Shrimp Scampi Foil Packets
Everyone’s favorite shrimp scampi without any of the fuss in these easy-to-assemble foil pouches! Prep ahead of time too!!!
I love a good shrimp scampi.
I love it on its own.
Over a bed of pasta…some polenta…you name it.
Any variation. I’m there.
BUT.
This is kind of the best right here.
In the middle of the woods.
With unwashed hair and the same clothes you’ve been wearing 3 days straight.
So when you open your foil packet of shrimp scampi, it’s pretty much everything.
With a side of crusty bread to soak up all that buttery goodness.
I mean.
Let’s call a spade a spade.
This just tastes better outdoors.
Shrimp Scampi Foil Packets
Everyone’s favorite shrimp scampi without any of the fuss in these easy-to-assemble foil pouches! Prep ahead of time too!!!
Ingredients
- 1 1 /2 pounds medium shrimp, peeled and deveined
- ½ cup unsalted butter, melted
- 2 tablespoons dry white wine
- 4 cloves garlic, minced
- 1 tablespoon chopped fresh rosemary
- 1 tablespoon chopped fresh thyme leaves
- 1 tablespoon freshly squeezed lemon juice, or more, to taste
- Zest of 1 lemon
- ½ teaspoon crushed red pepper flakes
- Kosher salt and freshly ground black pepper, to taste
- 2 tablespoons chopped fresh parsley leaves
Instructions
- Preheat a gas or charcoal grill over high heat.
- In a large bowl, combine shrimp, butter, wine, garlic, rosemary, thyme, lemon juice, lemon zest and red pepper flakes; season with salt and pepper, to taste.
- Cut four sheets of foil, about 12-inches long. Divide shrimp mixture into 4 equal portions and add to the center of each foil in a single layer.
- Fold up all 4 sides of each foil packet over the shrimp, covering completely and sealing the packets closed.
- Place foil packets on the grill and cook until just cooked through, about 10-12 minutes.
- Serve immediately, garnished with parsley, if desired.
Did you make this recipe?
Tag @damn_delicious on Instagram and hashtag it #damndelicious!
Can’t wait to try these recipes..We’re going camping again 9/8 for 10 days ..Probably gonna use them all..Tysm for sharing
I used jumbo shrimp , thawed no shell . Butter, thyme, worsteshire, honey, salt, pepper, oregano , jalapeño peppers baked for 14 min 375 and broiled for 2 minutes ,,, In a foil pocket.. just wow
Do you prep it ahead already mixed with lemon juice and wine? If I am not cooking it until the next evening, does it start to cook in acid??
We altered the recipe to be cooked in a cast iron skillet for camping and it was a huge hit. It’s our go to meal in the great outdoors! Perfectly damn delicious every time!!
This dish was a highlight of our family’s recent camping trip. We prepped it ahead and just kept it in Tupperware in the cooler until we divvied it up into foil packets over the fire. Our only modification was leaving out the crushed red pepper. Even my 4-year-old thought it was great! Thanks!
How long did you have your shrimp in the cooler? How hot was it outside when you camped? Did you store your shrimp frozen? I’m worried about food spoilage. Food poisoning would be a rotten way to end a camping trip.
You most definitely can pre-prep this dish. I myself actually cook the shrimp at home and then freeze it with all the sauce plus more to coat a fettuccine to go with it. I cook the pasta the night before and put in a ziploc bag. I do not use ice in my food cooler. I freeze water bottles to layer with the food and my meats and or fish on the bottom that are also still frozen also in ziploc bags. To reheat I just use my cast iron skillet either on a fire or bbq’er. Shrimp does not take long to unfreeze so you just want a low heat so it doesn’t burn. Hope that helps. I’m actually making this for this weekends get away 🙂
I am going to try this on a camping trip, and I’ve never cooked with shrimp before. How far ahead do you think it would be ok to make up the packets? Or should I just do it right before I put them on the fire?
We are headed out for a week and I want to pre-prepare this can I re-freeze after prepping?
Do you have a Nutrition Value List to go with the Shrimp Scampi?
Hi Roger! Nutritional information is provided only for select recipes at this time. However, if it is not available for a specific recipe, we recommend using free online resources at your discretion (you can Google “nutritional calculator”). Hope that helps!
Made this on the stove top, quick and tasty.
Hi!
I am setting out on a camping trip this weekend and would like to get creative with food transport. Do you think it would work to prep the marinade ahead of time and freeze?
Thank you,
What a great idea! But unfortunately, without having tried this myself, I cannot answer with certainty. But if you get a chance to try it, please let me know how it turns out! 🙂
This looks great, but I am allergic to grapes, so what could I substitute for white wine?
You can either omit it entirely or use chicken stock instead. But as always, please use your best judgement when making substitutions and modifications. Hope that helps!
I am vacationing in Mexico and made this dish last night. I had to make some substitutions, but it was delicious!
I used limes in place of lemons, basil instead of parsley, and no Rosemary. No pepper flakes, but a little ground red pepper for some zing. I baked it in the oven about 15 minutes at 400•
That’s awesome!
I skipped the wine because I didn’t have it. Made it and it was so easy! My son loved the sauce, too. Thanks for sharing!
Great!
I used apple cider vinegar instead. Turned out wonderful that I used the extra sauce for a topping on my plain white rice.
Geez people read some of the post before commenting. How many times does she have to tell you that you can bake in the oven at 400*?
Made this tonight; it was excellent (even though I used frozen cooked shrimp which I defrosted before baking a ording to instruction in the comments)!
I LOVE your recipes, and I will definitely try this recipe this weekend!
What dry white wine brand do you use?
I actually don’t have a preferred brand!
I always have Goya dry cooking wine on hand. I think the food tastes great and it’s cheaper than other store cooking wines!
Wowza this looks amazing. Speaking of same clothes for 3 days et al… Some friends and I typically trek out to the barrier islands for a few days of camping in the fall or winter, and we love to pack our meals into foil to cook over the fire! We take all our food with us, and this seems like it would be phenomenal for that. Since we carry everything to and from the island on a ferry and then on our backs/in small coolers though, we have to pack pretty light! If you were to prepare the raw ingredients in advance, what would you bag together and what would you leave out? Seems like the herbs and butter would be fine bagged with the shrimp, but what about the lemon juice? My instinct is to definitely pack the wine separate…
Yes, I recommend packing the wine and lemon juice separately.
This shrimp scampi looks so warm and comforting. Looks perfect to have with steaming white rice. Thanks for sharing such an excellent recipe with all of us.
Why do people not read the comments? She has repeatedly answered the same question over and over. -_-