Last night we had a rare weeknight dinner for six, a mixed group of family and friends. I made these grilled shrimp foil packets from and they are without doubt going to be a summer go-to for us. I’m already eager to make them again!

Delish says they “take their inspiration from the beloved (but tedious) shrimp boil.” I agree that they’re fun and delicious like a shrimp boil, but much easier. 

This was the second time I have made this recipe and I tweaked it a bit this time which worked better for us. Here are the changes I made:

    • I used frozen corn kernels instead of corn on the cob. Cutting fresh corn cobs into sections was difficult the first time around, and I was praying my dinner prep wasn’t going to end with stitches. This was much easier to both prepare and eat.
    • I mixed all of the ingredients except the lemon, parsley and butter in a huge mixing bowl, and then divided it among the foil squares. The recipe calls for adding all the ingredients individually to the foil squares and then drizzling with olive oil and tossing the ingredients on the foil. I found that method a little bit awkward.
    • I sprayed the foil squares with cooking spray before adding any ingredients. I thought the olive oil would be enough to keep them from sticking last time but not so for me. With the spray there was no sticking at all.
    • I’m going to leave out the lemon next time. It made the few bites in each packet where the lemon slice was too lemony.

This is a great recipe for summer entertaining. I make these packets up, Tom grills them up, and then I add a salad, a warm baguette or sourdough round (last night I couldn’t choose so I got both!), beer, and white wine.

It definitely feels like summer!