Shrimp in Butter Baked in Foil

What “Intensity” Means Here:

• Difficulty Intensity: How complex the technique is. This is beginner-friendly.

• Active Effort Intensity: How much physical work (chopping, stirring, watching) is required.

• Flavor Intensity: How bold and rich the final taste is.

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Ingredients

Makes 4 servings (1 foil packet per person)

For the Shrimp Packets

• 1 ½ lbs (680g) large raw shrimp (21–25 count per lb), peeled and deveined, tails on or off – your choice

• ½ cup (1 stick / 113g) unsalted butter – cut into 8 thin pats

• 4 cloves garlic – minced (about 1½ Tbsp)

• 2 medium shallots – finely diced (about ¼ cup)

• 1 lemon – zested and juiced (about 2 Tbsp juice)

• 1 tablespoon fresh parsley – finely chopped, plus more for garnish

• 1 teaspoon fresh thyme leaves (or ½ tsp dried)

• ½ teaspoon red pepper flakes – optional, for gentle heat

• 1 teaspoon kosher salt – plus more to taste

• ½ teaspoon freshly ground black pepper

For Serving (Optional but Recommended)

• Crusty baguette or sourdough, sliced and toasted

• Cooked pasta, rice, or cauliflower rice

• Lemon wedges for squeezing

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Equipment Needed

• Large bowl

• Heavy-duty aluminum foil (or double up standard foil)

• Baking sheet (to catch any leaks)

• Instant-read thermometer (optional but helpful)

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Instructions (The “Last Part” of the Recipe – Where It All Comes Together)

This is the heart of the recipe. Follow these steps and your shrimp will be perfect.

Step 1: Preheat and Prep Foil

Preheat your oven to 400°F (200°C) . Cut 4 large sheets of heavy-duty aluminum foil, each about 12×18 inches. Lay them flat on a baking sheet. Lightly spray the center of each foil sheet with non-stick spray (or rub with a thin smear of butter) to prevent sticking.

Step 2: Prep the Shrimp

If your shrimp aren’t already peeled and deveined, do that now. Pat them completely dry with paper towels. Dry shrimp = better texture. Place the shrimp in the large bowl. Add the salt, pepper, and lemon zest. Toss to coat.

Step 3: Build the Butter Flavor Base

In a small bowl, mix together the minced garlic, diced shallots, red pepper flakes (if using), and fresh thyme. This aromatic blend will infuse the butter as it melts.

Step 4: Assemble the Foil Packets

Divide the shrimp evenly among the 4 foil sheets (about 6 oz of shrimp per packet), piling them in the center. Top each pile of shrimp with:

• 2 pats of butter (¼ of the stick)

• ¼ of the garlic-shallot mixture

• A sprinkle of parsley (reserve some for final garnish)

Fold the foil over the shrimp to create a sealed packet: bring the long sides together, fold them down over the shrimp in a tight double fold, then fold the short ends up, leaving a little air space inside for steam to circulate. Think “roomy sleeping bag,” not a tight envelope.

Step 5: Bake

Place the baking sheet with the sealed packets into the preheated oven. Bake for 12–15 minutes.

• At 12 minutes: Shrimp will be just opaque and curled into a loose “C” shape – perfectly tender.

• At 15 minutes: Shrimp will be fully firm, safe, and still moist, but closer to “well done.”
  Do not exceed 15 minutes or shrimp may become rubbery. If your shrimp are extra-large (16/20 count), go to 15 minutes. If small (31/40 count), check at 10 minutes.

Step 6: The Dramatic Opening (Careful!)

Remove the baking sheet from the oven. Let packets rest for 1 minute (steam is extremely hot). Open each packet by cutting a small “X” in the top with scissors or peeling back one folded edge – away from your face. You’ll be greeted with a cloud of garlic-lemon steam.

Step 7: Finish and Serve

Squeeze fresh lemon juice (about ½ tablespoon per packet) directly over the shrimp. Sprinkle with additional fresh parsley. For extra richness, swirl in a small pat of cold butter (optional but decadent). Serve immediately from the foil packet for minimal dishes, or slide the shrimp and all the butter sauce into a shallow bowl.

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How to Serve (The “Last” Serving Tips)

• Soaker’s Method: Place each open foil packet on a dinner plate. Put a thick slice of toasted baguette directly in the butter sauce. Let it sit for 30 seconds, then eat.

• Over Carbs: Pour the entire packet (shrimp + butter sauce) over 1 cup of cooked angel hair pasta, jasmine rice, or mashed potatoes.

• Low-Carb Version: Serve over steamed broccoli, zucchini noodles, or cauliflower rice.

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Storage & Reheating (The Actual “Last” Part – After the Meal)

Refrigeration: Remove shrimp from the butter sauce and store in an airtight container. Keep the butter sauce in a separate small jar. Both keep for up to 2 days (seafood is best eaten fresh).

Reheating (Crucial): Do not microwave shrimp – it turns into eraser-texture. Instead:

1. Warm the butter sauce gently in a small saucepan over low heat.

2. Add the cold shrimp and toss for 60–90 seconds just until heated through. Remove the moment they are warm.

3. Never boil the sauce with shrimp inside.

Freezing: Not recommended. Raw shrimp can be frozen, but once baked in butter, the texture degrades significantly upon thawing.

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Nutrition Information

*Serving size: 1 foil packet (approx. 6 oz shrimp + 2 Tbsp butter sauce)*
Calorie count assumes all butter is consumed; if you leave some behind, subtract accordingly.