Quick, simple, and delicious! Give each individual one bundle and some wonderful crusty bread to dip in the juices.
| Prep Time: | 20 mins |
| Cook Time: | 15 mins |
| Total Time: | 35 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 1 cup butter
- 1 clove garlic, minced
- ¼ teaspoon dried rosemary
- ¼ teaspoon dried basil
- 3 tablespoons lemon juice
- 2 tablespoons dry white wine
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- 2 pounds medium shrimp, peeled and deveined
- 6 12×12-inch squares of aluminum foil
Instructions
- Preheat grill for medium heat.
- Melt butter in a large skillet over medium heat; cook and stir garlic, rosemary, and basil in the hot butter until garlic is fragrant and beginning to brown, about 5 minutes. Stir lemon juice, white wine, salt, and black pepper into butter and garlic.
- Arrange about 6 shrimp onto each square of aluminum foil and drizzle the butter and herb mixture over shrimp. Gather up the corners of the foil squares and twist the tops to form tight packets.
- Grill the packets on the preheated grill until shrimp are opaque and pink, 10 to 12 minutes.
Nutrition Facts
| Calories | 396 kcal |
| Carbohydrate | 1 g |
| Cholesterol | 312 mg |
| Dietary Fiber | 0 g |
| Protein | 25 g |
| Saturated Fat | 20 g |
| Sodium | 677 mg |
| Sugars | 0 g |
| Fat | 32 g |
| Unsaturated Fat | 0 g |
Reviews
So easy and delicious. I cut back on the butter and added red pepper flakes. Then I threw in some cherry tomatoes in the foil. Everyone loved it, including my picky kids. Served it with a crusty bread, which was perfect for sipping up the juices. Yum!
You could just as easily do this in a saucepan
Great shrimp. Not unique. A grill or oven works same. It’s all in foil, ya see.
Super easy. Personally, I think it could use a bit more seasoning and a bit less butter. It was raining out, so I just threw it all in a casserole dish and baked in the oven. My shrimp took a little longer to cook, but they were Huge.
Super easy and a great way to add an addition to dinner or an easy appetizer. I would cut back both on cook time and the butter sauce other than that they were great! Even our kids enjoyed them and wanted them again.
Loved the easy cleanup, but this wasn’t my favorite shrimp recipe. The flavors just didn’t mesh I think there was too much garlic. I also omitted the wine.
I liked how I could prep this ahead and throw on the grill with the steaks. It added a little extra touch to the meal and an easy way to do surf and turf. I used passel instead of rosemary and it had great flavor. You can reduce the butter mixture, because you will not use it all or use the extra for another meal.
I had planned to grill these but thunder storms came rolling through so in the oven it went. They came out beautifully, were so easy to put together, and tasted wonderful. Have plenty of bread on hand for dipping because it is a treat. I’ll be making them again, hoping for a clear day to grill.
A no-mess way to make shrimp. This makes a lot of butter sauce so you may not use it all. The butter sauce is also salty, so either don’t add the extra salt, or use unsalted butter. There are 41-50 shrimp in one pound of medium shrimp (82-100 in 2 lbs), so you’re going to get WAY more than 6 shrimp per packet, more like 27-33! I used extra large size shrimp and got 10 per packet. In order to get 6 per packet, you’ll need to use extra-jumbo size, or just put more in each packet like I did. I poured the sauce and shrimp over rice. I grilled mine for 10 minutes (against my better judgement) and the shrimp were overcooked and rubbery. I would start checking at 5 minutes. Easy cleanup, but if I were to make it again, I’d make several tweaks, including using more herbs.
Delicious. I marinated and then after cooking it was a big hit. Do not understand why only three people gave tried it. Great recipe. I’m have fixed it at least four times.
Amazing dish! I added oven roasted garlic butter in addition to the amount of garlic listed since I had about a tablespoon leftover. Rather than foil packet method I just tossed the shrimp in with the sauce & sautéed until shrimp was just pink on both sides. Served over baked spaghetti squash that was baked with olive oil, S & P. Thank you for posting!
This was very good. I had to scale down for my needs but turned out fine. Served it over garlic toast points. Omitted wine because I did not have on hand. Will be a great appetizer for summer bbq’s.
This is absolutely divine. I use a lot more garlic than the recipe calls for, and we discovered it makes a great, simple sauce for pasta !