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.
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LOVE THIS! I’ve been looking for new ways to try shrimp. The only shrimp recipe I have is Sausage & Shrimp Jambalaya…which is good. But you can’t eat it all the time.
Thanks for including the oven instructions in one of the comments above. We only break out the grill rarely…and husband always wants steak. haha.
How would you prevent overcooking since you can’t see the shrimp on the inside of the packet? Rubbery overcooked shrimp are just heartbreaking…
You can peek through one of the packets if you want to taste-test! And I totally agree – rubbery shrimp is not cute.
Will be doing this weekend for sure! I have a question, can I remove tail shell before cooking. It is a pet peeve of mine when I am at a nice restaurant but still have to remove the shells so I can eat them, especially when it is over pasta. I think it would be nice to pour the packet over spaghetti when it is done and it would be terrific if then you could just enjoy! May seem a silly question but almost everyone leaves them on. P.S. I truly love your recipes, you have such wonderful ideas and make everything easy for anyone to recreate…
Leaving the tail on or off is truly a preference thing, so if you like them off from the beginning, you absolutely can!
Wow, it looks so delicious and colorful. I like shrimp, so I think I will like it. Thank for sharing!
I was wondering how f these can be cooked over a campfire? I mean directly on the coals? If so, how long?
I’m SO glad I have shrimp just hanging out in my freezer. And a grill, although I think the oven question has been answered. I know what’s for dinner tomorrow!
next time, i bet you won’t leave out the oven baking temp/time instructions, judging by all the questions in the Comment section. i scrolled here to ask the same thing 🙂
Chungha, I LOVE your recipes, and I will definitely try this recipe this weekend! Thank you for making up recipes that are easy to follow!
This was great….. love you’re blog. I bought you’re cook book, too. Eating my my through it. Life is good!!
Thanks for the great recipe, any chance you liked to make this a series? A whole bunch of camping recipes would be great.
What a wonderful way to serve shrimp!!
EVERYthing tastes better outdoors. I love your cookbook, your inspiration, and note your unending patience at responding to the same request. You are the best!
Is that indirect heat on the cool side of the grill or direct heat on medium or hot or what?
Direct heat would be best.
Looks like we’re having shrimp for dinner! Thanks for the recipe and I’m opting for the oven version since the outdoor temperature has been in the 100’s lately!
For the oven what temperature and how long
This can be baked at 400 degrees F until the shrimp is just cooked through, about 10-12 minutes.
Can I do this in an oven I do not have a grill
This can be baked at 400 degrees F until the shrimp is just cooked through, about 10-12 minutes.
Can the shrimp be frozen or should it be defrosted first?
I recommend thawing the shrimp prior to using.
Can’t wait to try this – it looks delicious! Can the foil packets be cooked in the oven? If so, for how long and at what temperature? Thank you.
This can be baked at 400 degrees F until the shrimp is just cooked through, about 10-12 minutes.
Can you do this in the oven?
This can be baked at 400 degrees F until the shrimp is just cooked through, about 10-12 minutes.
Thanks so much for the recipe — I love everything shrimp!!! Since I don’t have an outdoor grill, at what temperature and how long should I bake this in an oven? Keep the yummy recipes coming!
This can be baked at 400 degrees F until the shrimp is just cooked through, about 10-12 minutes.
Sometimes I feel like the only one out there without a grill and have to figure out a conversion so I can use my oven. Good to know there are others out there without a grill. Going forward, could you perhaps add one sentence at the end of the directions for those without a grill? Just a thought.
I am just curious, if I was to prepare this in the oven, What temperature and time would you suggest?
This can be baked at 400 degrees F until the shrimp is just cooked through, about 10-12 minutes.