Lemon Garlic Herb Shrimp in Packets – This is the BEST, most delicious baked shrimp recipe made with an amazing lemon garlic herb sauce and cooked inside parchment packets!
Or how to eat Lemon Garlic Herb Shrimp all day, every day.
HAllo, friends! Hope you are having a lovely day. If not, maybe some food will make it better? It works for me! 😆
It’s been a hot minute since I last cared about shrimp (12 days ago 🙈 … but it was Coconut Lime Shrimp! Holla!) because I go through these phases of cravings. Currently, it’s seafood with a nice amount of citrus. I think it’s my body’s way of recognizing that warmer, summery weather is on the horizon.
And while on the subject of summery shrimp, I would like to also present to you this new, crazylicious shrimp recipe with all your preferred things in it.
This is my favorite way to eat shrimp and I don’t think it’s ever going to change. Combined lemon + garlic + parsley + basil, all together, they lend an amazing flavor to seafood.
Sidenote: Breaking news! This is one of the only very few times I would dare suggest cilantro in place of parsley. I mucho dislike cilantro. DON’T hate me, please!! But it tastes soapy and it just overpowers everything – I can’t taste anything else but the cilantro. However! If you would rather use that in place of parsley, go right ahead. I’m sure you’ll love it.
Assuming that you didn’t exit out after my cilantro-dislike revelation, let me just go ahead and assure you that it would probably be the best-est-est idea to make some Lemon Garlic Herb Shrimp for dinner tonight, and let those herbs be chosen by your taste buds. Parsley and basil for me, cilantro and dill for you?? Why not!? 😋
Also? I’m arguing over leaves… LOL! 🍃🌱
A bit buttery, citrusy, and garlicky, this baked shrimp recipe is the BEST I have ever had. I combined all the flavors together in a ziploc bag, stuck the shrimp in there, and gave them like, 10-12ish minutes to marinade. Which, BY THE WAY, the citrus will almost cook the raw shrimp by the end of that 14 minutes, but for the sake of awesome flavor, we can look the other way, mmm’kay?
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TOOLS AND INGREDIENTS USED IN THIS RECIPE
Lemon Garlic Herb Shrimp Packets
- 2 pounds large raw shrimp peeled and deveined
- 1/4 cup extra virgin olive oil
- 4 cloves garlic minced
- 1 whole lemon juice and zest
- 1 tablespoon dijon mustard
- 3 tablespoons chopped fresh parsley
- 3 tablespoons chopped fresh basil
- 1 pint cherry tomatoes halved
- 2 tablespoons unsalted butter cut into pats
- Reynolds Wrap Parchment Paper for packets
Preheat oven to 425F.
Place shrimp in a large ziploc bag; add oil, garlic, lemon, mustard, parsley and basil. Add tomatoes, seal the bag, and shake it up. Let rest for about 10 to 12 minutes.
Tear off four 16-inch sheets of parchment paper and place over rimmed baking sheet, one parchment paper at a time.
Using a slotted spoon, arrange 1/4 of the shrimp mixture in the middle of the parchment paper.
Top with a tablespoon of the marinade that's inside the ziploc bag and couple pats of butter.
Seal the packet by folding over one end to meet the corners of the other; continue to tightly fold the open edge of the paper so to form a seal.
Repeat to make the remaining 3 packets and arrange the packets on a rimmed baking sheet.
Bake for 20 minutes.
Remove from oven and let rest 5 minutes before opening the packets. Be careful of the hot steam!
Serve over rice, pasta, or as is.