Lemon Garlic Herb Shrimp Packets
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!
Servings: 4 people
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
Calories: 426kcal | Carbohydrates: 6g | Protein: 47g | Fat: 22g | Saturated Fat: 5g | Cholesterol: 586mg | Sodium: 1821mg | Potassium: 467mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1085IU | Vitamin C: 41.5mg | Calcium: 354mg | Iron: 6mg
