When the fire’s burned down to a steady bed of coals and the air smells like pine and woodsmoke, Foil Packet Cajun Shrimp Boil is the kind of hands-on dinner that feels made for camp. You’ll hear the butter sizzle as it hits the hot foil, then that Cajun seasoning blooms—peppery, garlicky, a little smoky—before the whole packet turns into its own little steam room.
This campfire cooking method keeps the work light and the payoff big. Potatoes and corn get tender in the trapped heat, smoked sausage renders just enough to flavor everything, and the shrimp finish fast, turning sweet and snappy without drying out. It’s a smart way to feed a hungry crew after a long swim or a dusty trail day, because everything cooks together and there’s no pot to scrub in the dark.
Set the packets right on a grate over coals (or along the fire’s edge), rotate once for even heat, and let the campsite do the rest. When you crack them open at the picnic table, the butter and spices pool at the bottom—ideal for dunking corn, dragging potatoes through, and mopping up with whatever bread you’ve got on hand.
Foil Packet Cajun Shrimp Boil
Equipment
- Heavy-duty aluminum foil
- Tongs
- Campfire grate
Ingredients
- 1 lb large raw shrimp peeled, tails on
- 8 oz smoked kielbasa or andouille sausage sliced
- 2 cobs corn cut into 2-inch rounds
- 1 lb baby potatoes halved
- 3 tbsp butter melted
- 2 tbsp Cajun seasoning
- 1 lemon lemon half juiced, half sliced
- 1/4 cup fresh parsley chopped, for garnish
- 1/2 tsp salt
Instructions
- Tear four large sheets of foil. Divide potatoes, sausage, corn, and shrimp among them.
- In a bowl, whisk melted butter, Cajun seasoning, lemon juice, and salt. Drizzle evenly over each packet.
- Fold foil tightly to seal each packet well.
- Place packets on a grate over a hot campfire or directly in the embers. Cook 16–18 minutes, flipping once, until potatoes are tender and shrimp are pink.
- Carefully open packets. Sprinkle with parsley and squeeze fresh lemon over the top before serving.