Foil-pack shrimp piccata with shrimp, lemon, garlic, butter, and capers—quick, flavorful, and cleanup-free.
If you love lemony piccata flavors, this easy Shrimp Piccata Foil Pack recipe is a must-try this summer. Juicy shrimp cook in a garlicky lemon-butter sauce with capers—all sealed in foil for maximum flavor and minimal cleanup. It’s light, protein-packed, and perfect for summer grilling or baking in the oven when you need something quick and delicious. Bonus: Everyone gets their own little packet, and cleanup is easy! See more shrimp recipes for easy, flavorful meals you’ll love.
Why This Recipe Works
I made this shrimp piccata for my husband, daughter, and myself. Madison loves anything with lemon, so it was a hit! The recipe serves 3 people, but you can easily double it if you need to feed more. Here are more reasons to try this dish:
If you love this dish, make sure to try my Shrimp Scampi Foil Packets, which uses red pepper flakes and white wine. And, I also have Chicken Piccata and Flounder Piccata for more variations.
Ingredients You’ll Need
Below are the ingredients for these simple shrimp piccata foil packets. See the recipe card below for the exact measurements.
- Shrimp: Buy peeled, deveined shrimp without tails to simplify prep. I used 16/20 size, which means that there are 16 to 20 shrimp per pound, making them “extra jumbo” shrimp.
- Capers are a classic piccata ingredient, adding a tangy, briny taste.
- Lemons: Zest and juice one lemon, and slice the other for all that yummy, bright citrus flavor.
- Seasoning: Salt, black pepper, and fresh, minced garlic.
- Butter: The butter melts over the shrimp as they cook, resulting in a rich lemon sauce.
- Heavy-duty Foil is best to ensure the packets don’t rip. If you use regular foil, use 2 pieces.
How to Make Shrimp Piccata Foil Packets
You can’t really prep these packets in advance. If you leave shrimp in the lemon juice for too long, it can cause the shrimp to break down. Luckily, they only take a few minutes to make! See the recipe card at the bottom for printable directions.
- Season the shrimp with the lemon juice, zest, capers, garlic, salt, and pepper.
- Make the Foil Packets: Place a third of the lemon slices and shrimp on each piece of foil and top with butter. Fold the foil tightly over the shrimp and crimp the edges closed.
- Cook on Indirect Heat: Place the packets on one side of the grill and turn the burners on that side to low. (Leave the other burners on high.)
- How Long to Grill Shrimp Foil Packets: Grill the shrimp packets for 5 to 6 minutes.
No grill? No problem!
You can cook these shrimp foil packets in the oven. Place them on a sheet pan and bake them at 350°F for about 8 minutes.
Variations
- Shrimp Tips: If you buy frozen shrimp, thaw them in the refrigerator the day before. Also, you could use 21/25 shrimp (jumbo), but smaller ones may cook too fast.
- Allergic to shrimp? Substitute your favorite white fish, like cod or bass, and grill for 10 to 12 minutes, depending on the fish’s thickness.
- Dairy-Free: Replace butter with ghee, vegan butter, or olive oil.
- Herbs: Garnish with fresh chives, parsley, or basil.
Serving Suggestions
Storage
- Refrigerate shrimp for 3 days.
- Reheat the foil packets in the oven or grill. If you remove the foil, you can also microwave the shrimp until warm.
More Foil Packet Recipes You’ll Love
For more dinner ideas using foil packets, check out these five delicious grilled foil packet recipes to inspire your next meal!
If you make this healthy shrimp piccata foil packet recipe, I would love to see it. Tag me in your photos or videos on Instagram, TikTok, or Facebook! And be sure to join the Skinnytaste Community to see what everyone’s cooking!
Yield: 3 servings
Serving Size: 1 packet
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Preheat an outdoor grill to 350° F covered over high heat.
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In a large bowl add capers, lemon juice and zest, garlic, salt and black pepper and stir. Add the shrimp.
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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.
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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.
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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.
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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:
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Serving: 1 packet, Calories: 165 kcal, Carbohydrates: 3 g, Protein: 21 g, Fat: 7.5 g, Saturated Fat: 4 g, Cholesterol: 206 mg, Sodium: 1051.5 mg, Fiber: 0.5 g, Sugar: 0.5 g
