Foil Packet Garlic Butter Shrimp: 15-Minute Overland Dinner

Last updated: June 2026 | Prep: 10 min at home | Cook: 15 min | Serves: 4

We tested this recipe on actual overland trips. Amazon affiliate links support 4wdTalk.com at no extra cost to you.

Why This Recipe Works for Overlanders

Foil packet garlic butter shrimp is the fastest hot dinner in the foil packet lineup. First, the shrimp cooks in 12 to 15 minutes while the butter, garlic, and lemon melt into a built-in sauce. Then you spoon it over instant rice or mop it up with crusty bread. Because the packet holds the sauce, you get a restaurant-style dish with zero pans to scrub.

Speed is the headline advantage for tired trail days. Specifically, after a long drive nobody wants a 40-minute cook, and this packet hits the table in 15 minutes flat. Since the only camp work is folding and cooking, you go from cooler to dinner fast. Also, the recipe scales from 2 to 6 people on the same small coal bed.

The built-in sauce sets foil packet garlic butter shrimp apart. Because the butter, garlic, and shrimp juices pool at the bottom of the foil, you capture every drop instead of losing it to a grate. When you serve it over rice, the grains soak up the garlic butter for a complete plate. This recipe is part of the full foil packet camping recipes collection. While a cast iron skillet sears shrimp with more color, the dutch oven camping recipes collection covers heartier meals, and both roll up to our camp cooking for overlanders guide.

Equipment You Need

Ingredients

Step-by-Step Instructions

Prep at home (the night before, 10 minutes):

1. Peel and devein the shrimp: Peel the shrimp and remove the vein. Then pat them dry, since dry shrimp browns better and avoids a watery sauce.
2. Mix the garlic butter: In a small bowl, blend the softened butter, minced garlic, lemon juice, parsley, red pepper flakes, salt, and pepper into a paste.
3. Pack cold: Bag the shrimp and the garlic butter separately, then chill both below 40F. Because the shrimp is raw, store it on the lowest cooler shelf away from ready-to-eat food.

At camp (dinner time):

4. Light the coals: Fill a chimney with 20 to 25 Kingsford briquettes. Wait 15 to 20 minutes until they glow orange under a coat of gray ash. Medium coals run 350F to 400F, which cooks shrimp without toughening it.
5. Build each packet: Divide the shrimp across the four foil squares in a single layer. Then dot each pile with a quarter of the garlic butter.
6. Flat-pack fold and double-wrap: Bring the long foil edges together over the shrimp and fold them down twice. Next, fold the short ends up twice each. Because melted butter finds every seam, wrap a second foil square around each packet to hold the sauce.
7. Cook on the coals: Rake the coals into a flat single layer. Place the packets on the bed with long-handled tongs. Cook 7 minutes on the first side.
8. Flip once: After 7 minutes, flip each packet with tongs. Then cook another 5 to 8 minutes. Total cook time runs 12 to 15 minutes on medium coals.
9. Check the shrimp: Open one packet and tilt the steam away from your face. The shrimp should turn pink and opaque with a firm curl and reach 145F, the safe temperature for shellfish per USDA guidance.
10. Serve over rice: Spoon the shrimp and garlic butter over cooked rice, or set out crusty bread for dipping. Then squeeze a fresh lemon wedge over each portion.
11. Pack out the foil: Fold the cooled, buttery foil into a tight ball and stash it in a sealed pack-out bag.

Coal Bed Math for Foil Packets

This packet cooks by direct coal contact, so judge heat by the coal surface rather than a briquette count around a Dutch oven. Match the look of the coals to the job below.

Foil packet garlic butter shrimp runs best on medium coals at 350F to 400F, which cook the shrimp gently so it stays tender. Three field adjustments shift the timing. First, when wind tops 10 mph, add 5 to 8 minutes. Second, when ambient temperature drops below 40F, add 3 to 5 minutes. Third, hot coals above 500F overcook the shrimp fast, so pull the packet the moment it turns pink.

Field Tips for Cooking at Camp

Shrimp size protects against overcooking. Because small shrimp turn rubbery in minutes, use large 16/20 count shrimp, which hold up over the 15-minute coal cook. When you only find smaller shrimp, cut the cook to 10 minutes and check early. A firm, pink curl signals the shrimp are done.

Dry shrimp makes a better sauce. When you add wet shrimp straight from the bag, the extra water thins the garlic butter into a broth. Instead, pat the shrimp dry before packing so the butter stays rich and clingy. Also, softened butter spreads over the shrimp better than cold butter, which sits in one cold lump.

Double-wrapping saves the foil packet garlic butter shrimp sauce. Therefore, seal a second foil sheet around each packet so the melted garlic butter pools at the bottom instead of dripping into the coals. On a windy night, build a windbreak with a Fireside Outdoor pit or a row of rocks to hold the coals steady. Then the butter sauce stays in the packet for spooning over rice.

Variations and Substitutions

• Scampi style: Add a splash of white wine and a pinch of extra parsley for a classic shrimp scampi. Serve over linguine cooked on a camp stove.
• Cajun heat: Stir 1 teaspoon Cajun seasoning into the butter and double the red pepper flakes. Finish with a squeeze of lemon.
• Lemon pepper: Swap the red pepper flakes for 1 teaspoon lemon pepper seasoning. Add extra lemon zest to the butter for brightness.
• Garlic butter scallops: Replace the shrimp with sea scallops. Cook to 145F, watching closely since scallops cook fast.
• Add vegetables: Tuck asparagus tips or cherry tomatoes around the shrimp. Keep the layer flat so the shrimp still cooks evenly.
• Over pasta: Toss the cooked shrimp and butter with cooked angel hair and a splash of pasta water. Top with parmesan.
• Scaled for 2 people: Halve every ingredient. Build 2 packets with 3/4 pound shrimp.
• Scaled for 6 people: Increase all amounts by 50%. Build 6 packets and light 30 briquettes for a longer coal bed.

Storage and Leftovers

The raw shrimp and garlic butter hold below 40F before cooking. Specifically, the peeled shrimp keeps 1 to 2 days on ice, while the garlic butter keeps a week sealed in the cooler. Because raw shrimp spoils fast, never let the shrimp bag sit above 40F for more than 2 hours. Also, keep the shrimp sealed and below the ready-to-eat food in the cooler.

Cooked foil packet garlic butter shrimp holds below 40F for 2 days after cooking. Then reheat a sealed leftover packet on medium-low coals for 5 minutes, taking care not to overcook the shrimp. Otherwise, toss the leftovers with warm pasta over a camp stove. Discard any cooked packet left above 40F for more than 2 hours, per USDA safe handling rules.

Frequently Asked Questions

How do I know foil packet garlic butter shrimp is done?

Look for shrimp turning pink and opaque with a firm C-shaped curl. Specifically, cooked shrimp reaches 145F internal, the USDA safe temperature for shellfish. However, a tight O-shaped curl means the shrimp is overcooked and rubbery. Pull the packet the moment the shrimp turns pink to keep it tender.

What coal temperature works best for garlic butter shrimp?

Medium coals at 350F to 400F cook the shrimp gently. Specifically, this lower heat keeps the shrimp tender and prevents the butter from scorching. However, hot coals above 500F overcook the shrimp in minutes. Look for gray ash over orange embers, not bright glowing coals, before placing the packets.

Should I use fresh or frozen shrimp?

Both work, but thaw frozen shrimp fully and pat it dry before building the packet. Since partly frozen shrimp releases water which thins the garlic butter, a full thaw keeps the sauce rich. Thaw the sealed shrimp in the cooler overnight or under cold water. Then dry it well before adding the butter.

Why double-wrap the packet?

Melted butter finds every pinhole in single-layer foil and drips into the coals. Therefore, wrap a second 14-inch square around each packet to hold the sauce. Because the garlic butter is the best part of the dish, the extra layer keeps it pooled for spooning over rice. The second sheet also blocks punctures on an uneven coal bed.

What should I serve with garlic butter shrimp?

Serve it over instant rice or with crusty bread for dipping in the sauce. Specifically, rice soaks up the garlic butter for a complete plate, while bread turns the packet into a shareable appetizer. Also, a simple side of grilled asparagus or a green salad rounds out the meal. A fresh lemon wedge brightens every bite.

Is it smart to prep foil packet garlic butter shrimp ahead of time?

Yes, peel the shrimp and mix the garlic butter up to a day ahead and store both below 40F. However, do not assemble the foil packets until dinner time at camp. Since raw shrimp in a warm packet spoils quickly, keep it cold in a sealed bag. Build the packets fresh right before they go on the coals.

How many packets fit on one coal bed?

A 12-inch by 12-inch bed from 25 briquettes holds 4 packets. Meanwhile, 6 packets need 30 briquettes raked into a longer 18-inch by 12-inch bed. Also, leave an inch between packets so heat circulates around each one. Crowding the bed creates cold spots and uneven cooking.

How do I pack out the buttery foil?

Let each packet cool, then fold it into a tight ball. Specifically, the buttery foil compacts small and fits inside a sealed zip bag or dry box. Because Leave No Trace requires packing out all foil, never bury or burn the scraps. Also, sealing the seafood foil keeps odor and wildlife away from camp.

You Might Also Like

• Foil Packet Shrimp Boil (recipe coming soon)
• Foil Packet Teriyaki Salmon (recipe coming soon)
• For a breakfast option, see Foil Packet Breakfast Burritos
• Return to the full Foil Packet Camping Recipes collection
• For a group dinner, see Dutch Oven Camping Recipes