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These shrimp scampi foil packets are healthy, flavorful, easy to cook, and a breeze to clean-up! Make them in the oven or on the grill for a quick and tasty meal.

Cooked Shrimp Scampi in an open foil packet topped with bread crumbs and fresh parsley on a plate that's on top of a cutting board

Are you always on the lookout for meals that feature easy clean-up? No one wants to finish a delicious dinner only to face a mountain of dishes in the kitchen.

That’s why I love these shrimp scampi foil packets with artichoke hearts! The topping comes together in one pan, and everything else cooks right in the foil packets. How easy is that?

And you can cook the shrimp packets either in the oven or on the grill. Choose whatever is most convenient for you!

Did I mention that this shrimp dish is unbelievably delicious? It’s a little rich, but with just the right amount of herbs, lemon, and spices to balance it all out. And it’s low-carb, too!

So the next time you’re craving shrimp or just want a meal that’s easy to cook AND clean up, give this quick and tasty shrimp scampi recipe a try!

How to make shrimp scampi foil packets

This dish is so easy to make either in the oven or on the grill. Everything cooks right in the foil packets!

Step 1: Heat a small skillet over medium heat.

Step 2: Add 1 teaspoon of olive oil and the panko breadcrumbs, then cook, stirring frequently, until the panko is golden brown, about 3 minutes.

Step 3: Transfer the mixture to a small bowl. Stir in the lemon zest, Parmesan, and garlic, then set aside.

Step 4: Tear off 4 large sheets of heavy-duty foil, about 18 inches long each.

Step 5: Place 1/4 of the artichoke hearts in the middle of each sheet of foil. Season with salt to taste, then top each with a thyme sprig, 3 to 4 lemon slices, and 1 teaspoon of butter.

Step 6: In a large bowl, toss the shrimp with the crushed red pepper and garlic.

Step 7: Add 1/4 of the shrimp mixture on top of the artichoke mixture on each sheet of foil. Drizzle each with 1 tablespoon of white wine and a 1/2 tablespoon of olive oil.

Uncooked shrimp scampi in the foil packet ready to be wrapped and cooked

Step 8: Bring the opposite sides of foil together and fold at least twice to seal, leaving a little headroom for the air to circulate. Then, fold the open sides over at least twice.

Step 9: Cook the packets either directly on an oven rack for 15 to 20 minutes at 400°F or on a hot grill for about 10 minutes. The shrimp should be opaque when done.

Step 10: Open the packets carefully and top with the toasted panko breadcrumbs and fresh parsley.

Now all you have to do to clean up is toss the foil packets… after you enjoy your shrimp scampi, of course!

What is shrimp scampi?

In Italian, scampi refers to langoustines, which are tiny lobsters. They are traditionally cooked in a sauce that contains olive oil, white wine, and garlic.

Since langoustines aren’t as common in the U.S., chefs started replacing them with shrimp in this recipe. And that’s how “shrimp scampi” came to be.

There are so many flavor variations for this dish. It can be rich and buttery or light and herby. It might be served over pasta (or not). It may be lemony, spicy, or both. The possibilities are endless!

The beauty of this version is that it’s a little bit rich, a little bit herby, a little bit spicy, and a little bit lemony. If you ask me, it’s really the best of all worlds!

What to serve with this dish

I like to choose sides that are light but with vibrant and fresh flavors to complement this recipe.

One of my favorites is a salad made with my homemade citrus vinaigrette. It adds a wonderful tanginess! And you can easily whip up the dressing while the shrimp are cooking.

If you can afford the carbs, a breadstick or whole-grain roll are a nice indulgence.

Storage

Once cooked, shrimp can be stored covered in the refrigerator for about 3 or 4 days.

Just keep in mind that the crispy bread-crumb topping might get a bit soggy in the refrigerator. For that reason, I prefer to serve this dish right away.

Other healthy shrimp recipes

Shrimp is a great option for a lean, healthy protein that can be made with so many different flavors! Here are a few more healthy and delicious shrimp recipes that I know you’ll enjoy:

You can also take a look at this collection of low-carb diabetes-friendly seafood recipes for even more inspiration.

When you’ve tried this dish, please don’t forget to let me know how you liked it and rate the recipe in the comments below!

Shrimp Scampi Foil Packets (Oven or Grill)

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These shrimp scampi foil packets with artichoke hearts are healthy, flavorful, easy to cook, and a breeze to clean-up! Make them in the oven or on the grill for a quick and tasty meal.
Author: Diabetic Foodie
Prep Time: 25 minutes
Cook Time: 15 minutes
Total Time: 40 minutes
Servings: 4

Ingredients 

FOR THE TOPPING

FOR THE PACKETS

  • 12 artichoke hearts, (halved lengthwise)
  • kosher salt, (optional)
  • 4 sprigs fresh thyme
  • 1 lemon, (thinly sliced)
  • 4 teaspoons unsalted butter
  • 1 ½ pounds large shrimp, (peeled and deveined)
  • ¼ teaspoon crushed red pepper, (optional)
  • 4 cloves garlic, (minced)
  • ¼ cup dry white wine
  • 2 tablespoons extra-virgin olive oil
  • 1 handful chopped fresh parsley

Instructions

  • Heat a small skillet over medium heat.
  • Add 1 teaspoon of olive oil and the panko breadcrumbs, then cook, stirring frequently, until the panko is golden brown, about 3 minutes.
    1 teaspoon olive oil, 2 tablespoons panko
  • Transfer the mixture to a small bowl. Stir in the lemon zest, Parmesan, and garlic, then set aside.
    1 teaspoon lemon zest, 2 tablespoons Parmesan cheese, 1 clove garlic
  • Tear off 4 large sheets of heavy-duty foil, about 18 inches long each.
  • Place 1/4 of the artichoke hearts in the middle of each sheet of foil. Season with salt to taste, then top each with a thyme sprig, 3 to 4 lemon slices, and 1 teaspoon of butter.
    12 artichoke hearts, kosher salt, 4 sprigs fresh thyme, 1 lemon, 4 teaspoons unsalted butter
  • In a large bowl, toss the shrimp with the crushed red pepper and garlic.
    1 ½ pounds large shrimp, ¼ teaspoon crushed red pepper, 4 cloves garlic
  • Add 1/4 of the shrimp mixture on top of the artichoke mixture on each sheet of foil. Drizzle each with 1 tablespoon of white wine and a 1/2 tablespoon of olive oil.
    ¼ cup dry white wine, 2 tablespoons extra-virgin olive oil
  • Bring the opposite sides of foil together and fold at least twice to seal, leaving a little headroom for the air to circulate. Then, fold the open sides over at least twice.
  • Cook the packets either directly on an oven rack for 15 to 20 minutes at 400°F or on a hot grill for about 10 minutes. The shrimp should be opaque when done.
  • Open the packets carefully and top with the toasted panko breadcrumbs and fresh parsley.
    1 handful chopped fresh parsley

Notes

This recipe is for 4 servings. Each serving is the contents of 1 foil packet.
Leftovers can be stored covered in the refrigerator for 3-4 days. However, the breadcrumbs may become soggy, so I would recommend serving this dish right away.

Nutrition Info Per Serving

Nutrition Facts
Shrimp Scampi Foil Packets (Oven or Grill)
Serving Size
 
1 packet
Amount per Serving
Calories
304
% Daily Value*
Fat
 
14.2
g
22
%
Saturated Fat
 
3.9
g
20
%
Trans Fat
 
0
g
Polyunsaturated Fat
 
4.2
g
Monounsaturated Fat
 
3.1
g
Cholesterol
 
14.6
mg
5
%
Sodium
 
867.6
mg
36
%
Potassium
 
51.8
mg
1
%
Carbohydrates
 
13.6
g
5
%
Fiber
 
2
g
8
%
Sugar
 
3.1
g
3
%
Protein
 
29.7
g
59
%
Vitamin A
 
550
IU
11
%
Vitamin C
 
22.3
mg
27
%
Calcium
 
80
mg
8
%
Iron
 
8.1
mg
45
%
Net carbs
 
11.6
g
* Percent Daily Values are based on a 2000 calorie diet.