This twist on a classic shrimp scampi can be made in the oven, grill, or even over a campfire for a delicious and low carb meal in a packet! Best of all you can prepare these healthy shrimp foil packets in just 30 minutes!
This Mom’s Menu is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com. This post may be sponsored or contain affiliate links but all opinions are my own. I may earn money from purchases made through the links shared here (at no additional cost to you)
If you follow me on Instagram then you’ve probably heard me whining about our central AC going out a couple of weeks ago. I know, it’s a total first world problem – but it is a problem none the less.
The only good thing to come out of my AC debacle is that I have been using my grill for more than burgers and hot dogs. One of my favorite creations so far has been these shrimp scampi foil packets.
They are so easy to make and I love that they are entire healthy and low carb meal in one little packet.
- Shrimp – Duh, right? I prefer to use jumbo shrimp as the larger size makes it easier to prevent overcooking, but any size of shrimp will do. You can also swap the shrimp with lobster, langoustines, scallops, or for all my southern readers – crawfish tails!
- Butter – This provides a large chunk of the flavor, so I don’t recommend subbing with Ghee. However, if you are avoiding dairy a good swap would be butter flavored coconut oil like this one from Nutiva. It’s got a surprisingly good flavor and the ingredients are super clean.
- Shallots – Shallots are basically what would happen if an onion and a garlic clove had a baby. They add a ton of flavor but can be left out in a pinch.
- Garlic – This is essential. I used garlic powder so that I didn’t have to worry about the garlic not cooking enough in the packet since the shrimp cooks so quickly. If you want to use fresh garlic, I recommend that you soften it a bit before adding it in.
- Red pepper flakes – a small pinch will only add the smallest bit of heat, but if you like the heat, feel free to add a generous pinch. I’ve also swapped the red pepper flakes with Tony Chachere’s Creole Seasoning which is far from a traditional scampi, but delicious none the less.
- Salt and pepper
- Dry white wine – Something like a Sauvignon Blanc, Pinot Grigio, or Chardonnay would work well. In a pinch, you can also use white cooking wine.
- Lemons – I prefer to use fresh lemon as it has a better flavor and adds to the presentation as well but bottled lemon juice would also work.
- Fresh parsley – I can’t tell you how many times I have skipped over this in recipes. I know, it seems like it’s just there as a garnish, but I promise that it does add a pop of freshness to the dish.
- Parmesan Cheese – This is optional, but I love to serve shrimp scampi with some freshly grated parmesan cheese
Tips for Making these Healthy Shrimp Foil Packets:
- Stick with a heavy duty aluminum foil or use two layers of regular aluminum foil to prevent the bottoms from burning or breaking.
- These foil packets can be assembled up to a day in advance and stored in the fridge until you are ready to cook them.
- My kids think that there is nothing cooler than making these over an actual campfire. I am no campfire expert, but the technique is still pretty easy. Check out THIS video for some great tips for cooking foil packets on the campfire.
- As I mentioned above, shrimp cook really quickly so I try to stick with Jumbo shrimp to prevent overcooking.
- Before adding the zucchini to the foil packets, I like to gently press it between two layers to remove some of the excess liquid.
- I always make my own zucchini noodles using a Vegetti pro. It is super affordable and works great. I find that premade, storebought zucchini noodles are often soggy and on the verge of being spoiled. If you don’t have a spiralizer, you can simply use chopped zucchini instead of zoodles.
- When you are filling the foil packets, make sure that you raise the edges of the foil to form a sort of bowl. This will prevent the liquids from running out and making a huge mess.
Be sure to check out these other great recipes:
- Keto Jambalaya Kabobs
- Low Carb Chicken Pesto Skewers
- Keto Coconut Shrimp with Pina Colada Dipping Sauce
- Keto Bacon Cheeseburger Sliders
Also, here are some other healthy foil packet recipes from around the web:
- Chicken Fajita Foil Packets from Life Made Sweeter
- Keto Steak Foil Packets from Stylish Cravings
- Cajun Shrimp and Sausage Foil Packets from The Recipe Critic
- Baked Salmon Foil Packets with Vegetables from Wholesome Yum
Healthy Shrimp Scampi Foil Packets | Keto
- 2 Medium Zucchini Spiralized
- 1 Shallot very finely sliced
- Salt and Pepper
- 4 tbsp Butter melted
- 2 tsp Garlic Powder
- Pinch Crushed Red Pepper Flakes
- 1/4 cup Dry White Wine see post for suggestions
- 1 lb Jumbo Shrimp Peeled and deveined
- 1 Lemon cut into 4 equal slices
- 1/4 cup Fresh Parsley Chopped
- Fresh Parmesan Cheese Grated, optional
- Preheat a your grill to medium-high heat.
- Combine the shallot and spiralized zucchini in a bowl. Season with salt and pepper, then set aside.
- In a small bowl combine the melted butter, garlic powder, crushed red pepper flakes, and wine then set aside.
- Tear off 4 sheets of heavy duty aluminum foil about 1 foot long. Fold the sides of the foil sheets up slightly to form a shallow bowl.
- Gently press the zucchini and shallot mix between 2 paper towels to remove some excess water. Then, evenly distribute the mixture between the 4 foil 'bowls'.
- Next, place the shrimp on top of the zucchini in an even layer. Then, pour an equal amount of the butter mixture into each packet.
- Squeeze the juice of one lemon wedge on top of the shrimp. You can discard the lemon wedge, or keep in the the foil pack for some additional flavor.
- Season each packet with some additional salt and pepper then fold the sides of the foil up to cover the shrimp completely and seal.
- Cook on the preheated grill for 12-15 minutes or until the shrimp has cooked through.
- Carefully open the foil packets and garnish with chopped parsley and optional grated Parmesan cheese. Stir and enjoy!