Foil-pack Shrimp Piccata combines juicy shrimp with bright lemon, garlic, butter, and briny capers for a fast, flavorful meal with almost no cleanup. Sealed in foil, the shrimp steam in their own lemon-butter-caper sauce, making this an ideal light, protein-rich dish for summer grilling or a quick oven bake.
Why This Recipe Works
I made this Shrimp Piccata Foil Pack for my family and it was an instant hit—especially for anyone who loves bright lemon flavors. The recipe below yields three servings, and it’s simple to double if you’re feeding more people. The foil packs keep all the juices and sauce contained, so the result is intensely flavorful without a sink full of dishes.
- Effortless cleanup: Individual foil packets mean fewer pans to wash.
- Classic piccata flavors: Lemon, garlic, butter, and capers create a light, tangy sauce that complements shrimp perfectly.
- Tender results: Cooking shrimp in foil gently steams them so they stay juicy and tender.
If you enjoy this preparation, try it with other proteins—chicken or mild white fish work well with the same lemon-caper profile.
Ingredients You’ll Need
Below are the main ingredients for Shrimp Piccata foil packets. Exact quantities and step-by-step directions are in the recipe card further down.
- Shrimp: Use peeled, deveined shrimp with tails removed for easy eating. A 16/20 count is a great size—large enough to stay juicy without overcooking.
- Capers: Small, tangy, and briny—essential to the classic piccata flavor.
- Lemons: Use both zest and juice for depth; add a few thin slices to each packet for brightness and presentation.
- Aromatics and seasoning: Fresh garlic, kosher salt, and black pepper.
- Butter: Melts into the packet to form a rich lemon-butter sauce; use a dairy-free alternative if needed.
- Heavy-duty foil: Prevents tearing while grilling. If using standard foil, double up to avoid leaks.
How to Make Shrimp Piccata Foil Packets
These packets come together quickly—don’t marinate the shrimp in lemon juice for long or they can start to break down. Follow the concise steps below and check the recipe card for exact amounts and printable directions.
- Season the shrimp: Combine shrimp with lemon juice, lemon zest, capers, minced garlic, salt, and black pepper—toss to coat evenly.
- Assemble the packets: Tear three 12-inch pieces of heavy-duty foil. Place a third of the lemon slices in the center of each, add the shrimp mixture, and top with butter.
- Seal tightly: Fold the foil over the shrimp and crimp the edges and ends to completely enclose the packet so juices stay inside.
- Grill over indirect heat: Place the packets on one side of the grill and reduce the burners beneath them to low while leaving the opposite side on high. Close the lid and cook for 5 to 6 minutes, until shrimp are opaque and cooked through.
No grill? No problem!
If you don’t have a grill, bake the foil packets on a rimmed sheet pan in a 350°F (175°C) oven for roughly 8 minutes. Check for doneness—shrimp should be opaque and slightly firm.
Variations
- Shrimp size: 21/25 jumbo shrimp work well, but very small shrimp may overcook quickly—adjust cooking time accordingly.
- Swap the protein: Use firm white fish (cod, halibut, or bass) and increase the cook time to 10–12 minutes depending on thickness.
- Dairy-free option: Replace butter with olive oil, ghee, or vegan butter for a dairy-free piccata.
- Fresh herbs: Finish with chopped parsley, basil, or chives for color and freshness.
Serving Suggestions
- Pasta: Serve the shrimp and sauce over angel hair, linguine, or your favorite pasta to make an easy weeknight dinner.
- Salad: Pair with a crisp green salad or arugula dressed lightly with olive oil and lemon for a lighter meal.
- Bread: Crusty bread or garlic bread is perfect for mopping up the lemon-butter sauce.
- Grilled vegetables: While the packets cook, grill zucchini, asparagus, or bell peppers as side dishes.
Storage
- Refrigerate: Store cooked shrimp packets in an airtight container for up to 3 days.
- Reheat: Warm the packets in the oven or on the grill. If you prefer, remove the shrimp from the foil and reheat briefly in the microwave until warmed through.
More Foil Packet Ideas
If you like foil-packet cooking, try flavor variations such as Cajun-seasoned shrimp, Mediterranean-style fish with olives and tomatoes, or lemon-herb potatoes. Foil packets are a versatile way to cook cleanly and quickly on the grill or in the oven.
Grilled Shrimp Piccata in Foil
Shrimp Piccata gets a grilling twist: individual foil packs of shrimp in a lemon-butter-caper sauce for an easy, no-mess meal.
Yield: 3 servings (1 packet per serving)
Prep time: 15 mins | Cook time: 6 mins | Total: 21 mins
Calories: 165 per packet
Protein: 21 g | Carbs: 3 g | Fat: 7.5 g
Ingredients
- 1 pound raw shrimp, peeled, deveined, tails off (16–20 size recommended)
- 1½ tablespoons capers
- 2 tablespoons lemon juice and 1 teaspoon lemon zest (from 1 lemon)
- 1 lemon, thinly sliced
- 2–3 garlic cloves, finely minced
- ¼ teaspoon kosher salt
- ¼ teaspoon black pepper
- 1½ tablespoons butter, divided (or dairy-free alternative)
- Heavy-duty foil, 3 pieces about 12 inches each
Instructions
- Preheat an outdoor grill to medium (about 350°F) with the lid closed.
- In a large bowl, combine capers, lemon juice, lemon zest, garlic, salt, and pepper. Add the shrimp and toss to coat.
- Lay out three 12-inch pieces of heavy-duty foil. Divide lemon slices evenly and place in the center of each piece. Divide the shrimp mixture among the foils and top each portion with ½ tablespoon of butter.
- Fold the foil over the shrimp and crimp all edges to seal completely. Place packets on a rimmed sheet pan for easier transfer to the grill.
- Position packets on one side of the grill and lower the burners beneath them to low. Close the lid and cook for 5–6 minutes, until shrimp are opaque and just cooked through.
- Carefully open each packet away from your face—steam will be hot. Serve immediately with extra lemon wedges if desired.
Last step
If you make this recipe, consider sharing how it turned out—feedback helps refine recipes and inspires others to try them.
Nutrition (per packet)
Calories: 165 kcal; Protein: 21 g; Carbs: 3 g; Fat: 7.5 g; Saturated Fat: 4 g; Cholesterol: 206 mg; Sodium: 1051 mg; Fiber: 0.5 g; Sugar: 0.5 g.