Grilled Foil Packet Chipotle Shrimp Recipes

HEALTHY CHIPOTLE BEER-AND-BUTTER SHRIMP FOIL PACK

Steps:

• Prepare a grill for medium heat. Lay out a piece of heavy-duty foil 12 inches by 18 inches. Fold the four sides up to create walls and spread the shrimp in the center of the foil. Toss the shrimp with the garlic, chipotle sauce, cumin, oregano, coriander and salt. Pour in the beer. Dot the butter pieces on top. Cover with another large piece of foil and crimp and fold the edges together to seal tightly.
• Transfer the foil pack to the grill, close the lid and cook until the shrimp are pink and cooked through, 4 to 6 minutes. Remove from the heat and let sit for a few minutes. Carefully tear the packet open, being careful not to let the escaping steam burn you. Squeeze lime juice over the shrimp and sprinkle with cilantro. Serve the shrimp with the rice and pass extra chipotle hot sauce on the side.

SPICY CHIPOTLE GRILLED SHRIMP

Steps:

• Mix together the garlic, chipotle peppers, lemon juice, olive oil, paprika, cilantro, kosher salt, black pepper, red pepper flakes, and cayenne pepper in a bowl. Stir in the shrimp, and mix well to thoroughly coat. Marinate for 30 minutes in refrigerator.
• Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
• Remove the shrimp from the marinade, and discard excess marinade. Thread about 5 shrimp per skewer, and grill on the preheated grill until the shrimp turn pink and opaque in the center, about 2 minutes per side.

SHRIMP IN FOIL

Steps:

• Combine olive oil, parsley, garlic, salt, black pepper, and red pepper flakes in a bowl. Add shrimp and mix well. Set aside to marinade for 10 minutes.
• Preheat an outdoor grill for high heat.
• Lay out a large piece of aluminum foil and fold in half. Fold up edges to create a pouch in the middle. Place marinated shrimp in the middle and drizzle with lemon juice. Lightly close pouch.
• Cook on the hot grill until shrimp are pink and cooked through, 8 to 10 minutes. Serve with lemon wedges.

GRILLED CHIPOTLE SHRIMP

Steps:

• In a small saucepan, bring the brown sugar, chipotles, adobo sauce, garlic, water, lime juice, oil and salt to a boil. Reduce heat; cook and stir 2 minutes longer. Remove from the heat; cool completely., Transfer mixture to a large bowl. Add the shrimp; turn to coat. Cover and refrigerate for up to 2 hours., Meanwhile, combine the sauce ingredients; chill until serving. , Drain and discard marinade. Thread shrimp onto metal or soaked wooden skewers. , Grill shrimp on an oiled rack, covered, over medium heat or broil 4 in. from the heat until shrimp are pink, 6-8 minutes, turning once. Serve with sauce.

GARLIC BUTTER AND SHRIMP FOIL PACKS

Steps:

• Heat gas or charcoal grill.
• Place large sheet of heavy-duty foil or double layer of regular foil on work surface. Rub foil with a little olive oil.
• Arrange slices of polenta in center of foil. Drizzle with olive oil; sprinkle with salt and pepper.
• In medium bowl, toss shrimp with melted butter, parsley, garlic and lemon juice. Sprinkle with salt, pepper and crushed red pepper flakes. Add shrimp on top of polenta, getting all the butter out of the bowl.
• Bring short ends of foil together, and fold twice to seal; fold in sides to seal, leaving room for steam.
• Place packets on grill over medium-high heat. Cover grill; cook 10 to 15 minutes or until shrimp are pink.
• Remove from grill; unwrap and top with additional fresh parsley and lemon wedges.