cooking shrimp in foil packet

Why This cooking shrimp in foil packet Beats Every Other Version

Restaurant versions of this usually suck. I ordered one at a seafood place last summer for $19.47 and the peppers were mush and the shrimp tasted like they sat under a heat lamp. Garlic was powder.

Online recipes add butter or wine that has no business here. This stays clean. Olive oil. Fresh peppers. Crushed garlic. Paprika. Lemon. The foil traps the steam so the peppers soften and the shrimp stay plump.

I tried cooking it open once. Edges got tough and juice ran all over the stove. Covered is the only way. Medium heat. Exactly 12 minutes in a 12-inch skillet.

And cleanup is one sheet of foil. I used to hate dishes. This fixed that.

What You Need

• 1 lb raw shrimp, peeled (Costco frozen bag runs about $9.87 on sale)
• 2 red bell peppers, sliced into strips
• 1 yellow bell pepper, sliced
• 1 green bell pepper, sliced
• 3 tablespoons olive oil (Kirkland bottle is fine)
• 4 garlic cloves, crushed
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon paprika
• Juice of half a lemon

Don’t use pre-cooked shrimp. They turn rubbery the second heat hits them. And skip smoked paprika unless it’s already open. Regular does the job.

I tried frozen pepper strips once. Watery mess that made the whole packet soggy. Fresh only.

External link for shrimp safety: USDA seafood guidelines

How I Actually Make cooking shrimp in foil packet

1. Tear a big sheet of foil and drizzle the olive oil in a messy squiggle. Doesn’t need to look neat.
2. Pile the sliced peppers on the oil. All the colors. Toss them so they get coated.
3. Sprinkle salt and pepper over the peppers. Light hand.
4. Drop the raw shrimp on top. Try for one layer but it never is.
5. Spoon the crushed garlic over everything. Then more salt, pepper, and the paprika. Squeeze the lemon right on top.
6. Fold the foil into a tight packet. Crimp the edges hard so no steam escapes.

7. Place the packet in a 12-inch skillet over medium heat. Set a timer for 12 minutes. No peeking.
8. Open carefully. Shrimp should be pink and curled. Peppers soft but still holding shape. Juice at the bottom is normal and good.

The sound of the foil crinkling when you seal it is weirdly satisfying. Smell of lemon and garlic hits first when you open it. Texture of the shrimp is bouncy if you timed it right.

First time the packet leaked oil onto the burner and smoked like crazy. I opened a window and kept going. Second time I double-folded the edges and it stayed clean.

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If you make this tonight leave a comment with your exact stove setting. I collect that stuff for my own notes.

Leftovers, Storage, and Random Stuff

Day-two cooking shrimp in foil packet is still solid if you reheat it right. Stick leftovers in a sealed container in the fridge. Next day warm them in a skillet on low for 4 minutes with a splash of water. Microwave turns the shrimp tough.

I usually dump the leftovers over leftover rice from my basic rice post. Or stuff them into a tortilla with the peppers for a quick wrap. Check my pepper slicing tips if the strips drive you nuts.

The packet holds moisture better than expected. Just drain a little juice before storing so it doesn’t go soggy.

External link on leftover seafood: FDA food storage

Another solid reference: Wikipedia shrimp

cooking shrimp in foil packet FAQs

How long does cooking shrimp in foil packet last in the fridge?

Three days max. After that the texture starts to go soft.

Can I use frozen shrimp for cooking shrimp in foil packet?

Thaw them in the fridge overnight first. Straight frozen releases too much water and you get steam instead of real cooking.

Why is my cooking shrimp in foil packet still gray after 12 minutes?

Your burner might run cool. Give it two more minutes and check one shrimp.

Do I need a special pan for cooking shrimp in foil packet?

Any heavy 12-inch skillet works. Mine is an old nonstick from Target that cost $14.99 years ago.

Go make the cooking shrimp in foil packet tonight. Set the timer and leave it alone. Comment if the garlic amount felt right.

Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 22 minutes
Yield: 2-3 servings

Ingredients

• 1 lb raw shrimp (peeled)
• 2 red bell peppers, sliced
• 1 yellow bell pepper, sliced
• 1 green bell pepper, sliced
• 3 tbsp olive oil
• 4 garlic cloves, crushed
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp paprika
• Juice of 1/2 lemon

Instructions

1. Drizzle oil on foil.
2. Add peppers and season.
3. Top with shrimp, garlic, seasoning, lemon.
4. Seal packet tight.
5. Cook in skillet on medium 12 minutes.
6. Open and serve.

Notes
(Yes the oil looks like a lot. It needs it.)
(Don’t skip the lemon. It cuts the richness.)
(Yes it looks weird when sealed. Keep going.)