Print

Flavor-Packed Campfire Foil Packet Shrimp Boil Recipe Easy and Perfect for Outdoor Cooking

campfire foil packet shrimp boil - featured image
Print Recipe

A quick and easy shrimp boil cooked in foil packets over a campfire or grill, featuring shrimp, smoked sausage, potatoes, corn, and a flavorful Cajun seasoning blend. Perfect for outdoor cooking and crowd-pleasing with smoky, spicy flavors.

Ingredients

Scale
  • 1 pound large shrimp, peeled and deveined
  • 1 pound smoked sausage, sliced into 1/2-inch rounds (andouille recommended)
  • 1 pound baby red potatoes, halved or quartered if large
  • 1 cup corn kernels, fresh or frozen
  • 2 tablespoons Cajun seasoning
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon cayenne pepper (adjust to taste)
  • Salt and black pepper to taste
  • 3 tablespoons unsalted butter, cut into small pats
  • 2 cloves garlic, minced
  • 1 lemon, thinly sliced
  • Fresh parsley, chopped (optional, for garnish)
  • About 2 tablespoons olive oil (for tossing ingredients)

Instructions

  1. Rinse the shrimp under cold water and pat dry with paper towels. Slice the smoked sausage into half-inch rounds. Wash and halve the baby potatoes (quarter if large). If using fresh corn, cut kernels off the cob. Mince the garlic and slice the lemon thinly.
  2. In a large mixing bowl, combine Cajun seasoning, smoked paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper. Stir to distribute flavors evenly.
  3. Add shrimp, sausage slices, potatoes, corn kernels, and minced garlic to the bowl with the seasoning mix. Drizzle with olive oil and toss gently until everything is coated in the spice blend.
  4. Tear off four large pieces of heavy-duty aluminum foil (about 12×12 inches each). Divide the shrimp and sausage mixture evenly among the sheets. Add a couple pats of butter and 2-3 lemon slices on top of each packet. Fold the foil over the ingredients and crimp the edges tightly to seal.
  5. Place the foil packets on a preheated campfire grill grate or charcoal grill over medium heat. Cook for about 20 minutes, flipping halfway through. Shrimp should be pink and opaque, and potatoes fork-tender. Alternatively, bake in a preheated oven at 400°F (200°C) for 20 minutes.
  6. Carefully remove packets from heat with tongs or gloves. Let rest for 1-2 minutes. Open packets cautiously to avoid burns, garnish with fresh parsley if desired, and serve straight from the foil.

Notes

Choose firm, smooth baby potatoes for even cooking. For dairy-free, substitute butter with olive oil or vegan butter. Wrap foil packets tightly to trap steam and juices. If potatoes are not tender after 20 minutes, reseal and cook for an additional 5-7 minutes. Avoid overcooking shrimp to prevent rubbery texture. Frozen shrimp should be fully thawed and patted dry before use.

Nutrition

Keywords: shrimp boil, campfire cooking, foil packet recipe, Cajun shrimp, outdoor cooking, easy shrimp boil, smoked sausage, foil packet shrimp

Find it online: https://blingbite.com/flavor-packed-campfire-foil-packet-shrimp-boil-recipe-easy-and-perfect-for-outdoor-cooking/