Beach Shrimp Recipe (Grilled or Baked Lemon Butter Shrimp Foil Packets)

If you’re looking for an easy summer dinner that tastes like vacation, this Beach Shrimp recipe is it. Fresh, juicy shrimp are layered with butter, lemon slices, and simple seasonings, then wrapped in foil and cooked on the grill until perfectly tender. It’s a delicious meal that’s elegant enough for guests yet easy enough for busy weeknights.

This has become one of our favorite recipes to make at the beach, the lake, or right in our own backyard. Pair it with a crusty loaf of bread to soak up every drop of the buttery lemon sauce and a simple tomato salad, and you have an effortless main course that feels anything but ordinary.

Why you’ll love this Beach Shrimp

First I need to tell you why we call this Beach Shrimp. We call this beach shrimp because the recipe was born on a weeks vacation at the beach. Therefore it will always be called beach shrimp no matter where it’s made, even in the dead of winter!

I know I’ve been known to say how much I love summer, having my kiddos home, and all the fun that comes with it. Life is grand! One big party all summer long! Well, friends, the party’s over. I’m tired. Too old for the party, apparently. I need a schedule again—one that involves more than six hours of sleep and a little less pizza, hot dogs, chips and dip, guacamole, Skittles, and late-night ice cream runs. One where kids go to bed at 10 p.m. instead of 1 a.m. and Mom gets a little peace and quiet. The grouchy mom has arrived.

It happens every summer like clockwork. I burn out. I can’t keep up the pace, and honestly, it’s mostly my own doing. The funny thing is, if I told you everything we’ve packed into the last few weeks, you’d probably tell me to sit down and take a nap already. I just can’t help myself. Summer is short, and I want to squeeze every last drop out of it.

This Beach Shrimp recipe has been one of our favorites for years. It’s quick, easy, and perfect for those warm evenings when the only thing left to do is enjoy one more meal outside before another season begins.

Looking for an easy summer dinner that feels special without a lot of work? This Beach Shrimp recipe is one of our family’s favorite warm-weather meals. Juicy shrimp are layered with fresh lemon slices, butter, and simple seasonings, then cooked until perfectly tender in a buttery lemon sauce. Serve it with a crusty loaf of bread to soak up every last drop and a platter of fresh summer tomatoes for a simple, delicious meal that’s perfect whether you’re at the cottage, camping, or bringing relaxed beach vacation vibes to your own backyard.

Why you’ll love this Beach Shrimp Recipe

• Ready in about 15 minutes.
• Made with simple ingredients.
• The perfect main course for summer entertaining.
• Great for camping, cottages, beach vacations, or backyard grilling.
• Minimal cleanup thanks to foil packets.
• Easy enough for beginners but impressive enough for company.

Whether you’re feeding your family or looking for a great recipe to serve friends, this one never disappoints.

Gather these ingrediets

Choosing the best shrimp

recommend buying large raw shrimp that have already been peeled and deveined to make prep quick and easy. If using frozen shrimp, thaw them completely in cold water before assembling the foil packets.

Whenever possible, buy fresh shrimp from your local seafood market for the sweetest flavor.

How to make Beach Shrimp

Turn grill on right before you are going to assemble your beach shrimp so it is good and hot. If you are going to do this in your oven turn oven temperature to 425 degrees F.

Slice two to three lemons into thin discs.

Layer slices of lemon on a large sheet of heavy-duty foil.

Arrange the shrimp on top,

then add pats of butter and season generously with salt, pepper, and a little garlic powder if desired.

Carefully transfer the foil packet to a hot grill by lifting the edges or sliding it directly from the baking sheet—grill gloves are helpful since the foil heats up quickly. Close the lid and cook for about 5 minutes, or until the shrimp are bright pink, the butter has melted, and the lemons are soft and fragrant. Finish with fresh parsley and a sprinkle of lemon zest before serving. To remove the shrimp, slide the foil back onto the baking sheet or carefully lift it by the long sides and transfer it to a serving platter. If baking instead of grilling, simply leave the foil on the baking sheet and bake until the raw shrimp are cooked through. You’ll miss a bit of the smoky grilled flavor, but the buttery lemon shrimp will still make a delicious meal.

Sheila’s Tips

Food Science: About 10 minutes before cooking, place the thawed shrimp in a bowl and sprinkle with 1 teaspoon of baking soda per pound of shrimp. Toss with your hands until every shrimp is lightly coated, then let them rest for 5 minutes. Do not rinse. This simple trick helps the shrimp stay plump, juicy, and tender instead of turning rubbery or tough. It’s a little bit of kitchen science, and once you try it, you’ll never cook shrimp any other way!

Serving suggestions

One of my favorite ways to serve Beach Shrimp is with a warm crusty baguette for soaking up every drop of the buttery sauce. It’s also delicious alongside:

• Grilled vegetables
• Fresh watermelon
• Tomato salad
• Corn on the cob

Variations

I rarely make this the same way twice, and the instructions are for the most basic from of this recipe. Below are a few of my favorite variations on beach shrimp.

• Garlic -Add 2–3 cloves of minced garlic for extra flavor.
• Make it Spicy! – Sprinkle in a pinch of red pepper flakes or Cajun seasoning.
• Fresh Herbs – Parsley, dill, or basil make a beautiful finishing touch.

Frequently asked questions

Can I use frozen shrimp?

Yes! Simply thaw the raw shrimp in cold water or overnight in the refrigerator before cooking.

Can I bake these instead of grilling?

Absolutely. Bake the foil packets at 425°F for about 8-10 minutes.

Can I make these ahead?

You can assemble the packets several hours ahead and refrigerate until you’re ready to grill.

Is this recipe an appetizer or dinner?

It works beautifully as either. Serve smaller portions as an easy appetizer or perfect appetizer, or pair it with bread and a salad for a complete main course.

Sometimes the simplest recipes become the ones you make year after year. This Beach Shrimp recipe is proof that a handful of fresh ingredients can create a truly delicious meal. Whether you’re grilling at the beach, camping with friends, or enjoying dinner on your back patio, it’s one of those favorite recipes you’ll come back to all summer long. I hope it becomes a great recipe in your family too.

If you make this recipe, I’d love for you to leave a rating and a comment below—it helps other readers find the recipe and lets me know how it turned out for your family. And if you enjoyed it, please share it with a friend or pin it to your favorite summer recipes board on Pinterest so you can find it again all season long. From my table to yours with love, Sheila

Beach Shrimp Recipe (Grilled or Baked Lemon Butter Shrimp Foil Packets)

Sheila

This quick and easy shrimp dish is perfect for a summer dinner. Add a crusty loaf of bread and a bottle of Rosa and call it a dinner!

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Cook ModePrevent your screen from going to sleep

Prep Time 10 minutes mins

Cook Time 10 minutes mins

Total Time 20 minutes mins

Course Appetizer, Main Dish

Cuisine American

Servings 4 servings

Calories 412 kcal

Equipment

• aluminum foil

Ingredients

  

1x2x3x

• 2 pounds shrimp raw, deveined, tail on or off
• 1/2 cup butter 1 stick
• 2 lemons sliced thin, you can use 3 lemons if you like
• Salt and Pepper

Instructions

 

Preheat grill, or if using oven preheat to 375 degrees.

• Using heavy-duty aluminum foil make a pan by using two layers of foil and rolling up all four edges to make a pan for the shrimp to go on the grill.
• Lay the slices from one lemon on the bottom of the aluminum foil pan. Now spread the shrimp evenly over the lemon slices. Lay the slices from the second lemon over top of the shrimp. Cut stick of butter in to twelve pieces place the pieces of butter evenly over top of the shrimp and lemons. Sprinkle with salt and pepper to your liking.
• Place aluminum foil pan on the grill, make sure heat is around 400 degrees if your grill has a temperature gauge. Cook shrimp on grill from 5-10 minutes or until juices are bubbly and all the shrimp are pink.

Notes

You can also make this in your oven and pretend you are at the beach 😉 by doing the same thing on a baking sheet in a 425 degree oven.  This way it can be summer all year round!!

Enjoy!

Nutrition

Calories: 412kcalCarbohydrates: 5gProtein: 46gFat: 25gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 0.01gCholesterol: 427mgSodium: 453mgPotassium: 673mgFiber: 2gSugar: 1gVitamin A: 12IUVitamin C: 29mgCalcium: 159mgIron: 2mg

Keyword easy dinner, grilling, picnic, shrimp, summer

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