Best 5 Grilled Foil Packet Chipotle Shrimp Recipes
In the realm of culinary delights, grilled foil packet chipotle shrimp stands as a beacon of tantalizing flavors and mouthwatering aromas. This delectable dish combines the succulent sweetness of shrimp with a symphony of zesty spices, perfectly harmonized by the smoky allure of a wood-fired grill. As the foil packet sizzles over the glowing embers, a savory dance of flavors unfolds, promising an unforgettable gastronomic experience.
Here are our top 5 tried and tested recipes!
HEALTHY CHIPOTLE BEER-AND-BUTTER SHRIMP FOIL PACK
Chipotle and cumin are tempered by beer, butter and lime in this simple and healthy shrimp dish that comes together in a snap. Sealing the ingredients in aluminum foil before grilling keeps the juices in and makes a sauce that is perfect for pouring over rice.
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 12
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.
Nutrition Facts : Calories 300, Fat 8 grams, SaturatedFat 4 grams, Cholesterol 195 milligrams, Sodium 970 milligrams, Carbohydrate 32 grams, Fiber 1 grams, Protein 22 grams, Sugar 1 grams
SPICY CHIPOTLE GRILLED SHRIMP
Delicious spicy marinated shrimp. Easy on indoor or outdoor grill. I serve this with yellow rice and/or baked potatoes. I also put an extra shot of hot pepper sauce on the rice, love it spicy!
Provided by Sue Carey-Bradley
Categories Seafood Shellfish Shrimp
Time 50m
Yield 6
Number Of Ingredients 12
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.
Nutrition Facts : Calories 149.5 calories, Carbohydrate 3.6 g, Cholesterol 230.4 mg, Fat 3.9 g, Fiber 1.6 g, Protein 25.2 g, SaturatedFat 0.7 g, Sodium 607.2 mg, Sugar 0.2 g
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.
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
GRILLED CHIPOTLE SHRIMP
I created this recipe for a Cinco de Mayo party, and it was a hit! It's so easy, yet has a serious wow factor. The creamy dipping sauce mellows out the shrimp's heat perfectly. -Mandy Rivers, Lexington, South Carolina
Provided by Taste of Home
Categories Appetizers
Time 35m
Yield about 5 dozen (1-1/4 cups sauce).
Number Of Ingredients 15
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.
Nutrition Facts : Calories 27 calories, Fat 1g fat (1g saturated fat), Cholesterol 21mg cholesterol, Sodium 47mg sodium, Carbohydrate 1g carbohydrate (1g sugars, Fiber 0 fiber), Protein 3g protein.
GARLIC BUTTER AND SHRIMP FOIL PACKS
This delicate grilled shrimp dinner comes together in a flash, thanks to an easy foil-pack technique and simple list of ingredients.
Provided by Tieghan Gerard
Categories Entree
Time 25m
Yield 4
Number Of Ingredients 10
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.
Nutrition Facts : Calories 340, Carbohydrate 20 g, Cholesterol 185 mg, Fat 3 1/2, Fiber 2 g, Protein 22 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 200 mg, Sugar 0 g, TransFat 0 g
Tips:
- Choose the right shrimp. Large shrimp (21-25 count per pound) are best for this recipe. They're large enough to hold their own on the grill and won't overcook too quickly.
- Use a good quality olive oil. Extra virgin olive oil is best, but any good quality olive oil will do.
- Don't overcrowd the foil packets. If you overcrowd the packets, the shrimp won't cook evenly.
- Be careful when grilling the packets. The packets can burst if they get too hot, so keep a close eye on them.
- Let the packets rest before serving. This will allow the shrimp to finish cooking and the flavors to meld.
Conclusion:
Grilled foil packet chipotle shrimp is an easy and delicious meal that's perfect for a summer cookout. The shrimp are cooked in a flavorful marinade of chipotle peppers, olive oil, lime juice, and spices. The foil packets keep the shrimp moist and tender, and the chipotle peppers add a smoky, slightly spicy flavor. Serve the shrimp with rice, beans, or your favorite side dish.
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