Summer is coming to a close but there is still time to get out there and fire up the grill for these Shrimp and Artichoke Foil or Parchment Packets. These foil packets are good for an easy weeknight dinner or to make for a crowd. You can customize them however you want. The combinations are endless, the sweet shrimp used here perfectly complements the creamy artichoke hearts with butter, garlic, and oil. I keep a large 3lb bag of frozen shrimp in the freezer and just pull out what I need for the 2 of us. I gave myself 8 and my husband 12. Portion control is good here because I could have easily eaten 20 of them, they are just that good.
I realized I did not take a picture of folding them up as I was making them. I improvised below with wine corks to show how I folded the packets. If you do not have heavy-duty foil just double up on the single sheets. You do not want to lose the garlicky butter sauce in these due to a tear. We love the charcoal grill but getting the coal ready can be kind of time-consuming. My neighbor brought over these fire starting cubes listed below and it makes starting the charcoal a breeze. No more twisting up old newspapers for me!
You can also line your Shrimp and Artichoke Foil or Parchment Packets with parchment paper if you do not want your food to touch the foil. You could also just use parchment but you would have to roast them in the oven, not on the open flame of the grill.
Hang on to summer while you can or throw these over a campfire on a cool night for a perfect easy dinner. One side note we found eating this with a spoon was perfect. That way you can get a little of the garlic butter in with every bite!
Check out these other delicious, easy shrimp recipes soon!
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There are links on this site that are defined as “affiliate links”. This means that I may receive a small commission (at no cost to you) if you happen to purchase something through the links provided.
Shrimp and Artichoke Foil Packets
Ingredients
- 1 12 ounce bag frozen artichoke hearts thawed
- 1/4 teaspoon oregano
- salt and pepper
- 1 lemon sliced thin
- 2 tablespoons butter
- 16-24 shrimp peeled and cleaned
- 1/4 cup fresh parsley chopped
- 1/4 teaspoon crushed red pepper flakes
- 4 cloves garlic smashed out of skin
- 1/2 cup dry white wine
- 1/4 cup extra-virgin olive oil
Instructions
- Prepare your gas grill to medium high, or get charcoal hot.
- Tear off 2 large sheets of heavy duty foil, make sure it is big enough to fold up into a packet that will hold all your ingredients. In the center of the packets evenly distribute the artichoke hearts, oregano, and lemon slices season with salt and pepper. Add a tablespoon of butter to each. Add the shrimp red pepper flakes, parsley, garlic, and season with salt and pepper again.
- Begin to fold the foil so the top is still open and it looks like a foil boat with all your ingredients inside, Just bring the opposite ends together and fold over twice to seal. Once both sides are done divide the olive oil and the wine between the 2 packets.
- Continue folding across the top until they are completely sealed and place on a baking tray to transfer to your grill. Grill for about 10 minutes, remove from the grill with tongs back to the baking tray. When ready to serve carefully open the top and dump into a shallow bowl. Enjoy!
