Shrimp Foil Packet Recipes

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SHRIMP IN FOIL



Shrimp in Foil image

An easy recipe for shrimp in foil for the grill. Shrimp are quickly marinated in olive oil and parsley and then barbecued in a foil pouch.

Provided by barbara

Categories     Seafood     Shellfish     Shrimp

Time 30m

Yield 4

Number Of Ingredients 8

8 tablespoons olive oil
1 cup chopped fresh parsley
2 cloves garlic, minced
salt and freshly ground black pepper to taste
1 pinch red pepper flakes, or to taste
1 pound uncooked medium shrimp, peeled and deveined
1 lemon, juiced
½ lemon, sliced into wedges

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.

Nutrition Facts : Calories 342.9 calories, Carbohydrate 6 g, Cholesterol 172.6 mg, Fat 28.2 g, Fiber 2.5 g, Protein 19.6 g, SaturatedFat 4 g, Sodium 247.5 mg, Sugar 0.2 g

BAKED SHRIMP IN FOIL



Baked Shrimp in Foil image

Make and share this Baked Shrimp in Foil recipe from Food.com.

Provided by Tammy Scott Saunde

Categories     Free Of...

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 11

2 lbs large shrimp
1/2 cup salted butter
1 bunch about 2 cups chopped flat leaf parsley
2 -3 tablespoons dried or minced onions
4 garlic cloves, chopped
3 lemons
4 tablespoons of your favorite hot sauce
1/2 teaspoon sea salt
1 teaspoon coarse black pepper
red pepper flakes, (ground red pepper will work too)
1 large aluminum foil, bag (used for grilling, if not, use regular foil)

Steps:

  • 1. Let the stick of butter soften in a bowl until it is VERY soft.
  • 2. Coarsely chop the parsley and cut into the soft butter.
  • 3. Add garlic, onion, hot sauce, pepper, salt and blend until the parsley seems well incorporated.
  • 4. Juice ONE lemon and cut the other two into slices. Add lemon juice to the mixture and blend.
  • 5. Add red pepper flakes to your taste.
  • 6. Rinse shrimp thoroughly and leave the shells ON. Add them to the bowl and mix them in until they are evenly coated with the mixture.
  • 7. Put shrimp mix into the oven bag along with the lemon slices.
  • 8. If making a foil packet from sheet foil, be sure to make the foil a double layer. Seal packet of foil bag TIGHTLY and place in the refrigerator a few hours until you are ready to bake. If you are making your own packet, make it large enough to keep the shrimp in no more than two layers inside the packet.
  • 9. Preheat oven to 450 degrees. Place foil bag into a cookie sheet with edges to catch any leaks.
  • 10. Bake for 15 minutes, remove from oven, give the foil bag a shake to redistribute the shrimp, flip over and return to the oven for another 15 minutes.
  • 11. After this 30 minutes of baking, remove the foil bag and give it a look. The shrimp should be nice and pink. If not, bake another 10 minutes and check again.
  • 12. Cut open the bag with a knife and dump into a bowl to serve.
  • 13. Add a nice salad and enjoy!
  • 14. We make two pounds to have some leftover shrimp to make into our Low-Carb Aioli Shrimp Salad the next day!

Nutrition Facts : Calories 397.8, Fat 25.8, SaturatedFat 14.9, Cholesterol 347.5, Sodium 2171.4, Carbohydrate 10.1, Fiber 2.5, Sugar 1.8, Protein 32.9

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