Hey there, fellow food lovers! I’ve spent countless hours perfecting the art of grilling shrimp, and I’m super excited to share my favorite method – grilling shrimp in foil packets. This technique is honestly a game-changer, especially if you’re tired of losing those precious shrimp through the grill grates or dealing with overcooked, rubbery results.
Why Foil Packet Grilling is Amazing
Before we dive into the how-to let me tell ya why this method rocks
- Creates a perfect steamy environment that keeps shrimp juicy
- Prevents shrimp from sticking to grill grates
- Makes cleanup a breeze
- Allows for endless flavor combinations
- Perfect for beginners and pros alike
What You’ll Need
Essential Equipment:
- Heavy-duty aluminum foil
- Grill (gas or charcoal)
- Tongs
- Mixing bowl
Basic Ingredients:
- 1 pound large shrimp (peeled and deveined)
- Butter or olive oil
- Seasonings of your choice
- Salt and pepper
Step-by-Step Guide
1. Choose Your Shrimp
Let me share a pro tip Go for large or jumbo shrimp – they’re way easier to handle and won’t overcook as quickly as smaller ones Fresh or frozen works fine, but if frozen, make sure to thaw them completely first!
2. Prep Your Shrimp
- Rinse shrimp under cold water
- Pat dry with paper towels
- If needed, peel and devein (or buy them already prepped)
3. Create Your Flavor Base
Here’s where we can have some fun! I love mixing and matching these ingredients
Basic Seasoning Options:
- Garlic and butter (a classic!)
- Lemon pepper
- Cajun seasoning
- Italian herbs
- Hot honey seasoning
My Go-To Flavor Combo:
- 3 tablespoons melted butter
- 2 cloves minced garlic
- 1 lemon (juice and zest)
- Fresh chopped parsley
- Pinch of red pepper flakes
4. Make Your Foil Packets
- Tear off pieces of foil about 12 inches long
- Fold up the edges slightly to create a “boat”
- Add shrimp and seasonings
- Seal packets by folding edges, leaving some room for steam
Grilling Time!
- Preheat grill to medium-high heat (around 400°F)
- Place packets on grill
- Cook for 8-10 minutes, flipping halfway through
- Check doneness – shrimp should be pink and opaque
Pro Tips From My Kitchen
- Don’t overcrowd the packets – give those shrimp some breathing room!
- Add veggies like bell peppers, onions, or zucchini for a complete meal
- Double-wrap if using thin foil
- Let packets rest for 1-2 minutes before opening (watch out for steam!)
Tasty Variations to Try
Mediterranean Style:
- Olive oil
- Oregano
- Cherry tomatoes
- Feta cheese
- Kalamata olives
Spicy Cajun:
- Cajun seasoning
- Andouille sausage
- Corn on the cob pieces
- Bell peppers
Asian Fusion:
- Soy sauce
- Ginger
- Garlic
- Sesame oil
- Green onions
Common Mistakes to Avoid
- Overcooking – Nobody likes rubbery shrimp!
- Using thin foil – It can tear and leak
- Opening packets too early – Resist the urge to peek!
- Not sealing packets properly – You’ll lose all that yummy steam
Serving Suggestions
Here’s how I love serving my grilled shrimp packets:
- Over rice or pasta
- With crusty bread for sauce-soaking
- In tacos or wraps
- On top of salad
- Straight from the packet (my favorite!)
Storage Tips
Got leftovers? Here’s what to do:
- Store in airtight container
- Keep in fridge for up to 2 days
- Reheat gently to avoid overcooking
Final Thoughts
Grilling shrimp in foil packets is seriously one of the easiest and most rewarding cooking methods I’ve tried. It’s perfect for summer BBQs, weeknight dinners, or when you’re craving something special but don’t wanna spend hours in the kitchen.
Remember, the key to success is not overthinking it – just seal those packets well, don’t overcook, and have fun with your flavor combinations. Before you know it, you’ll be the shrimp-grilling pro at your next cookout!
GRILLED SHRIMP FOIL PACKETS
Easy and fun, these shrimp foil packets will become your favorite summer meal. Loaded with succulent shrimp, juicy sausage, sweet corn and tender baby potatoes in a flavorful Cajun broth, it’s basically a shrimp boil made in convenient individual packets.
They can be made ahead of time and cooked on the grill or in the oven, making them perfect for weeknight meals, summer entertaining or even camping.
Full of the traditional shrimp boil flavors, the shrimp, sausage and veggies are tossed with a bright and zesty blend of fresh garlic, lemon juice, olive oil, Old Bay seasoning, paprika, thyme, lemon pepper, garlic powder, kosher salt and pepper.
The mixture is evenly divided into four double-lined foil sheets. They’re then bowl shaped before a splash of beer finishes them off before sealing, then they’re ready for the grill.
The packets cook for about 12-15 minutes over medium-high heat. The potatoes are par cooked (they’re microwaved before slicing), so once they’re fully tender and the shrimp are pink, they’re good to go.
Served with a sprinkle of fresh parsley and lemon wedges, they pair perfectly with crusty bread or rice – you’ll want something to sop up the delicious sauce.
Large shrimp work best for this recipe, and any sausage can be used. Try it with a spicy variety to add some heat, or a sprinkle of cayenne, red pepper flakes or Tabasco.
Extra seafood like scallops, clams, crawfish or crab can be added, along with additional veggies, including zucchini, bell peppers and squash.
Grilled Shrimp Foil Packets | Grilled Shrimp Recipe
FAQ
How to grill with aluminum foil?
Aluminum foil can be used on the grill to create foil packets for cooking vegetables, fish, and other foods, or to line the grill grates for easier cleanup and to prevent food from sticking.
How long should shrimp go on the grill?
How Long to Grill Shrimp Large shrimp take about 4-6 minutes to grill over medium-high heat, or 2-3 minutes per side. Once the shrimp turn from clear to pink, they’re ready to go. They will also curl into a C shape once they’re fully cooked, while overdone shrimp will form a full circle.
What do you put on shrimp before grilling?
Treating the shrimp with salt and baking soda helps them stay plump and juicy and brown more efficiently as they grill. Drying the shrimp out in the refrigerator gives them a jump-start on browning. Squeezing the shrimp together on a skewer gives them less surface area, which helps them stay juicier as they cook.
Is it better to grill frozen or thawed shrimp?
Is It Safe to Cook Shrimp from Frozen? Totally! According to FDA seafood guidelines, shrimp should be cooked until the flesh is firm and clear. But shrimp are so small and fatty, they reach that point from frozen in a matter of a few minutes.
What are grilled shrimp foil packets?
Grilled Shrimp Foil Packets is an easy seafood recipe that combines garlic, lemon, and butter to create a flavorful dish. The grill adds an additional layer of flavor, making it a family favorite for summertime.
What makes grilled shrimp in foil a family favorite?
The combination of the garlic, lemon and butter make the shrimp so flavorful. The flavor from the grill and the seasoning really makes this a family favorite.
How do you cook shrimp on a grill?
Roll the foil into a foil packet so the ingredients stay in place. You don’t want any of the delicious ingredients falling into the grill. Put the packets on the grill. Place the foil packet on the grill and cook for 8 to 10 minutes until the shrimp is cooked through and pink. Open and enjoy. Carefully open the foil packet, remove shrimp and enjoy!
How long do you cook shrimp in foil?
Make the foil into a foil packet. Place the foil packet on the grill and cook for 8-10 minutes until the shrimp is cooked through and pink. Carefully open the foil packet, remove shrimp and enjoy! Store any leftover shrimp in the refrigerator for 3 days.
What temperature should the grill be for cooking shrimp?
Preheat the grill to 400 degrees Fahrenheit. Place the shrimp in a large piece of foil. Top with the parsley, butter, lemon juice and garlic. Make the foil into a foil packet. Place the foil packet on the grill and cook for 8-10 minutes until the shrimp is cooked through and pink.
Can You Grill shrimp in foil?
The first step when grilling shrimp in foil is selecting high-quality shrimp. Opt for fresh or thawed frozen shrimp that’s raw and uncooked. Peeled and deveined shrimp saves time, but you can use shell-on shrimp if desired. Look for large shrimp varieties like jumbo, colossal, or U/15 size.