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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!!
Course Dinner, Main Course
Cuisine American
Keyword camping, egg-free, no nuts, no tree nuts


  • 1 1 /2 pounds medium shrimp peeled and deveined
  • ½ 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
  • ½ 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


  • Preheat a gas or charcoal grill over high heat.
  • 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.
  • 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.
  • Fold up all 4 sides of each foil packet over the shrimp, covering completely and sealing the packets closed.
  • Place foil packets on the grill and cook until just cooked through, about 10-12 minutes.
  • Served immediately, garnished with parsley, if desired.