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Cajun Shrimp Foil Packs
These Cajun Shrimp Foil Packs can be on your dinner table in 20 minutes from start to finish. Packed with Cajun flavor and loaded with veggies and shrimp this easy dinner is sure to delight. Best part? Barely any clean up!
- 2 small zucchini sliced
- 1 small yellow squash sliced
- 2 red bell peppers chopped
- 1 cup corn (about 2 ears)
- 4 tbsp butter unsalted
- 1 lb shrimp deveined, deshelled, tails on
- 4 tsp cajun seasoning
- 1 lemon sliced
- ¼ cup fresh parsley chopped
You'll need 4 big sheets of foil, about 1 1/2 feet long. I like to double the foil to avoid any juices from seeping out while grilling. Divide the ingredients equally among 4 packets, a tbsp of butter and a tsp of cajun spice in each. Place all the ingredients into the center of the foil, in the order that the ingredients are listed.
Wrap the foil tightly around the shrimp and veggies. Grill over medium high heat for 10 to 15 minutes or bake at 425 F degrees for about 15 to 20 minutes.
Squeeze some more lemon over the shrimp if preferred, then serve while warm.
Feel free to use any mix of veggies that you'd like. Avoid potatoes because their cooking time will be too long and the shrimp will come out tough.
In the fridge this recipe will keep for 3 - 4 days in an airtight container, so feel free to make ahead of time. You can freeze the shrimp from this recipe for up to 3 months in an airtight container, just keep in mind that many cooked veggies don't thaw well. You can also prep these packs and freeze them before putting them in the oven, just allow to thaw overnight in the fridge before cooking.
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.
Serving: 1packet | Calories: 301kcal | Carbohydrates: 18g | Protein: 26g | Fat: 14g | Saturated Fat: 7g | Cholesterol: 316mg | Sodium: 994mg | Potassium: 641mg | Fiber: 4g | Sugar: 7g | Vitamin A: 3945IU | Vitamin C: 117.6mg | Calcium: 203mg | Iron: 4.1mg