Description
Shrimp piccata gets a grilling twist: foil-pack shrimp in lemon-butter-caper sauce with no mess!
Yield: 3servings | Serving Size: 1packet
Ingredients
1poundraw shrimp, peeled, deveined, tails off (I used 16-20 size)
1½tablespooncapers
2tablespoonslemon juice, and 1 teaspoon lemon zest, from 1 lemon
1lemon, cut into thin slices
2-3garlic cloves, finely minced
¼teaspoonkosher salt
¼teaspoonblack pepper
1 ½tablespoonsbutter, divided
Instructions
- Preheat an outdoor grill to 350° F covered over high heat.
- In a large bowl add capers, lemon juice and zest, garlic, salt and black pepper and stir. Add the shrimp.
Tear off 3, 12-inch pieces of heavy duty foil. Divide the lemon slices and place on the bottom of each. Divide the shrimp mixture, spooning each portion in the center of each piece of foil. Top each foil packet with ½ tablespoon of butter.
- Bring two ends up and over the shrimp and crimp to close. Crimp sides so everything is completely enclosed. Transfer the foil packets to a rimmed baking sheet to easily transport to the grill.
- Carefully place the foil packets on one side of the grill and turn the burners below the packets down to low. Close the lid. Cook for 5 to 6 minutes. Remove the foil packets to the rimmed baking sheet.
- Carefully open the foil packets, there will be hot steam trapped inside so use caution while opening, serve with lemon wedges, if desired.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.
Nutrition
Serving: 1packet, Calories: 165kcal, Carbohydrates: 3g, Protein: 21g, Fat: 7.5g, Saturated Fat: 4g, Cholesterol: 206mg, Sodium: 1051.5mg, Fiber: 0.5g, Sugar: 0.5g
