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These Shrimp Foil Packets are easy to make in the oven or on the grill. Coated in a lemon herb butter, they are perfect on their own or added to pastas, salads and more.
I don’t cook shellfish often because my poor boy is allergic to it. My husband on the other hand could eat it for breakfast, lunch and dinner every day of the week. So on the days we we are home and the kids are in school, I will sometimes pull out my favorite recipes for us to enjoy, I almost always make these foil packet shrimp with some Fettuccine Alfredo!
The first step is to decide on your shrimp. You can go the easy route (usually my top choice) and buy frozen that’s already peeled and deveined. Some packages will still have the tail on while some will remove them. I personally prefer to remove the tails completely so you don’t have to mess with removing them. You can also buy fresh from the butcher, but you’ll have to remove the shells and the little vein that runs up the back yourself.
To make your shrimp foil packets, cut squares of foil that can be shaped into “envelopes.” Divide the shellfish into individual portions on each piece of foil. Top each pile with lemon herb butter (made with softened butter, fresh herbs, garlic and lemon zest) and a lemon slice. Spread the butter all over.
To cook these shrimp foil packets in the oven, just arrange the packets on a baking sheet and bake for about 10-12 minutes, or until the shrimp are bright pink. To grill, heat the grill to medium heat and grill for about 8 minutes.
Customize this recipe by swapping lemon for lime, or using any of your favorite herbs.
In this recipe, the shrimp are steamed in the foil with the lemon herb butter, and they can be baked in the oven, or grilled on an outdoor grill, making them a perfect meal addition any time of the year. Once cooked, they can be served as is with various side dishes. We love them in my easy Fettuccine Alfredo or Penne Pasta Primavera. They also pair well with my Easy One Pan Cauliflower Mac & Cheese or Summer Spaghetti Salad.