Foil Packet Lemon Garlic Shrimp With Steamed Couscous

Quick Recipe Version (TL;DR)

• Yield: 4 servings
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes

Quick Ingredients

• 1 cup (180 g) dry instant couscous
• 1 1/4 cups (300 ml) low-sodium chicken broth or seafood stock, brought to a boil
• 1 lb (454 g) large shrimp (16–20 count), peeled and deveined
• 2 tbsp extra-virgin olive oil
• 4 tbsp (56 g) unsalted butter, cut into small pieces
• 5 garlic cloves, finely minced (about 1 1/2 tbsp)
• 1 lemon (zest of entire lemon + 3 tbsp / 45 ml juice), plus extra wedges for serving
• 1 tsp kosher salt, divided
• 1/2 tsp freshly ground black pepper
• 1/2 tsp smoked paprika
• 1/4 tsp red pepper flakes (optional)
• 1 cup (150 g) cherry tomatoes, halved
• 2 cups (60 g) baby spinach
• 1/4 cup (10 g) chopped fresh parsley

Do This

• 1. Heat grill to 400°F (205°C) (or prep a campfire with a steady bed of coals and a grate).
• 2. Bring broth to a full boil (212°F / 100°C).
• 3. On a double layer of heavy-duty foil, pile couscous + tomatoes + spinach; add garlic, butter, lemon zest, 3 tbsp (45 ml) lemon juice, and 1/2 tsp salt.
• 4. Pour in 1 1/4 cups (300 ml) boiling broth. Top with shrimp tossed with oil, paprika, pepper, red pepper flakes, and remaining 1/2 tsp salt.
• 5. Seal into a tight foil packet with room for steam.
• 6. Cook 12 minutes at 400°F (205°C) (flip once halfway if cooking directly on a grate over coals).
• 7. Rest 5 minutes, carefully open, fluff couscous, stir, and finish with parsley + lemon wedges.

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Why You’ll Love This Recipe

• One packet, full meal: shrimp, fluffy couscous, and garlicky lemon butter all cook together.
• Great for grills and campfires: the broth steams the couscous perfectly at the fire’s edge.
• Big flavor, minimal dishes: no pots to scrub if you boil the broth ahead.
• Fast cooking: dinner is on the table in about 30 minutes.

Grocery List

• Produce: 1 lemon, 5 garlic cloves, 1 cup (150 g) cherry tomatoes, 2 cups (60 g) baby spinach, 1/4 cup (10 g) fresh parsley
• Dairy: 4 tbsp (56 g) unsalted butter
• Seafood: 1 lb (454 g) large shrimp (16–20 count), peeled and deveined
• Pantry: 1 cup (180 g) instant couscous, 1 1/4 cups (300 ml) low-sodium chicken broth or seafood stock, extra-virgin olive oil, kosher salt, black pepper, smoked paprika, red pepper flakes (optional)

Full Ingredients

For the Foil Packets

• Heavy-duty aluminum foil: 8 sheets, each about 18 x 12 inches (45 x 30 cm), to double-layer and make 4 packets
• Optional: parchment paper, 4 sheets (helps prevent sticking and makes serving cleaner)

For the Couscous Base

• Instant couscous: 1 cup (180 g)
• Low-sodium chicken broth or seafood stock: 1 1/4 cups (300 ml), brought to a boil (212°F / 100°C)
• Cherry tomatoes: 1 cup (150 g), halved
• Baby spinach: 2 cups (60 g)
• Garlic: 5 cloves, finely minced (about 1 1/2 tbsp)
• Unsalted butter: 4 tbsp (56 g), cut into small pieces
• Lemon zest: zest of 1 lemon
• Fresh lemon juice: 3 tbsp (45 ml)
• Kosher salt: 1/2 tsp

For the Shrimp

• Large shrimp: 1 lb (454 g), peeled and deveined (tails on or off, your choice)
• Extra-virgin olive oil: 2 tbsp
• Smoked paprika: 1/2 tsp
• Freshly ground black pepper: 1/2 tsp
• Red pepper flakes: 1/4 tsp (optional)
• Kosher salt: 1/2 tsp

To Finish

• Fresh parsley: 1/4 cup (10 g), chopped
• Lemon wedges: from 1 lemon (or extra, to taste)

Step-by-Step Instructions

Step 1: Prep the fire or grill heat

For a grill: preheat to 400°F (205°C) and close the lid for at least 10 minutes so the heat is steady.

For a campfire: build a fire and let it burn down until you have a consistent bed of coals. Set a grate over the coals and aim for a medium-high cooking zone (similar to 375–425°F / 190–220°C at the grate level). If you can comfortably hold your hand 5 inches above the grate for about 3–4 seconds, you’re in the right range.

Step 2: Boil the broth and prep the add-ins

Bring 1 1/4 cups (300 ml) broth or stock to a full boil (212°F / 100°C). This matters: couscous needs truly hot liquid to steam up fluffy in the packet.

While it heats, halve the tomatoes, mince the garlic, zest and juice the lemon, and chop the parsley.

Step 3: Season the shrimp

In a medium bowl, toss the shrimp with 2 tbsp olive oil, 1/2 tsp smoked paprika, 1/2 tsp black pepper, optional 1/4 tsp red pepper flakes, and 1/2 tsp kosher salt.

Set aside at room temperature while you assemble the packets (this helps them cook evenly).

Step 4: Build the couscous layer in foil

For each of 4 packets, lay down 2 sheets of heavy-duty foil in a cross (double-layer helps prevent leaks). If using parchment, place a sheet on top of the foil.

Divide the following among the 4 packets, piling it in the center:

Couscous (1/4 cup per packet), tomatoes, spinach, minced garlic, butter, lemon zest, lemon juice, and the remaining 1/2 tsp kosher salt (about 1/8 tsp per packet).

Step 5: Add boiling broth and top with shrimp

Carefully pour the boiling broth into the packets, dividing evenly (about 5 tbsp plus 1 tsp per packet). The couscous should be moistened, but not swimming.

Arrange the seasoned shrimp on top in a mostly single layer so they cook quickly and evenly.

Step 6: Seal tightly and cook with steady heat

Fold the foil up and over the food, then crimp the seams tightly. Leave a little headspace inside the packet so steam can circulate.

Cook the packets:

• Grill method (best control): Place packets on the grill, close the lid, and cook at 400°F (205°C) for 12 minutes.
• Campfire method: Place packets on a grate at the edge of the coals (not directly in the hottest center) and cook for 12–14 minutes. If one side is clearly hotter, rotate and/or flip the packets once halfway through.

The shrimp are done when they’re opaque and pink and the thickest shrimp registers 145°F (63°C) on an instant-read thermometer.

Step 7: Rest, open safely, and fluff

Remove packets from heat and let them rest, sealed, for 5 minutes. This finishing steam is what makes the couscous tender and fluffy.

Open carefully (steam is hot). Use a fork to fluff the couscous and gently stir so the butter, garlicky lemon broth, tomatoes, and wilted spinach coat everything. Taste and add a squeeze of lemon or a pinch of salt if needed.

Sprinkle with chopped parsley and serve straight from the packet or spoon onto plates with extra lemon wedges.

Pro Tips

• Use truly boiling broth: If the liquid isn’t at a full boil, couscous can turn dense or underhydrated in the foil packet.
• Double-layer your foil: Lemon juice + butter + broth is delicious, but it can find tiny pinholes. Double foil prevents leaks and flare-ups.
• Don’t overcook the shrimp: Keep the cook time tight (12 minutes at 400°F). If your shrimp are smaller than 16–20 count, start checking at 9–10 minutes.
• Make room for steam: Seal well, but leave headspace inside the packet so steam can circulate and cook evenly.
• Finish with fresh lemon at the end: Cooking lemon mellows it; a final squeeze wakes everything up.

Variations

• Mediterranean finish: Add 1/3 cup (50 g) crumbled feta after cooking and finish with a drizzle of olive oil.
• Spicy Cajun twist: Swap smoked paprika for 1 tsp Cajun seasoning and add 1/2 cup diced bell pepper to the couscous base.
• Herby white-wine style (home grill/oven): Replace 3 tbsp (45 ml) of the broth with 3 tbsp (45 ml) dry white wine and add 1 tsp dried oregano.

Storage & Make-Ahead

For best texture, enjoy right away. If you have leftovers, cool to room temperature within 1 hour, then refrigerate in an airtight container for up to 2 days. Reheat gently in a covered skillet with 2–3 tbsp water or broth over medium-low heat until steaming hot and the shrimp reach 165°F (74°C). (Shrimp can toughen if overheated, so keep the heat low.)

Make-ahead idea: prep the garlic, lemon zest/juice, tomatoes, and parsley up to 24 hours ahead and refrigerate. Assemble packets right before cooking so the couscous doesn’t soak too long.

Nutrition (per serving)

Approximate, per 1/4 recipe: 490 calories, 34 g protein, 44 g carbohydrates, 20 g fat, 6 g saturated fat, 820 mg sodium, 3 g fiber, 5 g sugars.