Lemon Garlic Herb Shrimp Packets

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I stole this recipe for Lemon Garlic Herb Shrimp Packets from Katerina Petrovska at diethood.com. This healthy baked shrimp dish starts with a lemon, garlic and herb marinade. Tomatoes are added to shrimp and marinade before baking. Parchment paper is used to make the packets the shrimp will bake in. Marinated shrimp and tomatoes are placed in the packet and baked. When serving, the packets can go directly on the plate or opened and served over rice or pasta.

Did you know? Americans eat over 800 million pounds of shrimp a year. Of that total, 600 million pounds are imported, much of it from farms in China, Ecuador and Taiwan.² (see more trivia in the Trivia tab)

Preheat oven to 425 F. Place 2 lbs large raw peeled and deveined shrimp in Ziploc bag; add ¼ cup olive oil, 4 cloves minced garlic, 1 lemon juiced and zested, 1 tbsp Dijon mustard, 3 tbsp chopped fresh parsley and 3 tbsp chopped fresh basil.

Add 1 pint halved cherry tomatoes, seal bag and shake. Let it rest 10 to 12 minutes.

Tear off four 16-inch sheets of parchment paper and place over rimmed baking sheet, one parchment paper at a time. Using a slotted spoon, arrange ¼ shrimp mixture in middle of parchment paper.

Top with tbsp of marinade and couple pats of butter.

Seal packets by folding over one end to meet the corners of the other, continue to tightly fold the open edge of the paper so to form a seal. Repeat to make remaining 3 packets and arrange packets on baking sheet.

Bake 20 minutes.

Remove from oven and let rest 5 minutes before opening the Lemon Garlic Herb Shrimp Packets. Serve over rice, pasta or as it is.

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Lemon Garlic Herb Shrimp Packets

This healthy baked shrimp dish starts with a lemon, garlic and herb marinade. Tomatoes are added to shrimp and marinade before baking. Parchment paper is used to make the packets the shrimp will bake in. Marinated shrimp and tomatoes are placed in the packet and baked. When serving the packets can go directly on the plate or opened and served over rice or pasta.
Course Entree, Shrimp
Cuisine Mediterranean
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 4 people

Ingredients

  • 2 lbs large raw shrimp peeled and deveined
  • ¼ cup olive oil
  • 4 cloves garlic minced
  • 1 whole lemon juice and zest
  • 1 tbsp Dijon mustard
  • 3 tbsp chopped fresh parsley
  • 3 tbsp chopped fresh basil
  • 1 pint cherry tomatoes halved
  • 2 tbsp butter cut into pats
  • Parchment paper

Instructions

  1. Preheat oven to 425 F.
  2. Place shrimp in Ziploc bag; add oil, garlic, lemon, mustard, parsley and basil. Add tomatoes, seal bag and shake. Let it rest 10 to 12 minutes.
  3. Tear off four 16-inch sheets of parchment paper and place over rimmed baking sheet, one parchment paper at a time.
  4. Using a slotted spoon, arrange ¼ shrimp mixture in middle of parchment paper.
  5. Top with tbsp of marinade and couple pats of butter.
  6. Seal packets by folding over one end to meet the corners of the other, continue to tightly fold the open edge of the paper so to form a seal.
  7. Repeat to make remaining 3 packets and arrange packets on baking sheet.
  8. Bake 20 minutes.
  9. Remove from oven and let rest 5 minutes before opening packets.
  10. Serve over rice, pasta or as it is.

Recipe Notes

If using 2 lbs of 16/20 shrimp split the shrimp to 9 per pouch.