Grilled Shrimp Foil Packets with Basil, Garlic and Red Curry Compound Butter
Grilled shrimp is one of the easiest dishes you can make, whether as a simple meal or an appetizer for a crowd! These Grilled Shrimp Foil Packets with Basil, Garlic and Red Curry Compound Butter cooks in minutes and makes cooking shrimp on the grill easy and delicious!
Grilled shrimp is one of the easiest dishes you can make, whether as a simple meal or an appetizer for a crowd! Learn how to cook shrimp on the grill in these easy Grilled Shrimp Foil Packets! Dot some shrimp with herbed compound butter in a foil packet, throw it on a grill, and in about ten minutes, you have an instant crowd-pleaser.
Note: This post first appeared on July 8, 2010. The recipe has been updated from the archives with updated content and photographs, as well as improved kitchen notes and recipe annotation. I also shared this recipe on Food52 on July 9, 2010. I hope you enjoy this favorite from my kitchen.
Simplicity. That’s what we often need in the middle of the week. Between work, activities, and commitments, it can be so tempting to pull out a frozen pizza and pop it into the oven. Today was one of those days, but I resisted.
Summer brings an abundance of fresh herbs like basil. It is so plentiful at this time of year, and the crisp aroma reminds me that simple meals with flavorful ingredients don’t require a lot of pomp and circumstance.
One of the oldie but goodies I like to prepare as a side dish when we entertain is Grilled Shrimp Packets. Dot some shrimp with herbed compound butter in a foil packet, throw it on a grill, and in about ten minutes, you have an instant crowd-pleaser. It works so well as a side or an appetizer, but tonight, I decided to make it the main course. All I needed was a good chunk of good, crusty bread, and it was the ideal midweek meal.
You can, of course, customize compound butter in so many different ways. Tonight I was craving Thai flavors, so I made a Basil, Garlic and Red Curry Compound Butter. The shrimp soaked up the rich flavors as it steamed in its foil packet, releasing juices just right for bread dipping. And for some extra kick, I couldn’t resist spiking each bite with a dot of Sriracha sauce.
Who needs pizza?
HOW TO COOK SHRIMP ON THE GRILL
- Prepare your herbs and spices for the compound butter.
- In a mini food processor, mince garlic, basil, and cilantro. Add butter, red curry paste, salt and pepper, and process till combined.
- On two pieces of heavy-duty foil, divide shrimp and lay in a row. Dot with the desired amount of compound butter.
- Seal tightly and place on a hot grill. Cook for about 10 minutes.
- Enjoy straight out of the packets with toasted bread!
MORE SHRIMP RECIPES TO TRY
Spicy Shrimp Fried Rice
Oven-Fried Crispy Shrimp Tacos with Quick Pickled CabbageKale and Shrimp Scampi
Shrimp and Smoked Sausage with Aged Cheddar Grits
Spicy Shrimp with Zucchini Noodles
Note: This post first appeared on July 8, 2010. The recipe has been updated from the archives with updated content and photographs, as well as improved kitchen notes and recipe annotation.
Grilled Shrimp Foil Packets with Basil, Garlic and Red Curry Compound Butter
- 2 cloves garlic
- 3 -5 basil leaves depending on size
- 1 tablespoon cilantro chopped
- 4 tablespoons unsalted butter softened
- 2 teaspoons red curry paste
- kosher salt to taste
- freshly ground pepper to taste
- 24 large (31/35) shrimp peeled and deveined (tail left on if desired)
- fresh basil leaves chiffonade for garnish
- Sriracha Sauce for serving, optional
- In a mini food processor, mince garlic, basil, and cilantro. Add butter, red curry paste, salt and pepper, and process till combined. You can also chop finely with a chefs knife and combined the ingredients in a bowl.
- On two pieces of heavy-duty foil, divide shrimp and lay in a row. Dot with the desired amount of compound butter (you can control the fat here). Seal tightly and place on a hot grill. Allow it to cook for about 10 minutes; you will notice the packets puff up when it is done.
- Serve the shrimp straight out of the packets if you wish! Or plate it with chiffonades of basil and Sriracha sauce. Don't forget the bread!
I’m making this for dinner tonight, and I can’t wait! It looks sooooo good!
I love that it is so easy to make and so tasty!!
Thanks, Toni! It really is a breeze!
What an absolutely fantastic idea. I love this compound butter, and I can’t wait to make shrimp this way!!! Friends are coming to dinner on Sunday, and I think I’m making this!
Love the curry paste in this and the packed method. Thanks for a great recipe update!
Thanks, Beth! The curry paste adds so much flavor, fast :)
This is perfect for a busy weeknight dinner!
It sure is!
What a fun recipe. I love these little pack. I’ll take extra compound butter please!
Extra butter makes it tasty for sure!
Easy recipe, easy cleanup and delicious outcome! Cannot beat that trio!!
Between you and me the easy clean up is the best part!
Shrimp is the ultimate “fast food” isn’t it? I love using compound butters. They freeze well, and add such a nice finishing touch, I have to say, I usually add things like herbs, citrus zest, and chilies. I’ve never added Siracha or curry—-what a fantastic idea!
So very true – shrimp is a “fast food!” It really reminds me that a quick meal can always be had if you have some shrimp on hand!
I love this kind of simple, delicious summer food. Thanks for sharing!
That is what I love best – that it IS simple!
OOoooh… I love how this is like en papillotte :) I haven’t had grilled shrimp in ages and the flavours sound gorgeous. Brilliant as ever Liren!
Yes, it IS like en papillote! Just with foil and on the grill!
This sounds great, Liren. Very clever to use the compound butter that way. :-)
Hi Jean! I think this is my favorite way to use compound butter.
Simplicity and taste…that’s the ticket
Beautiful and Simple….less is more sometimes and this proves it!
Cheryl, I thought of you when I made and wrote this. Less is definitely more, especially in the summer!
what a great way to grill shrimp and infuse so much flavor!!
thanks for sharing this great cooking technique!
Nothing like some butter to help infuse flavor!
I just love the simplicity and great flavors in this easy dish!!!
Yum yum YUM! Love shrimp and the red curry butter is rad and fab! I know you said grill but I really love that this would work in an oven too, for deprived apartment dwellers like us ;)
You are SO right, they could be made in an oven, too! Perfect to remember for when winter rolls around.
This will get made…..anything with Sriracha!
I am definitely addicted to Sriracha right now! Such good stuff.
beauuutiful photo! love the idea of shrimp packets.
Thank you, Shree!!
This is a great recipe to keep in mind for those busy work days. I also like how fast shrimp is to prepare. There are such a broad array of good fresh fruits and veggies to inspire great meals in the bay area.
I have to try this sriracha compound butter, it sounds delicious!
Hi Christine, it is great for those work days, and you’re right, shrimp is always fast!
this looks absolutely fabulous. i’m always looking for new ways to cook shrimp since i eat so much of it, but i never thought of little packets.
Yes, I love the packets because I don’t have to clean the grill, too!
That’s a really impressive solo dinner, I must say. Most of the time, i can’t be bothered to do much beyond cutting up some bread and cheese. :)
I’m definitely going to give this a try, especially since it’s been way too hot to do much cooking lately.. especially since I have some leftover chili-lime compound butter kicking around in the fridge right now that would probably work very nicely here.
Oh, bread and cheese is a perfect solo dinner. If figs were in season, that would be my solo meal of choice. But I was definitely craving seafood, so this fit the bill! Your chili-lime compound butter will be PERFECT for this.
What a delicious idea, my family would love this, the combination of flavors is perfect and I appreciate the aspect of bringing a fresh flavorful dish to the table quickly on most nights of the week!
Hi Patty! Yes, it’s flavorful and fast – definitely great for feeding a hungry family quickly :)
I think I’ve eaten 3 pounds of shrimp in the last 2 weeks, haha. But that doesn’t mean that there isn’t always room for more! This recipe looks delicious, and quick/easy enough for anyone to make (regardless of how “in a hurry” you are). Thanks for it!
The great thing about shrimp is that it’s low fat and great for you! I would gladly eat 3 lbs of shrimp in 2 weeks!
Nope, I wouldn’t share. I love the addition of the red curry paste to the butter!!
Hi Belinda! I love the red curry paste, too. It blended so well with the butter.
I think sometimes people overcomplicate grilling… everything is marinated for hours. This is a wonderfully simple way to prepare shrimp on the grill… another fantastic post!
This is definitely not complicated, that’s for sure! Simple and easy – wish cooking could always be like that (thankfully in the summer, it often is).
Your shrimp sounds delicious, great photo.