Get ready for Grilled Shrimp on the barbie! Grilling with tinfoil pouch recipes is easy and has little cleanup! Maybe you know it as Hobo Dinners? This is a great method with potatoes and veggies too!
Welcome to TCB Celebrate Summer Series. Today my guest is Lindsay from The Cottage Mama and she’s sharing her favorite Grilled Shrimp Recipe. You know how I love quick and easy recipes and of course anything cottage! Her site has so many great ideas. I hope you’ll pay her a visit!
Grilled Shrimp Recipe
Hi, my name is Lindsay Wilkes from The Cottage Mama and I’m so happy to be here sharing a delicious summer recipe with you. Usually, you can find me over on my blog sewing and crafting the majority of the time, but occasionally I like to change it up and share some one of my favorite recipes here and there!
One of the best parts of summer to me is definitely grilling. Now I’m not the grill master around my house (my hubby helps out in that department), but I absolutely adore the smell of food cooking out on the grill and like to eat it even more. If you like shrimp, you are going to absolutely love this recipe! It’s so super-simple and there is no worrying about your shrimp falling through your grill because the whole dish is cooked inside a foil pouch. SO easy!
Garlic, Lemon & Chive Grilled Shrimp
- 1 pound shrimp, (with shells, but deveined and cleaned)
- ½ stick butter, softened
- ¼ cup fresh chives, chopped
- 3 cloves fresh garlic, chopped or a heaping teaspoon of chopped garlic in a jar
- 1 lemon
- 1 loaf crusty french bread, for dipping
- Make the herb butter. Combine the softened butter, garlic and chives. Then add the zest of half of the lemon. Stir to combine.
- Cut two large pieces of foil and lay one on top of each other. We don’t want any of the delicious butter sauce to run out so it’s a good idea to use two sheets just in case one rips. Grab your shrimp. Each foil pouch will contain ½ pound shrimp. Arrange half your raw shrimp in the middle of two pieces of foil.
- Take half of the butter mixture and place it on top of the shrimp.
- Roll up the center of the foil pouch and then roll up both sides until you have a nice and secure foil pouch. Then repeat the above steps for the other half of the shrimp. You will have two pouches if you are using 1 pound of shrimp.
- Place the shrimp on a grill heated on high and cook for approximately 8 minutes. You do not want to over cook your shrimp, so be careful. If you don’t have a grill or are trying this recipe during colder weather months, you could certainly give it a try in the oven.
- Serve with an extra sprinkling of chives, fresh lemon slices and crusty french bread.