Baked Shrimp Scampi in Foil Packets
Baked Shrimp Scampi is the perfect make-it-and-forget-it dinner. Tender shrimp is tossed in a delicious garlic and butter white wine sauce, wrapped in convenient foil packets, and baked in the oven. Clean-up is a breeze with this easy weeknight dinner recipe that comes together in under 20 minutes!
Servings: 4 servings
Ingredients
- 1 ¼ - 1 ½ lbs. shrimp* peeled, deveined, 20-count/pound
- 6 Tbsp. butter salted, melted
- 4 cloves garlic finely minced
- 3 Tbsp. dry white wine* or chicken broth
- ½ tsp. salt to taste
- ¼ tsp. red pepper flakes to taste
- ¼ tsp. black pepper to taste
- 1 Tbsp. 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 Tbsp. butter, 4 cloves garlic, 3 Tbsp. dry white wine*, ½ tsp. salt, ¼ tsp. red pepper flakes, ¼ tsp. 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 lbs. 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 Tbsp. lemon juice, Parsley
Video
Notes
Prep-Ahead Instructions:
Shrimp is best served immediately. But, you can cut the foil and parchment paper early.
Storage Directions:
Place leftover shrimp scampi in an airtight container in the fridge for up to 2-3 days. For the best flavor, you need to freeze shrimp soon after cooking. Line the leftovers on a tray in a single layer and place that in the freezer for a couple of hours. Then, transfer the shrimp to a freezer-safe bag and store it for 12 months. You can warm the shrimp back up in a skillet over medium heat. You can try the microwave, but the texture won’t be as good.
Recipe Tips:
- Save time. Grab deveined shrimp with the tail removed for an even quicker dinner.
- Get salty. Unsalted butter just doesn't have as much flavor in this delicious recipe.
- Go fresh. You can't beat freshly minced garlic and squeezed lemon juice in this dish.
- Pay attention. Smaller shrimp will cook faster, so don't leave the packets too long.
- Wait for it. Add the lemon juice after baking so it doesn't get bitter.
- Change it up. Add some Cajun Seasoning for a kick, or go with Old Bay Seasoning for great flavor.
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
