Lemon-Herb Shrimp Packets

Total Time:
50 min
20 min
5 min
25 min

4 servings

  • 3 tablespoons extra-virgin olive oil
  • 2 cloves garlic (1 minced)
  • Grated zest and juice of 1 lemon
  • 2 to 3 anchovies, rinsed and minced (about 1 tablespoon)
  • 3 tablespoons chopped fresh basil
  • 2 tablespoons chopped fresh parsley
  • 1 teaspoon paprika
  • Kosher salt
  • 2 pounds extra-large shrimp, peeled and deveined, tails intact
  • 1 pint grape tomatoes, halved
  • 4 scallions, sliced
  • 1 red jalapeno pepper, seeded and chopped
  • 1/2 cup bottled clam juice
  • 2 tablespoons unsalted butter
  • 1 baguette, thinly sliced
  • Preheat the oven to 425 degrees F. Whisk the olive oil, minced garlic, lemon zest and juice, anchovies, basil, parsley, paprika and 1 teaspoon salt in a large bowl. Add the shrimp, tomatoes, scallions and jalapeno; toss.

  • Tear off eight 16-inch sheets of parchment paper. Make the packets (see photo gallery), using a double layer of parchment for each packet: Arrange about one-quarter of the shrimp mixture on a double layer, using a slotted spoon. Top with 2 tablespoons clam juice, 1/2 tablespoon butter and one-quarter of the liquid from the bowl. Seal as directed. Repeat to make 3 more packets; divide between 2 baking sheets.

  • Transfer to the oven and bake until the parchment puffs and the shrimp are just cooked through, about 20 minutes. Let rest 5 minutes before opening.

  • Meanwhile, toast the baguette slices in a grill pan until marked; rub with the remaining garlic clove. Carefully open the packets and serve with the grilled bread. Photograph by David Malosh

  • Be careful when opening parchment packets - the steam is hot!

  • Photograph by David Malosh

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