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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!
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