Garlic Butter Shrimp Scampi Foil Packs

$- 1 lb large shrimp, peeled and deveined - 4 tablespoons unsalted butter, melted - 4 cloves garlic, finely minced - 1 lemon, juiced and zested - 1 teaspoon red pepper flakes - Salt and freshly ground black pepper, to taste - 1 cup cherry tomatoes, halved - 1 cup zucchini, sliced into half-moons - 1/4 cup fresh parsley, finely chopped - Lemon wedges, for serving The key to making Garlic Butter Shrimp Scampi Foil Packs is in the fresh ingredients. You start with large shrimp. They hold up well during cooking and taste great. Next, the unsalted butter adds richness. The minced garlic brings a bold flavor that makes the dish shine. You can’t forget about the lemon. It adds a bright note and balances the richness of the butter. The red pepper flakes bring just enough heat. Adjust these to fit your taste. Use salt and pepper to season the dish to perfection. The vegetables are also crucial. Cherry tomatoes add sweetness and juiciness, while zucchini brings a nice crunch. Fresh parsley at the end gives it a fresh look and taste. Lastly, lemon wedges on the side add a zesty kick when served. Using fresh and high-quality ingredients makes the dish not only tasty but also colorful and appealing. Enjoy preparing this dish with ingredients that excite your palate! {{ingredient_image_2}} - Preheat the grill or oven to 400°F (200°C). This helps cook the shrimp and veggies evenly. - Prepare the garlic butter mixture for flavor. In a bowl, mix melted butter, minced garlic, lemon juice, lemon zest, red pepper flakes, and a pinch of salt and pepper. Whisk until well combined. - Place shrimp and vegetables on aluminum foil. Use about 1/4 lb of shrimp per pack. Add cherry tomatoes and zucchini around the shrimp. - Drizzle the garlic butter mixture over the assembly. This adds rich flavor and moisture. - Seal the foil packs tightly. Fold the edges to keep the steam inside. - Place the packs on the grill or in the oven. Cook for about 15-20 minutes until the shrimp turn pink and opaque. When you open the foil packs, be careful of the hot steam. Enjoy the delicious aroma and serve with lemon wedges for extra zest. To know when shrimp are done, watch for color change. They should turn pink and opaque. This usually takes about 15 to 20 minutes. For cooking, I recommend using a grill for a smoky touch. An oven works too and gives even heat. Both methods work well for this dish. You can adjust spice levels by adding red pepper flakes. If you like it spicy, add more flakes. If you prefer it mild, use less. For herbs, fresh parsley is great, but you can try basil or cilantro too. Each herb gives a different flavor twist to your dish. For a fun dining experience, serve the foil packs on individual plates. Guests love opening them at the table. It adds an element of surprise and aroma. To make the meal more complete, pair it with crusty bread. This bread is perfect for soaking up the buttery sauce. Pro Tips Use Fresh Shrimp: For the best flavor and texture, opt for fresh shrimp rather than frozen. If using frozen, ensure they are fully thawed and patted dry before cooking. Customize Veggies: Feel free to swap the zucchini and cherry tomatoes with your favorite vegetables like bell peppers or asparagus for a personalized touch. Adjust Spice Level: The red pepper flakes can be adjusted according to your taste preference. For a milder dish, reduce the amount or omit them altogether. Serve Immediately: This dish is best enjoyed fresh off the grill or oven. Serve it right away to keep the shrimp tender and the vegetables crisp. {{image_4}} You can swap some veggies if you want. Try bell peppers or asparagus for a change. You can also add spinach for a pop of color and nutrients. If you want protein besides shrimp, use chicken or fish. Both options work great in foil packs. If you're gluten-free, just use gluten-free soy sauce. This will keep your dish safe and tasty. For a vegan option, replace shrimp with tofu or chickpeas. Use plant-based butter to keep the flavors rich and creamy. Add different seasonings for a new taste. Try Cajun spice for a kick, or Italian herbs for a classic touch. You can also mix in some parmesan cheese for a creamy finish. Just sprinkle it on top before serving. This adds richness that pairs well with shrimp and veggies. To keep your foil packs fresh, refrigerate them right away. Place the leftover packs in airtight containers. This helps to lock in moisture and flavor. Leftovers can last in the fridge for up to three days. Always check for any off-smells before eating. If you want to save time, you can freeze uncooked foil packs. Wrap each pack tightly in plastic wrap and then in aluminum foil. This prevents freezer burn. You can store them for up to three months. When you are ready to eat, thaw them in the fridge overnight. Cook them straight from the freezer, adding a few extra minutes to the cooking time. Preparing foil packs in advance makes weeknight meals simple. You can assemble packs on a Sunday and store them in the fridge. Use glass or plastic containers that seal well. This way, you can grab a pack and cook it any night. It cuts down on cooking time while keeping flavors fresh. You can tell shrimp are done when they turn pink and opaque. The shrimp should curl into a C shape. The ideal internal temperature is 120°F (49°C). Checking the color and shape helps ensure you cook them right. Yes, you can use frozen shrimp. First, thaw them in cold water or overnight in the fridge. Pat them dry before using. This helps the shrimp cook evenly and absorb flavors better. Several sides work great with this dish. Consider serving with: - Crusty bread for dipping. - A fresh green salad for crunch. - Steamed rice for a filling option. - Garlic bread for a tasty twist. Each of these sides adds something special to the meal. Enjoy exploring different pairings! This blog post covered a tasty shrimp dish cooked in foil packs. We explored the main ingredients, cooking steps, and tips for perfect results. You learned how to adapt the recipe for different diets and flavors. Remember, cooking is about fun and creativity. Enjoy mixing flavors and making this dish your own. Use fresh ingredients for the best results, and don’t be afraid to experiment with spices or veggies. Happy cooking!$

Garlic Butter Shrimp Scampi Foil Packs

A delicious and easy shrimp scampi recipe cooked in foil packs with garlic butter, vegetables, and fresh herbs.

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Prep Time 10

Cook Time 20

Total Time 30

Course Main Course

Cuisine American

Servings 4

Calories 350 kcal

Ingredients

1 lb large shrimp, peeled and deveined
4 tablespoons unsalted butter, melted
4 cloves garlic, finely minced
1 lemon juiced and zested
1 teaspoon red pepper flakes
to taste Salt and freshly ground black pepper
1 cup cherry tomatoes, halved
1 cup zucchini, sliced into half-moons
1/4 cup fresh parsley, finely chopped
4 sheets aluminum foil, approximately 12x12 inches each
as needed Lemon wedges, for serving

Instructions

Preheat your grill or oven to 400°F (200°C).
In a medium-sized mixing bowl, combine the melted unsalted butter, minced garlic, fresh lemon juice, lemon zest, red pepper flakes, and a pinch of salt and pepper. Whisk everything together until fully incorporated.
On each sheet of aluminum foil, place an equal portion of the shrimp in the center (about 1/4 lb per pack). Layer on equal amounts of cherry tomatoes and sliced zucchini around the shrimp.
Using a spoon, evenly distribute the garlic butter mixture over the shrimp and vegetables.
Carefully fold the edges of the foil over the shrimp and vegetables to create a secure packet.
Place the sealed foil packs on the grill or in the preheated oven. Cook for approximately 15-20 minutes, until the shrimp are pink and opaque.
Carefully remove the foil packs from the grill or oven, using tongs. Open with caution, as steam will escape rapidly.
Sprinkle freshly chopped parsley over the cooked shrimp and vegetables and serve with lemon wedges on the side.

Notes

Serve the foil packs directly on individual plates for an interactive dining experience.

Keyword easy recipe, foil packs, garlic butter, shrimp