Make a quick, flavorful dinner with this simple recipe for Cajun seasoned shrimp and corn cooked in foil packets on a sheet pan.
Author:Ahazzam
Prep Time:10 min
Cook Time:15 min
Total Time:25 min
Yield:4 servings
Category:Dinner
Method:Baking
Cuisine:American
Diet:Gluten Free
Ingredients
Scale
1 pound large shrimp, peeled and deveined
4 ears of corn, husked and cut into 2-inch pieces
4 tablespoons unsalted butter, melted
2 teaspoons Cajun seasoning blend (adjust to your spice preference)
1 teaspoon smoked paprika
1/2 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons fresh lemon juice
4 sheets of heavy-duty aluminum foil, about 12×12 inches
Instructions
Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius).
In a medium bowl, combine the melted butter, Cajun seasoning, smoked paprika, garlic powder, salt, and pepper. Mix well.
Add the shrimp and corn pieces to the butter mixture. Toss gently until everything is evenly coated.
Lay out the four pieces of aluminum foil on a flat surface. Divide the shrimp and corn mixture evenly among the four foil sheets, placing the mixture in the center of each sheet.
Drizzle about half a tablespoon of lemon juice over the contents of each packet.
Fold the edges of the foil up and over the ingredients. Crimp the seams tightly to create a sealed packet, allowing a little room for steam inside.
Place the sealed foil packets onto a large sheet pan.
Bake for 12 to 15 minutes, or until the shrimp is pink and cooked through.
Carefully remove the sheet pan from the oven. Open the packets slowly, away from your face, to release the steam. Serve directly from the foil packets.
Notes
If you prefer a lower fat option, substitute the butter with olive oil.
You can add sliced bell peppers or small pieces of smoked sausage to the packets for extra flavor and bulk.
For grilling, place the sealed packets directly on medium-high heat for 10 to 12 minutes, turning once halfway through.