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Garlic Lemon Butter Shrimp & Broccoli Foil Packs

Garlic Lemon Butter Shrimp & Broccoli Foil Packs

Large shrimp and broccoli are coated in lemon-garlic butter, sealed in foil, and baked until the shrimp are tender and the broccoli is tender-crisp. This simple seafood dinner makes four flavorful portions in about 25 minutes.
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Prep Time 10 minutes
Cook Time 12 minutes
Total Time 25 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb (450 g) Large raw shrimp, peeled and deveined
  • 2 medium heads Broccoli, cut into small florets
Lemon Garlic Butter
  • 1/4 cup (4 tablespoons) Unsalted butter, melted
  • 4 cloves Garlic, minced
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon Onion powder
  • 1/4 teaspoon Crushed red pepper flakes, optional
  • 1/2 teaspoon Salt, or to taste
  • 1/4 teaspoon Freshly ground black pepper, or to taste
  • 1/2 lemon Fresh lemon juice
For Serving
  • 1 tablespoon Fresh parsley, chopped
  • as needed Lemon wedges
Equipment
  • 4 large sheets Heavy-duty aluminum foil

Method
 

Step-by-Step
  1. Heat the oven to 425°F (220°C). Cut four large pieces of heavy-duty aluminum foil, approximately 12 inches square.
  2. In a bowl, whisk together the melted butter, minced garlic, Italian seasoning, onion powder, optional red pepper flakes, salt, black pepper, and lemon juice.
  3. Add the shrimp and broccoli to the bowl and toss until every piece is evenly coated with the lemon-garlic butter mixture.
  4. Divide the shrimp and broccoli among the four foil sheets. Fold and tightly seal each packet, leaving some room inside for the steam to circulate.
  5. Place the packets on a rimmed baking sheet and bake for 12–15 minutes, until the shrimp are pink, opaque, and curled and the broccoli is tender-crisp.
  6. Carefully open the packets because the escaping steam will be hot. Garnish with chopped parsley and serve with lemon wedges.

Notes

Cut broccoli into small, evenly sized florets so it cooks during the short baking time. Seal packets tightly and place them on a rimmed baking sheet to catch leaks. Remove the packets as soon as the shrimp are opaque to help prevent a rubbery texture.