Shrimp Boil Foil Packs

Shrimp Boil Foil Packs

Shrimp Boil Foil Packs


Typically I kick off the week with a “Meet Your Maker” feature but I’ll be honest…I’ve been a little behind with an impromptu trip to Lexington Thursday thru Saturday. So stay tuned…a maker feature will happen later this week (and Friday is Market 301…go ahead and mark it on your calendars if you are in Lexington, KY).

I rarely ever cook at home…pretty much never…but this Shrimp boil was calling my name. I’m the worst cook but I can bake…so surely I could pull this together.

What you’ll need (to fed four):

  • 2 ears of corn
  • 1lb -1 1/2lb of shrimp
  • 1 bag of red potatoes
  • 1 pack of Andouille sausage (I chose to use Conecuh which is local to AL)
  • 4 tsp cajun seasoning
  • 2 tbsp olive oil
  • salt & pepper to taste
  • Aluminum foil (12 inches long)


Slice up the red potatoes, corn and sausage. Divide into four packets and add your thaw’d shrimp, potatoes, corn and sausage to the middle, single layer of foil.

Toss in your cajun seasoning, oil, and salt & pepper to each packets (add more or less depending on how much spices you like) but be sure to roll up the edges before adding oil or it’ll go everywhere! Seal up packets and head to the grill.

Place foil packets on the grill for 12-15 minutes (or until cooked through). (Alternative: This can also be baked in the oven for 15-17 minutes on 475)

Un-wrap and enjoy! 

[ Recipe from this awesome Pinterest post seen here ]



[ Photography by Mindy Rohr ]


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