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.
Are you always on the look-out 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.
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 dinner 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)
Ingredients
FOR THE TOPPING
- 2 tablespoons panko breadcrumbs
- 1 teaspoon olive oil (extra-virgin)
- 1 teaspoon lemon zest
- 2 tablespoons Parmesan cheese (grated)
- 1 clove garlic (grated)
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.
- Transfer the mixture to a small bowl. Stir in the lemon zest, Parmesan, and garlic, then set aside.
- 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.
- In a large bowl, toss the shrimp with the crushed red pepper and 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.
- 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.
Leave a Comment