Shrimp Foil Packets

Hey Y’all! I wanted to share one of Cody’s favorite meals for a change! This recipe for shrimp foil packets is super easy, super tasty and super CHEAP. Woohoo yay for cheap meals-lol! Cody begs me to make this meal for him all the time, which blows my mind because I have made much more intricate meals before, but for some reason he always loves the easy ones (not complaining! LOL). As you know we are seafood lovers and Cajun food lovers. I worked at a Cajun/Seafood restaurant for 4.5 years when I was younger so as you can imagine, I was in HEAVEN. I picked up a few tricks and recipe ideas while working there, maybe I will share my crawfish dip with you guys one day?!

Anywho, I hope you guys like this recipe for shrimp foil packets! Let me know in the comments or tag me on Instagram with a pic of your dish! I love seeing you guys make my recipes!

Print Recipe

Shrimp Foil Packets

Prep Time10 minutes mins

Cook Time17 minutes mins

Course: Main Course

Cuisine: Cajun, Seafood

Keyword: seafood

Servings: 4 people

Ingredients

• 1/2 lb Shrimp fresh gulf shrimp peeled
• 1 Zucchini
• 1 Yellow Squash
• 6 Potatoes baby reds
• 1 pkg Andouille Sausage Cajun Hollar Brand
• 1 pkg Boudin DJ's Brand
• 1 TBS Tony Chachere's Creole Seasoning
• 1 TBS Minced Garlic
• 2 TBS Lemon Juice
• 2 TBS Olive Oil
• 1 TBS Garlic Powder
• 1 TBS Paprika
• 1 TBS Italian Seasoning
• 2 tsp Red Pepper Flakes
• 1 tsp Cayenne Pepper

Instructions

• Preheat oven to 400 degrees.
• Peel and devein shrimp and place in a large bowl.
• Chop squash, zucchini, and sausage and add to bowl.
• Chop potatoes and boil for 10 minutes, remove and add to bowl.
• Add olive oil, lemon juice, minced garlin & all seasonings to bowl. Mix well.
• Tear 4 pieces of foil about 1.5 feet wide, scoop the mixture on to each piece of foil and fold to shut.
• Place on a sheet pan along with the boudin (spray the are of the pan where you are putting the boudin with nonstick cooking spray).
• Bake for 17 minutes, remove and plate.

Notes

** To remove the boudin from the casing use a knife and cut down the middle and scrape the rice out on to the plate.

Super easy am I right? If you need to tweak your seasoning a little bit go ahead, to be honest I just estimated how much I add. I am more of an “eye it” kind of cook, lol. We do use fresh gulf shrimp from H-E-B but I am sure any kind of fresh shrimp will taste just fine!

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