Give it up, my sweet friend! You cannot resist the siren call of this Foil-Packet Shrimp Scampi.
I’m not even kidding. This recipe is a weeknight superhero. It’s your secret weapon for a dinner that feels fancy but is so, so easy. If you love classic shrimp scampi, you have to try this juicy garlic butter shrimp scampi for another quick and delicious option.
We’re talking juicy shrimp, swimming in a garlicky, buttery, lemony sauce. All cooked in a little foil packet that means ZERO DISHES to wash. Come to Mama!
If you’ve ever stared into your freezer at a bag of shrimp and felt stuck, this is your sign. Your dinner destiny is calling, and it’s wrapped in foil.
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 completely obsessed. My love for this dish started on a random Tuesday.
I was tired. The fridge was basically empty. But I had a bag of frozen shrimp.
I threw everything into foil, crossed my fingers, and baked it. Friends, it was magic. The kind of meal that makes you do a little happy dance right there at the kitchen counter.
Now, it’s my go-to for everything. Busy nights, last-minute guests, even a “treat myself” dinner. It never, ever lets me down.
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
My Shopping List for This Recipe
This is the beautiful part. The list is short and sweet. You probably have most of this already!
We’re building incredible flavor with just a handful of simple, powerful ingredients. Let’s grab them and get cooking.
Let’s Get Your Ingredients Ready
Gather everything before you start. It makes the process fly by. I promise.
- 12 ounces large raw shrimp, peeled and deveined (thawed if frozen)
- 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 (adjust to your heat love)
- 2 tablespoons fresh parsley, chopped
- Salt and freshly ground black pepper to taste
- Optional for serving: Cooked pasta, crusty bread, or zucchini noodles
Bringing This Recipe to Life (Step-by-Step)
Here we go! The fun part. Get your foil ready and let’s make some magic happen.
- Preheat your oven to 425°F (220°C). Tear off two large sheets of heavy-duty aluminum foil, about 12×18 inches each.
- Place the shrimp in the center of each foil piece. Season them well with salt and pepper. Don’t be shy!
- Evenly scatter the minced garlic and butter pieces over the shrimp. This is where the flavor starts.
- Pour the white wine (or broth) and the juice from half your lemon over each packet. Toss a couple of lemon slices on top for extra zing.
- Sprinkle the crushed red pepper flakes over everything. This gives it the perfect little kick.
- Seal the packets tightly. Fold the long sides together, then roll the ends up. Make sure it’s sealed so the steam stays in! This is the secret to juicy shrimp.
- Place the packets on a baking sheet (for safety) and bake for 12-15 minutes. The shrimp should be pink and cooked through.
- Carefully open the packets (watch for steam!) and sprinkle with fresh parsley. Serve immediately right from the packet or over pasta.
Fun Variations to Try Next Time
Once you master the basic recipe, play around! It’s so flexible. For a bright and refreshing twist on the classic flavors, check out this zesty lemon-herb shrimp scampi.
The Veggie Lover: Add halved cherry tomatoes, thin asparagus spears, or sliced zucchini to the packet before baking.
The Creamy Dream: Right before serving, stir a splash of heavy cream or a dollop of cream cheese into the hot sauce in the packet. So indulgent!
The Protein Boost: Add some sliced andouille sausage or diced chicken to the packet for a heartier meal.
How to Store, Freeze, and Reheat
Got leftovers? No problem! This stores beautifully.
Let the shrimp cool, then store it in an airtight container in the fridge for up to 2 days.
To reheat, gently warm it in a skillet on the stove over low heat. Add a tiny splash of water or broth if the sauce needs loosening up.
I don’t recommend freezing the cooked packets, but you can assemble them ahead of time! Make the packets up to a day ahead and keep them in the fridge until you’re ready to bake. Dinner in 15 minutes flat!
NUTRITION INFORMATION
- Calories: ~320
- Fat: 22g
- Saturated Fat: 14g
- Protein: 24g
- Carbohydrates: 4g
- Fiber: 0.5g
- Sugar: 0.5g
*Note: This is an estimate for the shrimp and sauce only, without pasta or bread.
A Quick Q&A on This Recipe
Can I use pre-cooked shrimp?
You can, but be super careful! Raw shrimp cooks in the sauce, making it amazing. Pre-cooked shrimp can get rubbery.
If you must use them, add them to the packet just for the last 3-4 minutes of baking, just to warm through.
What if I don’t have white wine?
No worries! Chicken broth is a perfect substitute. You could also use a splash of extra lemon juice and a bit of water.
The wine adds a nice depth, but the broth version is still absolutely delicious. Promise!
Frozen shrimp okay? Do I need to thaw?
Frozen shrimp are totally fine! Just make sure to thaw them first.
Run them under cold water in a colander for a few minutes. Pat them very, very dry with paper towels. This helps them sear a bit instead of getting watery.
See? I told you this was going to be a game-changer. From freezer to fabulous dinner in less than 30 minutes.
That garlic butter sauce. The perfectly tender shrimp. The fact that you only have a fork to wash? Pure happiness on a baking sheet. If you’re looking for another one-pot wonder that’s incredibly comforting, you’ll adore this creamy shrimp scampi orzo.
I live for this stuff. And I know you’re going to love it, too. Make it tonight. Your future self will thank you!
I can’t wait to hear how yours turns out! Did you add extra garlic? Try the creamy version? Please leave a comment and a rating below to let me know what you think!
