How To Make Cajun Shrimp in Foil
Sink your teeth into this savory Cajun shrimp, loaded with thick andouille sausages, plump and juicy Cajun-seasoned shrimp for a hearty and filling meal!
In a medium bowl, combine the Cajun seasoning, salt, and pepper. Add the shrimp, then toss to coat.
Place four large 10×18-inch pieces of heavy-duty aluminum foil on a flat surface.
Divide the sausage, zucchini, bell peppers, and corn among the foil pieces, placing the vegetables in the center of each.
Top each with shrimp, sprinkle each with 1 tablespoon of the parsley and 1 tablespoon of the basil. Drizzle each with 1 tablespoon of the wine and about ½ tablespoon of the oil.
Fold each piece of the foil to form a packet, sealing tightly and leaving a little room inside for air to circulate in the packet.
Preheat the oven to 425 degrees F.
Arrange the packets on a baking sheet, then cook for 13 minutes until the shrimp is cooked through and the vegetables are crisp-tender.
Open the packets slowly, being careful of the hot steam. Transfer the shrimp, vegetables, and sauce to a plate.
Serve warm, and enjoy!
- To Freeze: Place the uncooked packets into sealable plastic bags, keeping them level and upright. Freeze for up to 2 hours.
- To Reheat: Remove the frozen packets from the bags, then place them on a baking tray in a preheated oven. Once the oven comes to temperature, continue to cook for 35 to 40 minutes.
- Calories: 316.96kcal
- Fat: 15.18g
- Saturated Fat: 3.48g
- Trans Fat: 0.02g
- Monounsaturated Fat: 7.92g
- Polyunsaturated Fat: 2.24g
- Carbohydrates: 20.84g
- Fiber: 3.07g
- Sugar: 5.11g
- Protein: 21.27g
- Cholesterol: 155.21mg
- Sodium: 847.15mg
- Calcium: 98.55mg
- Potassium: 589.86mg
- Iron: 1.74mg
- Vitamin A: 161.58µg
- Vitamin C: 67.90mg
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