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Grilled Shrimp Foil Packets
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5 from 3 votes

GRILLED SHRIMP FOIL PACKETS WITH HERB BUTTER BLEND

Yields 6 to 8 grill packets. PREP TIME includes refrigeration time for the herb butter blend. Recipe makes a good amount of herb butter. You can enjoy with with grilled vegetables and grilled meats! Delicious! Just keep stored in the fridge*.
Prep Time1 hour 25 minutes
Cook Time15 minutes
Total Time1 hour 40 minutes
Course: Main or Side Dish
Cuisine: American
Keyword: grilled shrimp, grilled shrimp foil packets, grilling, shrimp
Servings: 6

Equipment

  • aluminum foil

Ingredients

For the Herb Butter:

  • 1 cup Land O Lakes® Butter with Olive Oil and Sea Salt or 2 sticks unsalted butter room temperature
  • 2 heaping tablespoons fresh parsley finely chopped
  • 1 heaping teaspoon minced garlic
  • 1 lemon zest only
  • crushed red pepper flakes optional for some heat

For the Foil Packets:

  • 18 to 20 large shrimp peeled and deveined, with the tails on (raw, uncooked)
  • 1/2 lb. baby medley potatoes cut into small pieces
  • 2 ears corn cut crosswise into 4 pieces each
  • 1 medium zucchini cut into pieces
  • assortment red and yellow cherry tomatoes
  • kosher salt
  • ground black pepper
  • 1 lemon sliced into thin wedges

Instructions

For the Herb Butter:

  • Using a medium mixing bowl, mix together all the ingredients until combined. Transfer herb butter spread to plastic wrap. Form and shape into a log, cover with the plastic wrap and twist the sides to close. Refrigerate for at least 1 to 2 hours, or overnight. 

For the Foil Packets:

  • Preheat your gas or charcoal grill over high heat. Prep 6 to 8 sheets of foil about 12 to 15 inches long. Place everything in the center of your foil sheet. Start with a few pieces of shrimp, top with a heaping tablespoon of the herb butter, add some potatoes, 1 to 2 pieces of corn, some zucchini and some cherry tomatoes. Season with salt and pepper and squeeze the lemon over the top and place a lemon wedge inside as well.
  • To fold the foil packets: lift up the bottom end of the foil and cover shrimp and potato mixture and fold over the top part of the foil to close. Fold over the top one more time and then, fold over the sides to close and secure. Alternatively, you can fold over from the bottom to the top, fold over the sides and then close the top. Repeat until all the foil packets are made.
  • Place foil packets on to the grill and lower the lid to close the grill. Cook until just cooked through, for about 12 to 15 minutes. Depending on your grill, you may need to cook the packets for longer. To check, open the grill, and using tongs, carefully open a packet to check. When finished, use tongs to carefully remove all of the packets off the grill and onto plates. Open carefully and enjoy! Serve with more herb butter if desired.

Notes

If you don't have a grill, you can also place these foil packets into your oven. Cook at 425 for about 15 minutes. Enjoy! 
*If you know you're not going to use the herb butter soon, you can store in the freezer. Herb butter will keep in the refrigerator for up to 2 months. You can freeze the herb butter to store for longer. If freezing: Transfer herb butter to wax or parchment paper and wrap securely. Then, place wrapped herb butter into a freezer bag and freeze for up to six months.