

Once you nail the base recipe, the door opens to all kinds of riffs on this seafood and corn foil packet formula:

• Swap the sausage for diced bell peppers and zucchini for a lighter, vegetable-forward version
• Use salmon cut into 2-inch chunks instead of shrimp for a rich, omega-3-packed alternative
• Add cherry tomatoes in the last few minutes for a burst of brightness
• Try a garlic herb butter instead of plain butter by mixing softened butter with parsley, lemon zest, and minced garlic before cubing and dotting over the ingredients

Ready to fire up the grill and make this irresistible foil-wrapped seafood meal? Here is everything you need:

Grilled Shrimp Foil Packs

These Grilled Shrimp Foil Packs are packed with juicy shrimp, sweet corn, tender potatoes, and bold Cajun seasoning, all steamed to perfection right on the grill. The ultimate no-fuss seafood camping meal or backyard dinner with zero cleanup.

Prep:15 mins

Cook:20 mins

Total:35 mins

Yield:4 servings

Cuisine:American

Yield: 4 servingsCalories: 390Protein: 32g

Carbs: 38gFat: 11gSat. Fat: 3gFiber: 4gSugar: 5gSodium: 890mg

Ingredients

Units

USM

Scale

1x2x3x

• 1 1/2 lb large shrimp, peeled and deveined, fresh or thawed from frozen, tails on or off
• 1 lb baby red potatoes, halved or quartered into bite-sized pieces
• 3 ears of corn, husked and cut into 1-inch rounds
• 12 oz smoked andouille sausage, sliced into 0.5-inch coins
• 4 tbsp unsalted butter, cut into small cubes
• 2 tbsp olive oil, extra virgin
• 2 tbsp Cajun seasoning, store-bought or homemade
• 4 garlic cloves, minced
• 1 lemon, thinly sliced into rounds
• 2 tbsp fresh parsley, chopped, for garnish
• 1/2 tsp salt, adjust to taste
• 1/4 tsp black pepper, freshly cracked

Instruction

1

Preheat your grill to medium-high heat, around 400 degrees F (200 degrees C). If cooking over a campfire, let the flames die down to a steady bed of hot coals.

2

Parboil the potato pieces in salted boiling water for 6 to 8 minutes until just barely fork-tender. Drain and set aside. This step ensures they cook through in the foil pack without leaving the shrimp overcooked.

3

In a large bowl, combine the parboiled potatoes, corn rounds, sausage slices, shrimp, minced garlic, olive oil, Cajun seasoning, salt, and black pepper. Toss everything together until evenly coated.

4

Tear off four large sheets of heavy-duty aluminum foil, each about 18 inches long. Divide the shrimp and vegetable mixture evenly among the four sheets, piling it in the center of each.

5

Dot each portion with 1 tablespoon of butter cubes and lay 2 to 3 lemon slices on top.

6

Fold the long sides of the foil up toward the center, then fold in the short ends to create a tight, sealed packet. Leave a little room inside for steam to circulate.

7

Place the foil packs on the preheated grill. Cook for 12 to 15 minutes, flipping once halfway through, until the shrimp are pink and opaque and the corn is tender.

8

Carefully open the packets away from you to avoid the rush of hot steam. Garnish with fresh parsley and an extra squeeze of lemon juice. Serve immediately right out of the foil.

Equipment

• Gas grill or charcoal grill
• Heavy-duty aluminum foil
• Large mixing bowl
• Small saucepan (for parboiling potatoes)
• Tongs
• Sharp knife and cutting board

Notes

Make-ahead tip: toss all the ingredients together up to 4 hours in advance and store in the fridge. Assemble the foil packs right before grilling. Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in the oven at 325 degrees F or in a skillet over low heat. Avoid microwaving the shrimp as they can turn rubbery. For less heat, reduce the Cajun seasoning to 1 tablespoon or swap it for Old Bay.

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Serving, Storing, and Making It Ahead

Serve the packets straight off the grill by placing each one on a plate and peeling back the foil. A final squeeze of fresh lemon juice over everything right before eating brightens all the flavors.

For make-ahead convenience, toss all the ingredients together up to 4 hours in advance and refrigerate until you are ready to assemble. The assembled packets can even be refrigerated for an hour before grilling if needed.

Leftovers keep well in an airtight container in the refrigerator for up to 2 days. Reheat gently in a covered skillet with a tiny splash of water or butter over low heat. The shrimp are delicate, so slow and low reheating keeps them tender rather than rubbery.