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Lemon Garlic Herb Shrimp in Packets

Lemon Garlic Herb Shrimp in Packets is the BEST, most delicious baked shrimp recipe made with an amazing lemon garlic herb sauce and cooked inside parchment packets!

Baked Shrimp In Parchment Packets

Welcome to the ultimate journey to a succulent shrimp dish that sums up the joy of devouring a rich blend of lemon, garlic, and herbs, all lovingly baked inside handy parchment packets. Thus, say hello to your new favorite recipe – Baked Shrimp in packets, an explosion of flavors that are set to satisfy your seafood cravings.

There’s nothing quite like a sumptuous seafood dish to lift your spirits on a regular day. We’ve all been there – those unstoppable cravings for fresh, juicy shrimp. With the sunny days of summer just around the corner, we’re currently in a seafood-with-citrus phase, and this dish is the perfect answer to those cravings. As well as my Coconut Lime Shrimp. 🙌

Shrimp sitting in a marinade with parsley, lemon juice, and garlic.

My personal favorite way to enjoy shrimp involves the delightful combination of lemon, garlic, parsley, and basil. These ingredients come together to create a combo of flavors that perfectly complement the seafood. A quick note for the cilantro fans: feel free to swap out the parsley for cilantro if that’s what your taste buds prefer!

Shrimp and cherry tomatoes in a marinade with garlic, lemon juice, and herbs.

How To Make Baked Shrimp In Parchment Packets

Let me assure you that preparing Lemon Garlic Herb Shrimp for dinner tonight could be your best decision yet. Remember, the choice of herbs is entirely up to you. Parsley and basil for some, cilantro and dill for others – whatever floats your culinary boat! No matter what, this baked shrimp recipe is the epitome of delight – buttery, tangy, and loaded with garlic.

  1. Place the shrimp, oil, garlic, lemon, mustard, parsley, basil, and tomatoes into a large ziplock bag. Seal and shake well. Let it sit for 10 minutes.
  2. On a baking sheet, lay out four 16-inch parchment paper sheets. Spoon 1/4 of the shrimp mix into the center of each. Top with some marinade and butter. Fold and seal each packet.
  3. Bake all packets for 20 minutes.
  4. Let cool for 5 minutes before opening, watch out for the steam!
Four parchment packets with shrimp arranged on a rimmed baking sheet.

How To Grill Shrimp In Packets

  1. Preheat an outdoor grill to medium-high heat.
  2. Fold the sides of the foil over the shrimp, covering completely; seal the packets closed.
  3. Transfer the foil packets to the grill, cover grill and cook for 10-12 minutes, or until shrimp are opaque.
Lemon Garlic Herb Shrimp in Packets, with a knife and fork set next to the food.

Loaded with fresh shrimp, aromatic garlic, zesty lemon, and a delightful blend of herbs, this dish is an absolute showstopper.

More Shrimp Recipes


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!

Lemon Garlic Herb Shrimp Packets

Katerina | Diethood
Lemon Garlic Herb Shrimp in Packets is the most delicious baked shrimp recipe made with a fantastic lemon garlic herb sauce and cooked inside parchment packets!
4.72 from 7 votes
Servings : 4 people
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes


  • 2 pounds large raw shrimp peeled and deveined
  • ¼ cup extra virgin olive oil
  • 4 cloves garlic, minced
  • 1 whole lemon, juiced and zested
  • 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
  • parchment paper, for the packets


  • Preheat oven to 425˚F. 
  • 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 sit for about 10 minutes.
  • Tear off four 16-inch sheets of parchment paper and place over a 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 the baking sheet.
  • Bake for 15 to 20 minutes or until shrimp is opaque and no longer pink.
  • Remove from oven and let rest for a few minutes before opening the packets. Be careful of the hot steam.
  • Serve the shrimp over rice, pasta, or as is. 


Grill Method

  • Preheat an outdoor grill to medium-high heat.
  • Fold the sides of the foil over the shrimp mixture, covering completely; seal the packets closed.
  • Transfer the foil packets to the grill, cover the grill, and cook for 10-12 minutes or until shrimp are opaque.


Calories: 426 kcal | Carbohydrates: 6 g | Protein: 47 g | Fat: 22 g | Saturated Fat: 5 g | Cholesterol: 586 mg | Sodium: 1821 mg | Potassium: 467 mg | Fiber: 1 g | Sugar: 3 g | Vitamin A: 1085 IU | Vitamin C: 41.5 mg | Calcium: 354 mg | Iron: 6 mg | Net Carbs: 5 g

Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.

Course: Dinner
Cuisine: Asian
Keyword: camping food, foil dinners, lemon garlic herb shrimp, shrimp recipes
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22 comments on “Lemon Garlic Herb Shrimp in Packets”

  1. Avatar photo
    Chef Michelle

    I made this tonight and cut everything in half for just the 2 of us.
    Placed a large handful of spinach down first and poured the mixture over the top in the packet. I used 16-20 size shrimp and baked it for 20 minutes. Perfect. It did need salt, but that was an easy fix. I am eating low carb, so I drained off the sauce and simmered it with a package of shirataki noodles. Loved it! I might add them to the packet next time. I also used foil instead of parchment. It works either way.
    I think the addition of sliced mushrooms and /or zucchini would also be great.
    I will make this again and again. Thanks!!!
    By the way, I am a chef instructor and really appreciate when a recipe works like this one did. Bravo!

  2. Can you make these packets ahead of time? Will the citrus marinade cook them to much if made ahead of time?

  3. This is like my 5th time making these. They are FABULOUS!!! I love it with the cilantro. And even a few extra tomatoes- they are SO delicious with this marinade! The only thing I’ve changed is my shrimp is always way too rubbery after cooking for 20 minutes. So now I’m trying 16 minutes, plus the sitting. My guess is that’ll be even better.
    Thank you for this recipe!!!!!!

  4. This was SOOOOOOO good! I used Cilantro and it was amazing. I made it in the oven and it was perfect! If I were to do it on the grill, would I use tin foil? And no cookie sheet? You mentioned foil on the grill, but I couldn’t see that part for sure.
    Anyway, this was amazing. Thank you!

  5. Seriously this was AMAZING!! Not to mention how quick and easy it was to whip up! Served it on top of Jasmine rice and a side of broccoli!
    Thank you for the recipe! It will be a staple in my household now!

  6. Thank you vary much for this recipe, best one I’ve seen for shrimp in a while and it tastes AMAZING!

  7. I love shrimp and am always looking for new ideas. The first time I try a new recipe I always do it exactly like it is published, then I can tweak it from there next time. I was apprehensive about the time and temperature you listed but against my better judgement did it any way. The shrimp were way overcooked, like chewing on erasers. I though the taste was good but ruined two pounds of shrimp. I will adjust to what my gut feeling says if I ever try this again.

  8. Avatar photo
    Robert (Bobby) Marullo

    Wow, this recipe looks fantastical and just reading it made me hungry as a bear. Only thing I would do differently
    to save time, since I am a Foodie, I will make this wonderful recipe and put it all in one Super Packet and when it’s
    done, serve it over my favorite linguine. Hope there is enough liquid to soak up Crusty Italian Bread.
    Katerina, your going to make me fat……LOL Ciao!!!!!

  9. Avatar photo
    Catherine Lee

    I am so excited to try this! And I will use the cilantro too, I know so many people taste it as soapy, but me… I can even eat it plain! Yum! Thank you for the recipe!

  10. Avatar photo
    Shelley @ Two Healthy Kitchens

    This looks so fantastic – just bursting with fresh, light, summery flavors! And packet cooking is such fun! Plus, I really appreciate the advice about cilantro vs. parsley. Most of my family (definitely including me!) adores cilantro, but my daughter is another one of those people who experiences that soapy, unpleasant taste – so it’s great to know I’ve got options here! Lovely recipe!

  11. These packets look so flavorful and delicious! I would love to eat these out on the deck with some white wine. Such a perfect summer dinner!

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