Baked Shrimp Scampi Foil Packets

Baked Shrimp Scampi is tossed in a delicious garlic and butter white wine sauce, made in convenient foil packets, and is healthy, low-carb, gluten-free, low-carb, and can be made Paleo and Whole30.  This easy weeknight dinner recipe comes together in under 20 minutes, too!
Course Dinner, Main Course
Cuisine Seafood
Keyword baked shrimp scampi
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4 servings
Calories 316 kcal
Author London

  • 1 ¼ - 1 ½ lbs. shrimp* peeled, deveined, 20-count/pound
  • 6 Tbsp. butter or "buttery sticks", melted
  • 4 cloves garlic crushed
  • 3 Tbsp. dry white wine* or chicken broth
  • 1 Tbsp. lemon juice
  • ½ tsp. salt
  • ¼ tsp. red pepper flakes
  • ¼ tsp. black pepper
  • Parsley optional


  1. Preheat oven to 425 degrees.
  2. In a small bowl whisk together the melted butter, garlic, wine, lemon juice, salt, and peppers.
  3. Tear off four 10-inch long pieces of aluminum foil.***
  4. Place 6-8 shrimp in the center of the aluminum foil and pour ¼ of the butter/garlic mixture over shrimp.
  5. Bring the longer edges of the aluminum foil together and twist until just closed. (It’s OK to leave a little gap for ventilation while baking.). Roll up the shorter sides of the aluminum foil to make a foil packet. Repeat with the remaining shrimp, sauce and aluminum foil.
  6. Place shrimp scampi foil packets on a baking sheet and bake in preheated oven for 10-12 minutes.
  7. Once shrimp are done cooking, serve with additional lemons and parsley. Enjoy!

Recipe Notes
*If you use smaller shrimp, make sure you decrease your cook time accordingly.
**Best wines to use are Sauvignon Blanc, Pinot Grigio, or Viognier.
*** If you are unsure about the safety of aluminum foil you can check out this awesome parchment-aluminum foil paper.  It does not fold quite as easily as aluminum foil, but it still works great!
Detailed recipe and credit:
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