Jump to Recipe

These Garlic Butter Shrimp Foil Packets are a complete, mess-free meal perfect for busy weeknights or easy entertaining. The sealed foil traps steam, infusing shrimp and veggies with a rich garlic butter sauce. You’ll love how versatile and quick these foil packets are—ready in under 30 minutes.

Why You’ll Love This Garlic Butter Shrimp Foil Packets

Effortless cleanup: No pans to wash after cooking.
Insanely flavorful: Steam bastes everything in garlic butter.
Endlessly customizable: Swap veggies or adjust spice level.
Perfect for any occasion: Great for date night, weeknights, or grilling.

Ingredients & Tools

450 g large raw shrimp, peeled and deveined
2 medium zucchini, sliced into half-moons
1 red bell pepper, sliced
1 small red onion, sliced
6 cloves garlic, minced
100 g unsalted butter, melted
1 large lemon (juice and slices)
2 tbsp fresh parsley, chopped
1 tsp smoked paprika
1/2 tsp dried oregano
To taste salt and black pepper

Tools: Heavy-duty aluminum foil, baking sheet, mixing bowls, brush (optional)

Notes: Using large, raw shrimp is key here—they won’t overcook as quickly. And don’t skimp on the fresh garlic and lemon… they create the bright, aromatic backbone of the sauce that makes this dish so irresistible.

Nutrition (per serving)

Calories:	285 kcal
Protein:	24 g
Fat:	18 g
Carbs:	9 g
Fiber:	2 g

Serves: 4 | Prep Time: 15 minutes | Cook Time: 15 minutes | Total Time: 30 minutes

Before You Start: Tips & Ingredient Notes

Pat your shrimp completely dry. This might seem like a small step, but it’s crucial. Any excess moisture on the shrimp will steam out and water down your beautiful, rich butter sauce, so give them a good blot with a paper towel.
Don’t be shy with the foil. You need to create a truly sealed packet to trap the steam effectively. Tear off generous pieces of heavy-duty foil—about 12×18 inches each—so you have plenty of room to fold and crimp the edges tightly.
Customize your veggie mix. The zucchini, bell pepper, and onion are a classic combo, but this method works with so many vegetables. Try asparagus, cherry tomatoes, or thin slices of corn on the cob. Just make sure they’re all cut to a similar size for even cooking.
Consider your cooking method. While the oven is the most common method, these packets are fantastic on the grill for a smoky flavor. If grilling, place them over indirect medium heat and maybe add a minute or two to the cook time.

How to Make Garlic Butter Shrimp Foil Packets

Step 1: Preheat your oven to 200°C (400°F). Take four large sheets of heavy-duty aluminum foil—each about 12×18 inches—and lay them out on your counter. A little spritz of cooking spray on the center of each foil sheet is a good idea to prevent any potential sticking, though the butter sauce usually takes care of that.

Step 2: In a large bowl, combine the prepared shrimp, sliced zucchini, bell pepper, and red onion. In a separate smaller bowl, whisk together the melted butter, minced garlic, juice from half the lemon, smoked paprika, oregano, and a generous pinch of salt and pepper. You’ll notice the aroma is already incredible—that’s how you know you’re on the right track.

Step 3: Pour about three-quarters of the garlic butter sauce over the shrimp and vegetable mixture. Use your hands or a spatula to toss everything together, making sure every single piece is nicely coated in that flavorful, buttery goodness. This step ensures even seasoning throughout the packet.

Step 4: Divide the mixture evenly among the four prepared foil sheets, piling it in the center of each one. Drizzle the remaining garlic butter sauce over the top of each pile. This extra drizzle on top will intensify the flavor and keep everything moist as it cooks.

Step 5: Top each pile with a couple of thin lemon slices from the remaining half of your lemon. The lemon slices will steam and release their citrusy oils, infusing the entire packet with a beautiful brightness that cuts through the richness of the butter.

Step 6: Now, bring the long sides of the foil together over the food. Fold them down a few times to create a sealed seam down the middle. Then, roll or fold the short ends inward to fully enclose the packet, creating a tight, leak-proof pouch. You want it to be snug but with a little room for steam to circulate inside.

Step 7: Place the sealed foil packets on a baking sheet—this catches any potential drips and makes them much easier to move in and out of the oven. Transfer the baking sheet to the preheated oven and bake for 12-15 minutes.

Step 8: Carefully remove the baking sheet from the oven. The packets will be very hot and puffed up with steam. Let them rest for 2-3 minutes before opening. Use a pair of tongs or a knife to carefully slit open the top of each packet, watching out for the hot steam that will burst out.

Step 9: Garnish the opened packets with the fresh chopped parsley. The shrimp should be pink, opaque, and curled, and the vegetables should be tender-crisp. Serve immediately right out of the foil for the ultimate easy, delicious experience.

Storage & Freshness Guide

Fridge: Store leftovers in an airtight container for up to 2 days.
Freezer: Not recommended; shrimp and veggies become watery when thawed.
Reviving: Reheat gently in a skillet over low heat until warmed through.

Serving Suggestions

Complementary Dishes

Crusty bread or garlic bread — Absolutely non-negotiable for mopping up every last drop of that incredible garlic butter sauce left in the bottom of the foil packet.
Light, herby quinoa or couscous — A fluffy grain base is perfect for soaking up the juices and turning this into a more substantial, well-rounded meal.
A simple arugula salad with a lemon vinaigrette — The peppery arugula and sharp dressing provide a fresh, crisp contrast to the rich, buttery shrimp.

Drinks

A crisp, chilled Sauvignon Blanc — Its bright acidity and citrus notes are a classic pairing that complements the lemon and garlic in the shrimp beautifully.
Sparkling water with lemon — For a non-alcoholic option, the bubbles and citrus cleanse the palate between each rich, flavorful bite.
A light lager or pilsner — A cold, crisp beer is fantastic with the smoky, buttery notes and makes the meal feel even more relaxed and fun.

Something Sweet

Lemon sorbet — A scoop of this bright, tart sorbet continues the citrus theme and provides a wonderfully light and refreshing finish.
Berry crumble with vanilla ice cream — The warm, comforting berries and cool ice cream offer a homey, satisfying end to the meal.
Affogato — Simply pour a shot of hot espresso over a scoop of vanilla gelato for an effortlessly elegant and grown-up dessert.

Top Mistakes to Avoid

Overcrowding the packet. It’s tempting to pile everything in, but you need space for the steam to circulate and cook everything evenly. If the packet is too full, you’ll end up with steamed, rather than roasted, ingredients and the veggies might release too much water.
Using pre-cooked shrimp. I’ve messed this up before too… pre-cooked shrimp will become tough and rubbery when heated again in the packet. Always start with raw, peeled, and deveined shrimp for the best texture.
Not sealing the packet tightly. If steam escapes, the ingredients won’t cook properly. The shrimp can dry out, and the vegetables won’t become tender. Take your time to crimp the edges well for a truly airtight seal.
Overcooking the shrimp. Shrimp cook very quickly and become rubbery if left in the heat too long. At 12-15 minutes in a hot oven, they should be perfectly done. If your shrimp are on the smaller side, check them a minute or two early.

Expert Tips

Tip: Add a splash of white wine to the butter sauce. Before you seal the packets, add a tablespoon of dry white wine to the butter mixture. It will add a wonderful depth of flavor and a touch of acidity that makes the sauce even more complex.
Tip: Create a “foil boat” for a crisper finish. If you prefer your veggies with a bit more color and less steam, don’t fully seal the packet. Instead, fold up the edges to create a boat-like shape, leaving the top open. This allows some moisture to evaporate, giving you a slightly roasted effect.
Tip: Prep the packets ahead of time. You can assemble these foil packets completely, keep them refrigerated for up to 4 hours, and then pop them straight into the oven when you’re ready. It’s a fantastic make-ahead strategy for easy entertaining.
Tip: Use compound butter for a flavor boost. If you have extra time, mix soft butter with the garlic, herbs, and lemon zest ahead of time, roll it into a log, and chill it. Then, you can just slice a disc off and place it on top of each packet before sealing.

FAQs

Can I make these Garlic Butter Shrimp Foil Packets on the grill?
Absolutely, and they’re fantastic! Preheat your grill to medium heat. Place the sealed foil packets over indirect heat (so not directly over the flames) and close the lid. Cook for about 14-16 minutes. The grill imparts a lovely smoky flavor that works beautifully with the shrimp and garlic. Just be careful when opening the packets, as steam will be trapped inside.

How do I know when the shrimp are fully cooked?
Perfectly cooked shrimp will be opaque and pink all the way through, and they’ll have curled into a loose “C” shape. If they’re curled into a tight “O,” they’re likely overcooked. The internal temperature should reach 62°C (145°F). They continue to cook a little from residual heat after you take them out, so it’s okay if they seem just slightly under when you first check.

Can I use frozen shrimp?
Yes, but they must be fully thawed first. The best way is to place them in a colander and run cold water over them for a few minutes, or thaw them in the refrigerator overnight. Using frozen shrimp will release a lot of water and make your sauce watery, and they won’t cook evenly.

What other proteins can I cook this way?
This foil packet method is incredibly versatile! Thinly sliced chicken breast, salmon fillets, or even firm white fish like cod or halibut work wonderfully. Just adjust the cooking time accordingly—chicken will take a bit longer (around 20-25 minutes), while delicate fish might be done in 10-12.

How should I store and reheat leftovers?
Let the contents cool completely, then transfer them from the foil to an airtight container. They’ll keep in the fridge for up to 2 days. To reheat, I recommend gently warming them in a skillet over low heat until just heated through. Avoid the microwave, as it can make the shrimp rubbery. The vegetables will be softer upon reheating, but still delicious.

Garlic Butter Shrimp Foil Packets

Cost Level $$

Category Shrimp Recipes

Difficulty Medium

Cuisine American, mediterranean

Servings 4

Total Time 30 minutes

Dark Mode

Keep Screen On

Make easy Garlic Butter Shrimp Foil Packets for a flavorful, mess-free meal in 30 minutes. Perfect for weeknights or grilling. Get the simple recipe now!

Ingredients

For the Ingredients

450 g large raw shrimp (peeled and deveined)
2 medium zucchini (sliced into half-moons)
1 red bell pepper (sliced)
1 small red onion (sliced)
6 cloves garlic (minced)
100 g unsalted butter (melted)
1 large lemon (juice and slices)
2 tbsp fresh parsley (chopped)
1 tsp smoked paprika
1/2 tsp dried oregano
salt and black pepper (to taste)

Instructions

01
Preheat your oven to 200°C (400°F). Take four large sheets of heavy-duty aluminum foil—each about 12x18 inches—and lay them out on your counter. A little spritz of cooking spray on the center of each foil sheet is a good idea to prevent any potential sticking, though the butter sauce usually takes care of that.
02
In a large bowl, combine the prepared shrimp, sliced zucchini, bell pepper, and red onion. In a separate smaller bowl, whisk together the melted butter, minced garlic, juice from half the lemon, smoked paprika, oregano, and a generous pinch of salt and pepper.
03
Pour about three-quarters of the garlic butter sauce over the shrimp and vegetable mixture. Use your hands or a spatula to toss everything together, making sure every single piece is nicely coated in that flavorful, buttery goodness.
04
Divide the mixture evenly among the four prepared foil sheets, piling it in the center of each one. Drizzle the remaining garlic butter sauce over the top of each pile.
05
Top each pile with a couple of thin lemon slices from the remaining half of your lemon.
06
Now, bring the long sides of the foil together over the food. Fold them down a few times to create a sealed seam down the middle. Then, roll or fold the short ends inward to fully enclose the packet, creating a tight, leak-proof pouch.
07
Place the sealed foil packets on a baking sheet and transfer the baking sheet to the preheated oven and bake for 12-15 minutes.
08
Carefully remove the baking sheet from the oven. Let them rest for 2-3 minutes before opening. Use a pair of tongs or a knife to carefully slit open the top of each packet, watching out for the hot steam that will burst out.
09
Garnish the opened packets with the fresh chopped parsley. Serve immediately right out of the foil.