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Sheet Pan Cajun Shrimp and Corn Foil Packets

Close-up of cooked shrimp and corn on the cob seasoned with Cajun spices in a foil packet.

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Make this simple Cajun shrimp and corn dinner using foil packets on a sheet pan for fast cooking and easy cleanup.

Ingredients

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  • 1 pound large shrimp, peeled and deveined
  • 4 ears of corn, husked and silk removed
  • 1/2 cup unsalted butter, melted
  • 2 tablespoons Cajun seasoning blend
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon cayenne pepper (optional)
  • 1 lemon, cut into wedges
  • 2 tablespoons fresh parsley, chopped (for garnish)

Instructions

  1. Preheat your oven to 400 degrees Fahrenheit. Line a large sheet pan with heavy-duty aluminum foil.
  2. In a medium bowl, combine the melted butter, Cajun seasoning, smoked paprika, garlic powder, and cayenne pepper if you are using it. Mix well.
  3. Place two ears of corn on the center of two large sheets of heavy-duty foil, creating two separate packets.
  4. Place half of the shrimp on top of the corn in each foil packet.
  5. Spoon half of the butter-spice mixture evenly over the shrimp and corn in each packet.
  6. Fold the edges of the foil together tightly over the ingredients to seal the packets completely. You want to trap the steam inside.
  7. Place the sealed foil packets onto the prepared sheet pan.
  8. Bake for 12 to 15 minutes, or until the shrimp is pink and cooked through. Cooking time depends on the size of your shrimp.
  9. Carefully open the packets (steam will escape). Squeeze fresh lemon juice over the shrimp and corn.
  10. Garnish with fresh chopped parsley before serving directly from the foil packets.

Notes

  • Use heavy-duty foil to prevent tearing when sealing the packets.
  • If you prefer, you can substitute sausage, like andouille, for some of the shrimp. Add the sausage when you add the shrimp.
  • For grilling, place the sealed packets directly on medium-high heat grates for 8 to 10 minutes, turning once halfway through.

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