Quick Foil Packet Cajun Shrimp for Campfire or Grill
You smell it before you see it. Smoky, spicy, a little bit sweet from the charring lemon. That's the scent of Cajun shrimp cooking in a foil packet over campfire coals. No pot to scrub. No cutting board to rinse. Just a packet you fold, cook, and eat from at the picnic table.
Why Foil Packets Work for Shrimp
Shrimp cook in minutes. That makes them perfect for foil packets, which trap steam and heat evenly. The trick is getting the timing right. Too long and shrimp turn rubbery. Too short and they're cold in the middle. With a hot bed of coals or a medium-high grill, 12 minutes total — flipping once at the halfway mark — gives you tender, juicy shrimp every time.
I keep the ratio at 6 ounces of shrimp per person, plus 2 ounces of sausage for flavor and fat. The sausage also acts as a heat sink, helping the packet cook evenly. That's my non-commodity tip: don't skip the sausage. It prevents the shrimp from overcooking on the bottom of the packet.
Build Your Cajun Spice Blend
You can use a store-bought Cajun seasoning, but I prefer to mix my own at the campsite. It takes 30 seconds and lets you control the salt and heat. Here's the ratio I use for 1.5 pounds of shrimp:
- 2 teaspoons Cajun seasoning (or make it with paprika, garlic powder, onion powder, oregano, thyme, cayenne, and black pepper)
- 1/2 teaspoon smoked paprika for depth
- 1/4 teaspoon cayenne if you want real heat
- 1/2 teaspoon garlic powder and 1/2 teaspoon onion powder (adds savory base)
- 1/4 teaspoon black pepper and 1/4 teaspoon salt (adjust if your seasoning has salt)
Mix these in a small bowl or a zip-top bag. Toss the shrimp with olive oil first — the oil helps the spices stick and prevents sticking to the foil.
Picking and Prepping the Shrimp
Large shrimp, 21-25 count per pound, are ideal. They're big enough to not dry out but small enough to cook through in the packet. Buy them peeled and deveined to save time at camp. If you can only find shell-on, peel them at home before you leave. Pack them in a zip-top bag in the cooler with ice.
Pat the shrimp dry with a paper towel. This is a small step that makes a big difference. Wet shrimp create steam inside the packet, which can make the spice blend slide off. Dry shrimp hold the seasoning and develop a slight sear where they touch the foil.