Lemon Garlic Herb Shrimp in Packets
Apr 25, 2017, Updated Jun 18, 2023
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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. 🙌
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!
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.
- 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.
- 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.
- Bake all packets for 20 minutes.
- Let cool for 5 minutes before opening, watch out for the steam!
How To Grill Shrimp In Packets
- Preheat an outdoor grill to medium-high heat.
- Fold the sides of the foil over the shrimp, covering completely; seal the packets closed.
- Transfer the foil packets to the grill, cover grill and cook for 10-12 minutes, or until shrimp are opaque.
Loaded with fresh shrimp, aromatic garlic, zesty lemon, and a delightful blend of herbs, this dish is an absolute showstopper.
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Lemon Garlic Herb Shrimp Packets
Ingredients
- 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
Instructions
- 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.
Notes
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.
Nutrition
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.
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!
Thank you so much! I’m very glad you enjoyed this recipe! 🙂
Can you make these packets ahead of time? Will the citrus marinade cook them to much if made ahead of time?
That’s correct, the citrus will cook the shrimp if they sit around for too long.
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!!!!!!
That’s wonderful! I am very happy you enjoyed this recipe! Thank YOU! 🙂
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!
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!
Thank you vary much for this recipe, best one I’ve seen for shrimp in a while and it tastes AMAZING!
My wife doesn’t eat seafood… saving this on my ‘to try’ list for when she is out of town!