Best 5 Shrimp In Foil Recipes

Shrimp in foil is an easy and flavorful way to prepare this versatile seafood. By wrapping the shrimp in foil, you create a moist cooking environment that allows the shrimp to steam and absorb the flavors of the other ingredients. This cooking method is perfect for busy weeknights or when you want to impress guests with a simple yet elegant dish. With a variety of recipes to choose from, you can customize shrimp in foil to suit your taste preferences and dietary needs. Whether you prefer a classic butter and garlic combination, a spicy Cajun twist, or a Mediterranean-inspired marinade, you're sure to find a recipe that will tantalize your taste buds.

Here are our top 5 tried and tested recipes!

JAMAICAN JERK SHRIMP IN FOIL

Jamaican Jerk Shrimp in Foil image

This one speaks for itself. Spicy shrimp in a jerk seasoning cooked in foil.

Provided by JOHN MITSCHKE

Categories World Cuisine Recipes Latin American Caribbean

Time 30m

Yield 4

Number Of Ingredients 13

Ingredients

1 cup soy sauce
¾ cup distilled vinegar
1 medium white onion, coarsely chopped
¼ cup extra-virgin olive oil
4 green onions, coarsely chopped
2 tablespoons dried thyme
2 habanero peppers, stemmed
1 tablespoon brown sugar
1 tablespoon ground nutmeg
1 teaspoon ground allspice
1 teaspoon ground cloves
1 pound uncooked medium shrimp, peeled and deveined
heavy duty aluminum foil

Steps:

Preheat a grill for medium-high heat.
Combine soy sauce, vinegar, onion, olive oil, green onions, thyme, habanero peppers, sugar, nutmeg, allspice, and cloves in a food processor; blend for about 15 seconds to make the jerk seasoning.
Shape foil into a bowl. Add shrimp and pour in enough jerk seasoning to cover. Place the foil bowl on the grill. Seal the top, leaving a small opening. Grill until pink, stirring occasionally, about 10 minutes. Pour shrimp into a medium bowl.
Heat the remaining sauce in a small saucepan over medium heat, 2 to 3 minutes. Spoon sauce over shrimp.

Nutrition Facts : Calories 299.2 calories, Carbohydrate 15.3 g, Cholesterol 172.6 mg, Fat 16.2 g, Fiber 3.1 g, Protein 23.6 g, SaturatedFat 2.9 g, Sodium 3814 mg, Sugar 6.7 g

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

Ingredients

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

Ingredients

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

FOIL-PACKET SHRIMP BOIL

Foil-Packet Shrimp Boil image

The beauty of a foil-pack is that it traps all the juices and flavors of a meal in a tidy bundle. In this recipe, as the shrimps cook, their natural juices combine with butter, white wine and other seasonings to create an abundant pool of broth perfect for dipping crusty bread into.

Provided by Food Network Kitchen

Categories main-dish

Time 50m

Yield 4 servings

Number Of Ingredients 10

Ingredients

4 Yukon Gold or red-skinned potatoes (about 1 1/4 pounds)
6 tablespoons unsalted butter
2 ears fresh corn or 4 small pieces thawed frozen corn on the cob, cut into 1-inch-thick pieces
2 cloves garlic, thinly sliced
1 tablespoon Old Bay Seasoning
Kosher salt and freshly ground pepper
1 pound peeled and deveined large shrimp (no need to thaw if using frozen)
1 lemon, zest grated, cut into wedges
1/2 cup dry white wine
2 tablespoons chopped fresh parsley

Steps:

Preheat a grill to medium. Microwave the potatoes until softened but not fully cooked, about 5 minutes. Let cool a few minutes, then dice.
Put 4 tablespoons butter in a large microwave-safe bowl and microwave until melted. Add the potatoes, corn, garlic and Old Bay and toss well; season lightly with salt and pepper.
Tear off four 18-inch-long sheets of foil. Divide the vegetables among the foil sheets, piling them in the middle. Add the shrimp to the same bowl. Sprinkle with the lemon zest and a pinch of salt and pepper; toss well. Add the shrimp to the vegetable piles.
Drizzle 2 tablespoons wine over each pile of vegetables and shrimp. Cut the remaining 2 tablespoons butter into 4 pieces and add a piece to each pile. Bring the short ends of the foil together and fold twice; fold in the sides to form a packet.
Grill the foil packets until the potatoes are tender and the shrimp is cooked through, 15 to 20 minutes. Remove from the grill and let stand 5 minutes. Carefully open the packets and sprinkle with the parsley; serve with the lemon wedges.

GARLIC BUTTER AND SHRIMP FOIL PACKS

Garlic Butter and Shrimp Foil Packs image

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

Ingredients

1 roll (1 lb) refrigerated polenta, cut into 1/2-inch slices
2 tablespoons olive oil
Salt and pepper, to taste
1 lb uncooked deveined peeled shrimp
4 tablespoons butter, melted
1 cup fresh parsley, chopped
2 cloves garlic, grated or finely chopped
Juice of 1 lemon, plus lemon wedges for serving
Pinch of crushed red pepper flakes
Additional chopped fresh parsley

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 type of foil. Use heavy-duty aluminum foil to prevent tearing and ensure even cooking.
Prepare the shrimp properly. Devein and clean the shrimp, then season them with your favorite spices and herbs.
Don't overcrowd the foil packets. Leave enough space for the shrimp to cook evenly.
Add some moisture. A little bit of liquid, such as water, broth, or wine, will help keep the shrimp moist and succulent.
Seal the foil packets tightly. This will prevent the steam from escaping and ensure that the shrimp cook evenly.
Cook the foil packets over medium heat. This will help prevent the shrimp from overcooking.
Cook the foil packets for the correct amount of time. Overcooked shrimp will be tough and rubbery.
Let the foil packets rest before opening. This will allow the shrimp to finish cooking and the juices to redistribute.

Conclusion:

Shrimp in foil is a quick, easy, and delicious way to cook shrimp. It's a great option for busy weeknights or casual gatherings. With a little planning and preparation, you can create a flavorful and satisfying meal that everyone will enjoy.