Hot and Spicy Shrimp in a Foil Packet
Recipe type: Main Dish or Appetizer
Cuisine: Cajun
Serves: 4
Weight Watchers Info: 9 PointsPlus per serving (bread is extra)
  • 1 LB unpeeled 16-20 sized (26-30 would also work) shrimp*
  • 1 Stick unsalted butter
  • 2 Tbsp Worcestershire sauce
  • 2 Lemons (1 juiced, one sliced thinly)
  • ½ Tbsp ground pepper
  • ½ Tbsp Louisiana hot sauce (more or less to taste)
  • 2 Cloves garlic, minced
  • ½ Tsp salt
  • ½ Tsp red pepper flakes (more or less to taste)
  • 1 Tsp dried parsley or ¼ cup fresh parsley, chopped
  • French bread or sourdough baguette, for dipping
  • XL Aluminum Foil, Heavy Duty
  1. Put butter, worcestershire sauce, lemon juice, pepper, hot sauce, garlic, salt, red pepper flakes, and parsley together in a bowl, measuring cup, or tupperware container (if you’re pre-mixing to do at camp or at a party).
  2. Heat container just enough to melt butter most of the way, and then stir to mix.
  3. Lay out an 18 X 18 inch (or larger) piece of aluminum foil, and pour shrimp (peeled or unpeeled, your call) in center.
  4. Bend edges of foil up enough to prevent juices from running off foil (I put foil on a plate to give a natural curvature) and drizzle butter mixture all over shrimp. If you think you have too much mixture for your foil, you don’t have to use it all.
  5. Layer thinly sliced lemons over top of shrimp.
  6. Seal foil together at top and sides, creating a sealed foil packet.
  7. Place on medium high grill or greasy grate over coals or in pre-heated oven at 400 degrees for about 10 minutes. You can’t really check the doneness of the shrimp, so I just ensure that I can hear it sizzling inside and let it go a couple minutes after that.
  8. While shrimp is cooking, warm bread in foil in oven or on grill.
  9. Slice open foil packet and serve–you can eat right out of the foil packet if you like it old school, put the foil packet in a large serving bowl if you want to prevent leakage of the juices (and oh, there will be juices!), or transfer shrimp to a serving plate or bowl.
  10. Distribute chunks or slices of bread/baguette to dip into the awesome juices!
* I did this as peel-and-eat for my buddies, but wife prefers peeled and fully de-veined.
Recipe by The Taste Place at