Thursday, July 20, 2017

Shrimp Scampi Foil Packets

Everyone’s favorite shrimp scampi without any of the fuss in these easy-to-assemble foil pouches! Prep ahead of time too!!! From

Shrimp Scampi Foil Packets


1 1 /2 pounds medium shrimp, peeled and deveined
1/2 cup unsalted butter, melted
2 tablespoons dry white wine (if tolerated) or pear juice (without problem ingredients), or omit
4 cloves garlic, minced
1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh thyme leaves
1 tablespoon freshly squeezed lemon juice, or more, to taste (if tolerated or use lemon oil, lemon essence, lemon extract) or omit
Zest of 1 lemon (if tolerated)
1/2 teaspoon crushed red pepper flakes (if tolerated)
Kosher salt and freshly ground black pepper, to taste (if tolerated)
2 tablespoons chopped fresh parsley leaves (if tolerated)


1. Preheat a gas or charcoal grill over high heat.

2. In a large bowl, combine shrimp, butter, wine, garlic, rosemary, thyme, lemon juice, lemon zest and red pepper flake; season with salt and pepper, to taste.

3. Cut four sheets of foil, about 12-inches long. Divide shrimp mixture into 4 equal portions and add to the center of each foil in a single layer.

4. Fold up all 4 sides of each foil packet over the shrimp, covering completely and sealing the packets closed.

5. Place foil packets on the grill and cook until just cooked through, about 10-12 minutes.

6. Served immediately, garnished with parsley, if desired.

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