Cajun Grilled Shrimp And Sausage Foil Packets
These Cajun grilled shrimp and sausage foil packets are a bold, easy grilling recipe packed with smoky sausage, juicy shrimp, and tender vegetables. Cooked in sealed foil for zero cleanup, this flavorful Southern-inspired meal is ready in about 30 minutes and perfect for weeknight dinners or outdoor gatherings.
Servings: 2 packets
Calories: 520kcal
Cost: 3
Equipment
- grill medium-high heat
- heavy-duty aluminum foil double layer recommended
- mixing bowl
- knife
- cutting board
- Tongs
Ingredients
- 2 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 0.5 tsp cayenne pepper
- 0.5 tsp dried oregano
- 0.5 tsp dried thyme
- 0.5 tsp black pepper
- 1 tsp salt
- 450 g extra-large shrimp, peeled and deveined (tails on)
- 225 g andouille sausage, sliced
- 2 ears corn on the cob, cut into rounds
- 1 zucchini, sliced
- 1 red bell pepper, chopped
- 1 cup cherry tomatoes
- 2 tbsp unsalted butter
- 1 lemon (zest and juice)
- fresh parsley for garnish (optional)
Instructions
- In a small bowl, combine smoked paprika, garlic powder, onion powder, cayenne, oregano, thyme, black pepper, and salt to make the Cajun seasoning.
- Prepare all ingredients by slicing sausage, corn, zucchini, and bell pepper, and peeling and deveining the shrimp.
- Create two double-layer foil sheets. Divide corn first, then layer sausage, zucchini, bell pepper, tomatoes, and finally shrimp on top.
- Sprinkle Cajun seasoning evenly over each packet. Add lemon zest, juice, and pieces of butter on top.
- Seal packets tightly by folding and crimping edges, leaving space inside for steam.
- Preheat grill to medium-high heat (400–425°F).
- Place packets on grill, close lid, and cook for 14–16 minutes without opening.
- Carefully open one packet to check doneness. Shrimp should be pink and vegetables tender. Reseal and cook longer if needed.
- Serve directly in foil or on plates. Finish with lemon juice and garnish with parsley.
Notes
Use double-layer foil to prevent leaks and ensure proper steaming. Avoid overcrowding packets for even cooking. Use extra-large shrimp to prevent overcooking. Substitute kielbasa if andouille is unavailable. For a lighter version, swap butter for olive oil and use chicken sausage. Add Worcestershire sauce and hot sauce for extra depth. Let packets rest briefly before opening to allow flavors to settle.