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Shrimp Piccata Foil Packets

Shrimp Piccata Foil Packets

The ultimate summer grilling experience! Shrimp Piccata Foil Packets combine fresh shrimp, zesty lemon, and savory capers for an easy weeknight dinner that bursts with flavor. Perfect for gatherings, these packets make serving a crowd simple and fun!
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Prep Time 15 minutes
Cook Time 6 minutes
Total Time 21 minutes
Servings: 3 servings
Course: Dinner
Cuisine: American
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound Shrimp peeled, deveined, tails off
  • 1.5 tablespoon Capers
  • 2 tablespoons Lemon juice
  • 1 teaspoon Lemon zest from 1 lemon
  • 1 lemon Lemon cut into thin slices
  • 2-3 cloves Garlic finely minced
  • 0.25 teaspoon Kosher salt
  • 0.25 teaspoon Black pepper
  • 1.5 tablespoons Butter divided

Equipment

  • Mixing Bowl
  • Chef's Knife
  • Peeler
  • Wooden Spoon

Method
 

  1. Preheat your outdoor grill to 350 degrees Fahrenheit. Make sure it’s covered over high heat so that it reaches the right temperature.
  2. In a large bowl, add the capers, lemon juice, lemon zest, garlic, salt, and black pepper. Stir everything together until well combined. This will become a zesty marinade for your shrimp.
  3. Next, add the peeled and deveined shrimp to the bowl. Toss them in the marinade, ensuring that each piece is coated with the flavorful mixture.
  4. Now, tear off three pieces of heavy-duty foil, each about 12 inches long. This will serve as your cooking vessels.
  5. Divide the lemon slices and place them on the bottom of each piece of foil. This creates a lovely bed for the shrimp to rest on.
  6. Next, divide the shrimp mixture evenly, spooning each portion into the center of each piece of foil.
  7. Top each foil packet with ½ tablespoon of butter. This will melt during cooking, creating a delicious sauce.
  8. Bring the two ends of the foil up and over the shrimp, then crimp to close. Make sure to seal the sides completely so that nothing leaks out.
  9. Transfer the foil packets to a rimmed baking sheet for easy transport to the grill.
  10. Carefully place the foil packets on one side of the grill and turn the burners below them down to low. Close the lid and let them cook for about 5 to 6 minutes.
  11. Remove the foil packets to the rimmed baking sheet when done. Be cautious as you carefully open them, as hot steam will escape. Serve immediately with extra lemon wedges if desired.

Notes

Storage: If you have any leftovers, store them in an airtight container in the fridge for up to two days. Reheat gently on the stovetop to avoid overcooking the shrimp.
Freezing: You can freeze uncooked foil packets before grilling. Just thaw them in the refrigerator overnight before cooking.
Pairing: Serve with a fresh salad or grilled vegetables to complement the meal.
Variations: Feel free to add your favorite spices or vegetables to the foil packets for a personalized touch.
Serving Size: Each packet is a generous portion, but you can adjust the recipe according to your crowd.