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Cajun Sausage Shrimp Foil Packs: An Easy Dinner Recipe

Cajun Sausage Shrimp Foil Packs

These easy foil packs combine shrimp, smoked sausage, corn, zucchini, bell pepper, and onion with Cajun seasoning for a flavorful one-pan dinner. Bake the sealed packets at 425°F for 15–20 minutes and finish with lemon and parsley.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 pound Large raw shrimp, peeled and deveined
  • 12 ounces Smoked sausage or andouille sausage, sliced into 1/2-inch rounds
  • 2 ears Corn, cut into 2-inch pieces
  • 1 medium Medium zucchini, sliced into half-moons
  • 1 medium Red bell pepper, cut into bite-size pieces
  • 1/2 medium Red onion, sliced
Seasoning and Finish
  • 3 tablespoons Olive oil
  • 1 tablespoon Cajun seasoning
  • 3 cloves Garlic, minced
  • 1/2 teaspoon Smoked paprika, optional
  • 1/2 teaspoon Kosher salt, or to taste
  • 1/4 teaspoon Black pepper
  • 1 lemon Lemon, cut into wedges
  • 2 tablespoons Fresh parsley, chopped

Method
 

Step-by-Step
  1. Heat the oven to 425°F and tear off four large sheets of heavy-duty aluminum foil.
  2. Pat the shrimp dry. Add the shrimp, sausage, corn, zucchini, bell pepper, onion, olive oil, Cajun seasoning, garlic, smoked paprika, salt, and black pepper to a large bowl, then toss until evenly coated.
  3. Divide the mixture evenly among the four foil sheets. Fold the foil over the food, leave a little space inside for steam to circulate, and crimp the edges tightly to seal each packet.
  4. Place the packets on a rimmed baking sheet and bake for 15–20 minutes, until the shrimp are opaque and pink, the vegetables are tender, and the shrimp reach 145°F internally.
  5. Carefully open the packets because hot steam will escape. Sprinkle with parsley and squeeze lemon juice over each serving before eating.

Notes

Use heavy-duty foil and place the packets on a rimmed baking sheet to catch leaks. Do not overcook the shrimp. For grilling, cook sealed packets over medium-high heat at approximately 400–425°F for 12–15 minutes, turning once if needed.