Grill Shrimp in Foil Recipe – Easy, Juicy & Flavorful Dinner 🦐

Introduction 🌿

Grilled shrimp in foil packs is one of those recipes that feels like magic. You toss everything together, wrap it in foil, and let the grill do the hard work. When you peel back that foil, you get tender shrimp, infused with garlic butter, lemon, and herbs. The steam keeps everything juicy, while the grill adds that smoky flavor.

The beauty of this recipe is its simplicity. You don’t need to be a grill master. You don’t even need much prep. It’s just shrimp, seasoning, foil, and heat. Perfect for summer cookouts, family dinners, or even a quick weeknight meal.

What I love most is how customizable it is. Some people like theirs with zucchini and corn. Others add a splash of white wine. You can go spicy with chili flakes or keep it light with fresh parsley. Every foil pack feels a little different, and that’s part of the fun.

So, if you’ve been searching for a foolproof way to grill shrimp that’s both easy and packed with flavor, this might just be the recipe you keep coming back to.

Time and Servings ⏱️🍽️

Ingredients Needed 📝

Step-by-Step Cooking Instructions 🍳

Step 1: Prep your foil

Tear off 4 large sheets of heavy-duty aluminum foil—about 12 to 14 inches long each. You’ll need enough room to fold over the shrimp and vegetables with space to seal the edges. If you’re worried about tearing, you can even double-layer the foil. Lay each piece flat on the counter and lightly spray with cooking spray or brush with a little oil to prevent sticking.

Step 2: Mix the sauce

Grab a small mixing bowl and whisk together olive oil, melted butter, minced garlic, fresh lemon juice, paprika, salt, black pepper, and red pepper flakes (if you want a little spice). This sauce is the flavor base—it will coat the shrimp and veggies, keeping everything moist while adding that buttery garlic kick. Whisk until the mixture looks smooth and the spices are evenly blended.

Step 3: Build the foil packs

Divide the shrimp evenly onto the center of each foil sheet. Add your sliced zucchini and corn pieces around or on top of the shrimp. Drizzle the garlic butter sauce over each pack, making sure every shrimp gets coated. Place 2–3 thin lemon slices on top for brightness. It doesn’t have to be perfect—just try to spread things out so they cook evenly.

Step 4: Seal tightly

Bring the two long sides of the foil together over the shrimp, then fold them down until snug. Fold up the ends to create a sealed pouch. The goal is to trap steam inside while the packs are on the grill. That trapped steam is what gently cooks the shrimp and vegetables without drying them out. Make sure no gaps remain—otherwise you’ll lose the juices and flavors.

Step 5: Grill

Preheat your grill to medium-high heat (around 400°F / 200°C). Place the foil packs directly on the grates. Cook for 10–12 minutes, flipping once halfway through. The shrimp should turn pink and curl slightly, while the vegetables soften. If you’re using jumbo shrimp, give them an extra 2–3 minutes. Don’t overcook—shrimp turn rubbery fast.

Step 6: Serve

Using tongs, carefully remove the foil packs from the grill. When opening, be cautious—hot steam will rush out. Sprinkle fresh parsley over the shrimp and vegetables for color and freshness. Serve straight from the foil for a rustic, casual vibe, or transfer to a plate or shallow bowl if you want it a little more formal. A squeeze of extra lemon at the table makes it even better.

Recipe Notes 📌

• If using frozen shrimp, thaw completely before grilling.
• Heavy-duty foil works best—regular foil may tear.
• Add diced bell peppers or mushrooms for extra veggies.
• For a smoky kick, sprinkle a little Cajun seasoning.

Nutrition (Per Serving) 🥗

Kitchen Tools Needed 🔪

• Mixing bowls
• Whisk
• Cutting board & knife
• Heavy-duty aluminum foil
• Grill or oven

Serving Suggestions 🍷🥗

Shrimp in foil is delicious on its own, but here are some ways to make it a full meal:

• Serve over steamed rice or quinoa to soak up the juices.
• Pair with a crisp green salad for freshness.
• Add a side of garlic bread to mop up the buttery sauce.
• For drinks, go with a chilled white wine, iced tea, or lemonade.

Storage and Reheating 🍱

• Fridge: Store leftovers in airtight container up to 2 days.
• Freezer: Not ideal since shrimp can overcook when reheated.
• Reheat: Warm gently in oven at 300°F for 8–10 minutes. Avoid microwaving too long—it makes shrimp rubbery.

Extra Tips to Make the Recipe Perfect ✨

• Don’t overcook—shrimp turn tough fast. Look for pink and curled.
• Keep foil sealed tightly to trap steam.
• Use jumbo shrimp for easier grilling.
• If grilling isn’t possible, bake in oven at 400°F for 12–14 minutes.
• Double the garlic butter sauce if you love dipping bread.

Health Benefits 🌱

• Shrimp are high in protein and low in calories.
• Lemon and garlic add flavor without heavy sauces.
• Olive oil provides healthy fats.
• Veggies like zucchini and corn bring fiber and nutrients.

Common Mistakes to Avoid ❌

• Cooking shrimp too long—they only need a few minutes.
• Using thin foil that tears and leaks.
• Skipping the butter or oil—shrimp dry out without fat.
• Forgetting to flip foil packs halfway—helps even cooking.

Expanded Serving Ideas 🍴

• For summer BBQs: serve with grilled corn on the cob and watermelon salad.
• For a light dinner: pair with couscous and roasted asparagus.
• For family nights: make individual foil packs so everyone gets their own portion.
• For camping: prep ahead and cook on campfire coals.

FAQs ❓

Q1: Can I bake instead of grill?
Yes, bake foil packs in oven at 400°F for 12–14 minutes.

Q2: Do I need to peel shrimp before cooking?
Yes, peel and devein for best results.

Q3: Can I add potatoes?
Yes, but par-cook small potato cubes first—they take longer than shrimp.

Q4: What type of shrimp is best?
Large or jumbo shrimp work best. Small shrimp may overcook quickly.

Q5: Can I prep foil packs ahead of time?
Yes, assemble up to 4 hours before and keep refrigerated until grilling.

Final Thoughts 🌟

Grilled shrimp in foil is quick, easy, and full of flavor. It’s the kind of recipe that looks impressive but doesn’t require much effort. With simple ingredients and minimal cleanup, it’s a go-to for both weeknights and summer gatherings.

Every bite has smoky shrimp, garlic butter, and a burst of lemon. And while it’s easy to make, it feels a little special—like the kind of dish people remember. Try it once, and I think it’ll become a regular on your grill menu.