Shrimp Piccata Foil Packets : Easy 20-Minute Grilled Memorial Day Dinner

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These Shrimp Piccata Foil Packets are the ultimate no-fuss grilled dinner that brings bold, restaurant-quality flavor straight to your backyard. Juicy shrimp tossed in a bright lemon-butter-caper sauce, sealed in foil, and grilled to perfection in under 10 minutes this recipe is your new go-to for Memorial Day cookout ideas, Fourth of July food BBQ spreads, and easy weeknight dinners all summer long.

Why You Will Love This Recipe

• Ready in about 20 minutes from start to finish
• Zero cleanup everything cooks sealed inside the foil packet
• Classic piccata flavors with lemon, butter, and capers in every bite
• Perfect for Memorial Day party food, picnics, and feeding a crowd
• Easily scalable just add more packets for more guests

What Is Shrimp Piccata?

Piccata is an Italian-American sauce traditionally made with lemon juice, capers, butter, and parsley. While it is most commonly paired with chicken or veal, shrimp piccata is a lighter, faster variation that works beautifully on the grill. Wrapping the shrimp in foil keeps every drop of that tangy, buttery sauce right where it belongs coating every single shrimp.

Ingredients You Will Need

Use a cutting board and a sharp set of chef’s knives to prep your garlic and lemon quickly. Measure everything precisely with a measuring cups and spoons set and combine in a mixing bowl.

Kitchen Equipment

Having the right tools makes this recipe even easier. Here is everything you will need:

• Cutting board for slicing lemon and mincing garlic
• Chef’s knives for clean, precise cuts
• Garlic press to mince garlic in seconds
• Mixing bowls to toss and marinate the shrimp
• Measuring cups and spoons set for accurate measurements
• Kitchen utensils for stirring and assembling packets
• Baking sheets to transport foil packets safely to and from the grill

How to Make Shrimp Piccata Foil Packets

Follow these simple step-by-step instructions and you will have dinner on the table in no time. You will need a set of kitchen utensils for stirring and a rimmed baking sheet to carry your packets safely to the grill.

1. Preheat your grill. Heat an outdoor grill to 350 degrees F covered over high heat.
2. Make the marinade. In a large mixing bowl, combine the capers, lemon juice, lemon zest, minced garlic, kosher salt, and black pepper. Stir well to combine, then add the shrimp and toss to coat.
3. Prepare the foil packets. Tear off 3 pieces of heavy-duty aluminum foil, each about 12 inches long. Divide the lemon slices evenly and place them on the bottom of each piece of foil this forms a natural, flavorful bed for the shrimp.
4. Fill the packets. Divide the shrimp mixture evenly, spooning each portion into the center of each piece of foil. Top each packet with 1/2 tablespoon of butter.
5. Seal the packets. Bring the two long ends of the foil up and over the shrimp and crimp tightly to close. Fold and crimp the sides as well so everything is completely enclosed. Place the sealed packets on a rimmed baking sheet for easy transport.
6. Grill the packets. Carefully place the foil packets on one side of the grill. Turn the burners directly below the packets down to low, leaving the other side on high for indirect heat. Close the lid and cook for 5 to 6 minutes.
7. Serve immediately. Remove the foil packets to your baking sheet. Open carefully trapped steam is very hot and serve directly from the packet with lemon wedges on the side.

Pro Tips for the Best Results

• Do not overcook the shrimp. Shrimp cook very fast. Once they turn pink and curl into a C-shape, they are done. Overcooked shrimp turn rubbery quickly.
• Use heavy-duty foil. Regular foil can tear during transport or on the grill. Heavy-duty foil keeps everything sealed and steam trapped inside.
• Use a garlic press. A garlic press gives you finely minced garlic in seconds, which distributes more evenly throughout the sauce than hand-chopped garlic.
• No grill? Use your oven. Simply place the sealed packets on a baking sheet and bake at 350 degrees F for about 8 minutes.
• Scale it up easily. For a Memorial Day cookout crowd, just multiply the ingredients and add more foil packets. Each packet serves one generous portion.
• Pat shrimp dry before tossing. Removing excess moisture helps the marinade cling better to each piece.

Serving Suggestions

These Shrimp Piccata Foil Packets are incredibly versatile when it comes to serving. Open the packets right on the plate and let the lemon-butter sauce pool around the shrimp. Here are some great sides to round out the meal:

• Crusty bread or garlic bread to soak up the piccata sauce
• Steamed white rice or orzo pasta
• Grilled corn on the cob
• A fresh green salad with a light vinaigrette
• Roasted or grilled asparagus

Make-Ahead and Storage Tips

You can assemble the foil packets up to 4 hours ahead of time and keep them refrigerated on a baking sheet until you are ready to grill. Cooked shrimp will keep in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat with a splash of lemon juice or butter. Avoid microwaving shrimp as it tends to make them rubbery.

Variations to Try

• Add white wine: Pour a splash of dry white wine into each packet before sealing for extra depth of flavor.
• Add vegetables: Tuck in cherry tomatoes, asparagus tips, or sliced zucchini alongside the shrimp.
• Add fresh parsley: A handful of chopped flat-leaf parsley stirred in at the end brightens the whole dish.
• Make it spicy: Add a pinch of red pepper flakes to the marinade for a subtle kick.
• Swap the butter: Use a plant-based butter to make this recipe dairy-free without losing the richness.

Frequently Asked Questions

How long do I grill Shrimp Piccata Foil Packets?

Grill the shrimp piccata foil packets for 5 to 6 minutes over indirect low heat with the grill lid closed. This timing is based on a preheated grill at 350 degrees F and works perfectly for extra-jumbo 16-20 count shrimp.

Can I make Shrimp Piccata Foil Packets in the oven?

Yes. If you do not have access to a grill, place the sealed foil packets on a rimmed baking sheet and bake at 350 degrees F for approximately 8 minutes. The results are just as delicious.

What size shrimp is best for foil packet recipes?

Extra-jumbo shrimp in the 16-20 count size (meaning 16 to 20 shrimp per pound) work best. They are large enough to stay plump and juicy inside the foil without overcooking in such a short time.

What are capers and can I skip them?

Capers are small pickled flower buds with a salty, briny, slightly tangy flavor that is the defining characteristic of any piccata dish. You can substitute finely chopped green olives in a pinch, but the capers are highly recommended for authentic flavor.

Are Shrimp Piccata Foil Packets good for meal prep?

The packets can be assembled several hours ahead and refrigerated, making them excellent for Memorial Day party food prep or a busy weeknight. Just do not cook them until you are ready to serve, as shrimp are best enjoyed fresh off the grill.

Can I use frozen shrimp?

Yes, but be sure to thaw and fully drain the shrimp before using. Pat them dry with a paper towel to remove excess moisture so the marinade adheres properly and the piccata sauce stays concentrated inside the packet.

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Shrimp Piccata Foil Packets : Easy 20-Minute Grilled Memorial Day Dinner

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These Shrimp Piccata Foil Packets are a quick, zesty grilled dinner featuring juicy shrimp in a lemon-butter-caper sauce, sealed and cooked in foil packets in just 5 to 6 minutes on the grill. Perfect for Memorial Day cookouts, Fourth of July BBQs, and easy summer dinners.

• Author: Sara
• Prep Time: 10 minutes
• Cook Time: 6 minutes
• Total Time: 16 minutes
• Yield: 3 servings
• Category: Dinner, Main Course
• Method: Grilling
• Cuisine: American, Italian-American
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

1 pound raw shrimp, peeled, deveined, tails off (16–20 size)

1½ tablespoons capers

2 tablespoons fresh lemon juice

1 teaspoon lemon zest

1 lemon, cut into thin slices

2–3 garlic cloves, finely minced

¼ teaspoon kosher salt

¼ teaspoon black pepper

1½ tablespoons butter, divided (½ tablespoon per packet)

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Instructions

1. Preheat an outdoor grill to 350 degrees F covered over high heat.

2. In a large bowl, add capers, lemon juice, lemon zest, minced garlic, kosher salt, and black pepper and stir to combine. Add the shrimp and toss to coat.

3. Tear off 3 pieces of heavy-duty aluminum foil, each about 12 inches long. Divide the lemon slices evenly and place on the bottom of each piece of foil.

4. Divide the shrimp mixture evenly, spooning each portion into the center of each piece of foil. Top each packet with ½ tablespoon of butter.

5. Bring the two long ends of the foil up over the shrimp and crimp tightly to close. Fold and crimp the sides completely. Transfer packets to a rimmed baking sheet.

6. Carefully place the foil packets on one side of the grill. Turn burners below the packets to low. Close the lid and cook for 5 to 6 minutes.

7. Remove packets to the baking sheet. Carefully open — caution, hot steam — and serve with lemon wedges if desired.

Notes

Use heavy-duty aluminum foil to prevent tearing.

Do not overcook — shrimp are done when pink and curled into a C-shape.

No grill? Bake on a sheet pan at 350 degrees F for about 8 minutes.

Packets can be assembled up to 4 hours ahead and refrigerated.

Use a garlic press for faster, finer minced garlic.

Scale up easily by adding more foil packets for larger gatherings.