This will be the third installment of the “Ode to Summer/Summer Finale” series (as no one has recommended a better name I am keeping both). I can’t have a countdown of summer recipes without something that is cooked on a grill. So that is what we will do today: Foil Packet Shrimp on the Grill. But, today’s recipe is not really a recipe. It is more of a method. No measurements, just the list of ingredients I used. You can use the same ones or change it up based on 1. your tastes and 2. what you have at home. Let’s get right to it.
I buy the bag of jumbo frozen peeled and deveined shrimp at Sam’s. I can thaw just what I want to use, I don’t have to thaw the whole bag. Also, it tastes great and most of the work is done for me. I always feel that shrimp needs to be cleaned on both sides. I don’t know what both of those tracts are in a shrimp but I don’t plan on eating either of them. So, Sam’s cleans one side and I clean the other. You don’t have to, but it is one of my (many) weird things. Also, while I’m at it I always take the tails off. I do this whenever I’m making shrimp for the kids; it makes it easier in the long run.
After I have thawed and deveined the already deveined shrimp this dish comes together in no time at all!. I get out a baking sheet just to have a flat surface that is easily moveable. I lay a giant piece of aluminum foil on the baking sheet. Then, I place the shrimp on the foil.
Next, I season the shrimp: a drizzle of olive oil, sprinkle of Old Bay and a little salt and pepper. I toss everything with my hands then dot a little bit of butter around and add some smashed garlic cloves.
Trying to keep all the shrimp in a single layer, I seal up the foil packet
Then I throw it on a medium hot grill.
After about 2 minutes, I use a pair of tongs to shake the packet. After another 2 minutes, I open up the packet to check on my shrimp (carefully avoiding any steam). Using tongs, I flip over any shrimp that looks like it has only cooked on one side. I close the foil back up with the tongs, let the shrimp cook for another minute then bring the packet inside. That’s it!
Helpful Tip – it is better to have them be a little undercooked when you take them off the grill rather than overcooked because they will continue to cook in the closed foil packet. Make sure you have all the other components of your meal pretty much ready to go when you are putting the shrimp on the grill so you can avoid the horrible rubberiness of an overcooked shrimp.
This method works for a lot of things including other kinds of seafood. Especially delicate flaky fish. You can’t flip flaky fish on the grill, it just falls apart. I made some orange roughy in the same manner but with herbs de provence and lemon instead of Old Bay and butter (but between you and me the orange roughy could have used some butter too).
Anyway, give the foil grilling packet a go. It is fast, easy and a great way to enjoy grilling in the summer. Best of all it is really easy clean up!
Foil Packet Shrimp
Peeled and Deveined Jumbo Shrimp
Old Bay Seasoning
Salt & Pepper
Unsalted Butter, small dice
Have a medium hot grill ready to go.
Place a piece of heavy duty aluminum foil on a baking sheet; the foil should be almost two times bigger than the baking sheet.
Spray the center of the foil with some nonstick cooking spray.
Put the shrimp on the foil.
Drizzle with a little bit of olive oil.
Sprinkle with Old Bay Seasoning, salt and pepper.
Use your clean hands to toss everything together so the shrimp are evenly coated.
Arrange the shrimp so they are in a single layer.
Smash a couple garlic cloves, remove the skin then cut them into two or three pieces; scatter the garlic pieces onto the shrimp.
Dot with butter.
Seal up the foil packet and place on a medium hot grill.
After 2 minutes on the grill, use a pair of tongs to shake the foil packet (like you are tossing the shrimp).
After another 2 minutes, open the packet, careful to avoid any steam, and check on the shrimp.
Flip any shrimp that look like they have only cooked on one side.
Close up the packet and cook for one more minute.
Remove from grill and serve immediately.