Quick Foil Packet Cajun Shrimp for Campfire or Grill

Assembling the Packets

Use heavy-duty foil. Regular foil tears too easily on hot coals. Tear off four 18-inch sheets. Spray the center of each with nonstick cooking spray or rub with a little oil. This prevents sticking, especially if you're using butter.

Layer in this order: sausage first, then shrimp in a single layer, then lemon slices, then a pat of butter on top. The butter melts and bastes the shrimp as they cook. The lemon slices soften and release juice that cuts through the richness.

Fold the foil tightly. Bring the two long sides together and fold over twice, pressing down firmly. Then fold each short end in toward the center. You want a sealed packet with a little air space inside — that air becomes steam and cooks the shrimp evenly.

Cooking Over Fire, Grill, or Stove

Campfire

Build a fire and let it burn down to hot coals. Rake a bed of coals to one side. Place the packets directly on the coals. Cook for 6 minutes, then use tongs and heatproof gloves to flip each packet. Cook another 5-6 minutes. The foil will be blackened on the outside — that's normal. The inside stays clean.

Grill

Preheat a gas or charcoal grill to medium-high, about 400°F. Place packets on the grates, cover, and cook 6 minutes per side. The indirect heat from the grill lid cooks more gently than direct coals, so you may need an extra minute per side if the shrimp look translucent when you open a packet.

Camp Stove

Use a large skillet or flat griddle. Place the packets in the skillet over medium heat. Cook 6 minutes per side, pressing down gently with a spatula to ensure good contact. This method takes a little longer because the heat is less intense than coals or a grill.

When Are They Done?

Open one packet carefully — steam will rush out, so angle it away from your face. The shrimp should be pink and opaque all the way through, with a slight curl. The sausage should be hot and sizzling. If the shrimp are still gray or translucent, reseal the packet and cook 1-2 more minutes. If they're curled into tight circles, they're overdone.

For food safety: shrimp are safe when they reach an internal temperature of 120°F, but they continue cooking after you pull them off the heat. I pull the packets at 115°F and let them rest for 2 minutes. The carryover heat finishes the job.