Sometimes I like to take a break from stovetop cooking and head outdoors. To do this, I need a recipe that requires minimal dishes and prep time but is still delicious. Well, let me tell you, these grilled shrimp foil packets are just that! This technique may seem rustic, but it’s essentially the classic technique of cooking en papillote, or “in paper, ” like this roasted Fish En Papillote or Salmon En Papillote. The foil traps the steam, which cooks the veggies and shrimp very gently so everything becomes beautifully tender. By cooking it over a BBQ or live fire, you get all the delicious smoky flavor too! The best part is that this method is great for groups with picky eaters and dietary restrictions. You can customize each packet to individual preferences. If you love spice, add extra chili to your packet. Swap out the peppers for squash if someone has a nightshade allergy. The possibilities are endless, and this approach makes it stress-free to feed everyone. And who doesn’t enjoy unwrapping their own little package of deliciousness? Plus cleaning up is a breeze–just gather up the foil and toss it away!
Ingredients for Grilled Shrimp Foil Packets
You can use any quick-cooking vegetables you choose, just make sure to slice them into small pieces so they cook in the same amount of time as the shrimp. You’ll need:
Shrimp: I prefer to use fresh shrimp for cooking, but frozen ones can also be used. I have chosen peeled and deveined shrimp, but leaving the heads and tails is also an option. READ MORE: Guide To Buying And Cooking Shrimp, which includes our method for peeling and deveining. Zucchini: Has a natural sweetness that complements the shrimp. Bell peppers: I enjoy adding a variety of bell peppers to the dish. I have used red and green varieties, but sweet yellow varieties also add a delicious summery flavor. Onion: Onions release a beautiful sweetness. Whether you use red or white onions, slice them thinly. Extra virgin olive oil: Adds a beautiful pepperiness and taste, particularly a high-quality variety like the selection at our shop. Don’t be afraid to add more; the shrimp will poach, and the juices will be delightful. White wine: Wine and shrimp are a great combination. The sweetness of the wine reduces and adds a beautiful floral note. I always like to use wine that is good enough to drink, or you can substitute with chicken stock/broth. Garlic: Boosts the umami flavor. Lemon: I always use fresh lemon juice. The bottled varieties have a slight bitterness. If you do not have lemons, you could swap them with limes or even oranges. Smoked paprika: Gives a deep, smoky flavor. Rosemary: A small amount gives a lovely woody undertone. Chili flakes (optional): I love spice, so adding heat is a no-brainer. I enjoy the sensation of sweet and slightly warm-hot. Feel free to omit or adjust to suit your palate. Salt: Always added to enhance food’s natural flavors. Honey: Provides an outstanding balance between sweet, salty, and sour! Use high-quality wildflower honey like the Greek honey from our shop. Parsley: Chopped parsley brightens and freshens the dish. You can substitute cilantro if you prefer.
Ingredient Spotlight
Choose either shrimp or prawn to make this recipe. Both options will result in a delicious dish! Though they look similar and can often be used interchangeably, they are separate crustaceans. Shrimp have claws and one pair of legs, while prawns have three pairs of claws. Prawns are also slightly sweeter in taste, meatier in texture, and tend to be larger. Both shrimp and prawns can be found in saltwater or freshwater, but prawns are more likely to be harvested in freshwater.
How to Make Grilled Shrimp Foil Packets
The trick with grilling shrimp packets is not to peek, as you’ll let out steam and extend the cooking time. This method is very gentle, so shrimp can cook for longer than with direct heat. If you do not want individual portions, you can also make the whole amount in one large packet. Here are the steps:
Prep the Packet
Prepare the packet. Cut four sheets of aluminum foil and four sheets of parchment paper to roughly 12 x 12-inches long. Layer the parchment paper on top of each foil sheet. Turn in the sides to create a bowl shape or enough so the juices won’t seep out when you add the ingredients. Set aside. Prepare the seasonings. In a large bowl, whisk together 1/3 cup olive oil, 1/2 cup white wine, 3 minced garlic cloves, the zest and juice of two lemons, 4 teaspoons smoked paprika, 4 teaspoons chopped rosemary, 1/2 teaspoons chili flakes (if you’d like), and 1/2 cup honey. Season with salt to taste. Add the shrimp and veggies. Add 2 pounds shrimp (peeled and deveined if you’d like), 2 trimmed and sliced zucchini, sliced 1/2 green bell pepper, sliced red bell pepper, and sliced 1/2 white onion. Mix to coat. Wrap the shrimp packets. Divide the shrimp and vegetable mixture evenly into your foil bowls, spooning in the juices as well. Take two sides of the foil and meet in the middle, turning them down a little to seal the top, then fold the edges to seal the sides, leaving some room for air and steam to develop. It does not have to look perfect; you just want the steam to gather in the packet while keeping the juices from running out.
Grill the Shrimp and Veggies
Get ready to cook. Heat the grill to medium-high heat (400-450°F). Slice the remaining lemon into wedges for serving. Cook the shrimp packets. Place the packets on un-oiled grates with the folded sides up. Cover and grill for 15 minutes. Carefully open one packet (taking care to avoid the steam) and ensure the shrimp and veggies are cooked. When fully cooked, the shrimp should turn pink and curl. If it needs more time, reseal the packet, cover the grill, and allow it to cook for 5 minutes longer. Serve: Remove the packets from the grill and serve immediately with chopped parsley and a squeeze of lemon juice. Be careful. Hot steam will be released when the packet is opened.
Ways to Mix it Up
There are many ways to make this recipe your own! Some ideas:
Swap the shrimp for fish: Use thinly cut pieces of flake, cod, or salmon, or even slice up your favorite sausage. Make it vegetarian: Add a medley of your favorite veggies and seasonings with rosemary, plenty of garlic, and olive oil. Make it hot and spicy: Add chopped chili to the mixture.
Make Shrimp Foil Packets in the Oven or Over a Campfire
Don’t have a grill? Don’t worry! These foil packets can be baked in the oven. Preheat to 425°F. Place packets on a baking tray and bake for 15-20 minutes. Planning a camping trip? These pre-prepared food packets are perfect for impressing friends and enjoying hassle-free meals. Simply place them on a campfire and let the magic happen! Rather have one large food packet? No problem. Just assemble on a larger sheet of foil and baking paper, keeping food in as much of a single layer as possible (not piled high) for even cooking, and off it goes!
What to Serve with Grilled Shrimp Foil Packets
There are a few ways to serve grilled shrimp. You can enjoy it alongside a fresh loaf of crusty bread, perfect for dipping into the savory juices. You can enjoy it served over spaghetti or Basmati rice, ensuring you add all the delicious, flavorful juices. Garnish with some fresh chopped parsley, and a squeeze of lemon juice. You don’t need much else but a fresh salad and something cold to drink (N/A sangria is a great choice) would round out the meal nicely.
Reheating Shrimp
Reheat shrimp foil packets in the oven at a low temperature (250°F) to avoid a rubbery texture. Otherwise, enjoy your shrimp cold or at room temperature.
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