Shrimp and Scallop Boil in Foil Packets | Life Currents

Shrimp and Scallop Boil in Foil Packets

Servings 1
Author Debi


  • Juice of 1 lemon
  • 2 tablespoons olive oil
  • 2 tablespoons Worcestershire sauce
  • 1 teaspoon ground garlic or 4 cloves fresh garlic minced
  • ½ teaspoon coarse kosher salt
  • 1 teaspoon coarse ground black pepper
  • 2 tablespoons Sriracha Rooster Sauce, or your favorite hot sauce
  • ½ cup vegetable fish, or chicken broth, homemade preferred
  • 8-9 Jumbo Shrimp* deveined, shelled, and tail removed
  • 3-4 colossal Scallops**


  1. In a small dish or 2-cup glass measuring cup, mix the first 8 ingredients (lemon juice through broth). Set aside.
  2. Place heavy-duty foil in a dish to help hold the food in. Place the shrimp and scallops in the foil, and pour the sauce over the top. Seal the foil into a packet by first gathering the long sides, leaving room for steam, and folding them over twice to seal in all the juices. Next roll up the short sides a couple of times (see photos for visual aids).
  3. Preheat the grill and place foil packets on for about 8 minutes, carefully open packets to look in and see if all shrimp have turned pink and are no longer grey. Don’t overcook, as shrimp will continue to cook after they have been removed from the grill.

Recipe Notes

*Shrimp: We usually get 21/25 per pound. This number is called the count of the shrimp, and it tells you how many individual shrimp there are in one pound of shrimp. It's read as “21 to 25 shrimp per pound”, so the smaller the number, the bigger the shrimp. Get big shrimp for this dish!
** Scallops: You'll want to get the large scallops for this dish as well. I tried it once with the petite scallops, and they just got lost in the cooking liquid. Bigger scallops will also be more tender after cooking this way.

Adapted from My Buf-a-Que Shrimp