Restaurant-style shrimp without the fuss
Shrimp scampi is one of those recipes I always forget about until I am at a fancy seafood restaurant.
My taste buds spend days dreaming about that rich butter and garlic sauce with a hint of white wine, those plump, juicy shrimp, and that bite from the lemon and red pepper.
But I always hesitated to make it at home… not anymore!
After you see how quick and easy this baked shrimp scampi recipe in foil packets is to make and clean up, you’ll be adding this to your weeknight dinner rotation on the regular. The whole family will give rave reviews.
It’s the perfect meal to make it, throw it in the oven, and forget about it. Plus the foil packets lock in all the flavor. And the easy clean-up might be the best part.
Be sure to try Shrimp Scampi Linguine and Air Fryer Shrimp if you’re craving other simple shrimp dishes with big flavor.
This was soooo good and simple! I loved it and ate all 36 shrimp… Yes 36! They were small though, so don’t judge me ☺️!
– Paris
Ingredients and Substitutions
For the exact measurements and detailed instructions, please see the recipe card below.
- Shrimp. Look for medium to large shrimp from the grocery store. Aim for about 20 shrimp a pound. Fresh shrimp that is wild caught is always the best option.
- Butter. Need I say more? This is essential to get that rich, creamy texture in the sauce. Be sure you’re using salted butter that is melted. If you need to make a substitution, your best bet is ghee instead of olive oil.
- Garlic. Minced garlic cloves are responsible for so much of the flavor in these foil packets. You will not get the same results from garlic powder.
- Dry White Wine. I have made this baked shrimp scampi recipe with all types of dry white wine but my favorites include Sauvignon Blanc, Pinot Grigio, and Viognier.
- Lemon Juice. This brightens the sauce.
- Red Pepper Flakes. Gives it a nice bite!
Step-by-step Instructions
Please see the recipe card below for the full instructions, ingredient amounts, and a printable recipe.
Make the sauce.
Be sure the butter is melted but not too hot. Stir together the melted butter, garlic, wine, salt, black pepper, and red pepper flakes in a small bowl. Set it aside for now.
Add shrimp to foil packets.
You’ll need 4 strips of foil sheets that are around 10-inches long. You’ll also want 4 strips of parchment paper that are a little shorter. The paper creates a barrier that protects the shrimp from metal leaching from the foil. (Heavy duty aluminum foil holds up the best.)
Line up the foil pieces on the counter, then lay the parchment paper on top of each one. Place 6 to 8 raw shrimp in the middle of each strip.
Carefully pour ¼ of the garlic butter mixture on top of each pile of shrimp. Bring the longer edges of the foil and paper together and twist slightly until closed. It OK if you leave a little gap for ventilation.
Roll the shorter sides to make a packet.
Bake in the oven.
Place the four shrimp foil packs on a rimmed baking sheet pan. Bake in a preheated 425℉ oven for 10 to 12 minutes.
Pro Tip: If you get smaller shrimp than the size that is mentioned in the recipe below, please adjust your time in the oven for these shrimp foil packets!
Add lemon and serve.
When the shrimp are finished cooking, open the packets. Be careful! There might be steam. Squeeze the fresh lemon juice over the shrimp, sprinkle on some fresh parsley, and enjoy. Add some fresh lemon wedges on the side if you’d like.
FAQs
Yes! You can definitely do foil packets in the oven. It’s a great and basically fool-proof way to cook most kinds of protein. You can also use this shrimp foil pack recipe on the grill.
All shrimp dishes need to be cooked to an internal temperature of 145℉.
What to serve with it?
Pair this easy dinner with your favorite vegetable side dish for the simplest dinner!
Add something green, like Roasted Broccoli and Cauliflower, Green Beans with Vinegar, or Sautéed Asparagus.
You can also choose a grain like Jasmine Rice, Basmati Rice, Instant Pot Wild Rice, or Coconut Rice.
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Baked Shrimp Scampi in Foil Packets
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Ingredients
- 1 ¼ – 1 ½ pounds shrimp* peeled, deveined, 20-count/pound
- 6 tablespoons butter salted, melted
- 4 cloves garlic finely minced
- 3 tablespoons dry white wine* or chicken broth
- ½ teaspoon salt to taste
- ¼ teaspoon red pepper flakes to taste
- ¼ teaspoon black pepper to taste
- 1 tablespoon lemon juice freshly squeezed
- Parsley optional
- See this recipe in Meal Plan #6
Instructions
- Preheat oven to 425 degrees.
- Make the Sauce: In a small bowl whisk together the melted butter, garlic, wine, salt, and peppers.6 tablespoons butter, 4 cloves garlic, 3 tablespoons dry white wine*, ½ teaspoon salt, ¼ teaspoon red pepper flakes, ¼ teaspoon black pepper
- Add Shrimp to Packets: Tear off 4 strips of aluminum foil that are about 10 inches long and 4 strips of parchment paper that are slightly shorter. Place the foil on the counter followed by the piece of parchment paper. Add 6-8 shrimp to the center of of the parchment paper. Pour ¼ of the garlic butter mixture over shrimp. Bring the longer edges of the foil and paper together and twist until just closed. (It’s OK to leave a little gap for ventilation while baking.) Roll up the shorter sides to make a foil packet. Repeat with the remaining shrimp and sauce to make 4 packets.1 ¼ – 1 ½ pounds shrimp*
- Bake in Oven: Place shrimp scampi foil packets on a baking sheet and bake in preheated oven for 10-12 minutes.
- Add Lemon and Serve: Once shrimp are done cooking, open the packets and squeeze lemon juice over the shrimp and serve with fresh parsley. Enjoy!1 tablespoon lemon juice, Parsley
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Video
Notes
- Shrimp: Grab deveined shrimp with the tail removed for an even quicker dinner. Smaller shrimp will cook faster, so don’t leave the packets too long.
- Butter: Unsalted butter just doesn’t have as much flavor in this delicious recipe.
- Ingredients: You can’t beat freshly minced garlic and squeezed lemon juice in this dish.
- Seasoning: Add some Cajun Seasoning for a kick, or go with Old Bay Seasoning for great flavor.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
More Delicious Shrimp Recipes
Try another healthy shrimp recipe when you’re ready for more easy and healthy dishes.
Blackened Shrimp
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Garlic Butter Shrimp
12 mins
Shrimp Pesto Pasta
30 mins
Chili Garlic Lime Shrimp
20 mins
Was easy and delicious. And Quick!!
Yay! So happy to hear you enjoyed the recipe! Thanks so much for taking the time to leave a comment and rating!
Easy recipe and GREAT tasting!
Yay! So happy to hear you enjoyed the recipe! Thanks so much for taking the time to leave a comment and rating!
Veri nice recipes Thankyou so much !!!you are the best chef 👩🍳 happy life to you !!!
Yay! So happy to hear you enjoyed the recipe, Maria! You are too sweet. Thanks so much for taking the time to leave a comment and rating!
Do you think I could use fresh clams also in this recipe?
I think it would be worth a try! Let me know how it goes!
Can this be done without the foil packets??
Absolutely! You can place them on a baking sheet and then just lightly cover them with foil if you’d prefer. Hope you enjoy the recipe!
Do you thaw the shrimp first or cook from frozen?
You’ll definitely want to thaw your shrimp if they were previously frozen. Also, dab them with a paper towel to make sure there is not any extra water on them before baking. Hope you enjoy the recipe, Jerilyn!
This was soooo good and simple! I loved it and ate all 36 shrimp… Yes 36! They were small though, so don’t judge me ☺️!
Hahaha… absolutely NO judgment here! And I’m so happy to hear you enjoyed the recipe, Paris! Thanks so much for your comment and rating 🙂
Are these 21-30 count shrimp?
Hi Angela! I use shrimp that are roughly 20 count/pound. If using smaller shrimp, I would decrease the cook time slightly so they do not get overcooked. Hope you enjoy the recipe 🙂
It looked like you used pre-cooked shrimp in the video, is that what we are to use, or had that just been for the video.
Hi Barry! Those are actually uncooked pink shrimp in the video (they do look like kind of like they’re cooked though!) So yes, definitely use uncooked shrimp. Thanks for asking!
How long should i cook baby shrimp
Baby shrimp will be done cooking within 6-9 minutes! You can always check them to see for doneness, too!
is this recipe freezer friendly
Hi Vera! Personally, I do not like to freeze shrimp after they are cooked because the texture definitely changes once you defrost them. However, you can freeze them before you cook them and then bake them when you are ready to eat!