Baked Shrimp Scampi is tossed in a delicious garlic and butter white wine sauce, made in convenient foil packets, and is healthy, low-carb, gluten-free, and can be made Paleo and Whole30.  This easy weeknight dinner recipe comes together in under 20 minutes, too!

Gluten-free baked shrimp scampi in foil packets on a baking sheet.

Restaurant Quality Baked Shrimp Scampi Recipe

Shrimp scampi is one of those recipes I always forget about until I am at a fancy seafood restaurant.

I see it on the menu and immediately need to order it!

And if I don’t, I’ll 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.  I just might drive myself crazy!

But in all honesty, it can be (and usually is!) a waste of money.

After you see how quick and easy this baked shrimp scampi recipe in foil packets is to make and clean up, you’ll be able to curb those expensive restaurant cravings, too!

Easy shrimp scampi inside a foil packet with lemon wedges for dinner.

Shrimp Foil Packets to the Rescue!

What is so amazing about this baked shrimp scampi recipe is just that… it’s baked!

Shrimp can turn pretty quickly from being perfectly cooked to hard and rubbery if you overcook them by just a minute or two in the skillet.

Putting our shrimp scampi in individual foil packets and baking them in the oven not only makes them extremely cute, but also pretty foolproof!

But please note:  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!

Two baked shrimp foil packets with lemon on a baking sheet.

Gimme’ That Garlic Shrimp Scampi Sauce

Shrimp scampi would be NOTHING without the delightfully rich and buttery sauce that it is tossed in.

Before I started making baked shrimp scampi at home, I thought there was some voodoo magic that restaurants put into their shrimp scampi recipes.

But seriously, there’s no special trick!  It’s just a bunch of incredible ingredients crammed into one shrimp scampi sauce:

  • Butter: BOOM!  Need I say more?  (Not really, but I will!)
  • Garlic: Oh yes, you may not want to make these shrimp foil packets for a first date night!
  • Dry White Wine: You can go ahead and start sipping on the rest of the bottle while cooking, too 🙂
    • I have made this baked shrimp scampi recipe with all types of dry white wine but my favorites include:
      • Sauvignon Blanc <– fave!
      • Pinot Grigio
      • Viognier
  • Lemon Juice: To give it that freshness.
  • Red Pepper Flakes: Gives it a nice bite!

Healthy and gluten-free baked shrimp scampi in a foil packet for lunch.

Low-Carb and Keto Baked Shrimp Scampi Recipe!

Not only is this drool-worthy deliciousness packed into neat shrimp foil packets, but it is also SUPER low-carb and a great keto dinner recipe.

Yes, feel free to eat AS MUCH as you want… this shrimp scampi has only 1 net carb per serving!  *Low-carb and keto lovers rejoice!*

More Delicious Shrimp Recipes

Here are even more dishes you can make with shrimp:

Tap stars to rate!

4.12 from 25 votes

Baked Shrimp Scampi Foil Packets

Baked Shrimp Scampi is tossed in a delicious garlic and butter white wine sauce, made in convenient foil packets, and is healthy, low-carb, gluten-free, low-carb, and can be made Paleo and Whole30.  This easy weeknight dinner recipe comes together in under 20 minutes, too!
Two baked shrimp foil packets with lemon on a baking sheet.
Yield 4 servings
Prep 10 minutes
Cook 10 minutes
Total 20 minutes

Ingredients 

  • 1 ¼ - 1 ½ lbs. shrimp* peeled, deveined, 20-count/pound
  • 6 Tbsp. butter or "buttery sticks", melted
  • 4 cloves garlic crushed
  • 3 Tbsp. dry white wine* or chicken broth
  • 1 Tbsp. lemon juice
  • ½ tsp. salt
  • ¼ tsp. red pepper flakes
  • ¼ tsp. black pepper
  • Parsley optional
  • See this recipe in Meal Plan #6

Instructions 

  • Preheat oven to 425 degrees.
  • In a small bowl whisk together the melted butter, garlic, wine, lemon juice, salt, and peppers.
  • Tear off four 10-inch long pieces of aluminum foil.***
  • Place 6-8 shrimp in the center of the aluminum foil and pour ¼ of the butter/garlic mixture over shrimp.
  • Bring the longer edges of the aluminum foil together and twist until just closed. (It’s OK to leave a little gap for ventilation while baking.). Roll up the shorter sides of the aluminum foil to make a foil packet. Repeat with the remaining shrimp, sauce and aluminum foil.
  • Place shrimp scampi foil packets on a baking sheet and bake in preheated oven for 10-12 minutes.
  • Once shrimp are done cooking, serve with additional lemons and parsley. Enjoy! See this recipe in Meal Plan #6.

Tap stars to rate!

4.12 from 25 votes

Video

Notes

*If you use smaller shrimp, make sure you decrease your cook time accordingly.
**Best wines to use are Sauvignon Blanc, Pinot Grigio, or Viognier.
*** If you are unsure about the safety of aluminum foil you can check out this awesome parchment-aluminum foil paper.  It does not fold quite as easily as aluminum foil, but it still works great!

Nutrition

Calories: 316kcal, Carbohydrates: 1g, Protein: 29g, Fat: 19g, Saturated Fat: 11g, Cholesterol: 404mg, Sodium: 1504mg, Potassium: 125mg, Vitamin A: 645IU, Vitamin C: 8.2mg, Calcium: 216mg, Iron: 3.1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Made this recipe?Leave a comment below!

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Comments

    1. 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!

    1. 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!

  1. 5 stars
    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 ☺️!

    1. 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 🙂

    1. 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 🙂

  2. 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.

    1. 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!

        1. Baby shrimp will be done cooking within 6-9 minutes! You can always check them to see for doneness, too!

    1. 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!