The Scoop
Impress guests with these grilled shrimp foil packets infused with lemon and garlic, ideal for easy outdoor entertaining.
When I first decided to host a little dinner party in my apartment, I was determined to impress my friends with something simple yet dazzling. As I rummaged through my pantry, I stumbled upon a pound of raw shrimp tucked in the freezer—a lovely find I'd forgotten about since my last splurge at the local seafood market. The thought of grilling came naturally, as my tiny balcony provided enough space for a small grill, and the aroma of grilled shrimp would surely entice my guests long before they even set foot inside.
A butter or ghee tease was needed to give it richness, so I threw it in along with three large minced cloves of garlic. That’s when I remembered the lemon sitting on the kitchen counter. I zest my lemons before using them—trust me, it intensifies the zing—so I added lemon zest along with a squeeze of juice for a bright punch. Gathering fresh parsley from the windowsill herb garden, I minced it while adding a cheeky sprinkle of red pepper flakes for a hint of heat. My secret tip? Toss everything in foil to form a neat packet before grilling—it makes cleanup a breeze.
As the packets cooked, I could hear the promising sizzle of the shrimp and spices mingling together, a sound that was accompanied by a mental high-five. When served with cocktail sauce and lemon wedges, the shrimp was a hit—proof that sometimes the most unplanned meals become your signature dishes. It seemed that these little packets of joy brought not just flavor to the evening, but also a happy reminder that impromptu gatherings create some of the best memories.
Ingredients
- 1 pound raw shrimp, peeled and deveined
- 4 tablespoons butter or ghee
- 3 large cloves garlic, minced
- 1 teaspoon lemon zest plus 1 tablespoon lemon juice
- sea salt, to taste
- 1 tablespoon fresh parsley, minced
- 1/4 teaspoon red pepper flakes, optional
- cocktail sauce, optional, to taste, for serving
- lemon wedges, optional, to taste, for serving
Directions
- Preheat the grill to high.
- Lay out a long sheet of aluminum foil.
- Add the shrimp to the center of the foil.
- Add the butter, the garlic, the lemon zest, the lemon juice, the sea salt, the parsley, and the red pepper flakes to the shrimp and toss to coat.
- Fold the foil into a closed packet and place the packet on the grill.
- Cover the grill and let it cook, about 8-10 minutes.
- Flip the packet and grill until the shrimp are pink and reach an internal temperature of 145 degrees F, about 3-5 minutes.
- Transfer the packet from the heat and place it on a cutting board or baking sheet.
- When the packet is cool enough to handle, open the packet and stir the shrimp mixture.
- Serve with the cocktail sauce and the lemon wedges.
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