Lemon Garlic Butter Shrimp Foil Packs

$- Large shrimp (1 lb, peeled and deveined) - Unsalted butter (4 tablespoons, melted) - Garlic (4 cloves, minced) - Fresh lemon juice (2 tablespoons) - Lemon zest (from 1 lemon) - Red pepper flakes (1 teaspoon, optional) - Cherry tomatoes (1 cup, halved) - Zucchini (1 cup, sliced) - Fresh parsley (1 tablespoon, chopped for garnish) - Lemon slices (for garnish) When I create Lemon Garlic Butter Shrimp Foil Packs, I focus on fresh and simple ingredients. The large shrimp are the star of the dish. They should be peeled and deveined to make cooking easy. I prefer using unsalted butter for better control over the dish's saltiness. Fresh garlic adds a robust aroma and flavor that I love. For a bright, zesty kick, I use fresh lemon juice and lemon zest. These ingredients brighten the dish and enhance the shrimp's natural sweetness. If you enjoy a little heat, add red pepper flakes. This optional spice gives the dish a nice kick without overwhelming the other flavors. Next, I love to include vegetables. Cherry tomatoes bring sweetness and color, while zucchini adds a nice crunch. Both vegetables cook quickly and soak up the butter flavor beautifully. For garnish, I use fresh parsley to add color and a fresh touch. Lemon slices not only look great but also offer an extra burst of citrus when served. Each ingredient plays a vital role in creating a delightful, quick dinner. You can have this meal ready in about 30 minutes, making it perfect for busy nights. {{ingredient_image_2}} - Preheat the oven to 400°F (200°C). This helps to cook everything evenly. - Cut four pieces of aluminum foil, each about 12 inches long. These will hold your meal. - In a bowl, whisk together the melted butter, minced garlic, fresh lemon juice, lemon zest, and red pepper flakes. - Season the mixture with a pinch of salt and pepper. This blend adds great flavor. - On each piece of foil, layer the halved cherry tomatoes and sliced zucchini. This creates a colorful base. - Next, add shrimp on top of the veggies. Spread them out for even cooking. - Drizzle the butter mixture over the shrimp and vegetables. This will make everything tasty. - Fold the sides of the foil over the shrimp and veggies tightly. This keeps the steam in. - Bake the foil packs in the oven for 15-20 minutes. The shrimp should be pink and the veggies tender. - Carefully unwrap each pack to avoid steam burns. - Garnish with freshly chopped parsley and lemon slices for color and flavor. - Serve the foil packs on colorful plates. Let guests enjoy the fun of opening their packets. To cook shrimp just right, adjust the time based on their size. Large shrimp need about 15-20 minutes in the oven. If they are smaller, check them at 12 minutes. You want them to turn pink and opaque. This shows they are fully cooked. You can play with herbs and spices to change the taste. Try adding fresh basil, dill, or even a dash of paprika. Fresh ingredients usually give a brighter taste than dried ones. If you only have dried herbs, use less since they are more intense. When sealing the foil packs, fold them tightly. This keeps the steam inside, cooking your food evenly. If you want a greener option, use parchment paper or grill sheets. Both work well and can give a nice flavor. Pro Tips Use Fresh Ingredients: Fresh shrimp and vegetables enhance the flavor of the dish. Look for shrimp that are firm and have a mild ocean smell. Customize the Spice Level: Adjust the amount of red pepper flakes to your taste. For a milder dish, omit them altogether, or for extra heat, add more! Perfectly Seal Your Packs: Ensure that the foil packs are tightly sealed to trap steam and moisture, resulting in tender shrimp and veggies. Experiment with Veggies: Feel free to swap in your favorite vegetables like bell peppers, asparagus, or broccoli to add variety and nutrition to the dish. {{image_4}} If you want to switch things up, try using chicken or fish instead of shrimp. Chicken thighs work well and stay juicy. You can use firm fish like salmon or cod too. Just adjust the cooking time. For a vegetarian option, focus on veggies only. Bell peppers, mushrooms, and asparagus are great choices. They soak up the garlic butter flavor nicely. Adding seasonal veggies can elevate your dish. Try bell peppers for sweetness or asparagus for a nice crunch. You can also use broccoli or snap peas for more color. When adding veggies, think about balancing flavors. Pair sweet veggies with tangy ones for a tasty mix. Want to kick up the flavor? Add sauces like teriyaki or a spicy sauce for a zing. You can also try different citrus fruits. Lime adds a fresh twist, while orange gives a sweet note. Mix and match to find your favorite taste! Store your leftover shrimp foil packs in airtight containers. This keeps them fresh and tasty. You can refrigerate the leftovers for up to 3-4 days. When you’re ready to eat, just heat them in the oven or microwave. If you want to save some for later, freeze the foil packs. First, allow them to cool completely. Then, label and seal them tightly in freezer bags. This helps prevent freezer burn. When you’re ready to enjoy, thaw them in the fridge overnight. Reheat in the oven at 350°F (175°C) for about 15-20 minutes. You can prep these shrimp packs in advance. Marinate the shrimp ahead of time for extra flavor. This makes it quick to cook on busy nights. Simply toss them on the grill or in the oven, and dinner is ready! Yes, you can use frozen shrimp. Just thaw them first. To do this, place the shrimp in the fridge overnight. If you're in a hurry, you can run them under cold water for about 10-15 minutes. Make sure they're fully thawed before you start cooking. This way, they will cook evenly and taste great. Perfectly cooked shrimp turn pink and opaque. The color change is your best sign. You should also check if they curl into a C shape. If they curl too tightly, they might be overcooked. Keep an eye on the shrimp while they bake for the best results. Yes! Grilling adds a lovely smoky flavor. Just heat your grill to medium-high. Place the foil packs on the grill, and cook for about 10-15 minutes. Keep an eye on them, as cooking times may vary. You still want the shrimp to be pink and the veggies to be tender. This dish goes well with many sides. Here are a few suggestions: - Steamed white rice or brown rice - A fresh garden salad with vinaigrette - Garlic bread to soak up the buttery sauce - Quinoa for a healthy twist This blog post covers a simple and tasty lemon garlic butter shrimp foil pack recipe. We explored the main ingredients, step-by-step cooking instructions, and helpful tips for perfect shrimp. I shared how to add your own twist and store leftovers effectively. Cooking can be fun and easy, even for beginners. With these clear steps and ideas, you can create a delicious meal everyone will love. Enjoy your culinary adventure and remember to experiment with flavors!$

Lemon Garlic Butter Shrimp Foil Packs

A delicious and easy shrimp dish cooked in foil with garlic, lemon, and vegetables.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 20

Total Time 30

Course Main Course

Cuisine American

Servings 4

Calories 300 kcal

Ingredients

1 lb large shrimp, peeled and deveined
4 tablespoons unsalted butter, melted
4 cloves garlic, minced
2 tablespoons fresh lemon juice
1 zest of 1 lemon
1 teaspoon red pepper flakes (optional, for a spicy kick)
to taste Salt and pepper
1 cup cherry tomatoes, halved
1 cup zucchini, sliced
1 tablespoon fresh parsley, chopped (for garnish)
Lemon slices (for garnish)

Instructions

Preheat your oven to 400°F (200°C). This ensures even cooking of your shrimp and veggies.
Cut four pieces of aluminum foil, each measuring about 12 inches long. Make sure they are large enough to hold the ingredients comfortably.
In a small mixing bowl, whisk together the melted butter, minced garlic, fresh lemon juice, lemon zest, red pepper flakes (if using), and a pinch of salt and pepper. Mix until all ingredients are well combined.
On each piece of foil, evenly distribute the halved cherry tomatoes and sliced zucchini, creating a colorful layer for your shrimp to rest on.
Top each pile of vegetables with a generous portion of shrimp, ensuring they are spread out for even cooking.
Use a spoon to drizzle the prepared butter mixture evenly over the shrimp and vegetables in each foil packet, allowing the flavors to meld together.
Carefully fold the sides of each piece of foil over the shrimp and vegetables, creating tightly sealed packets. Make sure there are no openings so that steam doesn’t escape during cooking.
Place the foil packs directly on the middle oven rack or arrange them on a baking sheet. Bake for 15-20 minutes, or until the shrimp are pink and opaque, and the vegetables are tender yet firm.
When the cook time is up, carefully unwrap each foil pack to avoid steam burns. Garnish with freshly chopped parsley and lemon slices to add a burst of color and flavor before serving.

Notes

Serve with crusty bread to soak up the buttery sauce.

Keyword easy dinner, foil packs, garlic, lemon, shrimp