Ingredients
1 lb shrimp, peeled, deveined, and boiled
15 oz baby corn, (1 package)
5 mini potatoes
2 tsp Cajun seasoning
4 tbsp canola oil, or butter
2 tsp seafood seasoning
fresh parsley, chopped, for garnish, optional
salt, a pinch, to taste
ground black pepper, to taste
lemon wedges
white or brown rice
pasta
Preparation
Preheat indoor or outdoor grill to medium-high.
In a large mixing bowl, add shrimp, baby corn, mini potatoes, and canola oil. Toss to combine.
Sprinkle with Cajun seasoning and seafood seasoning.
Adjust taste accordingly with salt and black pepper.
Place heavy duty aluminum foil on the counter. Divide into four medium pieces.
Evenly distribute the shrimp mixture onto each foil sheet.
Wrap all the ingredients with aluminum foil. Leave space inside for air to circulate. Fold the edges to tightly seal.
Grill each packet for about 10 minutes before flipping to cook for another 5 minutes.
Carefully open each foil packet. Serve and enjoy!
