Cajun Sausage Shrimp Foil Packs (Easy Summer Grill Recipe)

Byarlo Jack
Close-up of an opened Cajun foil pack showing shrimp, sausage, potatoes, and peppers with steam rising and fresh garnish on top.

Looking for a no-fuss summer dinner that tastes like a backyard party on a plate? These Cajun Sausage Shrimp Foil Packs are packed with bold flavors, simple ingredients, and zero cleanup stress. Whether you’re planning a weeknight meal or a casual cookout, these foil packs are your ticket to something quick, hearty, and delicious. If you’re into easy grill meals, you’ll also love these Garlic Butter Chicken Bites with Asparagus for a quick weeknight dinner.

Let’s fire up the grill and get cooking.

Ingredients You’ll Need

Here’s everything you need for 4 hearty foil packs:

  • 1 lb large shrimp, peeled & deveined
  • 1 lb Cajun sausage (Andouille or smoked), sliced
  • 2 cups baby potatoes, halved
  • 1 bell pepper, sliced (red or green adds color!)
  • 1 small onion, sliced
  • 4 cloves garlic, minced
  • 2 tbsp olive oil
  • 2 tbsp Cajun seasoning (store-bought or homemade)
  • Salt & pepper to taste
  • Fresh parsley for garnish (optional)
  • Lemon wedges for serving

Swap ideas:

  • Use turkey or chicken sausage for a leaner option.
  • For a vegetarian twist, try plant-based sausage and toss in veggies like zucchini or asparagus.

Quick Recipe Stats

Prep Time

15 Minutes

Cook Time

25 Minutes

Total Time

40 Minutes

Step-by-Step Instructions

1. Prep Your Foil

Four large sheets of aluminum foil laid out on a kitchen counter, ready for filling.

Tear 4 large pieces of aluminum foil (about 12×18 inches). This gives you room to fold and seal without spilling.

2. Heat the Grill

Outdoor grill preheating with visible flames and clean grates, ready for cooking.

Fire up your grill to medium-high heat so it’s nice and hot when the packs go on.

3. Toss the Ingredients

Shrimp, sausage, potatoes, and vegetables tossed in Cajun seasoning in a large mixing bowl.

In a big bowl, mix together the shrimp, sausage, potatoes, bell pepper, onion, garlic, olive oil, Cajun seasoning, and a little salt and pepper. Give everything a good toss until evenly coated.

Tip: That Cajun aroma is a show-stopper. For a creamy skillet idea next time, check out this Creamy Chicken Breast in Spinach Parmesan Sauce, it’s ready in 30 minutes flat.

4. Pack It Up

Hands sealing foil packs with ingredients inside, folded neatly to hold steam.

Divide the mixture evenly into the four foil sheets. Fold the sides up and pinch them closed into sealed packets. Make sure they’re sealed well so the steam stays inside.

5. Grill It

Foil packs cooking on a grill with smoke and grill marks visible, summer evening vibe.

Place foil packs directly on the grill. Cook for 20–25 minutes, flipping halfway through. You’ll know they’re done when the shrimp are pink and the potatoes are fork-tender.

6. Serve & Enjoy

Opened foil pack served on a plate with shrimp, sausage, and potatoes topped with parsley and lemon.

Carefully open the foil packs (watch out for steam!). Garnish with fresh parsley and a squeeze of lemon.

Nutrition Breakdown

  • Calories: 480
  • Protein: 30g
  • Fat: 28g (8g saturated)
  • Carbs: 30g
  • Fiber: 4g
  • Sugar: 2g

This meal is filling, flavorful, and gives you a balance of protein, carbs, and veggies.

Healthy Tweaks

  •  Skip the sausage and use grilled chicken or tofu for fewer calories.
  • Go low-sodium by choosing a lighter Cajun seasoning.
  •  Add greens like spinach or kale for extra vitamins.

What to Serve with Foil Packs

Here are a few easy side ideas that go perfectly with this spicy, smoky dish:

Grilled Cajun sausage and shrimp foil packs on a rustic wooden table with lemon wedges and fresh parsley, perfect for a summer cookout.
  •  A crisp green salad with lemon vinaigrette
  • Grilled corn on the cob with butter and paprika
  • Some crusty bread to soak up the flavorful juices

Common Mistakes to Avoid

  • Using frozen shrimp: Always thaw shrimp completely so they cook evenly.
  • Overstuffing foil packs: Stick to the amounts listed for even cooking.
  • Chopping veggies too big: Cut everything into bite-sized pieces to ensure they cook through.

How to Store Leftovers

If you have any leftovers, here’s what to do:

Leftover shrimp and sausage foil pack portions stored in labeled glass containers on a kitchen counter.
  • Fridge: Store in an airtight container for up to 2 days.
  • Freezer: Prep the uncooked packs and freeze. Thaw in the fridge overnight before grilling.
  • Reheat: Warm on the stove or in the oven, not the microwave to keep the texture right.

If you love batch cooking, you’ll also enjoy this Million Dollar Lasagna, it freezes and reheats beautifully.

Conclusion

These Cajun Shrimp & Sausage Foil Packs are a summer favorite quick to prep, easy to cook, and packed with bold, zesty flavor. Whether you’re grilling at home or cooking over a campfire, they deliver every time. No mess, no stress, just pure comfort food in a foil wrap. Try them once, and they’ll become a go-to for all your summer meals.

Cajun Sausage Shrimp Foil Packs

These foil packs are loaded with juicy shrimp, smoky sausage, tender potatoes, and sweet corn—tossed in bold Cajun seasoning and grilled to perfection. They’re easy to prep, no-mess, and packed with flavor—perfect for BBQs, camping, or laid-back summer nights
Print Recipe Pin Recipe
Prep Time 15 minutes
Total Time 40 minutes
Servings: 4
Course: Main Course
Ingredients

Ingredients
  

  • 1 lb large shrimp peeled and deveined (tail-on or off—it’s up to you)
  • 1 lb Cajun sausage sliced (Andouille or any smoked sausage works great)
  • 2 cups baby potatoes halved (no need to peel)
  • 1 bell pepper sliced (red or green for a pop of color)
  • 1 small onion sliced thin
  • 4 cloves garlic minced (or use garlic paste in a pinch)2 tablespoons olive oil (helps everything roast up nicely)
  • 2 tablespoons Cajun seasoning use store-bought or mix your own for more control
  • Salt & pepper to taste
  • Fresh parsley chopped (optional—but adds color and freshness)
  • Lemon wedges for serving (a squeeze of lemon brings it all to life)


FAQs

Yes, Bake at 400°F for 25–30 minutes on a baking sheet.

It depends on your Cajun seasoning. Start with 1 tablespoon if you’re heat-sensitive and adjust to taste.

Sure, try scallops or firm fish like salmon or tilapia.

 Absolutely, You can chop and season the ingredients ahead. Just assemble the foil packs right before grilling.

Leave Your Review

Have you tried this recipe? Share your experience below! Did you add your own twist or topping? We’d love to know how it turned out.