Easy Cajun Shrimp Boil Foil Packs

$- 1 pound large shrimp, peeled and deveined - 1 cup baby potatoes, halved - 1 cup corn on the cob, cut into thirds - 1 red bell pepper, sliced - 1 yellow onion, sliced - 4 cloves garlic, minced - 3 tablespoons Cajun seasoning - 4 tablespoons unsalted butter, melted - 1 lemon, sliced - Fresh parsley, for garnish - Salt and pepper to taste Gathering these ingredients sets the stage for a fun cooking adventure. Each one brings a unique taste. The shrimp are the star, tender and sweet. The potatoes add heartiness, while corn brings a lovely crunch. Red bell pepper and yellow onion add a sweet note and vibrant color. Using garlic boosts the flavor, making it rich and savory. Cajun seasoning gives it that special kick. Butter adds richness, while lemon brightens the dish. Finally, parsley adds a fresh touch on top. These ingredients make the meal not just tasty but also beautiful. For the full recipe, check out Cajun Bliss Shrimp Foil Packs. It’s a fantastic way to enjoy these flavors! 1. Preheat your oven to 400°F (200°C). This step is key for cooking the shrimp and potatoes evenly. 2. Tear off four large pieces of aluminum foil, about 12x18 inches each. Lay them flat on a clean surface. 3. In a large bowl, combine the baby potatoes, corn, red bell pepper, onion, and garlic. This mix brings great flavor. 4. Drizzle the melted butter over the vegetable mixture. Sprinkle with Cajun seasoning, salt, and pepper. Toss well until everything is coated. 1. Divide the veggie mixture evenly among the four pieces of foil. 2. Top each portion with a handful of shrimp and a couple of slices of lemon. The lemon adds a fresh taste. 3. Fold the sides of the foil over the mixture, sealing tightly. This keeps the steam in for a perfect cook. 1. Place the foil packs on a baking sheet and bake in the preheated oven for 20-25 minutes. 2. Check that the shrimp are pink and cooked through. The potatoes should be tender as well. 3. Carefully unwrap the foil packs, watching out for steam. Serve hot, garnished with fresh parsley. For the full recipe, refer to the earlier section. To get the best flavor, start with the right Cajun seasoning. Look for a blend that has a balance of spices. You want it to be bold but not too hot. You can make your own mix with paprika, cayenne, garlic powder, and onion powder. This way, you control the spice level. When using foil packs, keep a few tips in mind. First, cut your vegetables evenly. This helps them cook at the same rate. Second, don’t overfill the packs. Leave some space for steam to build. Lastly, seal the packs tightly. This locks in the flavors and moisture, making your shrimp juicy. For sides, I love serving this dish with crusty bread. It’s perfect for soaking up the tasty juices. A fresh salad also pairs well. Try a simple green salad with a light vinaigrette. For dips, consider a zesty remoulade or a classic cocktail sauce. Both add a nice kick to your shrimp. If you want to keep it simple, lemon wedges bring brightness to the dish. They enhance the flavors and add freshness. For the full recipe, check out the Cajun Bliss Shrimp Foil Packs! {{image_2}} You can make your Cajun shrimp boil unique by using different vegetables. For example, try adding carrots or zucchini for a fresh twist. These veggies add great flavor and crunch. You can also swap proteins. Instead of shrimp, use sausage or crab for a hearty meal. Each option brings its own taste, so feel free to mix it up! Adjusting the spice level is easy. If you like heat, add more Cajun seasoning. For a milder dish, cut back on the spice. You can also try different seasonings to change the flavor. Herbs like thyme or oregano can add nice depth. Explore what you like best! Enjoy experimenting with flavors that make your taste buds dance. To keep your leftover Cajun shrimp boil foil packs fresh, store them properly. First, let the foil packs cool. Then, transfer the contents to an airtight container. I recommend using glass or plastic containers with tight seals. This helps keep the shrimp and veggies moist. You can also wrap the foil packs tightly in plastic wrap if you don’t have containers. Make sure to label them with the date. They will last in the fridge for about 2-3 days. When it’s time to enjoy leftovers, reheating is key to keeping flavor and texture. The best method is using an oven. Preheat the oven to 350°F (175°C). Place the foil packs on a baking sheet. Heat for about 10-15 minutes, until everything is warm. If you want a quick option, you can use a microwave. Just remove the shrimp and veggies from the foil, place them in a microwave-safe dish, and heat for about 2-3 minutes. Stir halfway to ensure even warming. Enjoy the delicious taste of your Cajun shrimp boil again! To cook shrimp in foil packs, you need about 20 to 25 minutes. The cooking time may change based on shrimp size and other ingredients. Large shrimp usually need this time to turn pink and firm. If you add larger veggies like baby potatoes, they may take a bit longer. Always check to ensure everything is tender and cooked through. Yes, you can use frozen shrimp. Just make sure to thaw them before cooking. Place them in cold water for about 15 minutes. This helps them cook evenly. If you cook shrimp straight from the freezer, they might not cook well. Thawing helps keep the shrimp juicy and tender. You can add many tasty ingredients to your Cajun shrimp boil. Try adding sausage for extra protein and flavor. You can also include vegetables like carrots or zucchini. They add more color and nutrients. For a kick, consider adding jalapeños or hot sauce. This makes the dish heartier and more fun. Yes! You can easily adapt this recipe for the grill. Just prepare the foil packs as you would for the oven. Place them on a preheated grill instead. Cook them for about 15 to 20 minutes, checking often. Make sure the shrimp are pink and the veggies are tender. Grilling adds a nice smoky flavor that enhances the dish. This blog post shared a simple and tasty Cajun shrimp foil pack recipe. We covered main ingredients like shrimp, baby potatoes, and corn. You learned how to prepare, assemble, and cook the packs perfectly. Tips for flavor and customization add fun to your cooking. Remember to store leftovers properly and reheat them safely. This dish is flexible, so feel free to make it your own. Enjoy creating your shrimp boil!$

Easy Cajun Shrimp Boil Foil Packs

Delight your taste buds with Cajun Bliss Shrimp Foil Packs! This quick and easy recipe combines succulent shrimp, colorful veggies, and zesty Cajun seasoning for a flavorful meal. Perfect for weeknight dinners or outdoor gatherings, these foil packs are simple to prepare and cleanup is a breeze. Ready in just 30 minutes, click through to explore this delicious recipe and make your next meal memorable!

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Ingredients

1 pound large shrimp, peeled and deveined

1 cup baby potatoes, halved

1 cup corn on the cob, cut into thirds

1 red bell pepper, sliced

1 yellow onion, sliced

4 cloves garlic, minced

3 tablespoons Cajun seasoning

4 tablespoons unsalted butter, melted

1 lemon, sliced

Fresh parsley, chopped (for garnish)

Salt and pepper to taste

Instructions

Preheat your oven to 400°F (200°C).

Tear off four large pieces of aluminum foil (about 12x18 inches each) and lay them flat on a clean surface.

In a large bowl, combine the baby potatoes, corn, red bell pepper, onion, and garlic.

Drizzle the melted butter over the vegetable mixture and sprinkle with Cajun seasoning, salt, and pepper. Toss well until everything is evenly coated.

Divide the veggie mixture evenly among the four pieces of foil.

Top each portion with a handful of shrimp and a couple of slices of lemon.

Fold the sides of the foil over the mixture, creating a sealed packet. Make sure they are tightly sealed to keep the steam in.

Place the foil packs on a baking sheet and bake in the preheated oven for about 20-25 minutes, or until the shrimp are pink and cooked through and the potatoes are tender.

Carefully unwrap the foil packs (watch out for steam) and serve hot, garnished with fresh parsley.

Prep Time, Total Time, Servings: 10 min | 30 min | 4 servings