Shrimp is notoriously easy and quick to prepare, but I don’t think that it gets any better than these Lemon Garlic Shrimp Foil Packets when it comes to simplicity and swiftness of execution!
All you do is basically throw all your ingredients onto a piece of aluminum foil, fold that into a little packet, throw said foil packet on the outdoor grill for about 10 minutes and serve! How’s that for no fuss, no mess and no dishes to clean?
I don’t know about you, but I’m totally lovin’ it!
For the shrimp, I used a 2 pound bag of my favorites: Marina Del Rey’s Wild Caught Argentinian Shrimp, in a size 26/30. Of course, you could use any kind of shrimp you prefer, just as long as it’s a decent size, otherwise it’ll cook way too fast. Also, while this is not exact science — after all, you can use however much or how very little shrimp you want — you should weigh your shrimp before to peel and clean them.
As for the green beans, try to find some that are on the fine, delicate side, to ensure that they have plenty of time to cook all the way through. If you couldn’t find green beans, or don’t necessarily care for them, feel free to use asparagus instead, or finely julienned carrots, or even large zucchini sticks.
This is one of those dishes that will let you improvise quite a lot, so don’t be afraid to let your imagination go wild!
Start by preheating your outdoor grill to medium-high heat, about 400°F. Alternatively, if it was the middle of winter or pouring buckets out, or say you ran out of gas, or plain didn’t own an outdoor grill, don’t panic. You could totally bake these indoors, in your oven; same temp, same cook time.
Next, prep your ingredients: peel and clean your shrimp, trim the ends off your green beans, chop the sun dried tomatoes and slice the lemon, then cut each slice into 4 pieces.
In a small bowl or measuring cup, combine the minced garlic, dry white wine (or bone broth), lemon juice, chopped parsley, Dijon mustard, salt and pepper and mix vigorously with a fork until well combined and slightly emulsified. Set that aside.
Now place a large rectangular piece of heavy duty aluminum foil on your work surface and place a handful of green beans in the center but slightly off to one side of the aluminium foil.
Then, place about 12 shrimp over the green beans, top with a few pieces of sun dried tomatoes and 3-4 quarter slices of lemon then drizzle with a few tablespoons of the garlic lemon mixture you just mixed
Fold the aluminum foil over the ingredients…
Seal the edges by folding all open sides toward the center at least twice.
Make sure you have a good seal, but don’t wrap your pouches too tight: you want to make sure that there’s still plenty of room for air to circulate inside those packets!
Also, make sure that there are no holes in that foil; handle your packets delicately!
Repeat 3 more times with the rest of the ingredients.
If you wanted to, you could place the packets in the fridge at this point and cook them a little later. Don’t go pushing it, but I’m thinking up to 24 hours in advance would be fine.
Of course, if you’re not going to be cooking these babies right away, you’ll want to wait until you are ready to eat before to preheat your grill or oven!
When ready, place the packets on the grill, seam side up, and cook for 8 to 10 minutes.
You’ll know your food is ready when you’re able to smell the wonderful and intoxicating aromas that emanate from the shrimp and lemon and garlic…
All that’s left to do now is remove the pouches from the grill and carefully tear that foil open. Be prudent: the steam that escapes from the pouches will be extremely hot!
Serve without delay, just as is or with a little bit of cooked rice or couscous on the side.
- 908g (2lbs) large wild caught shrimp, peeled and de-veined (weigh before cleaning, about 48 shrimp total)
- 454g (1lb) fine French green beans, ends trimmed
- 5-6 sun dried tomatoes, chopped
- ½ large lemon
- Preheat your outdoor grill to medium-high heat, about 400°F
- Slice the lemon and cut each slice into 4 pieces.
- In a small bowl or measuring cup, combine the minced garlic, dry white wine or broth, olive oil, lemon juice, chopped parsley, Dijon mustard, salt and pepper and mix vigorously with a fork until well combined and slightly emulsified. Reserve.
- Place a large rectangular piece of heavy duty aluminum foil on your work surface.
- Place a handful of green beans in the center but slightly off to one side of the aluminium foil.
- Place about 12 shrimp over the beans, top with a few pieces of sun dried tomatoes and 3-4 quarter slices of lemon then drizzle with a few tablespoons of the reserved garlic lemon mixture you made earlier.
- Fold the aluminum foil over the ingredients and seal the edges by folding all open sides toward the center at least twice. Repeat 3 more times with remaining ingredients.
- Place the pouches on the grill, seam side up, and cook for 8 to 10 minutes, until fragrant.
- Remove the pouches from the grill and carefully cut open the foil; serve immediately.