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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!

Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Servings: 4 servings
Calories: 316 kcal
Course: Main Course , Dinner
Cuisine: International

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

    Cup of Yum
  1. Preheat oven to 425 degrees.
  2. Make the Sauce: In a small bowl whisk together the melted butter, garlic, wine, salt, and peppers.
  3. 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.
  4. Bake in Oven: Place shrimp scampi foil packets on a baking sheet and bake in preheated oven for 10-12 minutes.
  5. 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!

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 Information

Calories 316kcal (16%) Carbohydrates 1g (0%) Protein 29g (58%) Fat 19g (29%) Saturated Fat 11g (55%) Cholesterol 404mg (135%) Sodium 1504mg (63%) Potassium 125mg (4%) Vitamin A 645IU (13%) Vitamin C 8.2mg (9%) Calcium 216mg (22%) Iron 3.1mg (17%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 316

% Daily Value*

Calories 316kcal 16%
Carbohydrates 1g 0%
Protein 29g 58%
Fat 19g 29%
Saturated Fat 11g 55%
Cholesterol 404mg 135%
Sodium 1504mg 63%
Potassium 125mg 3%
Vitamin A 645IU 13%
Vitamin C 8.2mg 9%
Calcium 216mg 22%
Iron 3.1mg 17%

* Percent Daily Values are based on a 2,000 calorie diet.