Grilled Shrimp Packets with Basil, Garlic and Red Curry Compound Butter

July  9, 2010
1 Ratings
  • Serves 2 dozen shrimp
Author Notes

One of the oldie but goodies I like to prepare as a side dish when we entertain is Grilled Shrimp Packets. Dot some shrimp with herbed compound butter in a foil packet, throw it on a grill, and in about ten minutes, you have an instant crowd pleaser. It works so well as a side or an appetizer, but it can also be a great main course. Serve it with a hunk of good, crusty bread, and it is the ideal midweek meal.

You can, of course, customize compound butter in so many different ways; this version echoes Thai flavors. The shrimp soaks up the rich basil and curry flavors as it steams in its foil packet, emitting juices just right for bread dipping. For some extra kick, it is hard to resist spiking each bite with a dot of Sriracha Sauce. - kitchen confidante —Liren Baker

Test Kitchen Notes

We had a lovely dinner of Shrimp with Basil, Garlic and Red Curry Compound Butter despite finding out too late we were out of gas for the grill. The compound butter was a breeze and came together in a less than five minutes. Another few minutes for the shrimp to saute in the compound butter and we were home free. The compound butter is lovely and would be great on all kinds of seafood. I might add a bit more basil — I used Thai — and cilantro next time but it was very flavorful as is. I'm positive it would have been even more delicious if I had been able to grill it in the foil packets as it would have been even more saucy from the steaming action but the gods weren't on my side. I'd definitely make this again and I recommend you do the same — minus the mishaps, of course! - melissav —The Editors

What You'll Need
  • 2 garlic cloves
  • 3-5 fresh basil leaves
  • 3 sprigs cilantro
  • 4 tablespoons butter, softened
  • 2 teaspoons red curry paste
  • salt, to taste
  • freshly ground pepper, to taste
  • 24 large shrimp, peeled and deveined (tail left on if desired)
  • large shrimp, peeled and deveined (tail left on if desired)
  • Sriracha Sauce for serving, optional
  • fresh basil leaves, chiffonade for garnish
  1. In a mini food processor, mince garlic, basil and cilantro. Add butter, red curry paste, salt and pepper and process till combined.
  2. On two pieces of heavy duty foil, divide shrimp and lay in a row. Dot with desired amount of compound butter (you can control the fat here). Seal tightly and place on a hot grill. Allow it to cook for about 10 minutes; you will notice the packets puff up when it is done.
  3. Serve the shrimp straight out of the packets if you wish! Or plate it with chiffonades of basil and Sriracha sauce. Don’t forget the bread!

See what other Food52ers are saying.

  • arhoad
  • monkeymom
  • philandlauren

3 Reviews

arhoad July 26, 2013
Holy cow! Eyeballed butter combo, will add more curry next time. Heat cooks off. I added fresh corn off the cob in the packets and tomato and avocado after. Served over rice. Yummy.
philandlauren July 22, 2010
great flavor combo and technique--shrimp and compound butter is classic. Had it with loads of anchovy butter somewhere a while back. Nice recipe
monkeymom July 9, 2010
Sounds and looks delicious!