Grilled Garlic Shrimp In Foil Recipes

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GRILLED GARLIC SHRIMP IN FOIL

Grilling shrimp in foil is easy and fit for a king (or queen).

Provided by Daune (pronounced "Dawn") Browne

Categories     Seafood

Time 20m

Number Of Ingredients 6



Grilled Garlic Shrimp in Foil image

Steps:

  • 1. Mix butter, parsley, garlic, salt and pepper with lemon juice, shrimp and red pepper flakes.
  • 2. Divide between 2 foil packets and grill over high heat 8 minutes.

1/2 stick softened butter
1 c chopped parsley
2 clove garlic, chopped
1 lemon, juiced
1 lb unpeeled large shrimp
pinch of red pepper flakes

GARLIC BUTTER AND SHRIMP FOIL PACKS

This delicate grilled shrimp dinner comes together in a flash, thanks to an easy foil-pack technique and simple list of ingredients.

Provided by Tieghan Gerard

Categories     Entree

Time 25m

Yield 4

Number Of Ingredients 10



Garlic Butter and Shrimp Foil Packs image

Steps:

  • Heat gas or charcoal grill.
  • Place large sheet of heavy-duty foil or double layer of regular foil on work surface. Rub foil with a little olive oil.
  • Arrange slices of polenta in center of foil. Drizzle with olive oil; sprinkle with salt and pepper.
  • In medium bowl, toss shrimp with melted butter, parsley, garlic and lemon juice. Sprinkle with salt, pepper and crushed red pepper flakes. Add shrimp on top of polenta, getting all the butter out of the bowl.
  • Bring short ends of foil together, and fold twice to seal; fold in sides to seal, leaving room for steam.
  • Place packets on grill over medium-high heat. Cover grill; cook 10 to 15 minutes or until shrimp are pink.
  • Remove from grill; unwrap and top with additional fresh parsley and lemon wedges.

Nutrition Facts : Calories 340, Carbohydrate 20 g, Cholesterol 185 mg, Fat 3 1/2, Fiber 2 g, Protein 22 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 200 mg, Sugar 0 g, TransFat 0 g

1 roll (1 lb) refrigerated polenta, cut into 1/2-inch slices
2 tablespoons olive oil
Salt and pepper, to taste
1 lb uncooked deveined peeled shrimp
4 tablespoons butter, melted
1 cup fresh parsley, chopped
2 cloves garlic, grated or finely chopped
Juice of 1 lemon, plus lemon wedges for serving
Pinch of crushed red pepper flakes
Additional chopped fresh parsley

SKILLET-GRILLED CATFISH

The Cajun flavor is great in this skillet-grilled catfish recipe. You can use this recipe with any thick fish fillet, but I suggest catfish or haddock. -Traci Wynne, Denver, Pennsylvania

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 11



Skillet-Grilled Catfish image

Steps:

  • In a large shallow dish, combine the first 9 ingredients. Add catfish, 1 fillet at a time, and turn to coat., Place a large cast-iron skillet on a grill rack over medium-high heat. Melt butter in the skillet; add catfish in batches, if necessary. Grill, covered, until fish just begins to flake easily with a fork, 5-10 minutes on each side.

Nutrition Facts : Calories 222 calories, Fat 15g fat (8g saturated fat), Cholesterol 51mg cholesterol, Sodium 366mg sodium, Carbohydrate 14g carbohydrate (0 sugars, Fiber 1g fiber), Protein 8g protein.

1/4 cup all-purpose flour
1/4 cup cornmeal
1 teaspoon onion powder
1 teaspoon dried basil
1/2 teaspoon garlic salt
1/2 teaspoon dried thyme
1/4 to 1/2 teaspoon white pepper
1/4 to 1/2 teaspoon cayenne pepper
1/4 to 1/2 teaspoon pepper
4 catfish fillets (6 to 8 ounces each)
1/4 cup butter

GRILLED GARLIC SHRIMP

These grilled shrimp receive a double dose of garlic flavor - fresh garlic and garlic salt. Try not to marinate longer than 30 minutes, as the acid from the lemon juice will start to break down the delicate shrimp meat and make it mushy. Extra large shrimp come 26 to 30 shrimp per pound.

Provided by France C

Categories     BBQ & Grilled Shrimp

Time 51m

Yield 4

Number Of Ingredients 9



Grilled Garlic Shrimp image

Steps:

  • Combine oil, lemon juice, garlic cloves, parsley, basil, garlic, salt, and pepper in the bowl of a food processor. Blend until marinade is smooth, about 20 seconds.
  • Pour marinade into a resealable gallon-sized plastic bag. Add shrimp to the bag and toss to coat with the marinade. Seal bag and chill in the refrigerator for 30 minutes.
  • Soak wooden skewers in cold water while shrimp is marinating.
  • Preheat an outdoor grill for high heat and lightly oil the grate.
  • Remove shrimp from marinade and thread onto skewers, 5 to 6 shrimp per skewer. Cook the shrimp on the preheated grill until they are bright pink on the outside and no longer transparent in the center, about 3 minutes per side.

Nutrition Facts : Calories 215.1 calories, Carbohydrate 2.3 g, Cholesterol 172.5 mg, Fat 12.1 g, Fiber 0.1 g, Protein 23.3 g, SaturatedFat 1.8 g, Sodium 395.7 mg

3 tablespoons olive oil
1 tablespoon lemon juice
3 cloves garlic, minced
1 tablespoon minced fresh parsley
1 tablespoon minced fresh basil
½ teaspoon garlic salt
⅛ teaspoon freshly ground black pepper
1 pound extra large shrimp, peeled and deveined
6 wooden skewers

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