Cajun Shrimp in Foil

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Cajun Shrimp foil packets are so easy to make, anyone can do it! Spicy shrimp seasoned with Cajun spices, Andouille sausage, and rainbow colored vegetables are baked together in foil pouches. They are fast and easy to make, and can be made ahead and kept in your freezer. When you're ready to cook them, just pop them in the oven – perfect for busy weeknights!

Cajun Shrimp foil packets are so easy to make, anyone can do it! Spicy shrimp seasoned with Cajun spices, Andouille sausage, and rainbow colored vegetables are baked together in foil pouches.

Cajun Shrimp foil packets are so easy to make, anyone can do it! Spicy shrimp seasoned with Cajun spices, Andouille sausage, and rainbow colored vegetables are baked together in foil pouches. They are fast and easy to make, and can be made ahead and kept in your freezer. When you're ready to cook them, just pop them in the oven – perfect for busy weeknights!

They are fast and easy to make, and can be made ahead and kept in your freezer. When you’re ready to cook them, just pop them in the oven – perfect for busy weeknights! I also love making Grilled Clams in Foil and Shrimp Scampi Foil Packets.

These are from Ellie Krieger’s Cookbook, You Have It Made – Delicious, Healthy, Do-ahead Meals. I met Ellie at an event a few years back and she was they nicest person, and even prettier in person.

This recipe didn’t disappoint, her recipe makes 8 but I halved it for 4 and slightly adapted it with chicken sausage.

Cajun Shrimp foil packets are so easy to make, anyone can do it! Spicy shrimp seasoned with Cajun spices, Andouille sausage, and rainbow colored vegetables are baked together in foil pouches. They are fast and easy to make, and can be made ahead and kept in your freezer. When you're ready to cook them, just pop them in the oven – perfect for busy weeknights!
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4.86 from 35 votes
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Cajun Shrimp in Foil

310 Cals 29 Protein 21 Carbs 12 Fats
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Yield: 4 Servings
COURSE: Dinner
CUISINE: American
Cajun Shrimp foil packets are so easy to make, anyone can do it! Spicy shrimp seasoned with Cajun spices, Andouille sausage, and rainbow colored vegetables are baked together in foil pouches. They are fast and easy to make, and can be made ahead and kept in your freezer. When you're ready to cook them, just pop them in the oven – perfect for busy weeknights!

Ingredients

  • 1 tablespoon Cajun or Creole seasoning
  • 24 1 pound cleaned large shrimp
  • 3 ounces fully cooked Turkey/Chicken Andouille sausage, Applegate, very thinly sliced
  • 1 medium zucchini, 8 ounces each, sliced into 1/4-inch thick rounds
  • 1 large red bell pepper, seeded and cut into thin strips
  • 1 1/2 cups corn kernels
  • 1/4 cup chopped fresh Italian parsley leaves
  • 1/4 cup chopped fresh basil leaves
  • 1/4 cup dry white wine, such as Pinot Grigio
  • 2 tbsp olive oil

Instructions

  • In a medium bowl, combine the Cajun seasoning, salt, and pepper. Add the shrimp and toss to coat.
  • Place 4 large (10 x 18-inch) pieces of heavy-duty aluminum foil on a flat surface.
  • Divide the sausage, zucchini, bell peppers, and corn among the foil pieces, placing the vegetables in the center of each. Top each with shrimp (about 6), sprinkle each with 1 tablespoon of the parsley and 1 tablespoon of the basil.
  • Drizzle each with 1 tablespoon of the wine and about 1/2 tablespoon of the oil. Fold each piece of the foil to form a packet, sealing tightly and leaving a little room inside for air to circulate in the packet. The packets may be refrigerated (or frozen) at this stage.
  • To cook, preheat the oven to 425F. Arrange the packets on a baking sheet and cook until the shrimp is cooked through and the vegetables are crisp-tender, 13 minutes. Open the packets slowly, being careful of the hot steam. Transfer the shrimp, vegetables, and sauce that has accumulated to individual bowls or rimmed plates.

To freeze and heat:

  • Place uncooked packets into sealable plastic bags, keeping them level and upright. (Two packets fit well into a gallon sized bag). Freeze for up to two (2) months. There is no need to thaw before cooking.
  • Remove the frozen packets from the bags and place them on a baking tray in a cold oven set to 425F.
  • Once oven comes to temperature, continue to cook for 35-40 minutes.

Nutrition

Serving: 1packet, Calories: 310kcal, Carbohydrates: 21g, Protein: 29g, Fat: 12g, Cholesterol: 188.5mg, Sodium: 1318mg, Fiber: 3.5g, Sugar: 3g
WW Points Plus: 8
Keywords: Cajun Shrimp Foil Packets, foil packet shrimp, freezer friendly shrimp recipe, make ahead recipes, weight watchers shrimp foil packets

This dish is so easy to make, anyone can do it! Spicy shrimp seasoned with Cajun spices, Andouille sausage, and rainbow colored vegetables are baked together in foil pouches. They are fast and easy to make, and can be made ahead and kept in your freezer. When you're ready to cook them, just pop them in the oven – perfect for busy weeknights!

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162 comments

  1. So delicious that my husband and son split the extra packet in order to have seconds!
    I liked the easy clean-up too.

  2. Loved the flavors and this is definitely going on meal rotation! For anyone seeking an alternative cooking method, I skipped the foil packets and turned this into a sheet pan dinner. Drizzled everything with olive oil, white wine, Cajun seasoning, a little garlic powder, and parsley. Cooked the sausage and veggies for 14 minutes at 400 F then added the shrimp and cooked everything for an additional 6-7 minutes.

    This method will work for whatever veggies you have on hand. Double up the parsley if you don’t have basil. This is the type of dinner that makes you feel like you could be at the beach in January! 

  3. Holy cow! This was so easy and SO good. I wasn’t sure what it would be like. I love to cook, but I’ve never done foil packs like this before, so it was a literal act of faith just pouring wine in there 😂 But they came out perfectly. I didn’t have peppers so I just added extra zucchini. I also didn’t have Pinot Grigio so I just used Chardonnay. I served with garlic bread and some pasta to soak up all the goodness. Thanks SO MUCH for this recipe! 

  4. Loved this. Family did too. But it’s 100 degrees outside and turning on the oven or firing up the grill was more than I could face. I stir fried it. It was delish. 

  5. This was delicious! This was the 3rd time I have made this dish. I make it as stated for my husband and me and I make it minus the cajun and add garlic powder for our cihildren. I make either bulgar or couscous on the side and they gobble it up! Great recipe!

  6. Looks amazing.  Want to make it tonight on the grill.  How long would you grill it for?
    Thanks and I’m really enjoying many of your healthy and tasty recipes these days.

  7. I love this meal so much, that I’m commenting like two years late. I just discovered this recipe a couple of months ago, but have made this dish about four times. IT’S SO GOOD! And, so easy to make. I almost always riff on recipes, and add my own touches,, but this needs no adjustment. It’s amazing as is. Thank you so much, Gina!!

  8. Delicious, easy to make and so healthy!

  9. I have made this recipe several times and the veggies and shrimp/sausage are never cooked in the 13 mins the recipe states. It usually takes about a half hour. Sometimes I will take it out of the oven and just cook it on the stove to speed it up. It is delicious though! Wilmington, DE

    • WOW OH WOW, this recipe was absolutely fabulous. I’ve never sent a review to anyone about any particular food recipe. My husband and I prepared the recipe just like you said to do in the instructions. .Once we sat down to unfold the aluminum foil see what we had waiting for us we both couldn’t believe just how awesome the shrimp and veggies were, YUM-O to the max! The smell and the presentation were lovely!l I’m someone that doesn’t stick with recipes much. This time I did, and boy was I surprised. It was so good that we are planning to serve it to our best friends for dinner within the next couple of weekends.. I will definitely be checking out more and more of your recipes. THANKS IN ADVANCE!!!.

  10. We aren’t seafood lovers. I’m thinking this would be good as prepared but with chicken instead. I think I will cut the chicken breasts into cubes and try that! 

  11. Made this tonight as we near Mardi Gras. It was simple and delicious! I love the make ahead options too. Thank you! 

  12. Is there another way of cooking these without using foil. Aluminum contributes to heavy metal poisoning in the body and should be avoided by everyone but especially those with cancer!!

    • You could probably try Parchment Paper, I use one that is excellent from Costco, a Kirkland brand name, . I use it for making fish packets all the time.

  13. Great! Make this one a lot. Use a Bilinski chicken sausage that comes in a variety of flavors and it is great. Love a foil recipe that is a contained serving. Can customize that way too if need be.

  14. Dd you use fresh or frozen corn?

  15. Made these today and they were delicious! I threw in a very tiny bit of cooked rice to soak up some of the leftover juices in the foil and they were perfect.