by: admindz

Cajun shrimp in foil

Cajun shrimp in foil

Alright, imagine this: it’s a breezy summer evening, and the grill is fired up with the smoky scent of spices dancing in the air. That’s when I crack open a pack of shrimp, sprinkle on a generous handful of Cajun seasoning, and wrap it all up in foil. The result? Juicy, perfectly seasoned shrimp that steam in their own spicy juices—like magic, but better! This Cajun shrimp in foil recipe is my go-to when I want something quick, flavorful, and a little bit indulgent without the fuss. If you’ve ever wondered how to get that bold, zesty taste without turning your kitchen into a spice explosion, this one’s for you. Plus, the foil packets make cleanup a breeze—hello, stress-free dinner!

Quick Facts

  • Yield: Serves 4
  • Prep Time: 10 minutes
  • Cook Time: 12 minutes
  • Total Time: 22 minutes

Ingredients

For the Main Dish:

  • 1½ pounds large shrimp, peeled and deveined
  • 2 tablespoons olive oil
  • 2 teaspoons Cajun seasoning
  • 1 teaspoon smoked paprika
  • 3 cloves garlic, minced
  • 1 lemon, sliced thin
  • ½ teaspoon black pepper
  • ¼ teaspoon salt
  • 2 tablespoons fresh parsley, chopped (optional)

How I Make It

Step 1:

Preheat your oven to 400°F. In a large bowl, combine the shrimp with olive oil, Cajun seasoning, smoked paprika, minced garlic, salt, and black pepper. Toss everything together until every shrimp is gloriously coated in that spicy, aromatic mix.

Step 2:

Tear off four large sheets of heavy-duty foil—each about 12 inches long. Divide the shrimp evenly among the foil sheets, placing them in the center of each piece. Add a couple of lemon slices on top of each pile to add freshness and a little zing as they steam.

Step 3:

Fold the foil over the shrimp and seal the edges tightly to create pouches. Think of these like tiny flavor bombs that will trap all the steam and spices inside.

Step 4:

Place the foil packets on a baking sheet and pop them in the oven. Let them bake for about 10–12 minutes, or until the shrimp turn pink and opaque. Be careful not to overcook—the shrimp should be tender and juicy, not rubbery.

Step 5:

Carefully open the foil packets (watch out for steam!) and sprinkle with fresh parsley for a pop of color and herbal brightness.

Step 6:

Serve immediately, maybe with a side of crunchy bread or fluffy rice to soak up that delicious Cajun sauce.

Variations & Tips

  • Swap lemon slices for lime wedges for a citrus twist.
  • Add sliced bell peppers or onions inside the foil for extra veggies and sweetness.
  • If you like it spicy, toss in some red pepper flakes or a dash of hot sauce.
  • Use fresh shrimp if available for even better flavor.
  • For a smoky grill flavor, cook the foil packets on a grill over medium heat for 8–10 minutes instead of baking.
  • To keep shrimp super moist, avoid overbaking and take them out as soon as they turn pink.

How I Like to Serve It

I love plating this Cajun shrimp alongside a simple green salad or creamy coleslaw during summertime cookouts. For cozy weeknights, spoon it over buttery garlic rice or even pasta tossed with olive oil and parsley. It’s also fantastic as a handheld snack—just peel the shrimp right out of the foil, season again if you like, and dig in!

Notes

  • Store leftovers in an airtight container in the fridge for up to 2 days.
  • Reheat gently in the microwave or oven to avoid overcooking the shrimp.

Closing: This recipe never fails to bring bold flavors and effortless cooking together, making it a weeknight favorite I always come back to.