Foil Packet Cajun Shrimp Boil
All the flavors of a southern shrimp boil—shrimp, smoked sausage, corn, and potatoes—steamed together in a zesty Cajun butter, packed up in simple foil packets for fuss-free campfire cooking.
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.
Notes
Parboil potatoes at home for quicker camp cooking. Use extra seasoning for spicier packets. Foil packets make for effortless cleanup.
Nutrition
Calories: 326kcal | Carbohydrates: 24.5g | Protein: 34.4g | Fat: 11g | Saturated Fat: 3.7g | Sodium: 1107mg | Fiber: 4.4g | Sugar: 1g