Hearty Foil Packet Garlic Butter Shrimp

The first sign is the smell—garlic hitting hot butter, rising through the smoke of a dying campfire. Then the sizzle inside the foil, a muted hiss that promises something good. A properly made foil packet of garlic butter shrimp is one of the fastest, most satisfying meals you can pull off at a campsite. No pots to scrub. No marinade that sat in a cooler all day. Just shrimp, butter, garlic, and heat.

But here's the catch: shrimp is easy to overcook, and butter is easy to burn. Most camp cooks get one or both wrong. The solution is a matter of technique—packet size, heat management, and timing. Here is the exact method I use every time.

Why Foil Packets Work for Shrimp

Shrimp needs moist heat to stay tender, and a sealed foil packet creates a mini steam oven. The butter melts, the garlic infuses, and the shrimp cooks in its own juices plus the butter. No direct flame touches the food. The packet does the work.

The trick is to not crowd the shrimp. If you pile them in a thick heap, the ones in the middle steam unevenly while the outer ones overcook. Arrange them in a single layer inside each packet. For 1½ pounds of large shrimp (21-25 count), that means four packets, each holding about 6 ounces of shrimp.

The Right Foil and the Right Fold

Heavy-duty foil is non-negotiable. Standard foil tears too easily over hot coals. Cut each sheet 12 by 18 inches. That gives you enough room to fold a tight seal with a pocket of air inside.

Place the shrimp in the center, then bring the two long edges together and fold them over twice, pressing firmly. Then crimp the short ends by folding them over twice as well, like sealing a envelope. Leave a little air space—about an inch of headroom—so steam can circulate. A flat, tight packet cooks unevenly.

Heat: Coals, Not Flames

Campfire flames are too hot and unpredictable. Wait until the fire burns down to a bed of glowing coals with no flames. That's the sweet spot: around 375-400°F. If you're using a grill, set it to medium-high. On a camp stove, use a dry cast iron skillet or a flat griddle over medium heat.

Place the packets directly on the coals or grates. Cook for 6 minutes, then flip carefully with tongs. Cook another 4-6 minutes. Total time: 10-12 minutes. At 10 minutes, open one packet and check. The shrimp should be pink and opaque, with a slight curl. If there's any gray translucency, reseal and cook 2 more minutes.