Give it up, my sweet friend! You cannot resist the siren call of this Foil-Packet Shrimp Scampi. I am not kidding. This is the dinner that dreams are made of, and it’s about to become your new weeknight superhero. If you love a classic, quick shrimp dish, you must try this Juicy Garlic Butter Shrimp Scampi too.
We’re talking juicy shrimp, swimming in a lake of garlicky, lemony, buttery goodness. All cooked in a little foil packet that means ZERO cleanup. Come to Mama! This is the quick dinner magic you’ve been searching for. Let’s get into it!
Recipe Overview
- Cuisine: Italian-American
- Category: Main Course
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Servings: 2 (Easily doubled!)
Do You Love This Recipe Too?
I am obsessed. Truly, madly, deeply. It all started on a Tuesday. You know the kind. I was tired, hangry, and my kitchen was a disaster zone from breakfast.
The thought of washing another pan made me want to cry. Then, I remembered the power of the foil packet. I threw everything in, sealed it up, and 15 minutes later? Pure, garlic-butter bliss saved my sanity. It’s been a love story ever since.
My Shopping List for This Recipe
This is my happy list. It’s short, sweet, and packed with flavor. Most of this is probably already in your kitchen!
Let’s Get Your Ingredients Ready
Grab these goodies. I promise, every single one plays a star role in our buttery masterpiece.
- 1 pound large shrimp, peeled and deveined (fresh or frozen/thawed!)
- 4 tablespoons unsalted butter, cut into small pieces
- 4-5 large garlic cloves, minced (Yes, that much! Trust me.)
- 1/4 cup dry white wine (like Pinot Grigio) or chicken broth
- 1 fresh lemon (you’ll need juice and slices)
- 1/4 teaspoon crushed red pepper flakes (optional, but so good)
- 1/4 cup freshly chopped parsley
- Salt and freshly ground black pepper
- Non-stick cooking spray or a bit of olive oil
Bringing This Recipe to Life (Step-by-Step)
Here we go! The fun part. Put on some music and let’s make magic in under 30 minutes.
- Preheat and Prep: Fire up your oven to 425°F (220°C). Tear off four large sheets of heavy-duty aluminum foil (about 12×18 inches each). Lightly spray the center of each with cooking spray.
- Build Your Packets: Divide the raw shrimp evenly among the four foil sheets, placing them in the center. Sprinkle generously with salt and pepper. Scatter the minced garlic and red pepper flakes over the shrimp.
- Butter Up: Dot the shrimp with those beautiful pieces of butter. Pour the white wine or broth evenly over each pile. Squeeze the juice from half your lemon over everything. Place a thin lemon slice or two on top of each packet.
- Seal the Deal: Bring the long sides of the foil together over the shrimp. Fold them down in a series of tight, sealed folds. Then, roll up the short ends to create a sealed, leak-proof packet. It should look like a little foil boat!
- Bake to Perfection: Place the packets on a baking sheet (for safety!). Bake for 12-15 minutes. The packets will puff up beautifully! Carefully open one packet (watch the steam!) to check—the shrimp should be pink and opaque.
- Finish and Serve: Open the packets and immediately sprinkle with the fresh parsley. Serve right from the packet over pasta, rice, or with crusty bread to soak up every last drop of that insanely good sauce.
Fun Variations to Try Next Time
Got the basics down? Let’s play! This recipe is your canvas. For another fantastic twist on the classic, check out this bright and zesty Lemon-Herb Shrimp Scampi.
Veggie Loaded: Toss in some halved cherry tomatoes, thin asparagus spears, or sliced zucchini with the shrimp before sealing. They steam perfectly in the packet!
Foil-Packet Shrimp Scampi Recipe
Let’s Get Your Ingredients Ready
Bringing This Recipe to Life (Step-by-Step)
Notes
Enjoy your homemade Foil-Packet Shrimp Scampi Recipe!
Nutrition Information
Creamy Dreamy: After baking, stir a splash of heavy cream or a dollop of cream cheese into the hot sauce in each packet. Stir until creamy and luxurious.
Pesto Twist: Swap half the butter for a big spoonful of basil pesto. It adds an herby, nutty flavor that’s absolutely incredible.
How to Store, Freeze, and Reheat
Got leftovers? (A miracle!). Here’s how to handle them.
Store: Let the shrimp and sauce cool, then transfer to an airtight container. It will keep in the fridge for up to 2 days.
Freeze: I don’t recommend freezing the cooked packets, as the shrimp can get rubbery. The beauty of this is making it fresh so fast!
Reheat: Gently reheat in a skillet on the stove over low heat until just warmed through. Don’t overdo it, or the shrimp will toughen. You can also microwave in short bursts.
NUTRITION INFORMATION
- Calories: ~320
- Protein: 24g
- Carbohydrates: 4g
- Fat: 22g
- Saturated Fat: 13g
- Cholesterol: 295mg
- Sodium: 950mg
- *Note: This is an estimate for one serving (half the recipe), without pasta or bread. Using broth instead of wine reduces the sodium.
A Quick Q&A on This Recipe
Can I use frozen shrimp?
ABSOLUTELY! This is one of my favorite frozen shrimp recipes. Just thaw them overnight in the fridge or under cold running water. Pat them super dry with paper towels before using. This is a total game-changer for easy dishes.
What if I don’t have white wine?
No problem at all! Chicken broth or even vegetable broth works perfectly. You still get that amazing liquid to create the sauce. The lemon and garlic are the real stars here.
Can I cook this on the grill?
YES! You absolutely can. Preheat your grill to medium-high. Place the sealed packets right on the grates and cook for the same amount of time. It gives a tiny hint of smoky flavor that’s just *chef’s kiss*.
See? I told you this was going to be a game-changer. In the time it takes to decide what to order for delivery, you can have this gorgeous, restaurant-worthy seafood dish on your table. For another incredibly easy, one-pot meal, you’ll love this Creamy Shrimp Scampi Orzo.
It’s fast, it’s fun, and it makes you feel like a total kitchen rockstar with no dirty pans to prove it. That’s what I call a win!
I am dying to know how your foil-packet adventure goes! Did you add extra garlic? Try the pesto? I can’t wait to hear how yours turns out! Please leave a comment and a rating below to let me know what you think!
