Quick Recipe Version (TL;DR)
Quick Ingredients
- 1 lb (454 g) baby Yukon gold or red potatoes, halved (or quartered if large)
- 3 ears corn, cut into 2-inch rounds (about 12 rounds)
- 12 oz (340 g) andouille sausage, sliced into 1/2-inch rounds
- 1 1/2 lb (680 g) large shrimp, peeled and deveined (tails on optional)
- 6 tbsp (85 g) unsalted butter, melted
- 3 cloves garlic, finely minced
- 1 tbsp Cajun seasoning
- 2 tsp smoked paprika
- 1 tbsp fresh lemon juice
- 1 tsp hot sauce
- 1 tsp packed light brown sugar
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 2 tbsp chopped fresh parsley
- 4 heavy-duty foil sheets (about 18 x 18 inches each)
- Serving: lemon wedges (optional)
Do This
- 1. Heat smoker to 275°F (or set grill for 375°F indirect).
- 2. Par-cook potatoes in boiling salted water 8 minutes; drain well.
- 3. Stir together melted butter, garlic, Cajun seasoning, smoked paprika, lemon juice, hot sauce, brown sugar, salt, pepper, and parsley.
- 4. Divide potatoes, corn, sausage, and shrimp among 4 foil sheets; drizzle evenly with Cajun butter.
- 5. Seal packets tightly (double-fold seams) and smoke/grill until steaming and shrimp reach 145°F, 25–30 minutes on smoker (or 18–22 minutes on grill).
- 6. Rest 5 minutes, then carefully open (hot steam), add lemon if you like, and eat straight from the packets.
Why You’ll Love This Recipe
- Big flavor, minimal mess: Everything cooks and serves in the foil packet for easy cleanup.
- Smoky, buttery, Cajun-style: The smoker (or grill) adds an extra layer of flavor you can’t get on the stovetop.
- Perfectly cooked shrimp: A quick par-cook on the potatoes helps the shrimp finish right on time.
- Great for casual entertaining: Everyone gets their own packet, hot and steamy, straight off the smoker.
Grocery List
- Produce: baby potatoes, corn on the cob, garlic, lemons, fresh parsley
- Dairy: unsalted butter
- Meat & Seafood: large shrimp, andouille sausage
- Pantry: Cajun seasoning, smoked paprika, hot sauce, light brown sugar, kosher salt, black pepper, heavy-duty aluminum foil
Full Ingredients
For the Shrimp Boil Packets
- 1 lb (454 g) baby Yukon gold or red potatoes, halved (quarter any larger ones)
- 3 ears corn, husked and cut into 2-inch rounds (about 12 rounds)
- 12 oz (340 g) andouille sausage, sliced into 1/2-inch rounds
- 1 1/2 lb (680 g) large shrimp (16/20 count), peeled and deveined (tails on optional)
- 4 sheets heavy-duty aluminum foil, about 18 x 18 inches each (use 2 layers if your foil is thin)
For the Cajun Butter
- 6 tbsp (85 g) unsalted butter, melted
- 3 cloves garlic, finely minced
- 1 tbsp Cajun seasoning
- 2 tsp smoked paprika
- 1 tbsp fresh lemon juice
- 1 tsp hot sauce (such as Crystal or Louisiana-style)
- 1 tsp packed light brown sugar
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 2 tbsp fresh parsley, finely chopped
For Serving (Optional, but Recommended)
- Lemon wedges
- Extra chopped parsley
- Hot sauce
Step-by-Step Instructions
Step 1: Preheat the smoker (or set up your grill)
Preheat your smoker to 275°F. Plan for a steady, clean smoke (hickory, pecan, apple, or cherry all work well).
If using a grill, set it up for indirect heat at 375°F (one burner on/one off for gas, or coals banked to one side for charcoal). Close the lid to preheat for 10–15 minutes.
Step 2: Par-cook the potatoes so everything finishes together
Bring a medium pot of salted water to a boil. Add the halved potatoes and boil for 8 minutes.
Drain well and let them sit in the colander for 2 minutes to steam off excess moisture. (Dry potatoes help keep the packets from getting watery.)
Step 3: Mix the Cajun butter
In a small bowl, whisk together the melted butter, minced garlic, Cajun seasoning, smoked paprika, lemon juice, hot sauce, brown sugar, kosher salt, black pepper, and chopped parsley.
Set aside. If the butter starts to firm up, warm it for a few seconds so it pours easily.
Step 4: Build the foil packets
Lay out 4 heavy-duty foil sheets (about 18 x 18 inches). Divide the par-cooked potatoes, corn rounds, and sausage evenly among the sheets, placing everything in a low mound in the center.
Top each packet with an equal portion of shrimp.
Drizzle the Cajun butter evenly over the top, making sure each packet gets some of the garlic and herbs.
Step 5: Seal the packets tightly (so they steam)
Bring the long sides of the foil up and over the food and fold together twice to seal. Then fold the short ends inward twice. You want a tight seal with a little air space inside for steam circulation.
Tip: If your foil is not heavy-duty, wrap each packet in a second layer to prevent leaks.
Step 6: Smoke or grill until steaming, smoky, and the shrimp are just cooked
On a smoker (275°F): Place packets seam-side up on the smoker grates. Smoke for 25–30 minutes, or until the packets are very steamy and the shrimp reach an internal temperature of 145°F.
On a grill (375°F indirect): Place packets over indirect heat, close the lid, and cook for 18–22 minutes, rotating once halfway through. The shrimp should reach 145°F, and the corn should be hot and tender.
If you’re unsure, carefully open one packet and check: shrimp should be opaque and curled, potatoes should be fork-tender, and everything should be piping hot.
Step 7: Rest, open carefully, and serve straight from the packet
Let packets rest for 5 minutes. Carefully open (hot steam will rush out). Taste and add lemon wedges, extra parsley, or hot sauce if you like.
Serve each person a packet on a plate or a rimmed baking sheet (the butter is delicious, and you don’t want to lose a drop).
Pro Tips
- Don’t skip par-cooking the potatoes: It’s the simplest way to avoid overcooked shrimp while waiting on raw potatoes to soften.
- Seal tightly to keep the butter in: Leaky packets mean less sauce and less steaming.
- Use a thermometer for perfect shrimp: Pull at 145°F to keep shrimp juicy and tender.
- Choose the right sausage: Andouille brings classic smoky spice, but any fully cooked smoked sausage works.
- Add smoke smartly on a grill: If grilling, add a smoker box or a foil pouch of wood chips over the heat source for a noticeable smoky flavor.
Variations
- Extra-spicy: Increase Cajun seasoning to 1 1/2 tbsp and hot sauce to 2 tsp, or add 1/4 tsp cayenne.
- Seafood combo: Replace 1/2 lb of the shrimp with 1/2 lb sea scallops; check early so scallops don’t overcook (they’re done around 125–130°F).
- Low-country style: Add 1/2 lb (225 g) green beans (trimmed) to each packet for extra veg and color.
Storage & Make-Ahead
Make-ahead: You can par-cook the potatoes up to 24 hours ahead; cool, cover, and refrigerate. You can also mix the Cajun butter up to 3 days ahead and refrigerate; melt gently before using. Assemble packets up to 4 hours ahead and refrigerate; keep shrimp cold and cook promptly.
Storage: Refrigerate leftovers in an airtight container for up to 2 days. Shrimp can get rubbery if reheated too aggressively.
Reheat: For best texture, reheat in foil in a 300°F oven for 12–15 minutes until hot. Alternatively, warm gently on a grill over indirect heat. Avoid microwaving if possible (it can overcook shrimp quickly).
Nutrition (per serving)
Approximate, based on 4 servings: 680 calories; 38 g protein; 36 g carbohydrates; 44 g fat; 16 g saturated fat; 1550 mg sodium; 4 g fiber; 6 g sugar.
