If you love the taste of grilled or roasted shrimp and are looking for an extra-easy way to prepare them, try wrapping them in aluminum foil and grilling them. The beauty of cooking shrimp in is that it's difficult to overcook them on the grill or in the oven. The foil packets seal in the juices and keep the shrimp moist and tender as they cook, which prevents the rubbery, dry texture that cooking unwrapped shrimp often creates.
Grilled Foil-Wrapped Shrimp
Prepare the shrimp by removing their shells and sand veins, then rinsing them well under cold water. Pat them dry with paper towels before grilling.
Pre-heat the grill to 400 degrees Fahrenheit. Place the sheets of aluminum foil on a table, making sure that none of them overlap. Turn up the edges of each of the aluminum foil sheets to prevent the liquids from running out. Place the shrimp, butter or olive oil, soy or Worcestershire sauce and vegetables on the sheets.
Form foil packets by folding up two opposite ends of the foil sheet and rolling the edges together. Then, fold up the other two ends, rolling the edges to keep the packet from leaking. The packets should surround the food closely but not be tight, because they might explode in the oven from the steam if wrapped too tightly.
Place the packets over direct heat on the grill. Grill the shrimp for 5 minutes. Do not turn the packets or the sauce may leak.
Remove the packets from the grill using your grill tongs. Cut a 1-inch slit in each packet and let the packets rest for 2 minutes before you open them to allow the steam to escape.
Open the packets and either allow the diners to eat directly off the foil or pour the contents of each packet onto a plate. Serve hot.
Roasted Foil-Wrapped Shrimp
- Fresh shrimp
- olive oil or butter
- minced garlic cloves, optional
- soy sauce or Worcestershire sauce, optional
- vegetables such as onion strips, carrots or broccoli, optional
- Salt to taste
- 6 feet aluminum foil, torn into 12-inch long pieces
- Grill tongs
- Baking dish
These shrimp packets can also be cooked in the coals of a campfire for 5 minutes, and the foil serves as plates so there is no mess to clean up at the campsite. For a different taste, dust the shrimp before cooking with your favorite herb or spice.
Consuming undercooked shrimp can cause illness, so check the shrimp for doneness by looking for an opaque, whitish color throughout each shrimp, an indication that they're done.
Preheat the oven to 425 degrees Fahrenheit.
Place each aluminum foil sheet on a table, making sure they do not overlap. Turn up the edges of the aluminum foil sheets to prevent the liquids from running out. Place the shrimp, butter or olive oil, sauce and vegetables on the sheets.
Form the packets by folding up two opposite ends of the foil sheet and rolling the edges together. Then, fold up the other two ends, rolling the edges to keep the packet from leaking. The packets should surround the food closely but not be tight. The packets might explode in the oven from the steam if the packets are wrapped too tightly.
Place the packets on a baking sheet and roast for 10 minutes without turning them.
Remove the baking sheet from the oven. Cut a 1-inch slit in each packet and let the packets rest for 2 minutes before you open them to allow the steam to escape. Serve on the foil or on a plate.
Things You'll Need
Natalie Smith is a technical writing professor specializing in medical writing localization and food writing. Her work has been published in technical journals, on several prominent cooking and nutrition websites, as well as books and conference proceedings. Smith has won two international research awards for her scholarship in intercultural medical writing, and holds a PhD in technical communication and rhetoric.